Salads
Author: Julie Rylander
I love peppadews. These little peppers can be found in the Zupan’s olive bar and are the perfect combination of sweet and hot. This whole salad is a bright and zingy little dish that can chase away any gray day.
Side Dishes
Author: Julie Rylander
In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy.
Salads
Author: Eliza Adam
Serves: Serves 4
A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.
Vegetables
Author: Karen Persson
Serves: Serves 8-10
If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe? It includes bacon …
Desserts
Author: Eliza Adam
Serves: Makes about 2 dozen
Homemade fritters with cinnamon-y apple filling drizzled with an easy caramel sauce.
Side Dishes
Author: Eliza Adam
Serves: Serves 4 to 6
Fresh, tangy, and crunchy salad with a light vinaigrette made with maple syrup, apple cider vinegar, and fresh tarragon.
Desserts
Author: Eliza Adam
Serves: Makes 24 bars
Bake these sweet and tangy bars for special people this holiday season.
Condiments
Author: Eliza Adam
Serves: Makes about 1½ cups
I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes...pretty much anything will go well with it!
Side Dishes
Author: Eliza Adam
Serves: Serves 4
Add a punch to ordinary sweet potato hash with a combination of chili powder, paprika, and ground red pepper.