Caesar Salad With Purple Sweet Potatoes and Rustic Croutons.

The key to good Caesar salad lies within the dressing. I find the store bought versions to be heavy and strangely cheesy. Fresh lemon and salty anchovies combine forces to give you a whole new appreciation for this classic composition. Purple sweet potatoes and crunchy croutons top it all off.

Caesar Dressing:

*3 garlic cloves

*1 Tbsp Dijon mustard

*5 anchovy fillets

*juice from 1 lemon

*1/4 cup olive oil

*1 tsp. Worcestershire

*salt and pepper to taste

Blend all ingredients together in a blender. Adjust seasonings to taste. Set aside.

Rustic Croutons:

*2 slices thick bread, cubed

*1 Tbsp olive oil

*1 garlic clove, pressed

*pinch of chopped rosemary

*salt and pepper

In a small bowl, combine olive oil, garlic, rosemary, salt and pepper. Add cubes of bread. Transfer to a small baking sheet and bake or broil, stirring occasionally until brown and crisp.

Purple Sweet Potatoes:

*4 purple sweet potatoes, scrubbed and cut into wedges

*olive oil for drizzling

*salt and pepper

Preheat oven to 375. Place sweet potatoes on a lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper, toss with hands, and bake until tender, about 20 minutes. Cool.

Caesar Salad:

*1 head romaine lettuce, chopped and rinsed, and dried

*small block aged Parmesan Reggiano

*Caesar dressing

*croutons

*sweet potato wedges

In a large bowl, toss romaine with just enough of the dressing to coat. Divide onto plates. Top with sweet potatoes, croutons, and Parmesan shavings. Enjoy!

Split Pea Soup!

These tiny split peas love an opportunity to wear their soup costume! Something about this subtle green dish reminds me of a familiar childhood bedtime story, gently calming and soothing.

Carrots offer a supporting role, in addition to some fresh parsley, gold potatoes and radish garnish. Ladle yourself a bowlful, sink into a cozy chair, and unwind!

Split Pea Soup:

*2 cups dry split peas, soaked overnight

*5 cups stock

*1 large sweet onion, coarsely chopped

*2 carrots chopped

*3 stalks celery, chopped

*1 gold potato, chopped

*3 cloves garlic, minced

*2 bay leaves

*2 Tbsp butter

*sea salt and pepper

*fresh parsley and sliced radishes for garnish

In heavy soup pot, saute onion, carrot and celery in butter over medium heat. Add garlic, potato, and bay leaves. Strain split peas and rinse. Add to pot with stock. Lightly salt and pepper. Reduce heat to low, cover and simmer until peas are tender. Taste and adjust seasonings. Ladle into bowls and sprinkle with parsley. Add slices of fresh chopped radish and serve.

*Split peas are a dense source of dietary fiber and protein. They also offer vitamins B5, B1, B9 and iron.

Poached Eggs with Stewed Okra, Pole Beans and Quinoa.

With our Fedco seed order tantalizing me

with thoughts of the approaching growing season, I figure it's time to use up what's in the freezer. This evening's menu: stewed okra, Kentucky wonder pole beans, quinoa.....and a stroll out to the chicken coop for some fresh eggs. The result, an even deeper itch to get into the garden. Until then, another great meal to savor.

Poached Eggs:

*2-4 very fresh eggs

*2 Tbsp white vinegar

*large pot 3/4 full of water

Bring water to a boil. Reduce heat until water is gently simmering. Add vinegar. Crack eggs one at a time and slowly drop into the water using a wooden spoon to fold the white over the yolk. Repeat with remaining eggs. Cook for about 3 minutes. With a slotted spoon remove eggs from cooking water and submerge in a bowl of cool water briefly, before serving.

*For more on poaching, refer to Julia Child's "Mastering the Art of French Cooking". She explores egg preparation with priceless detailed instruction.*

*I will post the recipe for fresh stewed okra this summer. Meanwhile, you can serve poached eggs over almost anything. Try them with any of your frozen or fresh garden veggies, some wilted greens, and a whole grain (brown rice, grits, quinoa, amaranth, or millet)- and of course some sauteed onion and garlic.

Top Faves....

There are some things this girl in an apron cannot do without. Here are some of my top favorite kitchen staples......oh so good!

In order from top left to right:

1. Flower of the Ocean Celtic Sea Salt- once you try this you will never go back to regular table salt. Celtic Sea Salt is distributed right here in WNC by the Grain and Salt Society.

2. Avocado- to be such a fan of local/seasonal eating, avocados are my total exception...it's worth it!

3. Carrots- most dishes, from stir-frys to soups benefit from this amazing, sweet root.

4. Our Daily Red Organic Table Wine- at $8.50/bottle, organic & sulfate free, and super delicious, It pays to always have it around.

5. Miso Master Miso Paste- great for miso soup or added to sauteed veggies as a nutritious flavoring. Produced right here in town! Don't worry, miso is fermented soy, making it a whole different beast than non-fermented soy products. The phytic acid is neutralized during fermentation, and consuming fermented foods promotes friendly intestinal flora, aiding digestion!

6. Lusty Monk Original Sin Mustard- like no other mustard! Brilliantly crafted here in Asheville, available at our local groceries in the refrigerated section, and at Farmer's Market. It really packs some heat!

7. Garlic- I go through at least 3-4 cloves per day. My friends the Haney's used to say, 1 clove per person per dish. It never fails.

8. Bubbies Sauerkraut- Very good with meat dishes or as a little afternoon nibble. Kicks sugar cravings to the curb in a hurry! Kraut is another fermented "live" food promoting good bacteria in the body.

9. Flat Leaf Italian Parsley- I've never figured out what the curly stuff is for?

10. Celery- an absolute must. Makes everything flavorful, from stocks and soups to sauces and sautes.

11. Lemon- lemon zest is the secret ingredient in anything that seems like it's missing something. Combine lemon with garlic, butter and sea salt, and it makes anything taste good.

12. Ginger Root- love it steeped in hot water for sipping or in marinades and stir-frys.

13. Loose Organic Green Tea- every day begins with a mugful!

Share yours.....

Turnips With White Miso.

I know, just mentioning turnips conjures up images from the Great Depression or implications of eating something nasty for the sake of health. But hopefully by now, you know I won't steer you in that direction. Turns out, turnips are very tasty. They're mild and creamy when cooked. A friend of mine told me how she sautes them in butter and adds a bit of white miso.

I tried it. And it was successful. Even my 1 year old nephew had a bite....and liked it. Plus, turnips are very high in vitamin C, something we all benefit from in the winter cold!

Turnips with White Miso and Kale:

*1 large turnip or two medium sized turnips, peeled and chopped

*1/2 cup sweet onion, sliced thin

*2 Tbsp butter

*2 Tbsp organic white miso paste

*1/2 cup water

*1 bunch green kale, rinsed and chopped

*1 clove garlic, minced

Saute turnips and onion in butter over medium heat. Periodically stir and add splashes of water. Once turnips begin to brown and soften, turn heat to med low. Cook until soft. Add 1 Tbsp miso paste to 1 Tbsp water and mix. Pour over turnips. Remove from heat and transfer to a bowl. In the same pan, heat a touch more butter or olive oil and wilt kale with the garlic, about 1 minute. Repeat mixing 1 Tbsp miso with 1 Tbsp water and pour over kale. Stir and remove from heat. Toss kale with turnips. We had this with broiled salmon served over top.

P.S. If you're not into miso, just saute in butter or olive oil, with garlic, onion sea salt and pepper. Delicious!

Pesto Noodles with Mustard Greens and Free Range Turkey.

In the winter months, eating dishes with vibrant greens seems to lighten the mood. The mustard greens in this dish are high in vitamin A and K, as well as iron, zinc, chromium and selenium; healthy elements taken up from the soil.

Whole brown rice noodles also make this dish a bit lighter. Plus, with 1.88 pounds of bone in free-range turkey costing me only $3.50, my wallet did not have to suffer. Buying meat this way is a steal, given how wonderful the bones are for stocks!

Put the turkey in about an hour before cooking, and the rest only takes about 20 minutes.

Pesto Noodles with Mustard Greens and Free Range Turkey:

Serves 4

*2 free-range turkey legs

*1 package Tinkyada fettucini style whole brown rice pasta

*4 Tbsp. basil pesto

*1 bunch fresh mustard greens, washed and chopped

*1 Tbsp butter

*1 large carrot, chopped

*1 clove garlic, minced

*1/3 cup frozen organic peas

*sea salt and pepper

Preheat oven to 375. Line a baking sheet with parchment. Rinse and dry turkey. Place on baking sheet with the chopped carrots. Sprinkle with sea salt and pepper. Bake until cooked through, about 1-1.5 hours. Remove from oven and cool. Chop the roasted carrots into smaller pieces. Set aside. Remove the meat from bones and set aside. Reserve bones for stock.

Bring a large pot of water to a rolling boil. Add brown rice pasta. Cook until just tender about 3 minutes. Strain.

Wilt chopped mustard with the garlic and 1 Tbsp butter in a medium skillet, about 1 minute. Add peas after removing from heat.

Toss pasta with pesto, carrots, mustard greens, peas and the turkey meat. Salt and pepper to taste.

*Note: If you don't have pesto in your freezer, you can skip it and toss noodles with a bit of high quality butter or olive oil, some lemon zest, garlic, salt and pepper. You can also easily leave out the turkey for a vegetarian option.

One more thing....dark turkey meat is a bit more nutrient dense than the white meat options, with higher concentrations of vitamins B6, B12, riboflavin (a water soluble B vitamin that must be replenished daily), iron, zinc, selenium, folate, and thiamine.

Poached Pears!

It sounds fancy, but really it's about the easiest dessert out there. Served warm right out of the spiced poaching syrup, you won't mind it's still cold outside.

Poached Pears:

*2-3 Pears

*4 cups water

*generous pinch of cinnamon, or 1 cinnamon stick

*generous pinch of ground clove, or 5 whole cloves

*splash of high quality vanilla

*3/4 cup organic dark brown sugar

*2 oz 80-100% dark chocolate

Combine water, cinnamon, cloves, vanilla and sugar in a medium saucepan. Simmer for 10 minutes. Peel pears, leaving stems in tact. Slice a small portion off the bottom so they sit upright when served. Place in the poaching syrup and very gently poach until tender (make sure not to over cook), about 10-15 minutes. Remove from heat and allow to cool in the syrup.

Remove pears from syrup, and dry off with a towel. Place upright on a plate. Melt the dark chocolate in a double boiler and drizzle over top of the pears. Allow to cool slightly and serve.

*Variations: Add 2 cups red wine in place of 2 cups of the water for poaching syrup.

You can skip the chocolate step and serve as is or with a bit of the syrup spooned over top.