Kohlrabi and Zucchini in Cabbage Leaves

One of my favorite parts of belonging to a CSA is the unknown – what will be in the box? How will I use it? My goal, of course is to ensure everything gets eaten during the course of the week – which forces a certain creativity on the last meal or two. I served…

Vegetable Souffle (in a jar)

My experiment with soufflé began accidentally. I had hungry people to feed and nothing much to make for dinner. It turned out surprisingly well, and so I thought I would share it with you if you ever find yourself having to make dinner out of nothing. This is one of those very flexible recipes. Use…

Cherry-Rhubarb Sauce for Pork

I had some cherries in the freezer that were looking for a special purpose and picked up some rhubarb at last week’s market. If you’re on the hunt for new flavors, this quick dinner meets the need. I adapted it from this recipe, which uses dried cherries.) one very small onion 3 oz. cherries (fresh…

Leek and Sorrel Custards

We were lucky to find ourselves with some of spring’s first vegetables from Persephone Farm, and I wanted to make something interesting to honor the eggs and ingredients. This recipe is loosely adapted from the delicious Local Flavors. It looks and tastes awfully fancy, but it was astoundingly easy to make! I think that it could…