Category Archives: vegetables

Coconut Cauliflower

Posted on September 25, 2015 by Allison Woods

Serves 2 Prep 10/Cook 15 1 head cauliflower, cut into florets 2 T coconut oil or ghee 1/4 onion, finely chopped 1 c coconut milk 1/4 c coconut flakes salt and pepper to taste 1 T finely chopped cilantro Working … Continue reading →

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Impromptu: Golden Beet Salad

Posted on May 20, 2014 by Allison Woods

I threw this parts-bin special together after scoring some gorgeous organic golden beets at Ballard Market last week. My cooking method for the beets is as follows: Give them a light scrub, then place in a loaf pan. Cover with … Continue reading →

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Cippolini en Agrodolce

Posted on March 2, 2014 by Allison Woods

12-15 small Cippolini (larger ones can be halved or quartered) 3 T evoo salt & freshly ground pepper 1/2 cup red wine vinegar 2 T aged balsamic vinegar Preheat oven to 400F. Place onions in a bowl of cold water … Continue reading →

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Roasted beets in a bacon jam and oregano vinaigrette

Posted on February 14, 2014 by Allison Woods

We get a lot of beets in the winter CSA box. Some might even say TOO many. Last night I found myself too lazy to make a green salad to accompany Marcella Hazan’s Bolognese, so I roasted up some beets … Continue reading →

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Let’s Talk Stock

Posted on November 27, 2013 by Allison Woods

  Those of you who read my recipe blog know that I don’t write much about technique. As a matter of fact, I typically assume you already know how to cook when I publish my recipes, and often just lay … Continue reading →

Posted in Holiday, soup, technique, vegetables | 2 Comments

Green Bean Not-Casserole

Posted on November 26, 2013 by Allison Woods

  I like green beans with a holiday meal, but that “classic” way of dumping canned green beans and cream of mushroom soup into a casserole dish doesn’t cut it. This is what I came up with instead. Fried Shallots … Continue reading →

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Garlic Scape Pesto

Posted on June 29, 2013 by Allison Woods

I got a big bag of garlic scapes in the CSA box this week. What to do with these shoots trimmed from hardneck garlic? I got a tip from a colleague that I just have to share. Easy, versatile, delicious, … Continue reading →

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Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Posted on April 3, 2013 by Allison Woods

I had this at Delancey. it was so good that I looked for a recipe online, and lo, Delancey co-owner Molly Wizenberg had shared it with the readers of Bon Appetit. With any luck, by giving proper credit, I’m not … Continue reading →

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Charred Carrots with Griddled Goat Cheese

Posted on November 10, 2012 by Allison Woods

OMFG this is delicious.   For the carrots: 1 bunch of carrots (about 1 pound, or about 8 large carrots)   1 tablespoon olive oil   Coarse salt For the vinaigrette: 2-3 tablespoons good-quality apple cider vinegar 1/4 cup olive … Continue reading →

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Radicchio with Pappardelle

Posted on April 3, 2012 by Allison Woods

This was in Saveur. I’m hoping I’m not violating any copyright laws—I just want to get it archived here in my giant digital recipe box. This is an interesting way to enjoy radicchio, though it’s got that bitterness and boldness … Continue reading →

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