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Champagne vinegar and whole-grain mustard makes up this simple vinaigrette. Make a triple batch to last for a week or two.
A quick vinaigrette tossed on slivers of chard makes for a crunchy unusual side salad that can stand up to a hot main entree or tossed with other delights. Start with the younger more tender leaves and slice them as thin as you possibly can. Why? Because it is pretty and because it makes the green that most folks cook a bit more gentle to eat raw. Include the stems for a extra crunch!
If you fear you burn food, these eggplant give you an opportunity to do just that, but it is a good thing! With a slight char and a kiss of tangy sweet sauce you will be delighted. Ideally, use the longer, smaller eggplants often called Chinese or Japanese eggplant. This recipe is brought to us by Jaime Mayfield of the Seasonal Veg Head. If you want more of a step-by-step photo guide for this recipe, be sure to click on this link.
This recipe came together through participants in our Winter Recipe Jam sharing their ingredient suggestions. It is best with a saute of kale + mushrooms. Ginger, garlic, and onion are quickly blackened to add another element of flavor while mellowing their sharp potency. Pureed with butternut squash and other veggies makes for a simple soup with an added layer. A squirt of lime rounds off the entire soup. We used a butternut squash but most any winter squash could work instead.
Slightly sweet-tart with a touch of spice, tossed with greens, chard or your favorite dark leafy seasonally delightful green.
