Makes 4 to 6 servings or about 5¼ cups 1 tablespoon EVOO 1 onion, sliced 1/4 teaspoon unrefined sea salt 1 pound parsnips (1 to 6 depending on size), about 4 cups, peeled where needed, sliced 3-inch piece kombu sea vegetable 3 cups water or vegetable broth 1/2 cup...
Makes 3 to 4 servings or 3¾ cups Wild rice is the native American grass popular for its nutty flavor. It grows wild in the shallow waters of the Great Lakes region of northern Minnesota and was originally hand-harvested in canoes by Chippewa Indians. “Wild”...
Makes 4 servings This stunning salad takes a little longer than normal to prepare, but enjoying a special dish in Jan. 2021 is a much-deserved pleasure. 1 pound small red and yellow beets, about 8, greens removed, roots scrubbed Water Almond Brittle (recipe...
Makes 4 servings McEvoy Ranch is the largest producer of extra virgin olive oil in the US. A tour and tasting at the ranch, on the border of Marin and Sonoma Counties, near Petaluma, California, makes for a really fun outing. Their gifts are worth giving, especially...
Makes 8 servings The Japanese Miso Yaki sauce with its rich barbecue flavor inspires this luscious topping for the squash. Vary flavors by changing varieties of squash and miso. One pound delicata squash, 1 medium-large squash, halved lengthwise, seeds...
Makes 4 A tried-and-true favorite in the U.S. since Colonial times, baked apples are a plump, succulent dessert that can be made in a jiffy while diners enjoy their meals. Make extra for a quick snack or dessert later. 4 apples, cored Stuffing: 1/4 cup nut or...
