Ingredients

Puree

• 1 pound cauliflower florets
• 3/4 cup heavy cream, warmed
• 8 ounce goat cheese

Beets

• 2 pounds beets
• 4 parts red wine vinegar
• 3 parts extra virgin olive oil

Carrots

• 1 pound carrots, shaved on a mandolin

Shallots

• 2 shallots, peeled and thinly sliced into rings
• 1/2 cup vegetable oil

Oil

• 2 parts canola oil
• 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville

Ingredients

• 2 cups day-old bread, cut into 1-inch dice
• 1 tablespoon olive oil
• 2 pounds cooked field peas (crowder, black-eye, lady-peas)
• 1 cup thinly sliced green onions
• 1/2 cup thinly sliced red onion
• 1 cup diced tomato
• 1 cup peeled, diced cucumber
• 1/2 cup chopped banana peppers
• 1/4 cup each chopped rosemary and parsley
• 2/3 cup olive oil
• 1/2 cup sherry or balsamic vinegar
• 1 tablespoon local honey
• 1 teaspoon kosher salt

Preparation

Preheat oven to 275 degrees. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course.

Edible Nashville

Ingredients

• 3 slices bacon
• 4 tbsp. butter
• 1 cup chopped onion
• 1 head of cabbage, chopped
• seasoning to taste

Preparation

Fry bacon. Remove bacon and add butter. Saute onion. Add a splash of water to deglaze the pan. Add cabbage, season, stir, and simmer for about 30 minutes. (Optional: return bacon to pan, add hamburger meat or sausage.)

Luckett Farms

Ingredients

• 1 bag fresh cranberries
• 1 whole navel orange, preferably organic, skin included, washed and cut into chunks
• 1/2 c shelled pecans
• 1/3 c mild honey, such as clover

Preparation

Place all ingredients in a food processor and pulse, then blend until you have a uniform, finely chopped mixture with a crunchy texture. Chill until ready to serve.

New York Times

Ingredients

• 1 box Jiffy corn bread mix
• 1 can cream corn
• 1 can corn (drain liquid and save)
• 1 stick butter (or less)
• 1 egg
• ½ cup liquid – from the corn plus milk to make the ½ cup

Preparation

Mix all ingredients, pour into loaf pan and bake at 350 for 25 minutes or until set in the middle.

Ingredients

• Salt
• 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
• 1 cup finely grated Parmigiano-Reggiano
• 1 tablespoon ground black pepper, plus more for finishing the dish
• ¾ pound tonnarelli or other long pasta like linguine or spaghetti
• Good olive oil

Preparation

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water.

Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Mark Bittman, NYT

Ingredients

• 3 cups (720ml) dashi
• 2 1/2lb kabocha (pumpkin)
• 2 Tbsp sugar
• 1 1/2 Tbsp soy sauce
• 1/4-1/2 tsp salt
• 1 Tbsp sake

Preparation

Remove seeds and cut kabocha into 3" square pieces. Cut off sharp edges of the kabocha pieces. Boil dashi in a pot and put kabocha in it. Cook kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your kabocha is. Add sugar, soy sauce, salt and Sake to the kabocha. Reduce heat to medium low, and cook another 15 -20 minutes to reduce the broth a little. Remove from heat and let it sit covered until cool. As it cools, kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Japanese Cooking 101

Ingredients

• 2 Tbs. unsalted butter
• 1 turnip, peeled and cut into 1/4-inch cubes
• 1 carrot, peeled and cut into 1/4-inch cubes
• 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide
• 3/4 cup low-sodium chicken stock
• Coarse salt and freshly ground pepper, to taste
• 1 Tbs. chopped fresh flat-leaf parsley

Preparation

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.

Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Williams Sonoma

Ingredients

• 1 medium head cauliflower
• 1/4 cup water
• 1/2 cup mayonnaise
• 1 tsp. finely chopped onion
• 1 tsp. prepared or Dijon mustard
• 1/4 tsp. salt
• 1/2 cup shredded cheddar cheese

Preparation

1. Place cauliflower and water in 1 1/2 quart glass casserole and cover with glass lid.

2. Microwave 9 minutes on high. Drain. Combine mayonnaise, onion, mustard, and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese.

3. Microwave 11/2 to 3 minutes on medium-high to heat topping and melt cheese. Let stand 2 minutes before serving.

Serves 6 to 8

Ingredients

• 1 medium cauliflower
• 1 clove garlic
• 1 chili (red?)
• 2 tbsp olive oil
• 500g (just over 1 lb) orecchiette pasta
• 3 anchovy fillets, roughly chopped
• salt
• parmesan, for serving, grated

Preparation

Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the chili. Heat the oil and gently cook both for a few minutes. Add anchovies, cook two more minutes. Add cauliflower, cook until it just begins to brown on the edges. Meanwhile, cook pasta to package directions. Drain and toss with the cauliflower. Serve with generous parmesan and more olive oil.

Nudo