Curried Lentil Burgers

Sometimes I get a craving for Indian food.  Sometimes I get a craving for a good veggie burger.  This is the answer to both.

Red Cabbage & Carrot Salad with Yogurt Dressing

How often do you find yourself with a head of red cabbage where you've only used a portion of it?  A good sized head of cabbage yields a lot of shredded goodness.  Whether you have one from your CSA, or picked one up just to use a small amount for some tasty fish tacos, here's an idea for how to use what remains.

Pressure Cooked Risotto with Pancetta and Kale

Risotto is a popular dish in our house.  It's creamy, it's warming, it involves a bottle of wine to drink while you slowly stir the rice. And since it takes on flavors so well, it has endless possibilities for how it's prepared.  But is there a quicker way to make it that yields that same result, but doesn't involve continuous pouring and stirring?

Pressure Cooked Bone-In Ham with Maple-Honey Glaze

The most amazing part of this recipe is just how moist the ham was after it was pressure cooked.  Sure, saving an hour of cooking time was nice, but not having dried-out ham was the best.

Mashed Sweet Potatoes with Ginger and Orange

Some time ago, we swapped out sweet potatoes for white potatoes when it comes to all things mashed.  You don't need me to tell you about all of the nutritional reasons for this switch, but I would like to share some ideas based on our favorite way to make mashed sweet potatoes.

Mashed Sweet Potatoes with Orange and Ginger

Beet Salad with Barley, Arugula and Parmesan

Just about everyone I've ever talked to about beets will 1) proclaim they've never liked them and then 2) effuse about how that all changed once they had roasted beets.  Helping spread the word are the many restaurants that all tend to have some variation on a roasted beet salad with goat cheese and nuts on their menu.  And with good reason, it's a great salad.  This particular recipe brings changes up that formula and brings some chewiness from the barley as a balance to the firmness of roasted beets.  I'm also using parmesan for some nuttiness rather than the more common goat cheese.