Archive for the Side Dishes Category

Carrot Pancakes

Carrot Pancakes

I couldn’t resist buying a couple of bunches of multi-colored carrots from Gaining Ground (www.gaininggroundfarm-nc.com) at Asheville City Market last weekend.   Remembering a recent eblast from Bon Appetit, I adapted the carrot pancakes recipe, adding turmeric. They turned out delicately sweet and earthy, with a fresh tasting balance of tangy yogurt and a light sprinkling of flaky sea salt. Next time I’ll make them even smaller to serve as appetizers on the porch with a chilled dry rosé. 4 large eggs 1 pound carrots grated 1/3 cup finely chopped cilantro 1/4 cup chickpea flour 1/2 teaspoon ground turmeric 1/2 […]

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Field Peas with Kale and Sweet Potatoes

Adapted from The Moosewood Collective 2 cups cubed, peeled sweet potato 1 1/2 cups chopped onion 1 1/2 tablespoons olive oil 1 pound kale, tough stems trimmed and finely chopped (4 to 5 packed cups) 3 cups fresh or frozen field peas, green pigeon peas, or butter peas, cooked according to package directions Sea salt and freshly ground pepper to taste Cider vinegar and hot sauce to taste, optional Crumbled goat cheese and chopped toasted walnuts, optional Cook sweet potato in boiling, salted water until just tender, about 6 minutes.  Drain, reserving 1/4 cup cooking liquid. Meanwhile, sauté the onion […]

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Chard Cakes with Garlic Yogurt Sauce

Chard Cakes with Garlic Yogurt Sauce

Plenty of Farmers Market Goodness My absolute favorite cookbook of all time was recommended by a farmer at the Montford Farmer’s Market right before they closed for the season. Stopping by the Full Sun Farm table, I asked Vanessa Campbell how she likes to cook greens at home. From the back of the truck, she pulled out a cookbook thick with well loved pages of recipes, Plenty:Vibrant Recipes from London’s Ottolenghi, and flipped to one she likes to make with kale or chard. My own copy of the now rests within reach of my kitchen work table. The page that […]

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