Curtis Stone’s Green Bean and Cherry Tomato Gratin

A plate of Curtis Stone's Green Bean and Tomato Gratin next to silverware.
(Photo by Ray Kachatorian)

Curtis Stone’s Green Bean and Cherry Tomato Gratin is a delicious way to add vegetables to your diet. 

Green Bean and Cherry Tomato Gratin

(Makes 8 servings)


  1. Preheat oven to 400°
  2. In food processor, pulse nuts for 10 seconds, or until they resemble fine crumbs. In medium bowl, mix nuts, panko, and 2 tablespoons olive oil. Spread mixture on small baking sheet and toast in oven, stirring occasionally, for 4 minutes, or until golden. Set aside.
  3. Meanwhile, bring large saucepan of water to boil over high heat. Add beans and cook 4 minutes, or until bright green and just tender. Drain and transfer beans to large bowl of ice water to cool completely, then drain well, pat dry, and transfer to large bowl.
  4. Heat medium saucepan over medium-low heat. Add remaining 1 tablespoon olive oil, then add shallots and sauté 2 minutes or until tender and pale golden. Add capers and lemon zest and cook 2 minutes, or until fragrant. Stir in extra-virgin olive oil and lemon juice and then add cherry tomatoes.
  5. Add tomato mixture to green beans. Season to taste with salt and pepper, and gently toss to mix. Transfer mixture to 9-inch baking dish. Sprinkle breadcrumb mixture over top.
  6. Bake gratin for about 12 minutes, or until heated through. Serve.

Make-Ahead: Recipe can be prepared through step 3 up to 1 day ahead. Cover separately and refrigerate, then proceed with step 4 when ready to assemble and bake gratin. 

Nutrition Facts

Per serving

Calories: 251

Total Fat: 21 g

Saturated Fat: 3 g

Sodium: 92 mg

Carbohydrate: 15 g

Fiber: 4 g

Protein: 3.7 g

Diabetic Exchanges: ¼ starch, 2 vegetables, 4 fat

Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC; Photo by Ray Kachatorian.


Curtis Stone’s Apple Salad and Beet Dip

Shaved Fall Apple Salad

(Makes 4 servings)

The Marcona almonds used in this salad are Spanish almonds, which come roasted and lightly salted. They add a wonderful rich nutty flavor to this fresh, clean, crisp-tasting apple salad. Marcona almonds are available at specialty markets, but you could substitute regular toasted almonds if you like.



To make vinaigrette: In medium bowl, whisk vinegar and honey to blend. While whisking, slowly add the oils in thin stream to blend completely. Season vinaigrette to taste with salt.

To prepare salad: Using mandolin or vegetable slicer, cut apples into 1/16-inch-thin slices, avoiding and discarding cores. In large bowl, toss apples, celery, and parsley with enough vinaigrette to lightly coat. Season to taste with salt. Mound salad onto center of 4 plates. Using vegetable peeler, shave cheese into thin strips and sprinkle them over salads. Garnish with almonds and celery leaves and serve.

Make-Ahead: The vinaigrette can be made up to 1 day ahead, covered, and stored at room temperature. Rewhisk the vinaigrette before using.

Per serving

Roasted Beet Dip

Roasted beet dip
Photography by Ray Kachatorian.

(Makes 3 cups — 6 servings)

Branch out from the dips that you’re used to and go a little beet crazy. Dukkah and homemade flatbreads go perfectly with this luscious, earthy dip. I usually chuck a couple of extra beets onto the baking sheet, then refrigerate them and slice for salads and sandwiches during the week.

Preheat the oven to 400°F. In 8-inch square baking dish, toss beets with olive oil to coat and season with salt and pepper. Add ¼-cup water and cover pan tightly with foil. Roast for about 45 minutes, or until beets are tender. Allow beets to cool for 10 minutes. Using paper towels, rub beets to remove their skins (skins will slip right off). Cut enough of beets into about ¼-inch dice to measure 1 cup; reserve trimmings. Set diced beets aside.

Quarter remaining beets and combine in food processor with beet trimmings and garlic and process until finely chopped. Add yogurt, extra-virgin olive oil, and lemon juice and blend to smooth puree. Season with salt and pepper to taste. Transfer mixture to medium bowl and fold in diced beets.

To serve, transfer beet dip to serving bowl and sprinkle some of dukkah evenly over it. Serve flatbreads and remaining dukkah alongside for dipping.

Make-Ahead: The beet dip can be made up to 2 days ahead, covered, and refrigerated.


(Makes ¾ cup — 6 servings)

Preheat oven to 400°F. Spread hazelnuts and almonds on separate small baking pans and toast in oven until fragrant and golden, stirring occasionally, about 8 minutes for hazelnuts and 6 minutes for almonds. Rub warm hazelnuts in cloth to remove brown skins. Cool nuts completely.

Heat small heavy sauté pan over medium heat. Add coriander seeds and stir for 3 minutes, or until aromatic and toasted. Transfer to small plate and set aside. Add sesame, cumin, and fennel seeds to pan and stir over medium heat for 3 minutes, or until toasted and aromatic. Transfer to plate and cool.

In food processor, pulse coriander seeds four times to break them up. Add hazelnuts, almonds, sesame seeds, cumin seeds, and fennel seeds and pulse until coarsely ground; mixture should be texture of coarse breadcrumbs. Do not blend to a paste.

Transfer to bowl and stir in salt, black pepper, and cayenne.

Make-Ahead: Dukkah will keep for up to 1 week stored airtight at room temperature.

Per serving

Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Photography by Ray Kachatorian.

Simply Summer Recipes from Curtis Stone

In the Stone household, we use any excuse to bring great food and good friends together. I love to entertain and grill outdoors, especially during the summer months when fresh, locally grown produce is at its peak. By choosing the season’s best, you’re almost guaranteed a successful dish. And grilling enhances the flavors of so many fresh vegetables — from corn to zucchini to peppers.

A perfect main-course summer salad brimming with vegetables, Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette is one of my favorite ways to put a healthy meal on the dinner table. I like the flavorful, earthy combination of chickpeas and quinoa in Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley. For dessert, toss halved nectarines, peaches, and plums on the grill for a few minutes and top with a dollop of Greek yogurt and a drizzle of honey — just delicious!


Grilled Chicken with Arugula and Zucchini Salad and Lemon-Caper Vinaigrette

“The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate.”
Photo by Quentin Bacon

(Makes 4 servings)

To make vinaigrette: In medium bowl, whisk shallots, lemon zest, lemon juice, capers, pepperoncini, parsley, and vinegar together. Gradually whisk in extra-virgin olive oil. Season to taste with salt and pepper.

To cook chicken: Preheat grill for medium-­high heat. Coat chicken with olive oil and season with salt and pepper. Grill chicken 4 minutes per side, or until cooked through and grill marks form. Transfer to cutting board.

To assemble salad: In large bowl, combine arugula and tomatoes. Trim ends of zucchini. One at a time, lay zucchini flat on work surface and, using vegetable peeler and working from stem end to blossom end, shave off long, thin ribbons until you reach seedy center. Turn zucchini around and repeat on second side, then repeat on third and fourth sides. Add ribbons to bowl and discard seedy centers of zucchini.

Using your hands to avoid breaking ribbons, gently toss salad with enough vinaigrette to coat. Season with salt and pepper.

Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some salad alongside. Drizzle chicken and salad with remaining vinaigrette and serve immediately.

Make-Ahead: The vinaigrette can be made up to 8 hours ahead, covered, and refrigerated. Let vinaigrette stand at room temperature for 15 minutes and re-whisk before using.

Per serving


Quinoa and Chickpea Salad with Feta, Walnuts, and Parsley

“The beauty of quinoa is that it is a complete protein. You can add grilled skinless, boneless chicken breasts for a heartier dish.”
Recipe courtesy Curtis Stone. Photo by Jenifer Gomez

(Makes 4 servings)

Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to drain well. Heat medium saucepan over medium-high heat. Add oil and quinoa and cook, stirring frequently, for 2 minutes, or until quinoa is fragrant and toasted. Add 1 ½ cups water and ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and water has been absorbed. Spread quinoa on baking sheet and let cool, then fluff with fork. Meanwhile, to make vinaigrette: In small bowl, whisk shallots, vinegar, and lemon juice. Gradually whisk in oil.

In large bowl, combine cooled ­quinoa, chickpeas, cucumber, bell peppers, walnuts, green onions, and parsley. Toss with vinaigrette and season with salt and pepper.

Transfer to large platter or divide among four plates. Sprinkle with feta and serve.

Make-Ahead: Quinoa can be cooked up to 1 day ahead, cooled, covered, and refrigerated.

Per serving

Excerpted from What’s for Dinner? by Curtis Stone. Copyright © 2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher; photo by Quentin Bacon. 

This article is from the July/August 2017 issue of the Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Also see Curtis Stone’s Cool-down Recipes for Summer.

Chef Curtis Stone’s Spring Fling

Spring is one of the most exciting changes of seasons. Emerging from cold weather, people begin to get out and about again. As a chef, I practically live at the farmers market, chatting with growers about the best produce on offer for the week and taking advantage of the bounty of fresh fruits and vegetables.

Early spring peas fresh from a local grower seem to taste sweeter than any available later in the year. When wild garlic leaves become available, I add the herb to everything from salads to mashed potatoes. In March, I go mad for asparagus that floods our markets. I like to steam the spear in a bamboo steamer. First, I flavor the water with ginger, garlic, and Chinese cooking wine, and then allow steam to permeate the asparagus.

There is nothing better than getting together with friends and enjoying a light flavor-filled meal gathered around the table. That’s what spring is all about. Angel Hair Pasta with Clams, Radishes, and Spinach is my healthy version of spaghetti with clams (spaghetti alle vongole). By limiting the pasta and increasing the vegetables, the dish not only tastes great but looks great too. After a visit to the farmers market, I can’t wait to whip up Quick-Braised Spring Vegetables — featuring peas, fava beans, asparagus, and baby spinach. It’s a testament to the season.

Angel-hair pasta
With fresh spinach and the unexpected crunch and peppery flavor of radishes, this isn’t your run-of-the-mill pasta with clam sauce.
Photo by Quentin Bacon

Angel Hair Pasta with Clams, Radishes, and Spinach

(Makes 4 servings)

8 ounces whole-wheat angel hair pasta
1/4 cup extra-virgin olive oil, plus more for serving
2 pounds Manila or littleneck clams, scrubbed
1/3 cup finely chopped shallots
6 garlic cloves, finely chopped Zest of 1 lemon, removed in wide strips with a vegetable peeler
1 fresh or dried bay leaf
1/2 teaspoon red pepper flakes
1 cup dry white wine Kosher salt and freshly ground black pepper
3 ounces fresh baby spinach (about 4 cups loosely packed)
4 large radishes, cut into small matchstick-size strips (about 1/2 cup)
2 scallions (white and green parts), thinly sliced on the diagonal

Bring large pot of salted water to boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes or until tender but still firm to bite. Scoop out and reserve ½ cup of pasta cooking water. Drain pasta.

Meanwhile, heat large heavy skillet over high heat. Add 1 tablespoon olive oil, add clams, and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to large bowl and cover to keep warm.

Simmer clam-wine broth until reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don’t reduce too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.

Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.

Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining radishes. Discard lemon zest and bay leaf and serve immediately.

Per serving
Calories: 419
Total Fat: 15 g
Saturated Fat: 2 g
Sodium: 236 mg
Carbohydrate: 51 g
Fiber: 9 g
Protein: 14 g
Diabetic Exchanges: 3 ½ starch, ½ vegetable, ½ lean meat, 3 fat

Quick-Braised Spring Vegetables

Spring Vegetables
Quickly braising your veggies with spring onion, garlic, olive oil, and a few tablespoons of chicken broth adds bucketloads of flavor to them, as does a good sprinkling of chives and grated Parmesan.
Photo by Ray Kachatorian

(Makes 6 servings)

1 spring onion or 4 scallions, trimmed and sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
3 tablespoons low-sodium chicken broth or water
8 ounces asparagus, woody ends trimmed, stalks cut into 1 1/2-inch pieces
1 cup shelled fresh fava beans (from about 1 pound pods), peeled (see Note), or sugar snap peas, trimmed and halved crosswise
1 cup shelled fresh English peas (from about 1 pound peas in the pod)
1/2 head escarole, torn into bite-size pieces (about 2 cups)
3 cups loosely packed baby spinach leaves
1/2 cup loosely packed fresh basil leaves
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice Kosher salt
1 tablespoon finely chopped fresh chives
Small chunk of Parmesan cheese, for grating

In large heavy skillet, combine spring onion, garlic, oil, and broth and bring to simmer over medium heat. Cover and cook for about 2 minutes, or until spring onion softens slightly.
Add asparagus, fava beans, and peas and sauté for about 2 minutes, or until beans and peas are heated through. Add escarole, spinach, and basil and sauté for about 2 minutes, or until escarole wilts and asparagus is crisp-tender.

Stir in lemon zest and juice. Season to taste with salt. Transfer to serving platter. Sprinkle with chives, grate Parmesan over, and serve immediately.

NOTE: Fava beans have an inedible pod and an outer skin that is edible only when beans are very young. To prepare fava beans, remove beans from pods. Next, bring large pot of water to boil.

Add beans and cook for 30 seconds. Immediately transfer beans to bowl of ice water. When chilled, drain beans and, using your fingers or small knife, peel outer skins from beans.

Per serving
Calories: 144
Total Fat: 8 g
Saturated Fat: 1 g
Sodium: 340 mg
Carbohydrate: 13 g
Fiber: 5 g
Protein: 6 g
Diabetic Exchanges: ½ starch, ½ vegetable, 2 fat

Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. 

This article is featured in the March/April 2017 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Shake Up Your Thanksgiving Dinner

If you’re tired of your same old stuffing recipe, need a new twist on turkey, or want to get more creative than slicing canned cranberry sauce, then take a look at these fall-flavored recipes we’ve curated from our archive.

You can also sprinkle some history into your Thanksgiving traditions with Harry Truman’s ham recipe and Norman Rockwell’s oatmeal cookie recipe. We found the ham recipe tucked in the September 22, 1945, issue of the Post. While President Truman gets the headline, a closer read reveals it to be Mrs. Truman’s recipe.

"Spiced" Cider
Spiced Cider

“Spiced” Cider
By Post Editors
Published October 20, 2009

For party-sized batch:

Mix together and serve with whipped cream.

Curry Deviled Eggs
By Heather Ray
Published June 25, 2010

Curry Deviled Eggs
Curry Deviled Eggs

Makes 12 servings (2 halves per person)

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Harry Truman’s Baked Ham
By Martha Ellyn Slayback
Published September 22, 1945

Put ham in covered pan half full of water and boil two hours. Pour off some of the water, add a quart of pineapple juice and put in medium hot stove to bake. Bake about an hour; then remove from oven, take off top skin and cover ham with a thick layer of brown sugar to which prepared mustard has been added. Stick thickly with whole cloves, return to oven and bake until done—about two hours. During the final fifteen minutes of baking, put pineapple slices into the pan, and garnish the ham with the pineapple before serving.

Emeril Lagasse’s Turkey Roulade with Peach and Sage Gravy
By Emeril Lagasse
In Issue November/December 2012
(Makes 6 to 8 servings)

Emeril Lagasse's Turkey Roulade with Peach Sage Gravy
Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.



  1. Combine water, brown sugar, and salt in 2-gallon or larger stockpot, and whisk until sugar and salt have dissolved. Place turkey breast in stockpot and refrigerate for 8 hours.
  2. Remove turkey breast from brine, and pat dry with paper towels. (At this point you can proceed with recipe or refrigerate turkey up to 1 day until ready to cook.)
  3. Preheat oven to 350° F.
  4. Cut three lengths of kitchen twine to 32 inches, and lay across cutting board. Making sure skin is pulled down to cover as much of breast meat as possible, lay turkey breast, skin side down, on top of strings. Cover turkey with parchment paper or plastic wrap, and pound with heavy mallet or bottom of cast-iron skillet until thickest part of breast is no more than 2 inches thick.
  5. In large mixing bowl, use rubber spatula to combine breadcrumbs, bacon, ¼ cup reserved bacon fat, butter, garlic, parsley, and Original Essence or other seasoning.
  6. Lightly season turkey breast with Original Essence. Pack stuffing mixture tightly into 1-cup measure, and then empty stuffing onto middle of breast. Repeat two more times. Roll breast up as tightly as you can to form a cylinder, and use twine to tie breast together in three places. Snip off extra length of twine. (You can also tie twine vertically around breast, tucking in flaps at ends, if necessary to keep stuffing inside.) Brush olive oil all over roulade, and season lightly with Original Essence, kosher salt, and pepper.
  7. Heat large skillet or ovenproof roasting pan over medium-high heat. When hot, place turkey roulade into pan and sear until golden brown on all sides. Transfer pan to preheated oven and cook uncovered until center reaches an internal temperature of 155° to 160°F when tested with instant-read thermometer, 60 to 90 minutes. Remove turkey from oven and let rest for 20 minutes before carving.
  8. Remove strings and slice roulade crosswise into ½-inch-thick slices. Serve with Peach and Sage Gravy.
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

Peach and Sage Gravy
By Emeril Lagasse
Published October 17, 2012
(Makes about 3 cups)



  1. Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
  2. Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
  3. Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
  4. Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
  5. Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

Walnut Mushroom Pâté

Makes 1 ¾ cups
Mushroom and Walnut Pate



  1. Preheat oven to 350°F.
  2. Spread walnuts on baking sheet. Stir and toast 5 minutes, until nuts are colored and fragrant. Transfer nuts to plate, cool and set aside.
  3. In small bowl, soak dried mushrooms in water until soft, 20–30 minutes. When soft, squeeze mushrooms until dry, catching liquid in small bowl. Strain liquid through paper coffee filter or fine strainer and set liquid aside. Coarsely chop soaked mushrooms and set aside.
  4. In food processor, combine half fresh mushrooms with shallots, garlic, and half soaked wild mushrooms. Pulse to chop very fine, 20 times; take care not to overprocess. In large skillet, heat oil over medium-high heat. Add chopped mushroom mixture, mixing to combine with oil. In food processor, finely chop remaining fresh and soaked mushrooms, then add to pan. (Do not clean out food processor.) Cook until mushrooms look wet, 8-10 minutes, stirring often. Add thyme, soy sauce, and reserved mushroom liquid. Continue cooking until mushrooms are golden and cling together, 8 minutes. Set aside.
  5. Add walnuts to food processor, and then cooked mushrooms. Pulse until mushroom-walnut mixture is nubbly; do not purée. Turn warm pâté into serving bowl and season to taste with salt and pepper. Or season pâté and cool to room temperature, cover tightly, and refrigerate for up to 5 days. Garnish with parsley and serve with toast points, crackers, or pita chips.

Nutrition Facts

Per Serving (1 tablespoon)

Calories: 25
Total fat: 2 g
Saturated fat: 0 g
Carbohydrate: 2 g
Fiber: 0 g
Protein: 1 g
Sodium: 10 mg

Carrot Top Pesto
By Anna Buss of Cookin’ the Market
Published June 28, 2013
(Serves 4–6)

bowl of carrots with carrot top pesto



  1. Remove greens from carrots.
  2. Blanch greens in salted water until tender and bright green.
  3. Remove greens from water and shock in ice bath. Squeeze out water and set aside.
  4. Repeat steps 2 and 3 with arugula, and then with carrot bottoms.
  5. Blanch almonds until shells become loose. Remove almonds from water and allow to cool. Shell and set aside.
  6. Combine carrot greens, arugula, garlic, almonds, olive oil, and lemon in food processor. Blend until smooth, adding salt and pepper to taste.
  7. Toss pesto with blanched carrots, and serve. Pesto can also be tossed with your favorite spring salads, pasta, and veggies, or spread it on a sandwich.

Recipe created by Mario Hernandez, program coordinator and market chef for Cookin’ the Market

Christy’s Greens
By Elizabeth Murphy of West End Farmers Market/International Institute St. Louis
Published September 20, 2013

cooked greens over quinoa
Add gusto to your grains!
Serve Christy’s Greens over quinoa for a flavor-filled lunch.
Delicious hardy greens.
Packed with vitamins, iron, and fiber, the hardy greens in this recipe are as nutritious as they are delicious.
greens cooking in pot
Iceberg lettuce wilts faster than the hardier mustard greens, spinach, and kale, so add these leaves last.



  1. Remove hard stems from kale and mustard greens (leave stems if desired).
  2. Stack leaves on top of each other. Use knife to slice mustard greens, spinach, and kale into ¼-inch strips. Slice iceberg lettuce, but keep separate from other greens.
  3. In large bowl filled with cold water, add cut greens. Allow dirt to settle to bottom of bowl. Lift greens out of bowl. Shake off excess water. Repeat step with lettuce.
  4. Peel and mince garlic. Peel and slice turnip. Set aside.
  5. In a large skillet over medium-high heat, heat oil.
  6. Add mustard greens, spinach, and kale.
  7. Stir greens until wilted, about 1-2 minutes.
  8. Reduce heat to medium. Add garlic and turnip. Cook until greens are soft and excess water is gone, about 5-7 minutes. Add iceberg lettuce, cook for 1-2 minutes.
  9. Season with salt and pepper. Serve immediately.

Microbrew-Braised Rutabagas
By Post Editors
Published January 31, 2013
(Makes 6 servings as a side dish)

 Rutabagas, photo by Antons Achilleos
Photograph by Antonis Achilleos. Excerpted from Roots by Diane Morgan.



  1. In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.
  2. Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.
  3. Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.

Deep Dish Cranberry Pie
By Post Editors
Published November 21, 2009

Bowl of Cranberries
Bowl of Cranberries

(Makes 8 to 10 servings)


Place gluten-free flour and salt in medium bowl. Using pastry cutter or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Add 2 tablespoons ice water, mix just until incorporated. Continue adding ice water as needed, 1 tablespoon at a time, until dough is smooth. Form dough into disk, wrap tightly with plastic wrap. Refrigerate 1 hour.

Preheat oven to 400 F. Remove dough from refrigerator, place on lightly gluten-free floured surface (we use an extra large Silpat-a sort of “rubber” nonstick mat, which really helps prevent dough from sticking to bottom surface). Lightly flour surface of dough with gluten-free flour. Roll pastry to large round, about 12 inches in diameter. Transfer to deep 9-inch pie plate, trim to within 1/2 inch of pan, crimp decoratively. If outer edges break off before folded under and crimped, just use excess dough. Press onto outer edge to form an even edge, then crimp. Prick with fork, cover. Refrigerate 20 to 30 minutes. Reserve any excess dough, reform into ball. Bake 15 to 30 minutes or until light brown. Remove form oven, let cool completely on wire rack.


In small saucepan, bring 1 cup water to simmer. Add dried cranberries and cherries. Remove from heat. Cover, let stand 20 minutes.

In large bowl, stir together fresh cranberries, undrained dried cherry-cranberry mixture, 1 1/4 cups sugar, gluten-free flour, and lemon zest. Pour mixture into prepared pie crust. Preheat oven to 375 F.

Roll out excess dough. Using small knife, cut out leaf shapes. Using tip of knife, vein leaves without cutting through dough. Using spatula, remove “leaves” and place on top of pie in decorative fashion. Using pastry brush, brush “leaves” with milk. Sprinkle top with sugar and cinnamon.

Cover pie edges with foil. Bake 45 to 50 minutes or until juices bubble and top of “leaves” are lightly browned. Transfer pie to cooling rack to cool.


In medium bowl, whisk together crème fraîche and honey. To serve, place slice of pie on plate, drizzle sauce over top.

Recipe from Glutenfreeda Online Magazine and Recipe Book.

Norman Rockwell’s Oatmeal Cookies
By Corey Michael Dalton
Published December 29, 2011

Scan of original cookie recipe from Norman Rockwell



Mix in order and drop on baking sheet. Bake 400° 7 to 8 minutes. Then run under broiler to brown.

Stuffed Vegetable Rolls


people in Charlottesville City Market
Charlottesville City Market
Photo courtesy Matt Baer

My perfect Saturday begins with a trip to the Charlottesville City Market in Charlottesville, Virginia, and ends with a fabulous dinner party with friends and fresh produce. This dish is my go-to for casual entertaining. The rolls can be made ahead of time and are endlessly versatile. By using whatever produce you find at your local market, these little treats will be in season all summer long.

rolled zucchini and eggplant slices filled with goat cheese
Stuffed Vegetable Rolls



  1. Preheat oven to 375°F.
  2. Slice woody stems off eggplant and zucchini. Then cut lengthwise into long, thin sheets about ¼-inch thick. (This is a perfect time to use a mandolin but a sharp knife also works well.)
  3. Brush eggplant and zucchini slices with olive oil, and season with salt and pepper. Place slices in single layer on baking sheets. Bake for 15-20 minutes until vegetables are tender but not crisp.
  4. In a small bowl, combine goat cheese, lemon, basil, and parsley.
  5. Allow vegetables to cool. Place 1 tablespoon of cheese mixture at the smallest end of each slice, and top with one small slice of roasted red pepper, and roll slice. Serve at room temperature or cold.

Barton Seaver’s Grilled Asparagus with Spicy Parmesan Sauce

I rarely dress up asparagus; it has such a wonderful flavor that it feels silly to complicate it in any way. But as the first warm months carry on, cooks and farmers eagerly anticipating the next wave of crops begin to grow a little weary of asparagus. For this dish, I drizzle the grilled spears with a sauce that I made up one day when my wife was desperately hungry and the pickins were slim in the kitchen. We had olive oil, hot sauce, and a little grated Parmesan. I mixed them all together to make a dipping sauce for bread, and she loved it! It is now a staple in our house and plays equally well with just about anything.

Grilled Asparagus with Spicy Parmesan Sauce

grilled asparagus with spicy parmesan sauce
Photography by Katie Stoops

(Makes 4 servings)



  1. Bring pot of water to boil and season it generously with salt.
  2. Add asparagus and cook for 1 minute, then drain.
  3. Coat asparagus with ½ tablespoon olive oil, cook spears on grill directly over coals of medium fire until they begin to char, about 4 minutes.
  4. Remove asparagus to platter.
  5. Mix remaining 2 tablespoons olive oil, hot sauce, and Parmesan and stir to combine.
  6. Pour sauce over asparagus and serve immediately.

Reprinted with permission from Where There’s Smoke: Simple, Sustainable, Delicious Grilling
© 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Katie Stoops

Caprese Salad on a Stick

Salad on a stick? We gave the classic Italian salad a brand new look, and made it fun for the whole family! We skewered the mouth-watering combination of creamy mozzarella, fresh sweet 100 cherry tomatoes, and homegrown basil, drizzled with extra-virgin olive oil, and a pinch of sea salt.

Caprese Salad on a Stick

(Makes 1 skewer/serving)

Caprese Salad on a Stick



  1. Assemble cheese, basil, and tomato, in order, onto skewer, until all ingredients are on stacked beautifully on the skewer.
  2. Drizzle olive oil over assembled skewer, and add a pinch of sea salt if desired. Enjoy!

Nutrition Facts


Calories: 110
Total fat: 9 g
Carbohydrate: 2 g
Fiber: 1 g
Protein: 4 g
Sugars: 1 g
Sodium: 320 mg

Recipe courtesy of Kids Eat Right.

Curtis Stone’s Bagel, Egg, and Mushroom Brunch

While the menu options are endless, so are the styles of brunch. Play some nice music, pour through the paper, play a round of croquet, or challenge your dad or a guest to a game of Gin Rummy. After all, brunch is the meal that has something for everyone.

Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs
(Makes 4 servings)

Sautéed Wild Mushrooms served on Toasted Bagel with Prosciutto and Poached Eggs



  1. Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
  2. Stir in vinegar and bring to boil.
  3. While water is heating, place large heavy-based fry pan over medium heat.
  4. Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
  5. Add mushrooms and sauté for 5 more minutes.
  6. Season to taste with salt and pepper and toss in parsley.
  7. While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
  8. Repeat with three more eggs.
  9. Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
  10. Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
  11. Set toasted bagel halves cut side up on 4 plates.
  12. Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
  13. Serve immediately.

Nutrition Facts

SERVING SIZE: ¼ of total yield

Calories: 470
Total fat: 19 g
Carbohydrate: 49 g
Fiber: 5.6 g
Protein:30 g
Sodium:605 mg
Diabetic Exchanges:3 starch/carbs, 1 medium-fat meat, 1 non-starchy vegetable, 3 fat

Photo by Quentin Bacon.

Melissa d’Arabian’s Rich Roasted Tomato Soup

A perfect complement to a grilled cheese or simply as a lovely start to any dinner, this homey and comforting soup highlights the concentrated and wonderfully sweet flavor achieved by roasting tomatoes—and feel free to use tomatoes that are past their prime for eating raw; they’ll be perfect in this preparation. I like to load up when the tomatoes are on sale, roast them, transfer to a freezer bag, and use year-round for my soup cravings.

Rich Roasted Tomato Soup
(Makes 4 servings)

Melissa d'Arabian's Rich Roasted Tomato Soup
Roasted tomatoes, garlic, and dried herbes de Provence give this soup a sweet and savory flavor. Photo courtesy Shutterstock.



  1. Preheat oven to 275° F. Line baking sheet with parchment paper.
  2. In bowl, toss tomatoes with 1 tablespoon olive oil, salt, and pepper.
  3. Place tomatoes, cut side down, on prepared baking sheet and drizzle 1 tablespoon water over tomatoes.
  4. Bake in oven for 1 hour. Remove from oven. Carefully peel off skins and discard.
  5. Flip tomatoes over so they’re cut side up, and place back in oven until tomatoes are shriveled but not dry, another 30 to 60 minutes.
  6. Remove tomatoes from oven and allow to cool slightly.
  7. Meanwhile, in large saucepan, saute onion in remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes.
  8. Add garlic and herbes de Provence and cook until fragrant, another 1 to 2 minutes.
  9. Add stock and remaining ½ cup water and bring to simmer. Simmer 15 minutes.
  10. Cool slightly. In blender, puree tomatoes (including any cooking liquid on baking sheet) and stock mixture until very smooth. You may need to work in batches.
  11. Strain through fine sieve if very smooth texture is desired.
  12. Pour soup back into saucepan, season with salt and pepper, and heat gently.
  13. To serve, ladle into cups or bowls and top with either swirl of olive oil or little sour cream, if desired.

Nutrition Facts

Total fat: 6.8g
Carbohydrate: 17g

Recipe Courtesy Melissa d’Arabian, as seen on Food Network’s Ten Dollar Dinners.

Emeril Lagasse’s New-Style Caldo Verde

If I had to choose one dish to represent my childhood, 
it would be this. I call this version ‘new-style’ because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. 
Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.

New-Style Caldo Verde
(Makes 4 to 6 servings)

Emeril Lagasse's New-Style Caldo Verde
Chef Emeril adds crispy kale to give this spicy stew texture and flavor. Photo by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.



  1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
  2. Cook until onions are wilted, 4 minutes.
  3. Add potatoes and chicken stock, cover, and bring to boil.
  4. Season with salt and pepper, and add crushed red pepper.
  5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
  6. While potatoes are cooking, thinly slice kale. Set aside.
  7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
  8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
  9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Nutrition Facts

Calories: 325
Total fat: 19.6g
Carbohydrate: 23g
Fiber: 37g
Protein: 15.3g
Sodium: 929mg

Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.

Curtis Stone’s Quinoa Salad

Celebrity chef Curtis Stone shares his preferred al fresco “take out” fare and tosses in a savory recipe for your perfect picnic!

Favorite Fare: “Marinated and grilled chicken because it’s great hot, warm or cold. Dips like baba ganush and tzatziki are also great, with crunchy veggies or baked pita chips.”
Savor the Season: “Buy fruits and veggies that are in season. They are tastier, more affordable, and help support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic. Make a variety of salads and pack the dressing separately. Pour just before eating to keep greens nice and crisp.”

Quinoa Salad

(Makes 4 servings)

Quinoa Salad
Image Courtesy Curtis Stone.


For the quinoa:
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, finely diced
2 cups uncooked quinoa
2 cups chicken or vegetable stock

For the vinaigrette:
¾ tablespoon shallots, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh flat leaf parsley, roughly chopped

For the salad:
½ cup cherry tomatoes, halved
½ cup English cucumber, peeled, seeded and small diced
¼ cup red bell pepper, medium diced
1 cup baby arugula


Heat medium saucepan over medium high heat, add olive oil and sweat shallot for 2 minutes stirring constantly. Add garlic and cook for additional 2 minutes. Add quinoa and stir to coat with shallot and garlic, then add in stock and bring to simmer.

Reduce heat to simmer gently for about 15 to 20 minutes or until quinoa is tender but not mushy. Remove quinoa from pot to sheet-pan to cool. Once cool, fluff quinoa with fork and reserve.

To make vinaigrette, place shallots and vinegar in medium mixing bowl. While whisking, slowly drizzle in olive oil. Add parsley and season vinaigrette with salt and pepper to taste. In separate large mixing bowl, combine cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula and toss to mix. Drizzle in enough of vinaigrette to lightly coat and season salad to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, spoon the salad onto 4 serving plates and serve immediately.

Angling for Blueberries

When I was a kid my family spent one week every summer fishing and camping at a remote lake in Ontario, Canada. Along the banks of that lake clusters of wild blueberry bushes sunk their roots into the dark soil of the pine forest, their branches sagging under the weight of plump, indigo-blue berries. Although I love to fish, nine times out of 10 I found myself turning my back on the trout and walleye in favor of the juicy blueberries bursting with refreshing sweetness—the perfect antidote to the sun on the water.

If I’d known as a 9-year-old that those delicious, bite-sized berries were actually good for me, I probably would have refused to eat them. Today blueberries are hailed as a kind of super food. Chock full of antioxidants, dietary fiber, potassium, and other nutrients, blueberries are purported to improve brain function and lower the risk of Alzheimer’s, diabetes, dementia, heart disease, and even cancer—all for just 80 calories per cup.

Fish and blueberries. Both are delicious on their own, but can they work together in a single dish? Certainly they can, says Marc Meyer, chef and proprietor of three New York City restaurants, Five Points, Cookshop, and Hundred Acres. “In many cases we labor under the tacit rule that fruit is a sweet, not to be mixed with savory,” says Meyer. “But in this recipe, the mild flavor of the trout calls for something like blueberries with their off-sweet tart and rich flavors. The bitterness of the arugula, the enriching of the olive oil, and the aromatic quality of the mint rounds out the entire dish.”

Blueberry and Grilled Trout Arugula Salad
(Makes 4 servings)

Photo Courtesy U.S. Highbush Blueberry Council.



1. Grill trout fillets skin-side-up over medium heat until lightly brown, about 1 ½ minutes. Turn over and grill another 2 minutes or until fully cooked. Remove fillets from heat, skin, and break into medium-sized pieces.

2. In bowl, combine arugula, trout, and blueberries.

3. In small cup, combine oil, vinegar, mint, salt, and pepper.

4. Divide salad onto 4 chilled plates; drizzle each serving with dressing.

Nutrition analysis per serving (including dressing)

Calories: 363

Total Fat: 26 g

Saturated Fat: 3.8 g

Sodium: 352 mg

Carbohydrate: 14 g

Fiber: 2.4 g

Protein: 19.45 g

Diabetic Exchanges:

1 Carbohydrate

3 Lean Meat

5 Fat Exchanges

Favorite Holiday Recipes from the Staff of the Post

We challenged the staff of The Saturday Evening Post to a no-holds-barred cook off of classic holiday dishes. Here are the top four recipes as chosen by our panel of all too willing editors turned tasters.

Lemon Rosemary Chicken

Lemon Rosemary Chicken
Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian



1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Per serving
Calories: 140
Total Fat: 8 g (Sat. Fat: 2.5 g)
Sodium: 330 mg
Carbohydrate: 0 g
Fiber: 0 g
Protein: 17 g
Diabetic Exchanges: 2 medium-fat

Minnesota Wild Rice Stuffing

Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.
Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator



In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Per serving
Calories: 142
Total Fat: 5.6 g (Sat. Fat: 2.3 g)
Sodium: 278 mg
Carbohydrate: 30 g
Fiber: 3.7 g
Protein: 8.1 g
Diabetic Exchanges: 2 carbohydrate

Pancetta & Parm Brussels Sprouts

Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.
Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor



Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Per serving
Calories: 65
Total Fat: 1.9 g (Sat. Fat: 0.7 g)
Sodium: 302 mg
Carbohydrate: 7.9 g
Fiber: 3 g
Protein: 6 g
Diabetic Exchanges: 1.5 nonstarchy vegetable

Lemon Pound Cake with Raspberry Sauce

Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.
Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator



1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

Per serving (cake)
Calories: 247
Total Fat: 10.6 g (Sat. Fat: 1 g)
Sodium: 197 mg
Carbohydrate: 36 g
Fiber: 0.5 g
Protein: 4.3 g
Diabetic Exchanges: 2 carbohydrate, 2 fat

Per serving (sauce)
Calories: 30
Total Fat: 0.2 g (Sat. Fat 0 g)
Sodium: 0 mg
Carbohydrate: 7.5 g
Fiber: 2 g
Protein: 0.3 g
Diabetic Exchanges: ⅟₂ carbohydrate

For more holiday recipes from the Post staff, go here.

Breakfast Casserole: For Dinner!

This recipe is dedicated to a loyal reader, Frank, who faithfully peruses our new postings each week, but rarely cooks anything except eggs. And to families, couples, and singles across America who are not afraid to eat and enjoy breakfast for dinner, this one’s for you. (What else are you going to do with all those fresh eggs from the market?)

Breakfast for Dinner Casserole

Breakfast Casserole on a plate
Breakfast Casserole

(Makes 6 to 8 servings)

Cut baguette(s) in half, lengthwise. Lightly brush sides with olive oil and cut into 1/2-inch cubes. Place bread pieces in 13 x 9-inch dish. In medium skillet, cook turkey sausage according to package directions. Set aside on paper towel-lined plate. In same pan, heat remaining olive oil over medium-high and saute onions for 1 to 2 minutes. Add peppers and mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. Cut sausage into thin, 1/4-inch slices.

In medium bowl, whisk together eggs, milk, and pepper (optional). Pour egg mixture over bread. Add vegetables, sausage, and salt and pepper (optional). Cover and chill for 1 hour to let egg mixture soak into bread.

Preheat oven to 350 F. Remove covering from dish and top with cheese. Bake for 30 to 40 minutes, or until top is golden brown. Let cool for 5 minutes. Top with diced tomatoes and serve with fruit salad or greens.

Emeril Lagasse Makes the Most of Farmer’s Market Finds

A national TV personality, having hosted more than 1,500 episodes of cooking shows, Chef Emeril Lagasse is the proprietor of 13 restaurants across the country and author of numerous cookbooks. His latest collection of recipes, Farm to Fork: Cooking Local, Cooking Fresh, is now available at major bookstores and

Here’s a peek at what’s inside.

Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

(Makes 6 to 8 servings)

“Rhubarb and strawberries is a classic duo that appears in farmers’ markets and grocery stores at the same time each year, letting us know that spring has officially arrived. Look for rhubarb stalks that are deep red and firm to the touch, and deep red berries that are firm, fragrant, and not bruised.” —Emeril Lagasse

Preheat oven to 375 F. Lightly grease deep dish pie pan or other shallow 1 ½- to 2-quart nonreactive baking dish and set aside.
Combine rhubarb, strawberries, sugar, cornstarch, and lemon juice in medium mixing bowl and toss to combine. Transfer to prepared baking dish and set aside while you prepare topping.

In bowl of electric mixer fitted with paddle, combine remaining ingredients and process on low speed until mixture is crumbly and coarse. Sprinkle topping over fruit and place the baking dish on low-sided baking sheet (to catch juices that may bubble over). Transfer to oven and bake until topping is golden brown, crisp, and juices are bubbly and glossy, 40 to 45 minutes.

Roasted Tomato Tapenade
(Makes 2 cups)

“I used heirloom Roma tomatoes for this recipe, but at the height of tomato season when there are so many varieties to choose from, I think just about any variety of small, sweet tomato will work well here. Roasted tomatoes have a concentrated flavor, so remember, the better the tomato, the better the flavor. Use this tapenade as a spread for roasted vegetable sandwiches, tossed with pasta and olive oil for a quick pasta sauce, or on crostini for a quick hors d’oeuvre.” —Emeril Lagasse

Preheat oven to 450 F.

In medium size mixing bowl, combine tomatoes, 2 tablespoons of olive oil, salt and pepper. Arrange herbs on baking sheet or shallow baking dish. Dot inside of each tomato half with some garlic. Lay tomatoes, cut-sides down, on top of herbs. Roast tomatoes for 20 minutes, or until skins are crackly. Remove tomatoes from oven and set aside until cool enough to handle. Place tomato halves and garlic on a cutting board. Discard the whole herb sprigs. Add any juices, garlic, and herb leaves that remain on pan to cutting board with tomatoes. Run knife over tomatoes three or four times in chopping motion until tomatoes are uniformly chopped. Transfer to small bowl. Stir in vinegar, olives, and remaining tablespoon olive oil. Transfer to nonreactive container, cover, and refrigerate until ready to use. Tapenade will keep up to 1 week in refrigerator.