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Recipes

Main Dishes

Barley Lentil Soup with Green Garlic and Parsley
Bean and Egg Burrito with Greens
Bean, Herb and Cheese Quesadilla
Japanese Cabbage Pancakes (Okonomiyaki)
Caldo Verde (Cabbage and Potato Soup with Chorizo)
Cauliflower Pasta “Risotto”
Chard Patties aka “Daddy Patties”
Chard Stem Gratin
Chard Tart
Chickpeas & Pasta
Corncakes
Couscous whatever-you-have-on-hand Salad
Crepes with Caramelized Onions and Tomatoes
Eggplant, Sweet, Hot and Sour
Eggs Poached in Tomato Sauce with Salsa Verde
Fried Rice
Frittata with Greens
Green Risotto (with Spinach and Pea Shoots)
Leeks and Goat Cheese Bruschetta
Mid-Summer Pizza (Zucchini, Bacon, Sweet Onions)
Moroccan Bulgur and Greens (with Poached Egg)
Nicoise Salad
Onion and Winter Squash Panade
Quinoa “Risotto” with Asparagus
Wild Rice with Veggies and Sausage (“Dinner Pilaf”)
Parsnip and Celery Root “Cake” (Gratin)
Pasta Carbonara (with Peas)
Pasta with Green Garlic & Parmesan
Potato and Cabbage Gratin
Potatoes & Kale Baked with Tomatoes & Bacon
Red Lentil and Winter Squash Dal
Rice with Peanut Sauce and Cilantro
Rutabaga and Carrot Latkes
Savory Bread Pudding
Scalloped Potatoes
Stuffed and Roasted Pumpkin
Tomato-Braised Collards and Beans
Tomato Bread Gratin
Tomato and Goat Cheese Tart
Tomato Paella
Veggie Hash with Poached Egg and Salsa Verde
Wintersquash, Chickpea, Lemongrass and Coconut Milk
Yellow Peas and Rice with Onion Relish
Zuppa Bastarda (Black Bean Soup over bread with pesto)

Hearty Salads

Asian Noodle Salad with Toasted Sesame Dressing
Barley and Pomegranate Salad
Carrot and Seed Salad
Chickpea, Tomato, Arugula and Feta Salad
Couscous whatever-you-have-on-hand Salad
Greens and Bean Salad
Mustardy Roasted Vegetables with Arugula and Parsley
Nicoise Salad
Peanut Noodles
Quinoa with Grated Beets and Cumin
Radicchio, Chickpea and Chopped Egg Salad
Roasted Veggie Salad with Hard-boiled Eggs
Spring Potato Salad
Summer Lentil Salad
Summer Lentils and Beans with Bacon and Parsley

Soups

Barley Lentil Soup with Green Garlic and Parsley
Caldo Verde (Cabbage and Potato Soup with Chorizo)
Chickpea Soup with Mustard Greens, Harissa and Feta
French Lentil and Potato Soup
Green Curry Summer Squash Soup
Italian Lentil and Rice Stew
Leek and Green Garlic Soup
The Best Soup
Turnip and Turnip Greens Soup
Red Lentil and Winter Squash Dal
Zuppa Bastarda (Black Bean Soup over bread with pesto)

Beans

Barley Lentil Soup with Green Garlic and Parsley
Bean, Herb and Cheese Quesadilla
Bean and Egg Burrito with Greens
Chickpea Avocado Salad Sandwich
Chickpeas and Cauliflower with Cilantro and Greek Yogurt
Chickpeas & Pasta
Chickpea, Tomato, Arugula and Feta Salad
Fava Beans with Cilantro, Yogurt and Lemon
French Lentil and Potato Soup
Greens and Bean Salad
Italian Lentil and Rice Stew
Summer Lentil Salad
Summer Lentils and Beans with Bacon and Parsley
Perfect Green Beans (with Aioli)
Red Lentil and Winter Squash Dal
The Best Soup
Zuppa Bastarda (Black Bean Soup over bread with pesto)

Eggs

Bean and Egg Burrito with Greens
Japanese Cabbage Pancakes (Okonomyaki)
Chard Tart
Couscous whatever-you-have-on-hand Salad
Crepes with Caramelized Onions and Tomatoes
Eggs Poached in Tomato Sauce with Salsa Verde
Frittata with Greens
Nicoise Salad
Pasta Carbonara (with Peas)
Radicchio, Chickpea and Chopped Egg Salad
Roasted Veggie Salad with Hard-boiled Eggs
Savory Bread Pudding
Veggie Hash with Poached Egg and Salsa Verde

Veggie Sides

Artichokes (with Aioli)
Beets and Beet Greens with Garlicky Greek Yogurt
Braised Asparagus with Fresh Rosemary and Bay Leaves
Carrot and Rutabaga “Latkes”
Chickpea Avocado Salad Sandwich
Chickpeas and Cauliflower with Cilantro and Greek Yogurt
Fava Beans with Cilantro, Yogurt and Lemon
Parsnip and Celery Root “Cake” (Gratin)
Perfect Green Beans (with Aioli)
Quinoa with Grated Beets and Cumin
Ratatouille
Roasted Potatoes, Horseradish Cream and Watercress
Salad Rolls with Spicy Peanut Sauce

Desserts & Other Sweet Things

Apple and Quince Tart
Apple Oat Muffins
Baked Apples
Carrot Cake with Maple Cream Cheese Frosting
Chocolate Fudgy Cookies
Citrus and Coconut Brown Rice Pudding
Corn Meal Pancakes
No-Knead Bread
Pumpkin Seed Coconut Granola
Rhubarb Yogurt Cake
Apricot (or peach or plum) Cobbler
Strawberry Summer Cake
Strawberry Rhubarb Crisp
Steel-cut Oats with Berries
Zwetschgendatschi (Prune Tart)

Odds & Ends

Apple Cider Syrup
Chili Cheese Cornbread Muffins
Cilantro Yogurt Sauce
Cornbread
Garlic Scape Pesto
Homemade Mayonnaise with Herbs
Homemade Veggie Bouillon
Peanut Sauce
Pizza Dough
Poaching Eggs
Salsa Verde (Parsley)
Winter Greens Pesto

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13 Comments Post a comment
  1. greenhorn #

    Hey family.. Brandy here. Your Aunts pigs are truly fine. See you at Pastaworks when I don’t feel like cooking for my lonely.

    April 11, 2010
  2. Hey sweetheart,

    I’ve never really gone through your whole blog/recipes and I gotta say…..very nice indeed. As for the cockaigne part in Joy of Cooking. I think I remember reading that that word was attached to those recipes they really liked. But what it really means I don’t know.

    Once again, great work.

    August 31, 2010
  3. Renee Niquette #

    Hi Katherine, the photo at the top of this recipe page. Is the recipe in your collection here on the site. Looks very good. Thanks Renee

    January 23, 2012
    • Hi Renee, Yes, it’s the root veggie hash with poached egg and salsa verde. It’s one of my favorites!

      January 23, 2012
      • Renee Niquette #

        Thanks Katherine, another question if I may. I have not cooked Quinoa before. I see several different suggestions online and it was mentioned that it can become sticky.
        I bought the brown Quinoa and want to use for a salad. How do you recommend cooking it. Thank you

        January 24, 2012
  4. I have several quinoa recipes on the blog here that you can check out. My basic technique is as follows: Rinse your quinoa in a fine-meshed sieve (it has a naturally occurring slightly bitter coating on it) and then put in a pan. The ratio of water (or stock or broth) to quinoa is 1.5 to 1 so 1.5 cups water to 1 cups quinoa. Bring to water and quinoa to a boil and then turn down to a simmer and cook covered until water is absorbed and quinoa is fluffy and tender. This should take about 15- 20 minutes. Let me know how it goes.

    January 24, 2012
  5. Renee Niquette #

    Thank you so much!!!

    January 25, 2012
  6. amy driscoll #

    Kathryn, I have tried at least three of your recipes every week since we started our winter share with Laura’s 47 ave farm – the stuffed pumpkin, celeriac soup, and radish coins are my favorite. I could have sworn that I saw a recipe for red onion jam but now I can’t find it – was that yours? If so, could you send – I want to make it for gifts. Thanks so much for your contribution to the CSA movement and healthy eating. Amy

    December 13, 2012

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