Carrot Pancakes

I couldn’t resist buying a couple of bunches of multi-colored carrots from Gaining Ground ( 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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Red Hot Lettuce Wraps- A Clean Fridge Reveals All

I’d let it go far too long. If I came home with one more jar of locally made mustard, barbecue sauce, or jam – or any bunches of beets or carrots, something had to be thrown out of the fridge. I was shoving things in and checking twice to make sure the door stayed shut. It took my older daughter — now living on her own — to call a halt to the nonsensical arrangement of the refrigerator. Last weekend, when she brought home food to share and couldn’t find a spot for it, she settled down in front of […]

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Pistachio Brittle Cheesecake

Debby had a dessert story published in Bon Appetit several Christmases ago, and she shares one of the recipes here. Pear nectar and cardamom delicately scent the creamy cheesecake; shards of pistachio brittle stand up in the cheesecake and reflect light like pieces of amber glass It’s a big finish for a special meal. For crust: For filling and topping: Pistachio Brittle (recipe follows) Prepare crust: Preheat oven to 350°F. Wrap outside of a 9-inch springform pan with aluminum foil. Process cookies, pistachios, and sugar in a food processor until finely ground. Add butter; process until blended. Press onto bottom […]

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Thai Green Lamb Curry with Sweet Potatoes & Baby Turnips

I wouldn’t miss a Saturday morning at Asheville City Market for anything: it’s a party celebrating my favorite muse. Farmers can’t talk enough about what they offer, chefs are browsing for inspiration, families make an event out of Saturday morning. The Asheville food scene unfolds in the aisles and under the canopies. And I’m in search of what to cook for dinner. Thai flavors stood out as I selected greens, lemongrass, ginger, sweet potatoes, and baby turnips. Here is what I made: The Recipe: Toss lamb with curry paste until coated. Refrigerate 2 to 4 hours. Process 2/3 cup chicken […]

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Bruschetta w/ Fresh Ricotta & Minted Lima & Green Pea Mash

~Seasonal School of Culinary Arts Area teaching chefs count this week-long cooking school at Warren Wilson College a rewarding journey of culinary education. Run by Chef Susi Seguret Gott, chefs commit one day to teaching a class to attendees, who come to enjoy the incredible foods and wines in this area and learn how to cook them. The week runs concurrent with a session of the Swannanoa Gathering, a music-filled workshop series conducted on campus. One year’s theme, Cooking With Wine, brought renowned chefs and students to classes by day; in the evening, local wine purveyors and vignerons conducted wine […]

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Paying Homage to the Meyer Lemon

All of us women are deeply Southern; we steel magnolias found each other as we migrated to new lives in Asheville. When one of our member’s tree finally — after 2 years of coddling — bore a crop of 3 lemons, we declared cause for celebration. Gathering around the tree, we raised glasses and christened ourselves as the Meyer Lemon Society. Meyer lemons have the burst of lemon flavor without the bitter – even the very thin white pith is edible. Thinly slice and toss them with vegetables to roast, such as eggplant, peppers, onions, and zucchini, or sliced fennel […]

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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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Swiss Chard, Walnut, and Goat Feta Gratin

1 1/4 pounds Swiss chard, washed 1 tablespoon extra-virgin olive oil 1 cup chopped onion 1 large clove garlic, minced 2 tablespoons minced fresh or 1 teaspoon dried thyme 4 large eggs 1 cup (4 ounces) grated 1 cup (4 ounces) grated Three Graces Dairy Goat Feta ( or other firm, local cheese 1 1/3 cups cooked faro, brown rice, or quinoa 1/2 cup chopped walnuts 3/4 teaspoon sea salt 1/2 teaspoon freshly ground pepper Preheat the oven to 375 degrees F. Coat a 2-quart baking dish with olive oil. Cut the woody stalks of the chard from the leaves. […]

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Grilled Yellow Squash Roulades

4 large yellow squash 2 to 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper, to taste Parsley Mint Pistachio Pesto (recipe follows) Preheat grill for medium-high heat. Trim each squash; cut a very thin lengthwise slice down two “opposing” sides of each squash to make two flat sides. Holding a squash curved side down, cut into 1/2-inch-thick lengthwise slices that are parallel to the flat sides. Brush with olive oil and sprinkle lightly with salt and pepper. Grill squash slices until lightly marked and tender, 4 to 6 minutes. Transfer to a plate. While squash is warm, […]

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Watermelon Gazpacho Salad

4 cups cubed, seeded watermelon 1/4 cup minced fresh cilantro 1 pint cherry tomatoes, quartered 1 small yellow bell pepper, chopped 1 jalapeno, seeded and minced 1/2 medium cucumber, peeled, seeded, and sliced 2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon ground cumin 1/2 cup crumbled queso fresco cheese, optional Combine watermelon, cilantro, cherry tomatoes, cucumber, bell pepper, and jalapeno in a large bowl. Whisk together olive oil, vinegar, salt, and cumin; drizzle over watermelon mixture and toss gently. Cover and refrigerate 1 hour. Sprinkle with cheese before serving, if using. Makes 4 […]

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