Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
Ginger Turmeric Applesauce
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Dark Chocolate Ginger Tart with Cardamom Shortbread Crust and Creme Fraiche
Rich dark chocolate infused with fresh ginger. Buttery, crumbly shortbread with a hint of cardamom. Tangy creme fraiche infused with cardamom pods.
Curried Red Kidney Beans and Cauliflower with Spinach
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
Miso-Ginger Wild Rice with Carrots, Cabbage, Daikon and Turnip
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Tan-Tan Chicken and Snow Peas
Snow peas tossed in a peanut sauce that is just a little sweet, a little savory, and has a touch of heat.
Pork and Kimchi Sliders
A grain-free dish inspired by a recipe from Food and Wine for “Crunchy Pork Kimchi Burgers”
Spinach, Red Lentil, and Green Bean Curry
This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala.
Sticky Glazed Shrimp and Broccoli with Brown Rice
This recipe is really well balanced, both in flavor and in nutrition.
Sweet Coconut Lentils
A sweet side dish that pairs well with a savory main.