Aloo Gobi (Indian Cauliflower & Potatoes)

by Katherine Deumling

Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.

Serves 4-6

  • 2 tablespoons oil

  • 1 tablespoon minced, fresh ginger

  • 4 cloves garlic, minced

  • 2 large potatoes (about 1 lb), diced

  • 2 teaspoons garam masala

  • 1/2 teaspoon turmeric

  • 1/4 – 1/2 teaspoon red chili powder

  • 1 1/2 teaspoon salt

  • 1 medium cauliflower, including core and leaves if attached, cut into bite-sized pieces

  • 2 cups fresh or canned, diced tomatoes

  • 1/2 cup cilantro leaves and stems, finely chopped

  • Naan or rice for serving 

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook stirring often for just a minute or two until just starting to color. Add the potatoes, garam masala, turmeric, chili powder and salt and mix well. Cook for another couple of minutes until the spices are fragrant. Add the cauliflower and tomatoes and incorporate well. Cover the skillet and bring to a simmer and then turn down to medium and simmer for about 30 minutes until the vegetables are tender but not mushy. Stir in the cilantro, taste and adjust with salt if needed. Serve warm with Naan or rice.

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Braised Fennel with Tomatoes, Garlic, & Capers

by Katherine Deumling

This is richly flavored and quick to make. Enjoy it with a few salads for a light dinner or alongside any grain dish.

Serves 4

  • 2-3 tablespoons olive oil

  • 2 medium-sized fennel bulbs, trimmed and cut top to bottom into 1/2-inch planks

  • Salt

  • 1/2 onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons capers, well rinsed and chopped up a bit

  • 2 tablespoons white wine or cider vinegar

  • 3/4  cup chopped tomatoes, fresh, roasted or canned (roasted will impart the richest flavor but all are good)

  • Chopped fennel fronds for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. When oil is hot add the fennel slices in a single layer – you may have to do this in batches, as all slices likely won’t fit into one pan in a single layer. Sprinkle with salt and cook, covered, keeping the heat fairly high, for about 3-5 minutes until nicely browned. Flip and cook for another couple of minutes until the other side is browned as well. Remove from the pan and set aside and finish cooking the remainder of the fennel.

Once cooked, add all the fennel back to the pan, then add the garlic, capers, onions, vinegar and cook, uncovered, stirring often for about 3 more minutes. Add the tomatoes and turn the heat up a bit more. Cook, for another 3-5 minutes until the tomatoes have reduced and have nicely glazed the fennel. Taste, adjust seasoning, garnish with chopped fennel fronds and serve hot or warm.

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Sautéed Radishes & Spring Greens with Spicy Tahini Sauce

by Katherine Deumling

This version includes mustard and turnip greens, radishes and a couple Hakurei turnips.

Radishes are delicious sautéed, braised, or roasted. If they’re a little on the spicy side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens (radish tops, mustard greens, turnip or beet greens, mizuna) in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.

Serves 4

  • 1 tablespoon olive oil

  • 1 bunch radishes, trimmed and halved or quartered if large. Reserve greens if fresh and lively looking and roughly chop

  • 1 bunch mustard greens (or turnip greens, etc. see headnote), washed and chopped

  • Salt, to taste

  • Olive oil to finish and possibly squeeze of lemon or splash of vinegar but taste first

 Heat oil in a heavy skillet over medium-high heat. Add radishes and few pinches salt and sauté, stirring often for 2-3 minutes. Add greens and stir into the radishes, cover the pan and cook for a few more minutes, stirring occasionally, making sure things aren’t sticking/burning. If the greens are giving off a lot of liquid uncover the to let some of it evaporate. Sauté until everything is just tender. Taste and adjust with salt and/or a little lemon juice or vinegar. Drizzle with a little more olive oil and serve.

Spicy Tahini Sauce

  • 1-2 tablespoons chili paste such as gochujang (fermented Korean chili paste) or sambal oelek or whatever you have–use less if your chili paste/sauce is very hot.

  • 3 tablespoons tahini

  • Juice of 1 lime or small lemon or 2 tablespoons rice vinegar

  • 2 tablespoons water, more as needed to get proper consistency

  • Salt, to taste

Combine all ingredients and you have a sauce!

Soba Noodles with Garlicky Spinach & Miso

by Katherine Deumling

This comes together quickly and is good with any very tender green like young mustard greens, or beet greens. You can also use substitute other kinds of noodles. The miso here is key and gives the dish its complexity. You can add tofu or toasted nuts to make it even more robust.

Serves 4 

  • 8 ounces soba noodles

  • 1 tablespoon soy sauce

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon oil

  • 3 stalks green garlic or 2 medium to large cloves garlic, minced

  • 2 scallions, white and green parts thinly sliced and divided

  • 1 large bunch spinach about 2/3 lb, well washed, roots removed and chopped, including stems

  • 1 tablespoon white miso

  • 1 tablespoon butter, softened (or oil, to make it vegan)

  • A few pinches cayenne or other dried, hot pepper

  • Juice of half a lemon

Cook the soba noodles according to the package instructions. Drain and rinse with cold water and drain well and put in a serving dish. Toss with soy sauce and sesame oil.

In a small bowl thoroughly mix together the miso and butter and set aside.

Heat the oil in large skillet over medium heat and add the garlic and white parts of the scallions. Cook gently for a few minutes, then add the spinach, cover and steam for a just a minute until wilted. Stir in the miso/butter, the hot pepper and a couple of good squeezes of lemon juice.

Add the spinach to the noodles along with the reserved scallion greens. Toss well, taste and adjust seasoning with more soy sauce, sesame oil, lemon, as needed.

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White Bean & Kale Soup

by Katherine Deumling

This classic combination comes together quickly with either canned or home-cooked beans. You can substitute chard, mustard greens or any leafy greens for the kale.

 Serves 4

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 1 leek (optional), sliced lengthwise and cut into ¼ inch half-moons

  • 2 carrots, diced

  • 1 stalk celery, diced (optional)

  • 2 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon salt

  • 3 cups cooked or canned white beans (drain if canned but keep cooking liquid if home-cooked)

  • 1 bunch kale, washed, tough stem ends removed and chopped

  • 5-6 cups liquid–any combination of bean-cooking liquid if using home-cooked beans, vegetable stock, and/or water

  • Freshly ground pepper

  • Olive oil to finish

  • For serving: grated Parmesan or toasted bread crumbs/croutons (optional)

 Heat oil in soup pot or Dutch oven over medium-high heat. Add onion, carrots, leeks and celery (if using) and garlic and saute for about 7-8 minutes and beginning to brown.  Add beans and liquid and bring to a simmer and cook for 10 minutes. Add kale and cook until greens are tender to your liking, 5-10 minutes. Taste and adjust seasoning with salt. Serve with a drizzle of olive oil and a bit of Parmesan and toasty bread crumbs if you’re feeling fancy.

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Winter Squash & Tahini Spread

by Katherine Deumling of Cook With What You Have

I often roast winter squash to just have on hand. It’s easy to toss into salads or combine with beans or just top with any flavorful dressing.

This spread came about when I was very hungry and I had a bunch of roasted squash–one of my favorite varieties, Marina di Chioggia a dense flavorful squash–on hand. In just a few minutes I had prepared this gorgeous, creamy spread that is just as good eaten by the spoonful standing at the counter or spread onto bread or used as a dip with raw or cooked vegetables or dolloped on a soup.

Yields about 2 1/2 cups

  •  1/3 cup tahini

  • 2 Tablespoons lemon juice, possibly more, to taste

  • 3 medium cloves garlic, chopped

  • 1/4 – 1/2 cup cold water

  • 1 1/2 cups roasted winter squash such as Butternut, Hubbard, Sweet Meat, Red Kuri, Marina di Chioggia, etc. (You want to use a dense, flavorful type. Things like Acorn or Delicata wouldn’t be as good here. )

  • 1/4 teaspoon red pepper flakes or other hot pepper either dried or fresh (optional but very good as the tahini and squash are both sweet and rich)

  • 1/2 teaspoon salt, more to taste

 Put the tahini, garlic, and lemon juice in the bowl of a food processor. Pulse a few times, and then start adding water a couple of tablespoons at a time as you process the mixture. As you add water, the mixture will get lighter in color and creamier. When it’s light and creamy but not at all runny, add the roasted squash, hot pepper and salt and process until smooth. If it’s too thick add a bit more water. Taste and adjust seasoning with salt, lemon and/or hot pepper to taste. Store in the fridge for up to 5 days. The garlic will get more pronounced as it sits.

Thai Butternut Squash Red Curry

This recipe is a People’s staff favorite! It’s quick and easy to cook and if you make a double batch, you’ll have warm and satisfying leftovers to enjoy all week long.

  • 1 tablespoons coconut oil (or any oil really)

  • 1 large shallots, chopped (or 2 small)

  • 2-2 ½ cups diced butternut squash (about 1.5 pounds)

  • 1 tablespoon grated ginger

  • 2-3 tablespoons Thai Home Red Curry Paste

  • ½ tablespoon yellow curry powder

  • 1 (15 ounce) can coconut milk

  • ¾ cup vegetable broth

  • 2 teaspoons Fysh sauce

  • 2 teaspoons sugar

  • 3-4 cups fresh spinach or kale

  • basmati rice, crushed cashews/ peanuts (optional), cilantro, lime wedges for serving

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, Fysh sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt (if using kale, add it before the butternut squash becomes soft so that the kale has enough time to wilt).

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Recipe adapted from

Beet, Orange, and Avocado Salad


  • 5 medium-sized beets

  • 2 avocado

  • 5 oranges (a mix of varieties works well here)

  • Optional: Fresh herbs, feta or goat cheese, toasted nuts or seeds

Citrus Vinaigrette

  • Zest from ½ a lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 1 ½ teaspoons white wine vinegar

  • 5 tablespoons extra-virgin olive oil

  • 1 garlic clove

  • Salt 

  • Black pepper

Heat the oven to 400°.

First, roast the beets! Cut off the beet greens down to about an inch. Wrap the whole beets in a foil pouch or use a covered baking dish, which will help the beets steam. Bake the beets for 50-60 minutes, or until they are tender when poked with a knife. Remove the beets from their cooking receptacle and cool. Peel the beets and then, slice them into rounds about ¼ inch thick. 

While the beets are roasting, prepare the oranges. Carefully cut away the peels using a sharp knife, trying to remove as much of the white pith as you can. Then slice the oranges into rounds around the middle (so that each slice has a piece of every natural orange segment). Aim for the slices to be about ¼ inch thick. 

Then make the vinaigrette. Put the lemon zest, lemon juice, vinegar, and olive oil in a small bowl. Smash the garlic clove with the heel of your hand or a knife, remove the peel, and add it to the vinaigrette. Season with salt and pepper and shake to combine. Let this mixture hang out for at least 10 minutes, and remove the garlic clove before using. Refrigerate any leftover dressing and use on green salads, roasted or steamed vegetables, and any other salads your mind dreams up. 

When the beets and oranges are sliced and your vinaigrette is made, thinly slice the avocados. 

At this point, you can throw all of the components into a bowl and toss them with the dressing. This salad looks really lovely on a platter, too, in which case you can artfully lay out the citrus, then the beets, then the avocados, then anything else you might be adding, and then drizzle the dressing over top. Enjoy!

Baked Oatmeal with Coconut & Citrus

Heidi Swanson (cookbook author and brain behind makes many versions of this baked oatmeal, and they are all so darn delicious! Mix up the fruits depending on the season, and you have a winner for a special breakfast whenever. You could use another milk instead of the coconut here if that’s what you have. Heidi suggests serving this oatmeal with some more coconut milk with a splash of rose water, which sounds great if you happen to have rose water on hand (especially heated up with some maple syrup stirred in there).


  • 3 tablespoons unsalted butter or coconut oil, melted and cooled slightly

  • 2 bananas, sliced into 1/2-inch pieces

  • 3 oranges, peeled and sliced into cross-sections (blood oranges are particularly good, but you might need a few more)

  • 2 cups rolled oats

  • 1/2 cup shredded coconut (plus some more for the top, if you want)

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine-grain salt

  • 1/3 cup maple syrup (or coconut nectar)

  • 1 cup full-fat coconut milk

  • 1 cup water

  • 1 large egg or 1 tablespoon flax meal mixed with three tablespoons of the water

  • 2 teaspoons vanilla extract

Preheat your oven to 375°. Using one tablespoon of the butter or coconut oil, coat the inside of an 8-inch square pan (or one about that size). Slice the banana and spread the slices on the bottom of the pan in an even layer. Put slices from one of the oranges on top of the bananas.

In a medium bowl, combine the oats, shredded coconut, and baking powder. In another, combine the coconut milk, water, egg or flax mixture, and vanilla extract. Distribute the oat mixture over the bananas and grapefruit and pour the coconut milk mixture on top. Take the rest of your oranges and arrange them on top of the oats. Then sprinkle some more shredded coconut over the top, if you are into that kind of thing.

Bake for 35 to 45 minutes, until the oats are set and the top is golden. Let cool slightly and enjoy!

Preserved Meyer Lemons

Preserved lemons are a classic component of North African cuisines, but are a flavor powerhouse adaptable to all kinds of foods. Try them in soups, salad dressing, pasta dishes, with roasted veggies, and anything else where their pleasant tang might be welcome. You can also add warm spices like whole cinnamon, cloves, or cardamom when you add the peppercorns and bay leaves if you’d like!


  • 3 to 5 organic Meyer lemons

  • Kosher salt

  • 1 heaping teaspoon black peppercorns (optional)

  • 2 bay leaves (optional)

Scrub three to five organic lemons, enough to fit snugly in a roughly pint-sized jar with a tight-fitting lid. Slice each lemon “vertically” from the top to about half an inch from the bottom, nearly cutting them into quarters but leaving the pieces attached at one end. Rub kosher salt over the cut surfaces and then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

Press the lemons down to release their juices. Add the peppercorns and bay leaves to the jar. Squeeze additional prepared lemons into the jar if you can fit them.

Close the jar and let ripen at a cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store the jar in the refrigerator.

To use, remove a piece of lemon and rinse it (you can add more fresh lemons to the brine as you use them up.). Scrape the white pulp from the rind and mince the rind. Add the rind at the very end of cooking, or use it raw. The pulp can be added to a simmering pot of soup or stew.

Smoky Hoppin’ John


  • 1½ cups dried black-eyed peas

  • ½ cup uncooked brown rice

  • 5 teaspoons olive oil

  • 1½ cups finely chopped onion

  • 1½ cups chopped red bell pepper

  • 1 cup thinly sliced celery

  • 1 tablespoon minced garlic

  • ¾ cup unsalted vegetable stock

  • ½ cup water

  • ¾ teaspoon kosher salt

  • ¾ teaspoon smoked paprika

  • ½ teaspoon chopped fresh thyme

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon ground red pepper

  • 1/3 cup chopped tomato

  • 4 teaspoons chopped green onions Instructions

Sort the black-eyed peas, removing any stones or debris. Rinse the beans, and then soak them overnight or for 8 hours. Drain the beans, then put them in a pot and cover with water. Bring up to a boil, then turn down to a simmer and cook for 30-60 minutes, or until the beans are soft.

While the beans are simmering, cook your brown rice: combine the rice with 1 cup of water in a saucepan. Bring it up to a boil and then reduce the heat to low and cover the pan. Cook for 45 minutes or until tender. Alternatively, cook the rice in your rice cooker according to the manufacturer’s instructions.

When the beans begin to soften, season them with salt. When they’re done cooking, drain them and set aside.

Heat a large nonstick skillet over mediumhigh heat. Add oil; swirl to coat. Add onion, bell pepper, and celery and sauté for 7 minutes. Add garlic and cook 30 seconds. Add rice, stirring to coat. Add the stock, ½ cup water, salt, paprika, thyme, black pepper, and ground red pepper, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the black-eyed peas and cook uncovered for 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.

Adapted from My Recipes

Sweet Curry Pomegranate Rice

By Brita Zeiler, Bulk Herb & Tea Buyer


  • 1 yellow onion, diced

  • 2 tablespoons ghee or coconut oil

  • 2 tablespoons sweet curry powder 

  • 1/4 cup coconut flakes

  • 2 cups long grain brown rice

  • 5 cups water or stock

  • salt to taste

  • 1 pomegranate seeded

  • 1/4 cup cilantro finely cut (optional)

Sauté the diced yellow onion in the ghee or coconut oil in a medium size pot over medium heat until the onion is translucent.

Add the sweet curry powder and coconut flakes and sauté lightly to evenly toast spices, for about 30 seconds. Keep an eye on the pot, stirring constantly to make sure nothing burns! Turn heat down from medium to low if needed.

Add rice and water to the pot and stir for a few seconds to prevent rice from sticking to the bottom of the pot. 

Add salt to taste. I like about 3 tablespoons. 

Cover the pot with a lid and let simmer on medium-low heat for about 30 minutes. Stir the rice about every 10 minutes to ensure even cooking. Taste occasionally for done-ness. 

Once the rice is fully cooked, remove from heat and serve with a garnish of pomegranate seeds and cilantro. You should have about 4 generous servings.

Simple, Spicy Squash Bake

This recipe, adapted from Denis Cotter’s cookbook Wild Garlic, Gooseberries, and Me, is one that I have returned to every fall and winter for many years. Because of the chocolate and the almonds, it has a mole-like richness that I really love. It cooks for a long time, so will help warm up the house and makes for a great Sunday evening dinner when you’re doing things arounf the house. It also keeps really well and scales easily, so it’s a nice one to make in big batches and eat throughout the week. I like it with tortillas or even a quesadilla, but have also enjoyed it with rice. Pickled peppers or onions, chopped cilantro, scallions, and sour cream are all awesome on top.


  • 1 can pinto beans

  • About  1 1/2 cups winter squash

  • A few glugs of olive oil

  • 4 - 5 big leaves of kale (3 1/2 ounces)

  • 2 tablespoons butter (or more olive oil)

  • 1 medium onion, chopped

  • 2 - 4 red jalapeno chiles, halved, seeded, and chopped (you can also use green ones or another red chili, or leave it out if you aren’t into spicy stuff)

  • 2 garlic cloves, chopped

  • 1 14-ounce can of diced tomatoes (I like the the Muir Glen fire roasted ones)

  • 2 teaspoons paprika

  • Salt and pepper to taste

  • 1 ounce of almonds, dark roasted and finely ground

  • About half of a 70% dark chocolate bar (about 1.5 ounces), broken into pieces

  • Salt

Preheat oven to 350°.

Cut the squash into chunks, about 3/4-inch squares. You probably want to peel the squash unless it’s a thin-skinned variety like delicata. Put the squash in a roasting pan and toss with olive oil, salt, and pepper. Roast the squash in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250°. (If you’d rather, you can cook to squash on the stove to a similar state.)

Cut the kale into thick slices, without bothering to remove the stem. Melt the butter (or heat the oil) into an oven-proof casserole dish or cast iron skillet and fry the onion with the chiles over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the pan and put it in the oven to cook for 2 hours.

Warm Kale & Sweet Potato Salad with Miso Dressing

By Kathering Deumling

This is colorful and delicious and fairly quick to make. Substitute collard greens if you don’t have kale. You can use any miso, but if yours is red or another, darker kind start with a little less and add to taste, as the darker they are the stronger they get.

Serve 4-6

  • 1 teaspoons olive oil

  • Salt

  • 1 large or 2 small sweet potatoes, peeled and cut into very small dice (1/3-1/2 inch or so)

  • 1 large bunch kale, any tough stems removed, leaves washed but not dried and thinly sliced crosswise

  • 1/3 cup or more chopped cilantro

  • 1 scallion, thinly sliced

  • 1 tablespoon white miso (or whatever you have, see headnote)

  • 1 tablespoon rice wine vinegar

  • 1/8 teaspoon red pepper flakes or more, to taste

  • 2 tablespoons sunflower oil or other fairly neutral oil

Heat the oil in a heavy skillet over medium-high heat. When hot add the sweet potato dice and several pinches of salt. Cook, without stirring for about 3-4 minutes until you can smell them and they take on some color. Toss and continue cooking until just tender and nicely browned. Remove from pan and set aside. Add kale to the hot pan and another pinch of salt. Cover and cook over medium-high heat for a minute or two to wilt. Stir and cover again and turn heat down to medium and cook for a couple more minutes until softened but not mushy. Add a sprinkle of water if things are too dry. The time it will take to get them just tender will depend on your type of kale. Lacinato takes a bit longer than the Russian types. When tender remove from pan and put in a serving dish and let cool for a few minutes.

Meanwhile, stir together the miso, oil, vinegar and chile flakes in a small bowl. Add sweet potatoes to the kale and add cilantro and scallion and finally dressing. Stir well. Taste and adjust seasoning with more vinegar if needed or a squeeze of lime juice to brighten it.

Katherine Deumling is a long-time People’s Member-Owner who has created an online Seasonal Recipe Collection that empowers you to cook freely and often, building creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Member-Owners and customers for $29/year, or $2.99/month (40% off retail).  The site is organized by vegetable/herb/fruit and is centered on flexible, creative templates that allow you to substitute as needed. Use discount code PEOPLES to subscribe at, if you’re interested. 

Great Bread Without the Work

By Sofie Sherman-Burton, Marketing & Membership Manager

This recipe isn’t a secret. When The New York Times published now famed baker Jim Lahey’s no-knead bread for the first time over ten years ago, it quickly became the most popular recipe that the newspaper ever published.

There is good reason for this, which you’ll soon find out if you give this a shot (and, really, there is no reason not to if you haven’t already – unless, you know, you don’t eat bread). This recipe is dead simple. The ingredients are basic and super inexpensive. It doesn’t require any special tools. But the results are really very good: that crispy crust that can be hard to get baking at home, a nice texture the will sop up sauce or soup or olive oil, a decentsized loaf, a gentle tang from plenty of fermentation time.

It is also ripe for experimentation. Maybe you want to mix in some different kinds of flours – whole wheat, spelt, rye, some oat. Or add some herbs or spices – rosemary, caraway. Throw in some seeds or nuts, toss in some smashed garlic cloves or olives, mix in some cinnamon and raisins. The bulk section is really your playground, here.

We’ll offer two departing places: an all whole-wheat sandwich loaf and the classic recipe (if you want to add in some whole wheat flavor, start with swapping a third of the all purpose flour for another flour of your choice). From there, get experimenting!

Recipes adapted very slightly from The New York Times.


No Knead Bread

  • 3 cups all-purpose or bread flour, more for dusting

  • ¼ teaspoon instant yeast (just give a little more time for the active dry yeast!)

  • 1 ¼ teaspoons salt

  • Water

  • Cornmeal, or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and stir with your fingers until the dough is combined and there is no more dry flour; it will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably about 18, at warm room temperature (around 70°F).

The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or parchment paper with flour, wheat bran or cornmeal; put dough seam side (where the folds are) down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least 30 minutes before the dough is ready, heat your oven to 450°F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn the dough over into the pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until the loaf is beautifully browned. Cool on a rack. Slice into it and enjoy!

No Knead Whole Wheat Sandwich Bread

  • 2 cups whole wheat flour

  • ½ cup whole rye flour

  • ½ cup coarse cornmeal

  • 1 teaspoon instant yeast

  • 1 ½ teaspoons salt

  • Oil as needed

Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let the dough rest about 4 hours at a warm room temperature, around 70 degrees.

Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.

Preheat oven to 350°F. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210°. Remove the bread from the pan and cool on a rack.


Want to mix it up, but don’t know where to start? Variations on this recipe are all over the internet. Give it a Google. Some of my favorite variation guides, of sorts, are from The Kitchn and Green Kitchen Stories.

When I made the no-knead bread with 1/3 spelt flour, my dough was super wet and hard to form after 18 hours! I did my best and threw it in the pot, and it turned our pretty great. The results are pictured!

One Pot Pasta with Whatever is on Hand

by Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Co-Manager

I love this dish because it’s so easy. For it to be a meal, I reason, there should be at least a half hour of me throwing vegetable peels on the floor and in my hair while I braise and nearly burn something else. It doesn’t have to be that way, but I feel most comfortable with a little chaos around me – it’s hard for me to embrace the easy. So put your long hair up with two pencils or a rubber band and listen up:

You can edit this dish in many ways to fit what you have around and what you like. The basic idea is that you get a salty pot of water boiling, add the pasta and when there is 3-4 minutes left in the pasta’s cooking cycle, add some veggies that will cook also. If you’re adding a frozen veg, defrost it in the colander with a water rinse before adding to the pot. Veggies like broccoli could take longer or be cut smaller, your choice. Veggies such as fresh chard or spinach could be put in with a minute to spare so they don’t overcook.


  • 200 grams legume-based pasta

  • 1 pound of fresh green beans

  • 2 cups frozen shelled green peas

  • Sea salt for cooking water and garnish

  • 4 tablespoons cold-pressed olive oil

  • Zest and juice of 1 organic lemon

  • 4 tablespoons capers

  • A large handful fresh mint, leaves only


Put a large pot of water on the stove and heat over a high flame.

While the water is heating up, wash, trim, and chop the beans. Shell the peas (or take them out of the fridge or freezer). Wash and roughly chop the mint. Once the cooking water is boiling, salt it generously (it should taste salty).

Add the pasta and set a timer for about three minutes before the suggested cooking time. Three minutes before the pasta is done, add the beans and peas. Cook for three minutes. Drain well and place back in the pot. Add the olive oil (important to keep the pasta from sticking!), lemon zest, drained capers and a few pinches of sea salt. Season to taste. Fold in the fresh mint and serve.

Vegetable Ideas

  • Diced carrot

  • Diced summer squash (seriously, lets use ‘em up)

  • Green beans

  • Frozen peas (FAVORITE)

  • Broccoli florets

  • Cauliflower florets

  • Edamame

  • Frozen or fresh spinach

  • Chard leaves


  • Sundried tomatoes, garlic, & basil

  • Coconut milk, curry, & peanuts

  • Tahini dressing, made with tahini, lemon, garlic, & water in the food processor

Angelica's Kitchen Potato Leek Soup with Greens

By Caitlin Gaylord Churchill, Perishable & Dairy Buyer and Comanager

When I was in my late teens and early twenties I would sometimes go into The City (you know, New York) for a weekend with friends. I had very little money, but what money I had I hoarded and then spent exclusively on restaurant food. I would walk all over and eat samosas in a basement level quicky mart with cab drivers on the lower east side, and then oysters at the cavernous Oyster Bar in Grand Central Station. One place that was frequently on the list to visit was Angelica’s Kitchen – one of the first hip vegetarian restaurants ever. Gluten Free Corn Bread – they had it before it was cool. This potato leek soup is like a free trip to that restaurant. It’s familiar and comforting but somehow also bright and healthy. It comes out a lovely green once it’s pureed. The only next level cooking tool you might need is an immersion blender – you could use a regular food processor but it would take a lot of ladling hot soup back and forth – not my favorite way to pass the time.


  • ¼ cup and 2 tablespoons extra virgin olive oil

  • 2 large leeks, whites only

  • 6 cloves of garlic, peeled

  • 4-5 cups of vegetable stock

  • 1 pound yukon gold potatoes diced into ½” cubes

  • 2 bunches of spinach or watercress, washed, drained and coarsely chopped (frozen is fine if defrosted)

  • 1 tablespoon tarragon, leaves only

  • Juice of 1 lemon, fresh


Combine the ¼ cup oil, leeks and whole garlic cloves in a heavybottomed pot or deep sauce pan over medium heat. Cover and simmer for 3 minutes.

Add pinch of salt, lower the heat, cover and cook 15 minutes longer, stirring occasionally.

Add the potatoes and enough stock to cover them, and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 to 25 minutes.

Add the spinach or watercress to the soup and simmer for 1 to 2 minutes longer. Add tarragon and remaining olive oil, and then blend the soup until creamy with an immersion blender, or in a blender or food processor. Stir in lemon juice, season with salt and pepper to taste.

If the soup is too thick, thin with additional stock to desired consistency.

Best polenta, mushrooms & kale

Field of red leaves.JPG

A quick supper for an autumn weeknight, celebrating some staples of the Northwest. 


  • About a cup of cremini mushrooms

  • Butter (or substitute olive oil)

  • Olive or canola oil

  • 1 cup polenta (maybe some special kind, grown near you, with no GMOs! Like the kind sold at People’s Food Co-op in bulk!)

  • Salt

  • Kale, just a few leaves

  • About 1 cup of oyster or other more unusual mushrooms

  • Black pepper

  • Mustard

  • Beer or wine (optional)

Slice the cremini mushrooms. Put butter and a small drizzle of oil in a cast iron pan, raise the heat to high and add the mushrooms. Stir to coat, reduce the heat to medium and cook without crowding until they start to color on one side. Flip them with a spatula and cook until colored on the other side. Towards the end, turn the heat back up to high and press down on them with your spatula. The remaining water should sputter out and evaporate, and the edges should crisp just perfectly. Swiftly remove and set aside. 

Cook the polenta in a heavy-bottomed saucepan: mix the polenta with 4 cups of water, 1 teaspoon salt and olive oil, bring to a boil, reduce to a simmer, stir. When it first starts to really thicken, add the cremini mushrooms and a knob of butter. When it starts to thicken dramatically, reduce the heat to as low as it’ll go and stir in another pat of butter. De-stem the kale leaves and cut them into ribbons. Stir them in, cover the pot and turn off the heat. Let the polenta rest so that the kale can steam. 

Mushrooms, good polenta.JPG

In the mushroom pan, add more butter and oil. Cook the fancier mushrooms in pulled-apart pieces on medium-high heat. Add a drop of mustard, maybe a splash of beer or wine if you are drinking any. Add some salt and a heavy cracking of black pepper. 

Serve the polenta with kale ribbons in a bowl, topped with the fancier mushrooms and a dusting of flaky salt. 

Extra ideas

This kind of dinner can also be made with delicious polenta triangles. This is an adaptation of “Erico’s Easy Polenta,” on the back of the Golden Pheasant bag. 


  • 3 1⁄4 cups lukewarm water

  • 1 teaspoon salt

  • 1 cup polenta

  • 2 tablespoons olive oil, plus more for frying

  • 1 tablespoon butter, plus more for the dish (or use olive oil)

Butter a ceramic baking dish. Pour in the water. Stir in the salt to dissolve it. Add the polenta and olive oil, stirring to distribute the oil and avoid clumping. Bake at 350 degrees F, uncovered, for 50 minutes. Run a fork through it, spread melted butter over the top with a rubber spatula, and bake for 10 more minutes. Let cool, then cut into triangles. Fry up in oil, and top with mushrooms and kale or other delicious things. Roasted squash, roasted garlic, roasted cauliflower?  Chickpea curry? Ratatouille? 

Celeriac, Fennel & Orange Salad


  • 1 celeriac

  • 1 fennel bulb

  • 3 blood oranges

  • 1 lemon

  • 1 large navel or cara cara orange

  • olive oil

  • almonds (handful)

  • tarragon white wine vinegar

Prepare a big bowl with cold water. Drop in some lemon juice from a bottle or a fruit. 

Peel the celeriac. Drop into the lemon bath immediately. 

Trim the fennel (reserving the tops with fronds) and slice into thin boomerangs. Move them to the lemon bath. Take out the celeriac, cut it in half, put the other half back. Keep cutting the celeriac now into thin-to-medium matchsticks. Moving the finished ones to the lemon bath, then repeating with the second half of the vegetable. 

Cut the oranges into 1/4 inch rounds. Trim the peels with a paring knife. Cut little triangular pieces, removing center seeds or any remaining pith, so you have clean and beautiful jewels of citrus. 

Drain the lemon bath, add more lemon juice, a splash of tarragon white wine vinegar, and olive oil. Toss to dress. 

Chop the handful of almonds roughly, just making sure some pieces are quite small. 

Assemble each serving separately. Take the celeriac and fennel pieces, make a nice pile, add pieces of orange, toss over some almonds, drizzle over some good finishing-olive oil, crack on black pepper, toss on some finishing salt, then tear fennel fronds over the whole thing. 

Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.

Rutabaga Fries with Paprika & Caraway Ketchup


  • About one medium rutabaga per person

  • Oil, enough to cover an inch of a pot or pan

  • Salt

  • Paprika

  • Ketchup

  • A tablespoon or two of caraway seeds

Peel and trim the rutabaga. Lob off the bottoms first, so they have sturdy footing as you trim around the edges. Cut into 1/4 inch disks, then further into your desired fry-shape. 

Heat the oil in a particularly heat conductive pan; a copper bottom Revereware pan is great for this. 

In a separate, dry pan, toast plenty (a teaspoon or two) of caraway seeds over medium heat. When they are fragrant, take them off the heat and tip into a mortar or onto a cutting board. Smash or chop them up, then stir into your preferred store bought ketchup. 

When the oil is quite hot for the frying, add the pieces of rutabaga a few at a time.

Using tongs to turn the pieces and remove them, use your own judgement/preference for deepening color and crispness. Remove to a baking sheet lined with paper towels to drain onto. Hold in an oven set to 200º until all the fries are done. Remove the paper towel, blotting once more.

Sprinkle on paprika and salt. Place until the broiler until starting to crisp. Turn over the pieces, repeat. Or simply roast in the oven for 5-10 minutes, turned up to 400º. When the fries have been re-crisped and the paprika is going dark, take them out, toss on a little more paprika and salt, then eat immediately with the caraway ketchup.


Recipe courtesy of Andrew Barton, photo credits Peter Schweitzer.