I wish my mother had thought of making burritos from Swiss chard. I might have eaten my greens as a child and liked them. My farm box of fresh veggies arrives twice a month, and this time of year it’s full of greens. Chard, kale, beet, spinach, mustard and collard greens have all made an …

The gentle heat of roasted poblano peppers is delicious when slapped into a folded tortilla layered with pickled red onions, Beecher’s Flagship cheese, and baby greens. On a visit to the Santa Fe School of Cooking in New Mexico a few years ago I picked up a grill that fits over the heating element of …

Why haven’t I roasted radishes before? How fantastic they are, their peppery edge mellows, turning sweet, and the green stems are a wee bitter and nutty in all the best ways. Cut radishes in half and toss with olive oil and salt. Place the tray into an oven heated to 400°F (200°C). Cook for 15 …

This recipe is a mash-up of Ina Garten’s Spinach in Puff Pastry and Anna Jones’s Double Greens and Phyllo Pie. I call mine “Cheery” because it’s made in response to the joy I felt when my Seattle Farm Box arrived last Sunday full of the freshest local greens, radishes, oyster mushrooms and eggs. I made …

This recipe is based on one from Diana Henry, which I found several years ago in her book titled Plenty: Good, uncomplicated food for the sustainable table. This is a wonderful dish that has stood the test of time. I come back to it over and over when I’m after an easy, nourishing dinner. Its …

Most Italians, particularly Tuscans, have their own take on ribollita, bread soup. This one is mine, inspired from a recipe by Yotam Ottolenghi as published in his book Plenty. It is vegan, but honestly no meat eater would pay any notice to this fact. Hearty and warming, it makes a wonderful lunch. You can substitute …

Eggplant Parmesan is one of my most favorite things in the world, but making a traditional version of it at home isn’t easy. Mulitple steps and the time they demand make it unattractive to most home cooks who want a hearty, comforting meal without a lot of fuss and dirty dishes. However, this recipe is …

My husband is a southerner raised on collard greens and pot liquor. I am not. Each time I’ve tried a side of collards at a local BBQ joint near our house in Florida, I’ve been disappointed. Bitter greens drowned in pork fat and salt with a dose of vinegar failed to light my fire for …