A Few Good Things: 2015 Edition

Monday, December 28, 2015

The creepily lovely, balmy temps and warm breezes took wing sometime in the wee hours. Today the air was slap-in-the-face COLD and there's a 100% chance of snow in the forecast for tonight. 2015's days are numbered...

As I take stock of the year, I realize that some very good things happened in my life:

Solar Power! We used most of our savings to purchase a solar array. While it's not quite large enough to zero out our electric bill (we had neither savings nor roof space enough to accomplish that feat) it should get us most of the way there. And it feels GREAT to know we're producing power without burning fuel. It's a pretty safe investment, too. If you're in my neck of the woods, I can't say enough good things about the team at Solar Generation - they've been a pleasure.

Solar panels form a small awning over a balcony outside an upstairs bedroom.
Garden! Thanks to the deer fence, raised beds and stone walls my husband and our friend, Seth built, and to the truckload of excellent dirt our friend, Mila delivered, 2015 was a big year for us. We grew our first crop of onions, carrots, broccoli, cauliflower, leeks, Brussels sprouts, cabbages, beets, asparagus, pinto and black beans plus a bunch of stuff we've grown before like tomatoes, garlic, kale, chard, potatoes, peas, sweet potatoes and herbs. It was both delicious and fun in spite of an alarming number of cabbage worms and an army of hungry chipmunks. We're steadily eating our way through the potatoes, onions, garlic, beets, butternut and delicata squashes we stored and I've been thumbing through seed catalogs, greedily circling things on nearly every page...

Making hillocks of composted dirt in the two trenches for the asparagus crowns by Eve Fox, the Garden of Eating, copyright 2015
Rahm planting asparagus crowns in the spring - another great investment in the future.
MommaStrong! My friend, Anna introduced me to Courtney's wonderful online workouts - a very accessible 15 minute of core strengthening that has reminded me that I do have muscles in my stomach. After two babies, I could not even locate them... What I love is that Courtney is a real person - an adorably earnest and down-to-earth single mom with an incredibly fit body and a ra-ra spirit. Her two little girls and her dog sometimes wander into the frame, needing something or other. And I like how she talks understandingly about things like how many moms leak a little pee while doing jumping jacks - not a big deal :) Often times, this is the best 15 minutes of my day. I highly recommend it/her.

Courtney films all the workouts in her living room.
California! We spent a week in northern California visiting family and friends at Thanksgiving. Despite the reality that traveling with little kids is brutal, it was wonderful to watch our boys play with their cousins, aunts and uncles and to catch up with some dear friends we don't get to see nearly enough. I also fit in a couple of hikes in Point Reyes and lunch with a dear friend at Imperial Tea Court, my very favorite Chinese restaurant which was heavenly.

Will with his BELOVED cousins, Ren and Lila in Aunt Taylor & Uncle Daniel's awesome "tree nest".
There was much more, of course, but my memory is not the "iron-clad lockbox" it used to be and time is short what with school being closed and all...

I hope that your year was chock full of good things, too. Feel free to share the good (and the bad!) if you feel like it.

I'll leave you with this succinct quote about gratitude and my best wishes for a happy and healthy new year.

"If the only prayer you ever say in your entire life is thank you, it will be enough."
-Meister Eckhart

-Eve

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Red Lentil Soup with Chili Paste and Meyer Lemon

Saturday, December 26, 2015

Dipping toasted peasant bread in the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

This soup was inspired by Melissa Clark's lovely recipe  in the New York Times  dining section a few weeks ago. The combination of the delicate yet hearty red lentils (so pretty!), bright lemon and spicy chili is addictive. And it's also easy to make, cheap and unquestionably good for you.

Red lentils by Eve Fox, the Garden of Eating, copyright 2015

Lentils are a particularly good source of dietary fiber, protein, folate and iron and also high in potassium, calcium, zinc, niacin and vitamin K. They are also tasty, versatile and VERY affordable. What's not to love???

You to begin by sautéing onion, garlic, chili, tomato paste and cumin powder to create a wonderfully flavorful base for the soup. I used sambal oelek chili paste rather than chili powder or cayenne because I like the complexity it adds but any chili will do.

Sauteeing onion, garlic, tomato paste, chili paste and cumin for the lentil soup Eve Fox, the Garden of Eating, copyright 2015

Then just add the stock, lentils, carrots and simmer for about half an hour or until the lentils are soft.

Stirring the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

Then puree half the soup to create a nice texture that is part smooth and part chunky. I've said it many times but I'll say it again just in case you're a new reader, the immersion blender is one of the five best kitchen tools ever invented! I would probably never puree anything without it because I consider pouring hot soups and sauces into a blender a HUGE pain in the butt with a high potential for burning myself that also requires me to clean said blender afterwards. No, thanks!

A little lemon juice brightens all the flavors in this soup. I still had a few Meyer lemons left from our recent trip to northern California (we grabbed a handful of beauties from the prolific lemon bush at our old place on Josephine Street) and it added a lovely floral note. But regular lemon will work perfectly, too.

Squeezing meyer lemon into the red lentil soup with chili paste by Eve Fox, the Garden of Eating, copyright 2015

Make enough to enjoy for several meals (or to freeze) as the flavors will just improve with time.  If you are a vegetarian or vegan, simply use vegetable stock and skip the sour cream or yogurt. Enjoy!

-- print recipe --
Red Lentil Soup with Chili Paste & Meyer Lemon
(Adapted from Melissa Clarke's recipe in the New York Times)
Serves 4-6

Ingredients

* 3 Tbsps organic olive oil
* 2 garlic cloves, pressed or minced
* 1 large onion, diced
* 1 Tbsp tomato paste
* 1 tsp ground cumin
* 1/2 tsp sea salt salt
* 1/2 tsp freshly ground black pepper
* 1/2 tsp sambal oelek chili paste or 1/4 tsp ground chili powder (if you like things hot, use more!)
* 1 1/2 quarts stock (vegetable or chicken - it's good both ways)
* 1 cup red lentils
* 2 large carrots, peeled and diced
* Juice of 1/2 lemon (Meyer or regular)
* 3 Tbsps chopped fresh parsley or cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat and then add the onion and garlic and sauté, stirring often for about 4 minutes.Then stir in tomato paste, cumin, salt, black pepper and chili paste or powder and sauté for another few minutes, stirring once or twice.

2. Add the broth, lentils and carrots and bring to a simmer, then cover and turn the heat down to low and simmer until the lentils are soft, about 30 minutes.

3. Taste and adjust the seasonings if needed. Using an immersion blender (or a regular blender of food processor if you don't have an immersion blender), purée half the soup and return to the pot.

4. Stir in the lemon juice and the fresh herbs and serve with a drizzle of olive oil or a dollop of yogurt or sour cream on top.

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Pantry Portrait: Grian MacGregor, Puppeteer, Artist & Homesteader

Sunday, December 20, 2015

If you don't know Grian MacGregor, you're in for a treat. It brings me great pleasure to introduce you to her via my Pantry Portait of her in the new issue of Edible Hudson Valley.

Grian is a truly remarkable person. She's a cheerful, energetic, down-to-earth, giving, loving, creative soul who truly embraces "waste not, want not." A puppeteer by trade, she created and runs the Ivy Vine Players, a one-woman puppet theater with a cast of 75 fantastic puppets - all made by hand of recycled and cast off materials. If you ever get the chance to see her perform, take it!!!

She also grows much of her own food in her sprawling garden, raises chickens and turkeys, makes her own wine, built her own cobb oven to make pizzas and bread, and much more. Her house is like a quirky museum - full of beauty and whimsy and unexpected objects and art. Her enthusiasm for life is infectious. Truly.

Read more in my piece for Edible Hudson Valley. If you have a minute, below is a little slideshow of photos I took at Grian's home (the photos in the Edible piece are by my friend and neighbor, Jen May.)



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Meet Nessy, The Milk Frother

Sunday, December 13, 2015

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

I've added a wonderful, new improvement to my Frieling-brewed morning coffee - foamed milk courtesy of Nessy, my lovely, new Nespresso milk frother.

After experiencing the joys of the milk frother first-hand at our friends, Phoebe and Craig's house this fall, I decided that I needed one. I did some research and found that although the Nespresso Aeroccino is not the cheapest option out there, it seems to be the best one. So I ordered one on Amazon for about $85 and have never looked back.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Now my morning cuppa is topped with a luxurious layer of foamed milk. It feels pretty decadent :)

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

The Nespresso is a nice little gadget that makes hot and cold foamed milk as well as just plain warm milk for lattes. It's fast, quiet and easy to clean. You have to wash it by hand but that's okay with me since I need to use it every morning and do not run the dishwasher quite that often anyway.

Two things to note:

1. Respect the max fill line! It will overflow if you go past the mark (I learned that one the hard way...)

Don't go past the Max Fill line on the Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

2. When it comes to frothing, all milks are not created equal. I've found that anything that's not homogenized (meaning the cream has risen to the top) will not froth well. My top choice is Organic Valley - both because I trust their practices (more on which milk companies are best for you, the cows and the planet here) and because their milk foams up real nice-like.

If you do not do dairy, do not despair - you can still get foam! The one brand to avoid appears to be Silk which apparently does not froth at all. But people report that you can get great froth from Pacific's soy milk blenders and their almond milk blenders as well as from Westsoy organic soy milk. From the Internet chatter on this topic, it seems like Starbucks uses Pacific's milks for their cappuccinos and they've probably done their homework.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Let me know if you've got any java-enhancing tricks up your sleeve that I should know about.

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Please note: some of the links above are affiliate links which means that I'll earn a small commission if you buy something through them. No one is paying me to write this post and the opinions are all my own based on my own experience. If you have any questions about this, feel free to ask me.

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Friday, December 4, 2015

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

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Creamy Polenta with Kale and Mushrooms

Saturday, November 28, 2015

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

This hearty dish is particularly delightful on a chilly, gray day - the kind we're having more and more of right now. It's warm and rich and savory and fills you up.

Salty, garlicky kale and mushrooms get a big boost of flavor from bacon and thyme and the polenta is creamy and rich with Parmesan cheese. A perfect mix of flavors in every bite.

Mushrooms, kale, lemon, garlic and polenta by Eve Fox, the Garden of Eating, copyright 2015

Our garden is pretty much done at this point but, fortunately, kale plants are very hardy and ours are still putting out new leaves. It's very obliging of them.

Red Russian kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

You can definitely make this without the bacon if you are not a meat/pork eater and it will still be very yummy. But if you do eat pork, a little bacon or pancetta adds a rich, smoky flavor that is really good. If I don't have any of cousin Norah's bacon left in the freezer, my fallback store-bought choice is Applegate Farms organic Sunday bacon.

Applegate bacon by Eve Fox, the Garden of Eating, copyright 2015

Many people are confused by the distinction between polenta and cornmeal. I was, too, until I looked it up a few months ago. The basic gist is that it's all the same stuff, just ground to varying degrees of fineness with polenta being the coarsest of the lot. So although you can substitute medium-ground cornmeal for polenta, you should not substitute fine-ground cornmeal for polenta as the result will be unappealingly pasty.

Organic polenta and kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

Just a note that this polenta requires constant stirring while it's cooking so don't expect to multi-task while you're making it...

You can use criminis, button mushrooms, portabellos, maitakes - whatever you have on hand.

Slicing Crimini mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Cook the mushrooms in the fat that's left over from frying the bacon, adding garlic and stock and letting it cook down until you're left with tender, savory mushrooms.

Sauteeing crimini mushrooms in broth and garlic by Eve Fox, the Garden of Eating, copyright 2015

Blanch the kale in boiling water to soften it a bit before you add it to the mushrooms, garlic and bacon then let it cook for a few minutes before you turn off the heat and stir in the lemon zest and fresh thyme.

Pre-cooking the kale by Eve Fox, the Garden of Eating, copyright 2015

Stir the Parmesan and butter into the polenta and ladle it out onto the plates. Top with the kale and mushrooms and a sprinkling of grated Parmesan before serving. Pause fora  moment before you take your first bite to appreciate the mix of scents in the steam rising from your plate - floral lemon, woodsy mushrooms, smoky bacon, bright thyme and salty Parmesan - divine!

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Should you be lucky enough to end up with leftover polenta, DO NOT THROW IT AWAY! I have a great dish coming your way next week...

The recipe below is adapted from Michael Lomonaco's excellent recipe on Bon Appetit.com.

-- print recipe --
Creamy Polenta with Kale & Mushrooms
Serves 6

Ingredients

* 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
* 4 cups organic whole milk
* 3 1/2 cups water
* 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
* 1/2 teaspoon sea salt
* 3/4 teaspoon freshly ground black pepper
* 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
* 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
* 4 tablespoons extra-virgin organic olive oil, divided
* 1 garlic clove, minced or pressed
* 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
* 2 tablespoons chopped fresh thyme
* 1 tablespoon grated lemon peel
* 4 tablespoons unsalted organic butter
* 2/3 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to boil and cook the kale until tender, about 6 minutes, then drain.

2. Combine the milk, water, polenta, salt, and pepper in a large, heavy saucepan over medium heat and bring to a boil, whisking constantly. Turn the heat down to low and simmer until the mixture becomes thick, stirring occasionally, about 20 minutes. Turn off the heat and remove the pan.

3. While the polenta is cooking, sauté the pancetta in a large, heavy frying pan or cast iron skillet over medium-high heat until it turns golden brown, only about 3 minutes. Using a slotted spoon, transfer it to a brown paper bag (or paper towels though they’re not nearly as good as an old grocery bag!) to drain.

4. Add the mushrooms and 2 tablespoons of the olive oil to the skillet and sauté until tender, about 6 minutes. Stir in the kale and pancetta. Add the garlic and broth and simmer until the broth is slightly reduced, about 6 minutes. Stir in the chopped thyme, lemon peel, and the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper.

5. Stir the butter and Parmesan cheese into the polenta and divide among plates (or bowls). Top with the kale mixture and serve.

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Delicious, Easy Thanksgiving Recipes

Sunday, November 15, 2015


Thanksgiving is my favorite holiday - a whole day devoted to appreciating all the good things in our lives - it's brilliant!

Give your loved ones an extra good squeeze and put your heart into making something nourishing and delicious for them and yourself. I hope you find something below that inspires you.





Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

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Monday, December 28, 2015

A Few Good Things: 2015 Edition

The creepily lovely, balmy temps and warm breezes took wing sometime in the wee hours. Today the air was slap-in-the-face COLD and there's a 100% chance of snow in the forecast for tonight. 2015's days are numbered...

As I take stock of the year, I realize that some very good things happened in my life:

Solar Power! We used most of our savings to purchase a solar array. While it's not quite large enough to zero out our electric bill (we had neither savings nor roof space enough to accomplish that feat) it should get us most of the way there. And it feels GREAT to know we're producing power without burning fuel. It's a pretty safe investment, too. If you're in my neck of the woods, I can't say enough good things about the team at Solar Generation - they've been a pleasure.

Solar panels form a small awning over a balcony outside an upstairs bedroom.
Garden! Thanks to the deer fence, raised beds and stone walls my husband and our friend, Seth built, and to the truckload of excellent dirt our friend, Mila delivered, 2015 was a big year for us. We grew our first crop of onions, carrots, broccoli, cauliflower, leeks, Brussels sprouts, cabbages, beets, asparagus, pinto and black beans plus a bunch of stuff we've grown before like tomatoes, garlic, kale, chard, potatoes, peas, sweet potatoes and herbs. It was both delicious and fun in spite of an alarming number of cabbage worms and an army of hungry chipmunks. We're steadily eating our way through the potatoes, onions, garlic, beets, butternut and delicata squashes we stored and I've been thumbing through seed catalogs, greedily circling things on nearly every page...

Making hillocks of composted dirt in the two trenches for the asparagus crowns by Eve Fox, the Garden of Eating, copyright 2015
Rahm planting asparagus crowns in the spring - another great investment in the future.
MommaStrong! My friend, Anna introduced me to Courtney's wonderful online workouts - a very accessible 15 minute of core strengthening that has reminded me that I do have muscles in my stomach. After two babies, I could not even locate them... What I love is that Courtney is a real person - an adorably earnest and down-to-earth single mom with an incredibly fit body and a ra-ra spirit. Her two little girls and her dog sometimes wander into the frame, needing something or other. And I like how she talks understandingly about things like how many moms leak a little pee while doing jumping jacks - not a big deal :) Often times, this is the best 15 minutes of my day. I highly recommend it/her.

Courtney films all the workouts in her living room.
California! We spent a week in northern California visiting family and friends at Thanksgiving. Despite the reality that traveling with little kids is brutal, it was wonderful to watch our boys play with their cousins, aunts and uncles and to catch up with some dear friends we don't get to see nearly enough. I also fit in a couple of hikes in Point Reyes and lunch with a dear friend at Imperial Tea Court, my very favorite Chinese restaurant which was heavenly.

Will with his BELOVED cousins, Ren and Lila in Aunt Taylor & Uncle Daniel's awesome "tree nest".
There was much more, of course, but my memory is not the "iron-clad lockbox" it used to be and time is short what with school being closed and all...

I hope that your year was chock full of good things, too. Feel free to share the good (and the bad!) if you feel like it.

I'll leave you with this succinct quote about gratitude and my best wishes for a happy and healthy new year.

"If the only prayer you ever say in your entire life is thank you, it will be enough."
-Meister Eckhart

-Eve

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Saturday, December 26, 2015

Red Lentil Soup with Chili Paste and Meyer Lemon

Dipping toasted peasant bread in the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

This soup was inspired by Melissa Clark's lovely recipe  in the New York Times  dining section a few weeks ago. The combination of the delicate yet hearty red lentils (so pretty!), bright lemon and spicy chili is addictive. And it's also easy to make, cheap and unquestionably good for you.

Red lentils by Eve Fox, the Garden of Eating, copyright 2015

Lentils are a particularly good source of dietary fiber, protein, folate and iron and also high in potassium, calcium, zinc, niacin and vitamin K. They are also tasty, versatile and VERY affordable. What's not to love???

You to begin by sautéing onion, garlic, chili, tomato paste and cumin powder to create a wonderfully flavorful base for the soup. I used sambal oelek chili paste rather than chili powder or cayenne because I like the complexity it adds but any chili will do.

Sauteeing onion, garlic, tomato paste, chili paste and cumin for the lentil soup Eve Fox, the Garden of Eating, copyright 2015

Then just add the stock, lentils, carrots and simmer for about half an hour or until the lentils are soft.

Stirring the red lentil soup with chili paste and lemon by Eve Fox, the Garden of Eating, copyright 2015

Then puree half the soup to create a nice texture that is part smooth and part chunky. I've said it many times but I'll say it again just in case you're a new reader, the immersion blender is one of the five best kitchen tools ever invented! I would probably never puree anything without it because I consider pouring hot soups and sauces into a blender a HUGE pain in the butt with a high potential for burning myself that also requires me to clean said blender afterwards. No, thanks!

A little lemon juice brightens all the flavors in this soup. I still had a few Meyer lemons left from our recent trip to northern California (we grabbed a handful of beauties from the prolific lemon bush at our old place on Josephine Street) and it added a lovely floral note. But regular lemon will work perfectly, too.

Squeezing meyer lemon into the red lentil soup with chili paste by Eve Fox, the Garden of Eating, copyright 2015

Make enough to enjoy for several meals (or to freeze) as the flavors will just improve with time.  If you are a vegetarian or vegan, simply use vegetable stock and skip the sour cream or yogurt. Enjoy!

-- print recipe --
Red Lentil Soup with Chili Paste & Meyer Lemon
(Adapted from Melissa Clarke's recipe in the New York Times)
Serves 4-6

Ingredients

* 3 Tbsps organic olive oil
* 2 garlic cloves, pressed or minced
* 1 large onion, diced
* 1 Tbsp tomato paste
* 1 tsp ground cumin
* 1/2 tsp sea salt salt
* 1/2 tsp freshly ground black pepper
* 1/2 tsp sambal oelek chili paste or 1/4 tsp ground chili powder (if you like things hot, use more!)
* 1 1/2 quarts stock (vegetable or chicken - it's good both ways)
* 1 cup red lentils
* 2 large carrots, peeled and diced
* Juice of 1/2 lemon (Meyer or regular)
* 3 Tbsps chopped fresh parsley or cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat and then add the onion and garlic and sauté, stirring often for about 4 minutes.Then stir in tomato paste, cumin, salt, black pepper and chili paste or powder and sauté for another few minutes, stirring once or twice.

2. Add the broth, lentils and carrots and bring to a simmer, then cover and turn the heat down to low and simmer until the lentils are soft, about 30 minutes.

3. Taste and adjust the seasonings if needed. Using an immersion blender (or a regular blender of food processor if you don't have an immersion blender), purée half the soup and return to the pot.

4. Stir in the lemon juice and the fresh herbs and serve with a drizzle of olive oil or a dollop of yogurt or sour cream on top.

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Sunday, December 20, 2015

Pantry Portrait: Grian MacGregor, Puppeteer, Artist & Homesteader

If you don't know Grian MacGregor, you're in for a treat. It brings me great pleasure to introduce you to her via my Pantry Portait of her in the new issue of Edible Hudson Valley.

Grian is a truly remarkable person. She's a cheerful, energetic, down-to-earth, giving, loving, creative soul who truly embraces "waste not, want not." A puppeteer by trade, she created and runs the Ivy Vine Players, a one-woman puppet theater with a cast of 75 fantastic puppets - all made by hand of recycled and cast off materials. If you ever get the chance to see her perform, take it!!!

She also grows much of her own food in her sprawling garden, raises chickens and turkeys, makes her own wine, built her own cobb oven to make pizzas and bread, and much more. Her house is like a quirky museum - full of beauty and whimsy and unexpected objects and art. Her enthusiasm for life is infectious. Truly.

Read more in my piece for Edible Hudson Valley. If you have a minute, below is a little slideshow of photos I took at Grian's home (the photos in the Edible piece are by my friend and neighbor, Jen May.)



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Sunday, December 13, 2015

Meet Nessy, The Milk Frother

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

I've added a wonderful, new improvement to my Frieling-brewed morning coffee - foamed milk courtesy of Nessy, my lovely, new Nespresso milk frother.

After experiencing the joys of the milk frother first-hand at our friends, Phoebe and Craig's house this fall, I decided that I needed one. I did some research and found that although the Nespresso Aeroccino is not the cheapest option out there, it seems to be the best one. So I ordered one on Amazon for about $85 and have never looked back.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Now my morning cuppa is topped with a luxurious layer of foamed milk. It feels pretty decadent :)

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

The Nespresso is a nice little gadget that makes hot and cold foamed milk as well as just plain warm milk for lattes. It's fast, quiet and easy to clean. You have to wash it by hand but that's okay with me since I need to use it every morning and do not run the dishwasher quite that often anyway.

Two things to note:

1. Respect the max fill line! It will overflow if you go past the mark (I learned that one the hard way...)

Don't go past the Max Fill line on the Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

2. When it comes to frothing, all milks are not created equal. I've found that anything that's not homogenized (meaning the cream has risen to the top) will not froth well. My top choice is Organic Valley - both because I trust their practices (more on which milk companies are best for you, the cows and the planet here) and because their milk foams up real nice-like.

If you do not do dairy, do not despair - you can still get foam! The one brand to avoid appears to be Silk which apparently does not froth at all. But people report that you can get great froth from Pacific's soy milk blenders and their almond milk blenders as well as from Westsoy organic soy milk. From the Internet chatter on this topic, it seems like Starbucks uses Pacific's milks for their cappuccinos and they've probably done their homework.

Nespresso Aeroccino Milk Frother by Eve Fox, the Garden of Eating, copyright 2015

Let me know if you've got any java-enhancing tricks up your sleeve that I should know about.

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Please note: some of the links above are affiliate links which means that I'll earn a small commission if you buy something through them. No one is paying me to write this post and the opinions are all my own based on my own experience. If you have any questions about this, feel free to ask me.

Friday, December 4, 2015

Baked Polenta with Oven-Roasted Tomatoes and Cheese

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

I ended up with a good amount of leftover polenta from this divine dinner. After it sat in the fridge for a few days, inspiration struck and I set about breathing new life into the cold mass of gruel using a few ingredients I had in the freezer and fridge.

Leftover creamy polenta by Eve Fox, the Garden of Eating, copyright 2015

I got out a baking dish, greased it, turned the polenta out into it and patted it down into a single layer.

Then I topped it with a bag of the amazingly tasty garden tomatoes I had roasted with garlic and herbs at the end of the summer.

Oven roasted tomatoes from the garden this summer by Eve Fox, the Garden of Eating, copyright 2015

I put the little bit of kale, mushrooms and bacon that was leftover on top of that, crumbled some goat cheese over it and topped it with grated Parmesan.

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

Into the oven to bake. Out it came all bubbling and browned and savory and delicious.

It was just as good as the original meal had been but with about one quarter as much effort. There is nothing quite as satisfying as turning leftovers into something people will fight over...

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

As with almost everything I post, you should feel free to play with this recipe. Add sauteed onions, spinach, sausage, grilled eggplant, pesto, mushrooms, bacon -- whatever appeals to you. For example, I used goat cheese because that is what I had on hand (and what needed using up) but you could substitute lots of other cheeses -- mozarella, monterey jack, cheddar, bleu cheese, etc., -- with good results, or you can skip the cheese altogether if you prefer.

Also, you very well may not have a freezer full of homegrown tomatoes at your disposal (though I hope you do, for your sake.) But if you have a little time, you can make sauce - this simple tomato sauce with onions and butter from Marcella Hazan is a sure-fire winner. Or, if you happen to work and/or have kids or some other impediment that stops you from devoting your life to cooking, you can always use a jar of whatever tomato sauce you like or buy a jar of sundried tomatoes and use those -- 'twill be delish!

Baked Polenta with Roasted Tomatoes & Goat Cheese by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --
Baked Polenta with Oven-Roasted Tomatoes and Cheese
Serves 4-6

Ingredients

* 3 cups of cooked polenta (follow the directions on the package) - if you're in a hurry, you can also buy pre-cooked polenta in "log" form and cut it into slices to lay in the bottom of the pan
* 2 cups of oven roasted tomatoes, sun dried tomatoes or one to one and a half cups of the sauce of your choice (you can use more sauce if you like but keep in mind that too much moisture will keep the polenta from firming up)
* 1 cup of sauteed greens (spinach, kale or chard), liquid removed
* Half a cup of grated Parmesan cheese
* Butter for greasing the baking dish

Directions

1. Preheat the oven to 375 degrees and grease your baking dish. Spoon the polenta into the bottom of the dish and smooth or pat it down to a uniform height, filling the bottom of the dish completely.

2. Spread the tomatoes or tomato sauce over the polenta, then layer on the greens and the cheese and top with the grated Parmesan. Sprinkle with salt and pepper and bake for 20-25 minutes or until bubbling and lightly browned on top. Let cool for a few minutes before serving so you don't burn anyone's tongue!

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Saturday, November 28, 2015

Creamy Polenta with Kale and Mushrooms

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

This hearty dish is particularly delightful on a chilly, gray day - the kind we're having more and more of right now. It's warm and rich and savory and fills you up.

Salty, garlicky kale and mushrooms get a big boost of flavor from bacon and thyme and the polenta is creamy and rich with Parmesan cheese. A perfect mix of flavors in every bite.

Mushrooms, kale, lemon, garlic and polenta by Eve Fox, the Garden of Eating, copyright 2015

Our garden is pretty much done at this point but, fortunately, kale plants are very hardy and ours are still putting out new leaves. It's very obliging of them.

Red Russian kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

You can definitely make this without the bacon if you are not a meat/pork eater and it will still be very yummy. But if you do eat pork, a little bacon or pancetta adds a rich, smoky flavor that is really good. If I don't have any of cousin Norah's bacon left in the freezer, my fallback store-bought choice is Applegate Farms organic Sunday bacon.

Applegate bacon by Eve Fox, the Garden of Eating, copyright 2015

Many people are confused by the distinction between polenta and cornmeal. I was, too, until I looked it up a few months ago. The basic gist is that it's all the same stuff, just ground to varying degrees of fineness with polenta being the coarsest of the lot. So although you can substitute medium-ground cornmeal for polenta, you should not substitute fine-ground cornmeal for polenta as the result will be unappealingly pasty.

Organic polenta and kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

Just a note that this polenta requires constant stirring while it's cooking so don't expect to multi-task while you're making it...

You can use criminis, button mushrooms, portabellos, maitakes - whatever you have on hand.

Slicing Crimini mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Cook the mushrooms in the fat that's left over from frying the bacon, adding garlic and stock and letting it cook down until you're left with tender, savory mushrooms.

Sauteeing crimini mushrooms in broth and garlic by Eve Fox, the Garden of Eating, copyright 2015

Blanch the kale in boiling water to soften it a bit before you add it to the mushrooms, garlic and bacon then let it cook for a few minutes before you turn off the heat and stir in the lemon zest and fresh thyme.

Pre-cooking the kale by Eve Fox, the Garden of Eating, copyright 2015

Stir the Parmesan and butter into the polenta and ladle it out onto the plates. Top with the kale and mushrooms and a sprinkling of grated Parmesan before serving. Pause fora  moment before you take your first bite to appreciate the mix of scents in the steam rising from your plate - floral lemon, woodsy mushrooms, smoky bacon, bright thyme and salty Parmesan - divine!

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Should you be lucky enough to end up with leftover polenta, DO NOT THROW IT AWAY! I have a great dish coming your way next week...

The recipe below is adapted from Michael Lomonaco's excellent recipe on Bon Appetit.com.

-- print recipe --
Creamy Polenta with Kale & Mushrooms
Serves 6

Ingredients

* 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
* 4 cups organic whole milk
* 3 1/2 cups water
* 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
* 1/2 teaspoon sea salt
* 3/4 teaspoon freshly ground black pepper
* 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
* 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
* 4 tablespoons extra-virgin organic olive oil, divided
* 1 garlic clove, minced or pressed
* 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
* 2 tablespoons chopped fresh thyme
* 1 tablespoon grated lemon peel
* 4 tablespoons unsalted organic butter
* 2/3 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to boil and cook the kale until tender, about 6 minutes, then drain.

2. Combine the milk, water, polenta, salt, and pepper in a large, heavy saucepan over medium heat and bring to a boil, whisking constantly. Turn the heat down to low and simmer until the mixture becomes thick, stirring occasionally, about 20 minutes. Turn off the heat and remove the pan.

3. While the polenta is cooking, sauté the pancetta in a large, heavy frying pan or cast iron skillet over medium-high heat until it turns golden brown, only about 3 minutes. Using a slotted spoon, transfer it to a brown paper bag (or paper towels though they’re not nearly as good as an old grocery bag!) to drain.

4. Add the mushrooms and 2 tablespoons of the olive oil to the skillet and sauté until tender, about 6 minutes. Stir in the kale and pancetta. Add the garlic and broth and simmer until the broth is slightly reduced, about 6 minutes. Stir in the chopped thyme, lemon peel, and the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper.

5. Stir the butter and Parmesan cheese into the polenta and divide among plates (or bowls). Top with the kale mixture and serve.

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Sunday, November 15, 2015

Delicious, Easy Thanksgiving Recipes


Thanksgiving is my favorite holiday - a whole day devoted to appreciating all the good things in our lives - it's brilliant!

Give your loved ones an extra good squeeze and put your heart into making something nourishing and delicious for them and yourself. I hope you find something below that inspires you.





Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

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