Sweet Potato Stew

4 cups sweet potatoes (yellow, orange, or Okinawan or a combination), peeled and cubed 1 can (14-15 oz.) sweet corn 1 can (14-15 oz.) black beans or Great Northern white beans, drained and rinsed 1 can (14-15 oz.) diced tomatoes or fired roasted diced tomatoes 1 c. red onion diced 1 tsp. salt 2 T. […]

Fish in Foil with variations

2 firm fish fillets or steaks (5-6 oz. each) or 1 larger fillet (10-12 oz.), cut in half (ahi or salmon) 1 c. cooked rice 2 c. chopped mustard greens or bok choy or kale or a combination of these or other sturdy greens 2 scallions, chopped 1 T. vegetable oil (olive, peanut, or avocado) […]

Roasted Vegetable Salad with Garlic and Rosemary

4 c. water 6 red potatoes (2 to 3 inches in diameter), cut into 1-inch cubes 1 red bell pepper, cut into bite-sized chunks 1 green bell pepper, cut into bite-sized chunks 3 c. mushrooms, cleaned, stemmed, and halved if large 10 or more garlic cloves, coarsely chopped 1/4 c. olive oil* 2 tsp. chopped […]

Cole Slaw Dressing

1/2 c. mayonnaise 1/2 c. plain, full fat yogurt or sour cream 2 T. sugar 2 T. white wine vinegar 1/2 tsp. salt 1/4 tsp. and a little more dry mustard 1/8 tsp. celery seed Whisk all ingredients together. Keeps well for a week or so.

Roasted Carrots with Mustard Butter Sauce

1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips remove 2 tsp. olive oil Kosher salt Freshly ground black pepper 1 T. unsalted butter 2 tsp. coarse-grained mustard 1 T. coarsely chopped fresh herbs, such as dill, flat-leaf parsley, chives, chervil, or tarragon (or 1/3 […]

Fruited Rice Pilaf

1 cup long-grain brown rice 1/2 tsp. salt 2 cups vegetable stock 2 T. butter 1/4 cup cashews 1/4 cup each raisins and coarsely chopped dried apricots and pitted dates In a 2-quart pan, combine rice, salt, and vegetable stock. Cover and bring to a boil over high heat. Reduce heat to low and simmer […]

Tomato Bisque, easy

4 T. unsalted butter 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 2 (or more to taste) garlic cloves, finely chopped 3 T. all-purpose flour 4 cup chicken stock or canned low-sodium broth OR vegetable broth Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained 3 T. tomato paste […]

Miso Chicken

4 T. unsalted butter, melted 1/2 c. white miso 2 T. honey 1 T. rice vinegar (unseasoned type) black pepper to taste 6 to 8 chicken thighs (approximately 2-1/2 to 3 lbs.), bone-in, skin-on Adapted from a recipe at NYT Cooking Combine butter, miso, honey, rice vinegar, and black pepper in a large bowl and […]

Garlic and Spinach Soup

1-½ quarts chicken stock, turkey stock, vegetable stock, or water.   (I used chicken stock.) A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley Salt and freshly ground pepper to taste 2 to 3 large garlic cloves (to taste), minced.   (I used 3 but would increase […]

Roasted Butternut Squash Soup

3 T. olive oil 1-1/2 lbs. cleaned butternut squash into 2-inch cubes 1 sweet onion, cut into 1/8ths 1 tsp. ground cumin 1 tsp. turmeric 1/16 kosher salt dash of pepper 4 c. chicken broth 1 c. plain yogurt (NOT non-fat) 3 T. fresh chopped chives 2 T. toasted sesame seeds Preheat oven to 425 […]