The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.
A fast, easy, pasta-esque dish (without the grains) that includes some of my favorite flavors—lemon, capers, parsley, thyme, leeks, red onions, and spinach.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
If you love walnuts as much as I do, this is a great alternative to dredging in flour.
This is one of Dick’s go-to recipes from NYTimes Cooking.
A classic choice for when we get a whole duck in our meat CSA from Hettie Belle Farm.
A rich, autumn dish that goes over well with any crowd.
Another inspiration from Mark’s Daily Apple, this is a staple comfort food in our house. It makes a big batch so there’s always leftovers for reheating, or serving with eggs, or making pizza with. 😉
These meatballs are awesome–slightly sweet from the coriander, slightly spicy from the cayenne, and rounded out nicely with cinnamon and ginger and bay leaf.
If it’s not great grilling weather, the chicken can easily be pan seared instead. The flavor ends up a bit different, but still delicious.