Flavor Pairings Index - Main Page

Anchovy

aka. alici or acciughe (Italian), boquerones (Spanish)

Anchovies

+ Piquillo peppers,

+ Fennel bulb & fronds,

+ Salmon,

capers, basil, black pepper

Anchovies

+ Hard boiled egg,

Layered on tartines or finely chopped tapenade for asparagus, haricots verts, or green beans

Toss warm vinaigrette with potatoes or make hot bath to dip vegetables (bagna càuda). Serve with fish, asparagus, green beans, or salad greens.

Recommend braising thin slices of fennel-bulb and tossing all together with Bucatini or spaghetti

Make an anchovy garlic butter to ladle over finished finished filets.

Make a Niçoise salad and serve with sourdough bread or as a sandwich.

On tartines or Bruschetta or canapés or tossed with penne pasta

butter, parsley, chives, oregano, black pepper, olive oil

olive oil, parsley, lemon, garlic

dried currants, pine nuts, capers, parsley, lemon, garlic, red chili, toasted bread crumbs, olive oil

butter, garlic, lemon, capers, parsley, black pepper

Niçoise olives, hard boiled eggs, red onion, tomato, garlic, olive oil, parsley, baguette

+ Baby potatoes,

Anchovies

+ Tuna,

Artichoke

aka. carciofo (Italy), alcachofa (Spain), kharshūfa (Arabic), artichaut (France).

Domesticated variety of wild cardoon. Remove the hairy 'choke' at the center of the blossom as well as the tough outermost leaves at the base. Chop off the thorny tips of the exposed leaves. The topmost inch or two of stem are very tender and tasty, just peel away the base and outer tough outer layer. Immerse cut artichokes in cold water and lemon juice immediately to prevent browning. Heart and innermost leaves can eaten raw if sliced very thinly with mandolin or food processor. Most common preparation is to halve, sear artichokes in butter, and braise with stock until tender. The tender center or artichoke-heart is the most prized portion. Leaves are not edible whole, just scrape away tender base of the leaves with your bottom front teeth and discard the fibrous part.

Braised Artichokes

Grilled
Artichokes,

Black Olives,

White Wine,

Feta,

manchego, garlic, red wine vinegar, olive oil, fresh basil, capers

Shaved Baby Artichokes,

Sweet Navel Oranges,

Shaved Baby Artichoke & Navel Orange Salad. Tip: Slice artichokes razor-thin using a mandolin, or food processor and immerse in cold water with lemon or vinegar.

Artichoke & Spring Onion Tart. Search any good savory tart dough recipe online. Tip: for custard layer use 1/3 cup creme fraiche + 1/3 cup heavy cream, + 3 large eggs.

Artichoke-Olive Dip on Crostini. Use any of the ingredients listed here depending on what you have on hand or available at your local market.

Mediterranean Roasted Artichokes. Side-salad to pair with chicken or salmon or loaf of rustic bread. Here's a recipe.

Braised Artichokes (brown with butter then braise with stock) and serve as either a main dish, perhaps with a side of pasta, or alongside chicken or fish.

olive oil, fresh basil, black pepper, lemon juice, thinly shaved leek, anchovies

vegetable or chicken stock, butter, parmesan, lemon juice, black pepper, garlic

spring onions, garlic, chive

vinaigrette from (garlic, dill, honey, lemon, black pepper, shallot), caper, olive oil

parmesan, basil, herbed Boursin cheese, garlic, almonds, pine nuts, chili flake, capers, lemon juice

Thyme,

Artichoke Hearts (from jar),

Roasted Artichoke Hearts,

Artichoke Hearts
& Stems,

Green Olives,

Grilled Artichoke & Olive Panzanella
1. Prep artichokes: Cut in half. Scoop out hairy 'choke'. Peel away outer layer of stem. Cut off pointy tips of outer leaves. 2. Steam artichokes ~20 min till knife tender. 3. Brush with oil, then grill ~7 min each side. 4. Cube bread and toss with olive oil, place in oven at 350°F ~15 minutes. (you are drying out the bread so that it maintains integrity when it soaks up the vinaigrette) 5. Remove and set aside the tough leaves from the artichoke hearts. 6. Make vinaigrette with 3:1 oil to vinegar ratio (add any extras: herbs, capers, shallot, mustard, garlic) 7. Toss bread cubes, artichoke hearts, sliced olives, cubed tomatoes and their juices, and vinaigrette. 8. Refrigerate for 30 minutes before serving. Add manchego and more basil just before serving.

Shaved Baby Artichoke & Navel Orange Salad
‍

Tip: Slice artichokes razor-thin using a mandolin, or food processor and immerse in cold water with lemon or vinegar.

Here's a nice recipe from Cantina Barbera

Braised Artichokes

Brown with butter then braise with stock. Serve as either a main dish, perhaps with a side of pasta, or alongside chicken or fish.

Artichoke & Spring Onion Tart.

Search any good savory tart dough recipe online. Tip: for custard layer use 1/3 cup creme fraiche + 1/3 cup heavy cream, + 3 large eggs.

Mediterranean Roasted Artichokes.

Side-salad to pair with chicken or salmon or loaf of rustic bread.

‍Here's a recipe.

Artichoke-Olive Dip on Crostini.

Use any of the ingredients listed here depending on what you have on hand or available at your local market.

Grilled Artichokes. Trim outer leaves. Peel stem. Halve lengthwise. Remove choke. Boil in salted water ~12 min till knife-tender. Brush with oil. Grill~7 min per side.

Asparagus, Green

Grilled
Asparagus,

Pistachio,

Tarragon,

Parmesan,

picada (garlic, thyme, bread crumbs, bread cubes, lemon zest)

Sautéed
Asparagus,

Browned Butter,

Asparagus, Brown Butter & Toasted Hazelnuts. Serve with any white fish.

Grilled Asparagus with Hazelnut (or Pistachio) Picada, Vedge Roast or grill asparagus and top with pistachio picada. Vedge uses hazelnuts, pistachio is a less obvious combination, but works great.

Asparagus, Gruyere,& Spring Onion Tart. You can find ready-made tart crusts at some grocery stores or here's a recipe for the savory-tart-dough to make your own.‍

Creamy Asparagus Soup with Lump Crab & Tarragon. Serve warm or chilled. Add lump crab meat, squeeze of fresh lime, and tarragon directly to bowl just before serving.

Poached Egg over Oven Roasted Asparagus & Pancetta. Serve over a thick slice of warm baguette

Salmon Niçoise salad. Tip: toss asparagus with vinaigrette while still warm to soak up flavors. Canned tuna in oil substitutes well for Salmon.

toasted hazelnuts

white pepper, spring onions

crab meat, fresh lime juice

pancetta, poached egg, chervil, dill, chives

niçoise olives, hard-boiled eggs, potatoes, radishes, cucumber, red onion, herbs, dijon mustard vinaigrette

Gruyere,

Blanched
Asparagus,

Oven-Roasted Asparagus,

Blanched
Asparagus,

Salmon,

Oven-Roasted Asparagus,

Avocado

aka. Ahuacate (Mexico)

. Staple food in Mexico, Central and South America since 500 B.C. and prized by the Aztecs as an aphrodisiac (ahuacate is the Aztec name for testicle). Amazingly, avocados are berries (botanically speaking) that were spread by now extinct, giant ground-dwelling ground sloths who ate them whole and passed on their large seeds whole. There are approximately 400 varieties of avocado, all best eaten raw. Obviously the seed and rough alligator-skin-shell are not to be eaten. Prepare avocados as close as possible to serving plated dishes as possible because they brown quickly. A squeeze of lemon or lime will slow but not stop the browning.

Avocado

Lime,

Tomato,

Pecorino,

cilantro, red onion, jalepeno,

Avocado

Crab Meat, Shrimp, or Lobster,

Crab & Avocado Salad over Endive Leaves with a Grapefruit-Lime Vinaigrette.

Mexican Tortilla Soup. Recipe from mylatinatable.

Avocado, Tomato, Mozzarella Salad with Torn Basil and Balsamic Glaze. Serve as side or on hearty bread.

Avocado, Anchovy, and Pecorino Tartines. Layer avocado, anchovies and shaved pecorino and drizzle some good olive oil.

Avocado & Grapefruit Salad with tossed in a Grapefruit-Chili Vinaigrette. Serve as side or add chicken or fish.

Guacamole. Serve with tortilla chips, fish, black-beans&rice or with twice-fried plantains (fry, then smash, fry again), or even better, all of the above.

grapefruit-lime vinaigrette (grapefruit, lime, basil, bay leaf, garlic, olive oil, shallot) endive

chicken stock, canned roma tomatoes, garlic, onion, cilantro, crispy-tortilla, lime, shredded-chicken, crema (or creme fraîche), queso fresco

mozzarella, thickened balsamic, olive oil, fresh basil

anchovies, buttery olive oil, black pepper

butter lettuce, grapefruit wedges, grapefruit-chili vinaigrette (grapefruit, champagne vinegar, basil, garlic, olive oil, jalapeno)

Ancho Chiles,

Avocado

Grapefruit,

Beans, Adzuki

Adzuki bean

+ sample

+ sample

Adzuki bean

+ sample

+ sample

+ sample

Adzuki bean

Beans, Black

Black beans,

Rice,

Watercress,

yellow onions, mixed peppers, lime, cilantro, Latin-American spices, garlic, celery, hot sauce, avocado

Black beans,

Corn,

Black Bean & Corn Salad. Serve warm or cold depending on the weather. As salad, or on chips, or on tortillas, or with cornbread.

Beer-Glazed Black Beans, from Mark Bittman, How to Cook Everything Vegetarian p585.

Thinkybites variation of Maricel E. Presilla's Cuban Avocado, Watercress & Pineapple Salad If you have extra time, consider simmering beans in roasted tomatoes and bay leaf.

Black Beans and Rice. Serve with any of: eggs, fish, meat, tortillas, fried plantains.

tomatoes, lime, jalapeno, cilantro, scallion, garlic, cumin, olive oil

chili powder, honey, garlic, onions, tamarind, brown sugar

roasted-pineapple, avocado, lime-juice, garlic, cumin, olive oil, grilled shrimp (optional)

Beer,

Black beans,

Beans, Cannellini

aka. white kidney bean, lobia (India, Pakistan). Substitutions: Any other white bean. Great Northern are a good substitute. Navy (pea) beans are smaller and cook faster. Baby Lima's are a bit starchier so a good substitute in soups.

Cannellini,

Rosemary,

Broccoli Rabe,

Kale,

olive oil, garlic, sourdough bread

Cannellini,

Spinach,

Cavatelli with Cannellini &Wilted Spinach. Makes a nice rustic pasta dish. Need a nice glass of white wine with this.

Cannellini Bean Salad in Vinaigrette. Toss vinaigrette with beans while still warm so they soak up flavor. Serve warm or cold depending on weather.

Garlicky Broccoli Rabe tossed with Cannellini Beans and Pasta. Optionally add crumbled and browned italian sausage.

Roasted Winter Squash, with Sage, and Cannellini Beans over Polenta. Peter Berley, Modern Vegetarian Kitchen (p202).

Tuscan Bean Soup from Samin Nosrat, Salt, Fat, Acid, Heat p274.

Rosemary White Bean Puree on Crostini. Infuse oil over very low heat with rosemary and puree.

cavatelli, leeks, thyme, olive oil, black pepper, Pecorino

champagne-vinegar, Dijon mustard, bay leaf, red onion

garlic, bay leaf, sherry vinegar, sage

winter squash, garlic, olive oil, cinnamon stick, diced tomatoes

Tarragon,

Cannellini,

Sage,

cabbage, chicken stock, crushed-tomatoes, olive oil, bay leaf, onion, carrot, celery, garlic

Beans, Fava

Roasted Fava Beans,

Olive Oil,

Pecorino,

lemon, garlic, parsley, flaky sea salt

Fava,

Asparagus,

Linguini Tossed with Favas and Asparagus. You can peel the asparagus into long thin slices or slice on a diagonal for medium sized pieces.

Basic Roasted Favas. Roast pods whole with the rosemary. Don't forget to peel away not just the pod, but the outer coat of the favas as well! Eat just the delicate interior.

Cacio e Pepe. Make with or without English Peas. A Melissa Clark recipe from NYT Cooking here.

Favas with Olive Oil, Lemon & Flaky Sea Salt. Let the flavor of the favas shine and just compliment with a buttery olive oil and a squeeze of fresh lemon, smallest touch of parsley. Add a rustic loaf of bread for simple meal.

linguini, lemon, Parmesan

chopped dill, olive oil, kosher salt

black pepper, lemon, parsley, English Peas (optional), butter, chives

Rosemary,

Fava,

Blanched & Suatéed Favas,

Beans, Flageolet

Notes: dried beans have pale green, thin skin, dense, fine delicate flavor. Holds up very well to cooking in soups and stews.

Flageolet,

Cauliflower,

fennel seeds, parsley, garlic, onion, olive oil, stock

Flageolet,

Roasted Tomatoes,

White Beans & Roasted Tomatoes. Simple recipe from Gourmet magazine.

Cauliflower, Flageolet & Fennel Seed Soup. Sautee the onion, garlic, fennel seed. Add stock, beans, cauliflower. Cook ~10 minutes. Purée.

Cassoulet with Duck Confit recipe from Food and Wine

basil, honey, cipolline, olive oil

Duck Confit,

Flageolet,

pancetta, thyme, chicken stock, thyme, olive oil, french garlic sausage, bacon

Beans, Red Kidney

Risotto,

turnip, parsnip, garlic, ginger, tomato paste, carrot, olive oil, vegetable stock, onion, butter

Red Kidney Beans,

Thyme

Kidney Beans Stewed in Red Wine with Tomatoes and Herbs. Serve over pasta or rice. From Peter Berley's cookbook "A Modern Vegetarian Kitchen" p246. This man knows his beans!

Wintry Root Vegetable Risotto. Peter Berley, A Modern Vegetarian Kitchen p210. The magic is that he calls for shredding winter vegetables and adding with the rice. Add the pre-soaked beans about 2/3 through.

full-bodied red wine, rosemary, sage, garlic, tomato paste, onion, carrot, celery, gremolata (parsley, lemon zest, raw garlic), bay leaf, balsamic

Red Kidney Beans,

Beans, Lima

aka. butter beans (UK and US), garrofón (Spain), double-bean (India), “frijol of media luna “ or “frijol of Madagascar”(South America). Two types: large and yellow lima type (origin: Peru); small and green Sieva type (Meso-America).

Lima beans, garrofón

Fennel,

Ancho chile,

orange juice, parsley, vegetable stock, butter, olive oil

Lima beans,

Lemon Zest,

Lemon-Garlic Lima Beans. Paris Paraskeva, from Taste of Home. Serve as side dish, or puree to slather over crostini.

Classic Paella from Spanishtable.com. Limas (garrofón) are an essential component of classic Paella.

Creamy Lima Beans With Ancho Chile-Pepitas Pesto from Deb Lindsey, in Washington Post
Soften dried anchos in boiling water, toast&grind pepitas, make a pesto along with garlic. Serve over warm, creamy beans.

Lima Bean Puree with Fennel & Orange Juice Mark Bittman, How to Cook Everything Vegetarian p613. Stew beans till creamy.Braise fennel bulb in OJ. Purée together along with olive oil.

lemon juice, oregano, garlic, bay leaf, onion, parsley, olive oil

saffron, piquillo peppers, paprika, chicken stock, white wine, garlic, onion, olive oil, clams, mussels, chicken, chorizo, artichoke hearts

pepitas, marjoram, garlic, sherry vinegar, olive oil, bay leaf

Saffron,

Lima beans,

Beans, Pinto

Maple Syrup,

dijon, soy sauce, bay leaf, celery, onion, carrot, ginger

Pinto Beans,

Cheddar,

Tostadas. Season and cook your beans. Brush oil on corn tortillas and make crispy ~2 min per side. Spoon beans on hat and melt shredded cheddar. Top with Pico de gallo

Boston-Style Baked Beans, Peter Berley, Modern Vegetarian Kitchen p250. First stew the beans with aromatics then add the maple syrup, oil, and mustard.

chili powder, corn tortillas, pico de gallo (tomato, jalapeño, red onion, cilantro, lime juice, garlic)

Pinto Beans,

Beans, Scarlet Runner

Similar varieties: Borlotti beans (Italy), Cranberry beans (US), Kefferböhnen or beetle-beans (Austria, Germany), ayocote (Spain), Oregon Lima Bean, multi-flora bean

Austrian
Pumpkinseed Oil

crushed pumpkin seeds, pink Brazilian peppercorns, pickled chard, olive oil, lemon juce, champagne vinegar

plum tomatoes, garlic, sage, olive oil, black pepper

Keffer-böhnen

Tuscan Style Borlotti Beans. If dried, soak beans overnight in salt water. Combine ingredients in pot and boil till creamy and tender ~45 min (fresh), ~1.5 hours (dried). Serve with bread and best olive oil.

Scarlett Runner Beans with Roasted Austrian Pumpkinseed Oil by Bob Batz . Key is to add lots of spices to the bean water e.g. bay leaf, honey, peppercorns, allspice, coriander, lemongrass.

Borlotti Beans

Sage

Beets

Orange,

Gorgonzola,

Ricotta Salata,

Avocado,

apples, pecans, maple syrup vinaigrette, cinnamon, goat cheese, farro

Tahini Dressing,

Salt Roasted Beets with Tahina. Michael Salomonov from 'Zahav' cookbook. Roast the beets, grate them, and toss together with the tahini dressing.

Asparagus & Golden Beets in Meyer-Lemon Vinaigrette. Roast beets in foil (400F,~40 min). Remove skin. Blanch asparagus. Vinaigrette: 2:1 lemon juice to vinegar, 6 parts olive oil, + zest, tarragon, salt, pepper.

Beets, Gorgonzola, and Hazelnut Salad. Roast beets. Cut into wedges. Toss with red wine vinegar and olive oil. Toss with salad greens (e.g. butter lettuce). Toast hazelnuts, add to plated salads along with crumbled gorgonzola.

Roasted Beets, Shaved Fennel, with Apples, Chevre & Candied Walnut Salad.

Farro Salad, with Beets, Apples, Pecans in Maple Vinaigrette. (or other hearty grain)

Roasted Beets, Avocado Salad with Capers and Sherry Vinegar.

Roasted Beets, Arugula, and Ricotta Salata.

Roasted Beet Salad in an Orange Vinaigrette. Serve chilled with salmon or chicken.

Apples,

capers, red onion, dill, sherry vinegar, olive oil or avocado oil

meyer lemon juice and zest, pistachios, tarragon, olive oil, champagne vinegar

orange juice + zest, cumin, coriander, champagne vinegar, olive oil, cayenne

garlic, lemon, olive oil, cumin, dill, mint

hazelnuts, red wine vinegar, olive oil

chevre, toasted fennel seeds, apples, candied walnuts, olive oil

Asparagus,

Beets

Shaved Fennel,

champagne vinegar, arugula, olive oil

Bell Pepper, Red

Red Bell Pepper,

Sherry Vinegar,

Broccoli,

garlic, olive oil, black pepper, optionally add either anchovies, ricotta, or mozzarella, kosher salt

Red Bell Pepper,

Onion,

Linguini tossed with Shrimp, Red Pepper, Zucchini. Alternatively serve over rice dish or polenta.

Summer Ratatouille. Tip: Consider cooking ingredients separately to near desired tenderness, then combining and cooking a bit longer to let flavors mingle.

Broccoli and Red Pepper Fettuccini. Recipe in Fields of Green, p127.

Spanish Omelette.
Linda Fraser, The Vegetarian Kitchen p100.

Fire-Roasted Red Pepper Crostini. Char peppers on the grill or over an open flame on the stovetop. Rub raw garlic on toasted crostini. Layer peppers. Drizzle sherry vinegar.

shrimp, garlic, thyme, zucchini, olive oil, parsley, pine nuts

tomato, summer squash, garlic, basil, marjoram

olives, garlic, lemon, parmesan, herbs, fettuccini

white beans, celery, sesame oil

Eggplant,

Red Bell Pepper,

Eggs,

Bok Choy

Bok Choy,

Sweet Potato,

Shitake,

shitake, kombu, tamari, sesame oil, miso paste, siracha, scallions

Bok Choy,

Beef,

Beef, Bok Choy & Oyster Mushroom Stir Fry. Optionally add snap peas or snow peas. Drizzle hazelnut oil at end.

Salmon Teriyaki. Pan fry the bok choy partially first, then pan fry the the salmon filets, then make the sauce, finally add back in the salmon and bok choy to coat. Garnish.

Classic Ramen. With or without pork. Also can substitute vegetable broth for vegetarian, and remove egg for vegan.

Stir Fried Baby Bok Choy. Shirley Cheng, Epicurious.

Shanghai Bok Choy and Okinawa Hot Pot with Spicy Miso Broth. Recipe from Rich Landau and Kate Jacoby inVedge, p73.

oyster mushrooms, toasted hazelnut oil

teriyaki (rice vinegar, tamari, sambal olek or other chili paste, honey), sesame seeds, scallions

dried ramen, miso, sesame oil, chicken broth, siracha, carrot, zucchini, thai-basil, soft boiled egg, ground pork or pork belly or silky soft tofu

peanut oil, scallions, garlic, sugar, white pepper

Salmon,

Bok Choy,

Ginger,

Broccoli

Broccoli,

Garlic,

Anchovy,

parmesan, small pasta, chili pepper, olive oil, black pepper

Broccoli,

Ground Ginger,

Mike's Ginger Broccoli. First sautée broccoli in a touch of neutral oil for 8 minutes. Add remaining ingredients, stir, and cover for 2 more minutes. Recipe from my older brother Michael Batz.

Broccoli, Mushroom, & Cashew StirFry. Parboil potatoes in salted water. Add pinch curry to mushrooms and roast. Sautee broccoli in garlic & ginger. Add all together; cook for 3 min with coconut milk.

'Big Flavor Broccoli', Chris Morocco, Bon Appétit Feb 2020.

Broccoli Ripassati. First cook broccoli in boiling water, then drain and chop, and cook again in olive oil and garlic till tender and creamy. Tip: cook the pasta in the broccoli water.

roasted sesame oil, tamari, brown sugar, ground mustard

potato, trumpet mushroom, bok choy, curry powder, coconut milk, garlic, ginger

red onion, garlic, parmesan, lemon

Raw Cashews,

Broccoli,

Broccoli Rabe

aka. Rapini, friarielli (Naples, refers to leaves only). Notes: you can eat the leaves, so just remove very large leaves, but leave at least the smaller ones. Tender, only remove very end of stem.

Broccoli Rabe,

Pine nuts,

garlic, olive oil, raisins, red pepper flake, lemon

Broccoli Rabe,

Crumbled sausage,

Broccoli Rabe with Sausage, from Food and Wine. Or add eggs and creme fraîche to make a Frittata (Salt, Fat, Acid, Heat p309).

Orecchiette, Broccoli Rabe, Almonds & Manchego. Blanch broccoli rabe,, thoroughly dry, then sautée in garlic, olive oil and Calabrian pepper flakes. Top with almonds & manchego.

Sautéed Broccoli Rabe with Pine Nuts & Raisins. Tips: blanch broccoli rabe first in salted boiling water ~4min, then immerse in cold water, drain and dry, then sautée.

roasted red peppers, lemon, pecorino, garlic

orecchiette, parmesan (or almonds and manchego), garlic, olive oil

Crushed Pepperoncini

Broccoli Rabe,

Brussel Sprouts

Brussel sprouts,

Mustard
(whole grained),

Red Wine,

Miso,

mayonnaise, olive oil, garlic, black pepper

Brussel sprouts,

Harissa,

Honey Roasted Brussel Sprouts with Harissa and Honey Relish. Alison Roman, NYT Cooking.

Crispy Sprout Salad. Shave sprouts. Roast till crispy. Toss with sweet-tamarind dressing. Fold in other thinly shaved veggies. Top with crispy shallots. Inspired by memory of Umai, Umai in Philly.

Wine and Honey Glazed Brussel Sprouts. Cook brussels at high temp. Get it nice and dark brown. Use red wine to deglaze. Toss pinch of nutmeg and mace at end for a nutty, warm aroma.

Middle Eastern Roasted Sprouts. Check out Jamie Oliver's recipe.

Miso Glazed Brussel Sprouts from Minimalist Baker.

Brussel Sprouts with Whole-Grained Mustard Sauce.
Halve brussels, toss in olive oil & salt. Roast till nicely tender & charred. Make a sauce with mayo, whole grained mustard, garlic paste, & black pepper. Vedge cookbook, p99.

honey, lemon relish (whole lemon, parsley, shallot)

red onion, carrot, purple cabbage, scallions, crispy shallots, dressing (sweet chili sauce, tamarind paste, peanut oil, water)

nutmeg, mace, black pepper, honey

mint, cilantro, dill, sliced fennel bulb, red onion, tahini, toasted sesame seeds, garlic, lemon, sumac, olive oil

Sweet Chili Tamarind Dressing,

Brussel sprouts,

Yogurt,

rice vinegar, mirin, sea salt, maple syrup

Cabbage

Cabbage,

Tart Apple,

Caesar
Dressing,

cider vinegar, caraway seeds, brown sugar, olive oil, black pepper, red onion

Cabbage,

Cider
Vinegar,

Cole Slaw. Tips: try using a mix of cabbages for better taste, texture, and color. Shred cabbage and carrots thinly. Toss with dressing a little at a time, till it's just right. Keep salt low and adjust at the end. Not sweet enough.

Basic German Sauerkraut recipe from Jennifer McGavin, Spruce Eats

Broccoli (and Cabbage) Caesar Salad from Chris Morocco, Bon Appétit, Nov 2018

Charred Cabbage with Goat Cheese Raita and Cucumbers. Alex Lau, Epicurious 2018

Braised Red Cabbage. See Recipe by Peter Berley, Modern Vegetarian Kitchen, p130.

mayonnaise, dijon mustard, celery seed, salt, black pepper, fresh sweet carrots

juniper berries, mustard seed, pickling salt

(egg, olive oil, garlic, dijon, lemon juice, anchovy), parmesan, raw broccoli, lemon zest, black pepper, kosher salt, croutons

raita (goat cheese, garlic, yogurt, lemon juice, mint, olive oil), cucumbers, parsley, Aleppo pepper

Caraway
Seed,

Cabbage,

Raita,

Carrot

Carrot,

Maple Syrup,

Cilantro-Yogurt,

Black Lentils,

vegetable stock, chervil, black pepper, ginger, orange zest

Carrot,

Ginger,

Shaved Carrot Salad with Ginger and Lime. Samin Nosrat, Salt Fat Acid Heat, p227.

Gajjara Kosambari (Carrot Salad). Tajal Rao, NYT Cooking.

Roasted Carrots with Cilantro Yogurt & Peanuts. NYT Cooking

North African Carrot Stew. Roast the carrots and potatoes. Add stock , cook till tender. Puree. Add splash orange juice and zest.Toast the spices in oil. Ladle to bowls. Swirl in spices and dollop of creme fraîche. Drizzle with olive oil .

Carrot Schwarma with Black lentils and Green Harissa. Vedge 146

Glazed Carrot Soup, Bittman, How to Cook Everything Vegetarian, p105.

lime juice and zest, toasted cumin seeds, plumped raisins, jalapeño, cilantro, olive oil, garlic

chile, cumin, sesame, mustard, cilantro, sugar, lemon juice

ground coriander, black pepper, olive oil, lime juice, Aleppo pepper, peanuts, scallions

(cumin, coriander, ginger, garlic) orange juice and zest, creme fraiche, olive oil, stock, potatoes

Grated Coconut,

Carrot,

North African Spices,

island spices (cumin, coriander, ginger, nutmeg, clove, thyme, allspice, black pepper), chives, garlic

Cauliflower

Cauliflower,

Potato,

Tahina,

cumin, coriander, ginger-garlic paste, amchur (dry mango powder), turmeric, onion, red chili, garam masala, cilantro

Cauliflower,

Saffron,

Saffron Cauliflower. Plenty, Ottelenghi p106.

Cauliflower Tacos. Char the cauliflower and make tacos. If you can find prickly pear (nepales) cactus pads, it adds a devine element.

Charred Cauliflower Pita Sandwich. First boil cauliflower in salted water till tender, drain and dry, slather in olive oil, and roast till charred. serve slathered in tahina (tahini, salt, lemon) and fixings on pita bread

Cauliflower with Labneh. Deep fry the cauliflower till golden brown. This recipe from tasting table gives you the idea of how it's done.

Aloo Gobi. Recipe at CookwithManali.com

bay leaf, red onion, golden raisin, green olive, parsley

tortillas, chipotle-aoli, lime, cilantro, grilled nepales (cactus)

finely diced serrano chiles, créme fraiche, olive oil, grey sea salt

parsley, dill, chives, mint, garlic, sumac

Avocado,

Cauliflower,

Labhneh

Celery Root

aka. Celeriac

Celery Root (pasta like ribbons),

Puy Lentils,

Scallops,

hazelnuts, hazelnut oil, bay leaf, thyme, olive oil, red wine vinegar, mint

Celery Root (1/8" rounds),

Parsnip,

Celeriac and parsnip are a popular combination among chefs. Rebecca Franklin's recipe calls for a pistou garnish to evoke the provencal mastery of these two ingredients. Roast to deeply caramelise, puree, then drizzle pistou. link

Peel recipe into pasta ribbons. Recipe from BBC Good Foods.
link

Seared Scallops over Celery Root Puree. BBC Good Foods seems to be a celery root expert.

Crispy fat pork over bright, clean, creamy celery root puree is a great combination. Vegans, don't feel left out... vegan pork belly alternative at TheWicked Kitchen.

Celeriac & Lentils with Hazelnuts. p216, Plenty

provencal pistou (garlic, basil, olive oil) vegetable stock, bay leaf

pepitas, thyme, garlic, lemon

butter, cream, nutmeg, white wine, shallot, garlic, olive oil, chicken stock

apple, cider vinegar, white pepper, black pepper, olive oil, bay leaf

Chard,

Celery Root,

Celery Root (puree),

Celery Root,

Pork (belly, cheek, or chop),

Celery Stalk

Celery stalks,

Anchovy,

Kale,

lemon, olive oil, garlic

Celery stalks,

Apple

Celery, Apple, Peanut Salad. Recipe on bon appetit by Joshua McFadden. Pair with grilled shrimp or chicken or fish.

Celery, Fennel & Citrus Salad. Best in winter when citrus is in season. Serve with fish or chicken.

Kale and Celery Tiger Salad. Recipe by Quealy Watson of Hot Joy, Recipe featured on Bon Appetit.

Shaved Raw Celery with Almond Butter, Dates & Honey on Toast.

Celery -Anchovy Salad. Serve with fish in summer. Recipe from threecleversisters on Food52.
https://food52.com/

parsley, lemon juice, fresno chiles, olive oil, peanuts, scallions

navel oranges, grapefruit, champagne vinegar, apple cider vinegar, olive oil

thai fish sauce, thai chiles, garlic, sugar, lime juice, scallions, cilantro, mint, thai basil, pepitas, chile oil

dates, fine drizzle of honey

Fennel,

Celery stalks,

Almond Butter,

Chard

Chard,

Eggs,

Fennel,

leek, butter, olive oil, dill, cilantro

Chard,

Golden Pickled Raisins,

Swiss Chard with Pickled Golden Raisins & Pistachios. Rich Landau & Kate Jacoby, Vedge p102 (from Vedge restaurant in Philadelphia)

Tagliatelle with Chard, Kale, Currants. Field of Greens Cookbook, p 130

Pickling recipe from Gramarcy Tavern Cookbook. Great way to use up chard stems and insanely tasty addition to keep on hand for salads or tart addition to many dishes.

Kuku Sabzi recipe from Salt, Fat, Acid, Heat page 306. Or frittata or savory tart, or just scrambled with toast.

pistachios, rice-wine vinegar, garlic, black pepper

walnuts, browned butter, red onion, garlic, parmesan

mustard seeds, brown rice vinegar, sugar, powdered ginger, beet juice for color

Dried Currants,

Chard,

Chickpeas

aka. Garbanzos, Channa, Chole, Bengal gram, Egyptian Pea

Chickpeas,

Peeled Tomatoes,

Lemon zest,

garlic, ginger, thai chiles, ghee, cumin, coriander, black mustard seed, black pepper, garam masala, cilantro

Chickpeas,

Zucchini,

Sweet Vegetable Couscous. The Vegetarian Kitchen p134.

Garlic, Chickpea & Spinach Soup. The Vegetarian Kitchen p37.

Seasoned Chickpeas. Simmer beans w/ 1st 4 ingredients for ~2 hrs till tender. Smash. Smother in o.oil+ lemon. Add cherry tomatoes& chopped scallions. Eat over bread or crackers or tossed with pasta.

Lemon-Walnut Quinoa & Chickpea Salad. Love&Lemons.

Chana Masala, a traditional Indian / Pakastani food.

sweet potato, carrot, red onion, couscous, chopped tomato, garlic, ground ginger, cinnamon, turnip, raisins, cilantro

garlic, potatoes, onion, coriander, tahini, cumin, vegetable stock

garlic, onion, olive oil, rosemary, cherry tomatoes, scallions, kosher salt.

arugula, olive oil, lemon, garlic, quinoa, honey, fresh herbs, chopped toasted walnuts, ricotta salata,

Spinach,

Chickpeas,

Roasted Walnut Oil,

Collard Greens

Collard Greens,

Ginger,

Bosc Pear,

Shoyu or Soy Sauce

garlic, thyme, coconut oil, curry powder, onion

Collard Greens,

Cabbage,

...

gremolata (parsley, garlic, lemon zest, lemon juice, olive oil, salt, pepper), red pepper flake

onion, garlic, butter, bacon, baguette

butter, cinnamon, cayenne, clove

paprika, sherry vinegar, stock, avocado, garlic, rice

Black-Eyed Peas,

Collard Greens,

Black Beans,

sesame oil, stock, diced red chiles

Corn

Corn,

Lime Wedges,

Thai Basil,

Fire-Roasted Poblano,

chile powder (ancho or guajillo), (1 part mayo, 1 part creme fraiche), Cotilla cheese, cilantro

Corn on the Cob,

Butter & Cream,

Classic Creamed Corn. Or Corn Chowder (See Bittman, How to Cook Everything Vegetarian, p135)

Summer Risotto, Peter Berley, Modern Vegetarian Kitchen, p208.

Make a Corn Chowder (served warm or cold) or toss a Corn Panzanella (aka bread salad) or just make s simple Thai-Inspired Corn Salad.

Savory Corn Tart. Recipe in Field of Greens p218. Here's a recipe for savory tart dough.

Stuffed Poblanos or Corn Salad. Serve with fish, chicken, beef, or beans.

Mexican-Style Corn on the Cob. Grill over coal w/ husk intact.. If you can get a can of smokey chipotle peppers, you can use a small amount of the sauce to flavor the mayo-creme fraiche spread.

scallions, black pepper

risotto, tomato, basil, parmesan, black pepper, thyme, dry white wine, olive oil, vegetable stock

ginger, garlic, jalepeno, yellow onion

marjoram, jalepenos, creme fraiche, cayenne, red onions

Leek,

Corn,

White Cheddar,

cilantro, lime

Cucumber

Cucumber,

Dill,

Cantaloupe,

Strawberry,

thinly shaved red onion, coriander seed, (2 parts champagne vinegar + 1 part water + 1/5 part sugar + 1/15part salt)

Cucumber,

Green Grapes,

Chilled Cucumber Soup with Yogurt and Mint; Everyday Greens page 89.

Classic Panzanella aka 'bread salad'. Day-old-drired-out-bread is essential as it soaks up the juices and vinegars while maintaining a nice bite and texture.

Cantaloupe and Cucumber Salad. Epicurious.com, 2017.

Savory Peach & Cucumber Salad. Recipe by Sara Kramer on Epicurious.com.

Recipe from Rick Martinez, Epicurious 2015.

Cucumber Salad. Slice cucumbers as thin as possible, toss with dill, coriander, and vinegar mix. Chill for ~ hour up to 1 day.

yogurt, mint, red onion, champagne vinegar

day-old bread, olive oil, shallot, wine balsamic vinegar, rubbed-garlic, herbs, seasonal fruits and vegetables

champagne vinegar, ground cardamom, ground coriander, fresno chiles, cilantro, mint, sumac

avocado, serrano chile, garlic, cumin, coriander, clove, cardamom, pepitas, cilantro, lemon juice, sesame seeds

Tomatoes,

Cucumber,

lemon, cardamom, creme fraiche, pistachios, cayenne, kosher salt

Peach,

Daikon Radish

Peeled Daikon,

Carrot,

Bonito,

siracha-aioli, tofu or mozzerella, cucumber, cilantro, thin slices of chile such as jalepeno, thai basil, sambal oelek (hot sauce), french roll

Daikon match-sticks,

Sambal Oelek,

Spicy Daikon Fries at Cooking on the Weekends.

Daikon Salad on My Korean Kitchen.

Braised Daikon (Daikon no Nimono) at the Spruce Eats

Grilled Oysters with Grated Daikon and Ponzu Sauce, Just one Cookbook.

Bahn Mi (Vietnamese sandwiches). Find rolls that are crispy on the outside and very soft on the inside. Mozzarella is not traditional but works really well. With Carrots and Daikon sticks, do a quick pickle ~30 minutes.

tamari, grapeseed oil, ginger paste, sugar

scallions, sugar, minced garlic, sea salt, korean chili flakes

sake, mirin, soy sauce, sugar

cucumber, scallion, yuzu, ponzu, sea salt, lemon slices

Fermented Fish Sauce,

Roasted Daikon,

Daikon fries,

Freshly-Grated Daikon,

Grilled Oysters,

Eggplant

Glazed
Eggplant,

Pomegranate Molasses,

Ginger,

Lemon Zest,

tahini, lemon, garlicparsley, cucumbers, tomatoes, pomegranate seeds, olive oil

Charred Eggplant,

Tahini,

Baba Ghanouj. See 'Field of Greens' p52. Also here is a recipe from the site Cookie&Kate.

Miso-Glazed Eggplant. See Nasu Dengaku recipe from Caroline Phelps of Pickled Plum.

Punjabi-Style Baigan Bartha recipe. See Cooking with Manali.

Many recipes on the web, choose one you like. For best results, cook ingredients separately to desired texture and browning, then combine and cook together a bit more to blend flavors.

Eggplant, Lemon Linguini. Thinly slice eggplant lengthwise and fry in a very hot pan till golden brown on both sides. Place on paper-towel, then sprinkle with parmesan and lemon zest, and touch of fresh thyme.

Burnt Eggplant with Tahini. Ottolenghi, 'Plenty' p122. Or add pistachios, see Zahav cookbook p62.

garlic, lemon, olive oil, cayenne, cilantro, parsley

mirin, sake, sesame seeds, sugar, neutral cooking oil, pickled plum

garlic, tomatoes, red onions, green chilis, red chili powder, coriander seed, cilantro

yellow squash, zucchini, yellow and red peppers, garlic, basil, olive oil, parsley, basil, thyme, black pepper

Miso,

Fire-roasted Eggplant,

Charred Eggplant,

Thinly-Sliced Eggplant,

Oven-Roasted Eggplant

Tomato,

parmesan, black pepper, linguini, thyme

Endives

The following pairings are for heartier, bitter varieties of endive such as Belgian Endive, Asparagus Endive, Catalogna Endive, Puntarella (central stalk of the Catalogna Endive), radicchio. See separately Escarole and Friseé ( which are also endives, but with somewhat different flavor profiles, pairings, and preparations).

Braised Endives,

Grilled Fig,

Poached Egg,

watercress, balsamic, salt and pepper

Grilled Endives,

Butter,

Braised Endive. Molly Watson, the Spruce Eats.

Braised Endive, with Blood Orange, Pistachios, and Ricotta Salata, Elaine Louie, website: New York Times Cooking.

Martha Rose Shulman, New York Times Cooking.

Grilled Fig & Endive Salad. Serve with hearty bread and cheese or add chicken or add grilled shrimp. Wing it or find recipe in Everyday Greens p68.

lemon juice, chicken stock, dry white wine, sugar

pistachios, Ricotta Salata, toasted bread crumbs, parsley, garlic, olive oil, black pepper, white wine

quinoa, walnut oil, dijon, garlic, red wine vinaigrette, crimini mushrooms, fresh herbs, parmesan, yellow bell pepper

Blood Orange Zest,

Raw Belgian Endives,

Braised Endives,

Escarole

aka. Bavarian endive, Batavian endive, Broad-leafed endive, Scarole.

Escarole,

Cannellini,

Shaved Horseradish,

cured black olives, garlic, rosemary, leeks, butter-mushrooms, lemon, parsley, balsamic

Escarole,

Red Pepper Flake,

Sautéed Escarole. Serve as a side with crispy chicken or fish recipes.

Lemon Roasted Salmon with Asparagus, Escarole and Potatoes. Anna Stockwell on Epicurious.

Escarole Salad with Horseradish. Ignacio Matteo, Epicurious.

Slow Baked Cannellini with Olives, Escarole, and Gremolata. New Vegan Cookbook, p63.

garlic, olive oil

lemon juice, feta, potatoes, asparagus, dill, roasted red pepper, oregano, honey, black pepper

capers, red onion, lemon juice, red wine vinegar, olive oil, creme fraîche

Salmon,

Escarole

Escarole,

Fennel

Braised Fennel,

Goat Cheese,

Tomatoes,

Peaches,

butter, olive oil, black pepper, garlic, shallot, dill, lemon zest, sugar

Caramelised Fennel,

Granny Smith Apple,

Fennel and Apple Soup. Sweat leeks in butter, add spices till fragrant. Add broth, leeks, apple. Simmer ~30min. Balance taste with honey, champagne vinegar. Garnish with walnuts, herbs, black pepper, olive oil.

Salmon & Braised Fennel. Caramelised and braised fennel is rich and aromatic and pairs wonderfully with fish. Start over high till brown, low heat till starts to caramelize, deglaze with chicken stock, cover & cook ~ 5 min longer.

Caramelise Fennel, Tomatoes & Green Olives. Brown fennel on high, then caremalize over med. Add halved cherry tomatoes ~1 minute. Toss with fettuccini. Add walnuts and green olives. Garnish with fennel greens.

Shaved Fennel and Mint Salad. Use mandolin or food processor to slice fennel thin as possible. Toss with lemon juice and zest. Parmesan and pepper to taste.

Shaved Fennel with Peaches & Pistachios, Cucumbers, Avocados & Navel Oranges. No recipe - you got this!

Caramelized Fennel with Goat Cheese. Ottelenghi, Plenty p172. Ottelenghi also likes to use this flavor pairing to make a Tatin.

warm-spices, cumin, coriander, turmeric, fennel seeds, leeks, walnuts, butter, chicken stock, olive oil, honey, black pepper

chicken stock, olive oil, black pepper

green olives, walnuts, fettuccini

lemon juice, lemon zest, black pepper, parmesan

Salmon,

Caramelised Fennel,

Shaved Raw Fennel,

Mint,

pistachios, cucumbers, basil, ricotta salata, avocados, navel oranges

Fennel,

Fig

Fresh Figs,

Tuna-Steaks

Shredded Raw Kale,

Duck-Breast,

capers, lemon, basil, parsley

Glazed Figs,

Pear,

Fresh Figs, Sliced Pear, Blue Cheese Salad. Tips: drizzle figs with honey and balsamic. Dunk sliced pear in water with lemon juice to prevent browning. Use whole sprigs rosemary on the plate for aroma.

Tartine. Toast top side bread under broiler. Optionally rub topside with raw garlic. Soften with olive oil. Layer with ricotta, then honey, more olive oil, black pepper.

Shredded Kale with Roasted and Fresh Figs. Serve with Rustic Bread. tips: remove kale stem first and then shred. Toast and salt pepitas before adding.

Moroccan Chicken Tagine with Figs and Apricots, Food52. link

Roasted Duck with Ruby Port and Figs. Andrew Carmellini in Saveur.

Tuna Steaks with Lemon Caper Sauce + Side of Glazed Figs. Halve figs. Place cut side up in skillet. Sprinkle with sugar ~3 min high heat. Turn ~3 min. Drizzle with balsamic. Salt and Pepper.

blue-cheese, walnuts or hazelnuts, rosemary, olive oil, honey, balsamic

honey, black-pepper, sourdough

maple-cinnamon-spiced-walnuts, salted-pepitas, lemon juice and zest, cider-vinegar, feta, neutral-oil

North African spices (cumin, coriander, saffron, clove, ginger, allspice), garlic, onion, dried apricot, couscous, chicken broth, preserved-lemon

Ricotta,

Mix of Fresh & Roasted Figs,

Fresh Figs,

Glazed Figs,

Dried Figs,

Chicken,

ginger, port, balsamic, shallot, thyme, black pepper, butter

Green Beans

aka. french green beens, Haricot verts, string beans. Flavor combinations listed here work for any long, thin, green beans, and even long and thin yellow varieties.

Green Beans,

Anchovies,

Dijon Vinaigrette,

Tarragon,

capers, garlic, thyme, lemon

Green Beans,

Toasted Almonds,

Green Beans Almondine. Blanch beans to desired tenderness, then into an ice water bath, then brown the butter, add back beans and browned almonds, and serve.

Sautee green beans in tons of garlic over low for a very long time until brown and tender. Careful not to burn the garlic.

String Beans in Honey-Lemon Vinaigrette. Peter Berley, Modern Vegetarian Kitchen, p108.

Green Beans and Mushrooms with Tehina, Lentils, and Garlic Chips. Michael Solomonov, Zahav, p58.

Green Beans & Cherry Tomatoes with Tarragon and Sherry Vinaigrette

Seared French Beans with Caper Bagna Cauda, Rich Landau and Kate Jacoby, Vedge. Food52 has the recipe online.

browned butter, bit of black pepper

and more garlic, and more garlic

honey, cider vinegar, black pepper, red onion, garlic, olive oil, cayenne

beluga lentils, cinnamon, shallots, tahini, garlic, lemon, dill, cider vinegar, olive oil, black pepper

Garlic,

Green Beans,

Mushrooms,

cherry tomatoes, shallots, sherry vinegar, olive oil, black pepper

Horseradish

Horseradish,

Oysters,

finely chopped-apple, honey, white peppercorn, shallot, neutral oil

Grated Horseradish,

Smoked Mackerel,

Smoked Mackerel, Apple, Cucumber & Horseradish Yogurt.

Horseradish-Crusted Roast Beef. Food & Wine Magazine.

Oysters with Apple&Horseradish. BBC GoodFood

apples, samphire, cucumber, yogurt

peppercorns, parsley, sugar, sherry vinegar

Roast Beef,

Horseradish,

Jicama

Jicama,

Mixed Beans (e.g. black, red, pinto),

Mint,

jalapeno, onion, cilantro, cumin seeds, vinaigrette

Jicama,

Mango,

Mango and Jicama Salad, Taste of Home.

Tropical Fish Tacos. Wing it!. Or if you want a nice recipe

Consider adding grilled shrimp or picked crab meat to recipe by Julian Moskin, NYT Cooking.

Mixed Bean Salad in Jalapeño Vinaigrette. Tips: toast cumin seeds in oil and add to vinaigrette. Chop red onions finely, rinse in cold water, and toss in vinegar to mellow.

julienned red pepper, lime juice, cilantro, chives, honey, white wine vinegar

pineapple, avocado, lime, finely chopped serrano, cilantro

navel oranges, honey, sunflower seeds, pepitas, olive oil, pomegranate seeds, lime, creme fraîche.

Fried Fish,

Jicama,

Kale

Tips on tenderising kale: Always remove the ribs and stem from the leaves. If using the raw leaves either chopped or shredded in a salad, you can toss them with some lemon juice (or cider vinegar) and a pinch of salt for five to ten minutes to soften the leaves a bit before tossing with a vinaigrette. When sautéing kale, make sure they go into the pan damp so the steam softens them. The ribs and stems are very tough can be chopped and cooked separately by blanching, roasting, braising, or pickling.

Sauteed Kale,

Butternut Squash,

Cucumber,

risotto, garlic, leeks, white wine, nutmeg, Fontina cheese, chives, parmesan, veg stock, olive oil

Blanched Kale,

Delicata Squash,

Recipe from Michael Paley, Proof on Main, KY. As featured in WSJ (subscription required). Or just wing it!

Sautéed Kale with Warm White Beans, Rosemary & Toasted Almonds. Be brave... no recipe.

Recipe by Josh Walker & Duolan Li, Bon Appétit. link

Kale and Squash Risotto. Everyday Greens, p53.

orange zest, parsley, olive oil, shallot, parmesan, radish, pecans, parsley, chives, lemon juice

warm white beans, rosemary, garlic, red pepper flakes, olive oil

ginger-dressing (ginger, garlic, thai chile, fish sauce, sugar, neutral oil), red onion, cilantro, crispy-fried-shallots

Toasted Almonds,

Torn pieces (ribs removed)

Shredded Raw Kale,

Kohlrabi

Both the bulbous stem and leaves are edible, but the bulb is generally prized. The leaves can be prepared similar to kale, and are best sautéed. The thick fibrous outer layer of the bulb is not palatable and impedes cooking so and must be peeled away for both fresh and cooked preparations.

Raw- Shredded Kohlrabi,

Tart Apple,

Zander, perch or walleye

lemon, parmesan, hazelnuts, romaine, olive oil

Raw Kohlrabi,

Thin-Slices Pork Loin

Szechuan Stir Fry with Pork Loin (alt: grilled salmon)

Kohlrabi and Cabbage Salad with Maple Lemon Dressing, Kim Kushner, Kitchn. Make good use of your box grater.

Zander over Sauteed Kohlrabi. Thin 1/8" rounds of kohlrabi lightly sautéed till fork-tender. Pan fry zander filets and place over the kohlrabi on the plate. Try this simple recipe link or if you are feeling fancy try this one link

Kohlrabi Apple Salad. Slice kohlrabi thinly, 1/8" and apple at 1/4". Toss both in lemon juice and cold water to prevent browning. Toast hazelnuts, arrange romain leaves, drizzle with olive oil (or hazelnut oil), sprinkle parmesan.

szechuan flavors (peppercorns, chili bean paste, soy sauce, star anise, garlic, ginger), scallions, peanuts, asian greens

maple syrup, lemon juice and zest, dill, garlic, dried cherries, sunflower seeds, olive oil

white wine, vegetable broth, creme fraîche , vermouth, butter, lemon juice, parsley, flour, watercress

Cabbage,

Kohlrabi,

Stir-Fried Kohlrabi (Bulb+Leaves),

Leeks

Leek,

Poached Egg,

Salmon or Trout,

Fennel,

olive oil, vegetable stock, lemon-thyme-vinaigrette, sourdough bread

Leek,

Mushroom,

Lemon-Leek Risotto.Sautée leeks.Set 1/2 aside.Add rice till translucent.Keep stirring!1 cup wine. Add stock 1cup at a time. Fold in cheese, herbs,lemon,sautéed mushrooms. Finish w/truffle-oil & nutmeg.

Potato-Leek Gratin from Peter Berley's Modern Vegetarian Kitchen, p118.

Salmon with side of Grilled or Braised Leeks.

Summer Risotto with Tomatoes, Leeks, and Fresh Corn. Peter Berley, Modern Vegetarian Kitchen, p208.

Sautéed Artichokes, Leeks, and Fennel with Olives and Gremolata. Peter Berley, Modern Vegetarian Kitchen, p104.

Braise leeks with olive oil and vegetable stock

olive oil, arborio rice, vegetable stock, white wine, fontina cheese, parmesan, chives, truffle-oil, lemon juice and zest, nutmeg

thyme, black pepper, olive oil, sourdough bread crumbs, vegetable stock, garlic

lemon juice, tarragon

seasonally-ripe tomatoes, arborio rice, olive oil, stock, dry white wine, garlic, thyme, basil, parmesan

Potato,

Leek,

Corn,

artichoke-hearts, black olives, gremolata (parsley, garlic, lemon zest), thyme

Lentils

Lentils,

Creamy Goat Cheese,

mint, carrot, fennel, red onion, bay leaf, lemon vinaigrette (lemon juice and zest, garlic, champagne vinegar, olive oil)

Lentils,

Yogurt,

French Lentil Salad with Creamy Yogurt Dressing. Peter Berley's Modern Vegetarian Kitchen, p238.

Salmon with Lentils and Mustard-Herb Butter. Shelley Wiseman, Gourmet magazine as featured on Epicurious.

Lentils with Creamy Goat Cheese. Everyday Greens, p77.

lemon juice, white wine vinegar, olive oil, carrot, celery, red and yellow peppers, dill, chives, tarragon, parsley

grainy-mustard, leeks, tarragon, chives, butter, lemon

Salmon

Lentils,

Mushrooms

Thinly sliced Mushrooms,

Puréed Sweet Potatoes,

Puréed Carrots,

Bread-crumbs,

thyme, rosemary, oregano, curry-powder, wilted-spinach, olive oil, creme fraîche

Black Trumpet, Shitake, Porcini &Chanterelles

Niçoise Olives,

Field of Greens, p122.

Savory Tart.

Roast mushrooms and asparagus and serve over carrot puree with fried sage leaves, and a few toasted hazelnuts.

Leek-Mushroom Risotto. Sweat onions in butter.Add rice, cook till translucent. Stock one-ladleful at a time till done. Fold in sautéed leeks & mushrooms, etc. Plate. Sprinkle chives.Squeeze lemon.

Stuffed mushrooms, baked in the oven.

Roasted Mushrooms over Silky Smoot, Puréed Sweet Potatoes and lightly wilted spinach.

capers, red onion, dry sherry, parsley, parmesan, garlic

thyme, white wine, gruyere

fried sage leaves, roasted asparagus, champagne vinegar, honey, black pepper, chicken stock, toasted hazelnuts

lemon juice and zest, butter parsley, parmesan, chives, garlic, olive oil, onion, stock

Roasted-Garlic Custard,

Sautéed Oyster Mushrooms,

Mushrooms,

Button Mushrooms (champignon)

Portobello Mushrooms,

Leek,

butter, parsley, parmesan, egg, garlic

Mustard Greens

Mustard Greens,

Ginger,

cilantro, cumin, paprika, onion, chicken-stock, lemon

Mustard Greens,

Jalepeño,

Spicy Mustard with Cumin. Peter Berley, Modern Vegetarian Kitchen p137.

Pasta with Mustard Greens and Lamb Sausage. Sarah Jenkins, Wall Street Journal.

Mustard Greens Braised With Ginger, Cilantro and Rice. Deborah Madison, Wall Street Journal.

cumin, garlic, onion, olive oil, cider vinegar, black pepper

garlic, red pepper, oregano, cream, pasta, pecorino, breadcrumbs

Lamb Sausage,

Mustard Greens,

Okra

Okra,

Tomato Sauce,

Peanuts,

dried-lime, chopped cilantro, lemon, olive oil

Okra,

Seafood,

Seafood Gumbo.

Crispy okra (Kurkuri Bhindi). Nice recipe here: link

Stuffed Okra recipe from Profusion Curry. link

Zahav cookbook p103.

crab meat, shrimp, oysters, tomato, holy trinity (onion, celery, green, pepper) garlic, thyme, bay leaf, thyme, rice, black pepper

gram flour, chili powder, turmeric, garam masala, carom (ajwain)

coconut, amchur (green mango) powder, turmeric, garam masala, asafoetida, chili powder, sugar

Chaat Masala Spice Blend,

Okra,

Olives

Sliced Black Olives,

Halibut,

Red Onion,

lemon slices, cannellini beans, shallots, fresno chiles, olive oil

Fruity-Green Olives

Chicken,

See recipe from Anna Stockwell, Epicurious. link

Tuna and Olives Tossed with Fresh Herbs, Cherry Tomatoes and Linguini

Olive Tapenade. Blend olives, olive oil, vinegar in food processor till desired consistency. chop onions and let sit in vinegar for 5minutes to soften, then fold into tapenade.

Claire Saffitz of Bon Appetit featured on Epicurious link

apricots, kale, white wine, garlic, red pepper flake

cherry tomatoes, pasta, fresh herbs

champagne vinegar, olive oil, red onion

Canned Tuna in Oil,

Olives (any)

Mild-Green Olives

Parsnip

Puréed Parsnips,

Fried Lentils,

fried sage leaves, white beans

Roasted Parsnips,

Honey,

Honeyed Parsnip Quinoa with Chilli, Cardamom & Orange. FIVE cookbook by Rachel de Thample. link

Roasted Trumpet Mushrooms over Parsnip Puree. Soften parsnips in salted boiling water, then puree with broth. Halve trumpet mushrooms and cross-hatch before roasting. Tip: salt mushrooms after roasting so they retain moisture

Roasted Parsnip with Cannellini Puree & Crispy Lentils

cardamom, oranges, almonds, quinoa, sunflower oil

fried sage leaves, balsamic reduction, toasted hazelnuts

Roasted Trumpet Mushrooms

Roasted Parsnips,

Peas, English

English Peas,

Carrots,

allspice, black pepper, curry powder, cumin, brown sugar, coconut milk

English Peas,

Mint,

Pappardelle tossed with English Peas & Mint.

Peterson, Sauces. p491. Toss with Pasta.

Peas and Carrots with Jamaican Curry. Vedge, p56.

back pepper, lemon, olive oil, cream, garlic, parmesan

yellow onion, parsley, black pepper

Pancetta,

English Peas,

Peas, Sugar-Snap

Steamed Snap Peas,

Mint,

White Miso,

chili flakes, lemon zest, olive oil, flaky sea salt

Sautéed Snap Peas,

Toasted Sesame Oil,

Snap Peas in Toasted Sesame Oil. Works well with raw, sautéed, or blistered (grilled) snap peas.

Sugar Peas with Coconut & Lime. Moosewood Cookbook

Snow Peas with Miso & Mustard. Dishing up the Dirt

Chopped Sugar Snap Peas with Fresh Cheese & Mint. Sally Swift of Splendid Table.

Sautéed Sugar Snap Peas. Salt, Fat, Acid, Heat p260

toasted sesame seeds, flaky sea salt

lime juice, unsweetened coconut flakes, coconut oil, mint, chili flakes

walnuts, dijon mustard, honey, rice vinegar

radishes, rice wine vinegar, lemon, olive oil, ricotta salata or crumbly cheese

Lime Zest,

Blanched Snap Peas,

Raw Snap Peas,

Stir-Fried Snap Peas,

Carrots,

Peas, Snow

Pan-Fried Snow Peas,

Lemon Zest,

Firm White Fish

olive oil, black pepper

Sautéed Snow Peas,

Toasted Sesame Oil,

Spicy Wok-Charred Snow Peas. David Tanis, NYTimes Cooking

Beef with Snow Pea Stir Fry

Braised Chinese-Style Fish with Mushrooms and Snow Peas

Simple Snow Peas Salad. Green Evi (my love for vegan foods)

Sautée Snow Peas with Lemon: ~3 minutes, add zest to pan at end. then fresh pepper and sea salt.

peanuts, scallions, red chili flake, ginger, garlic, cilantro

oyster sauce, soy sauce, sesame oil, garlic

shitake mushrooms, soy sauce, sugar, water-chestnuts, rice, ginger, scallions

Thinly-Sliced Beef,

Braised Snow Peas,

Charred Snow Peas,

Thinly-Sliced Raw Snow Peas,

Cucumber,

almond, arugula, lemon, red chili flakes

Persimmon

Persimmon,

Beets,

mixed citrus fruits, red wine vinegar, watercress, endive, black pepper

Persimmon,

Pears,

Persimmon & Pear Salad. This pairing makes for tasty desserts like a crumble, but also a nice dinner salad like this one from Christine Muhlke of NYT Cooking.

Persimmon & Pistachios with Greek Yogurt & Honey. No recipe required. Consider decorating plates with a few edible flower petals.

Persimmon, Beet, and Citrus Salad. Martha Stewart.

hazelnuts, hazelnut oil, sherry vinegar, shallot, endive, stilton, pomegranate seeds

greek yogurt, honey

Pistachios,

Persimmon,

Plantain

Plantain,

Annaheim
Peppers,

carrots, garlic, smoked paprika, saffron, stock, bayleaf, lime

Plantain,

Butternut Squash,

Everyday Greens p154.

Twice Fried Plantains. Fry 2" slices of plaintains till golden. Smash to 1". Fry some more. Sprinkle with sea salt and top simple salsa of avocado, mango, red onion, lemon juice, and black pepper

Spanish-Style Plantain Stew. Bittman, How to Cook Everything Vegetarian p111.

poblanos, tortillas, red onion, red bell pepper, romaine, sake, lime, cumin, garlic, chipotle puree

mango, lemon juice, black pepper, red onion

Avocado,

Plantain,

Potato

In Progress. Coming soon(er or later), maybe. The problem here is that potatoes go with just about everything, can be prepared so many ways, and store so well they can be eaten year-round. Choosing a handful of flavor combinations seems completely arbitrary. Fact is, I'm afraid to tackle this one – afraid the exercise will spiral out of control and I'll be left with a website dedicated to thousands of potato dishes. Let's just skip this one, K?

Pumpkin

Puréed Pumpkin,

Saffron,

pistachio, parmesan, garlic, onion, white wine, marjoram, arborio rice

Roasted
Pumpkin,

Jamaican Spices,

Caribbean Chicken & Pumpkin Curry. "the Hairy Bikers' on BBC. Alt: this creamy pumpkin soup from Saveur.

Here's a recipe from the Sytrian region of Austria.

Pumpkin and Pistachio Risotto. Linda Fraser, The Vegetarian Kitchen p108.

scotch bonnet chiles, tomatoes, garlic, tsp of rum, onion, bay leaf, thyme, chicken (or substitute tempeh), chicken or vegetable stock, cilantro, steamed rice

pumpkin seeds, nutmeg, cream or creme fraîche, garlic, ginger, onion, neutral cooking oil

Austrian Pumpkin-Seed Oil

Stewed Pumpkin,

Radicchio

Shredded Radicchio,

Balsamic Reduction

olive oil, salt, black pepper

Roasted Radicchio,

Canned Tuna in Olive Oil,

Recipe from Seamus Mullen of Bon Appétit link

Roasted Squash and Radicchio Salad With Buttermilk Dressing. (Melissa Clark's Thanksgiving Salad Recipe, NYT Cooking)

Serve as side or toss into pastas where you want strong bitter notes. e.g rigatoni, artichoke hearts, melted anchovy, mozzerella, fresh tomatoes, lemon zest, roasted radichio, balsamic reduction.

cannellini beans, celery, parsley, olive oil, lemon juice & zest (or bergamot if available!), champagne vinegar, olive oil, garlic

arugula, pecans, garlic, scallions, tarragon, olive oil, lemon, honey, buttermilk, black pepper

Delicata Squash,

Torn Radicchio (raw or Roasted),

Radish

Shaved Radishes,

Cultured Butter,

Fried eggs,

rustic bread, flaky sea salt

Sliced Radishes,

Mint,

Shaved Radish Salad with Walnuts and Mint Bon Appétit. Perhaps add shaved fennel or watercress and either shaved pecorino or whipped creme fraîche.

Avocado & Orange Salad with Fennel. Sam Linsell, Drizzle&Dip

Fried Eggs & Shaved Radishes onToast. Chop herbs and fold into butter. Slather on toast. Top with fried egg.

Radish Tartine. Toast bread (on one side), layer butter, slices of radishes. Finish with sea salt.

lemon, olive oil, black pepper, flaky sea salt

tangerine, dill, shaved fennel, citrus-vinaigrette

herb-butter, toast

Avocado,

Shaved Radishes,

Rhubarb

Macerated Rhubarb,

Salmon,

Strawberry,

Cardamom,

chard, maple syrup, sherry, shallot, lemon juice and zest, thyme

Baked Rhubarb,

Chicken,

Rhubarb Lemon Chicken Bake. Cotter Crunch. Alt: just chop the rhubarb into pieces, add a touch of the maple syrup, and cook underneath a whole chicken.

Fish Taco with Rhubarb Salsa Recipe from Kitchen Konfidence.

Strawberry-Rhubarb Salad with Hazelnuts & Mint. Evan Bloom, Bon Appétit.

Lots of recipes pairing rhubarb and pork loin. Pork Tenderloin with Spiced Rhubarb Chutney. Vegans consider trying this with grilled or broiled tofu steaks in place of roast pork.

Fresh Ricotta with Rhubarb, Ginger, Cardomom. David Tanis, NYTimes Cooking.

Baked Salmon with Rhubarb. Sylvia Fountaine, Feasting at Home.

BBQ sauce, maple syrup, tarragon, lemon slices, balsamic, garlic, olive oil, black pepper

salsa (rhubarb, honey, pickled onions, jalapeño, cider vinegar, scallion, chipotle powder), corn tortillas, cornmeal, cilantro

mint, hazelnuts, sugar, lemon juice, orange juice orange liqueur (Cointreau)

chutney (rhubarb, cherries, garlic, ginger, cider vinegar, sugar, cinnamon, clove, cumin, red pepper flake), olive oil, black pepper

Fried White Fish,

Thinly Sliced Raw Rhubarb,

Crispy Rhubarb Shavings,

Syrupy Rhubarb,

Rhubarb
Chutney,

Roasted Pork Loin,

ricotta, pistachios, fresh ginger

Spinach

Spinach,

Pine Nuts,

Chickpeas,

Shrimp,

garlic, golden-raisins, olive oil

Spinach,

Ricotta,

Spinach Raviolis.

Aloo Sag

Martha Rose Shulman. Chickpeas with Baby Spinach, NYTimes Cooking

Spinach-Mushroom Frittata

Sesame Spinach & Shrimp Stir Fry

Sicilian-Style Sautéed Spinach with Plumped Golden Raisins & Garlic. Plump the golden raisins in boiled water. Toast the pine nuts. Sautée the garlic, add spinach till wilted. Fold in raisins and pine nuts. Serve with fish or chicken.

nutmeg, cherry tomatoes, cream

garlic, ginger, turmeric, fenugreek, onion

cumin, fried onion, garlic, tomato paste, lemon, chiles, yogurt

feta (or manouri), mushrooms, thyme, chiles

Potatoes,

Spinach,

Eggs,

sesame, ginger, lime, garlic, scallions, cilantro, fried shallots

Squash, Butternut

Roasted Butternut Squash,

Kale,

Browned Butter,

risotto, garlic, leeks, white wine, nutmeg, fontina cheese, chives, parmesan, vegetable stock, olive oil

Roasted Butternut Squash,

Plaintain,

Roasted Butternut Squash & Plaintain Tacos. Recipe in Everyday Greens, p154.

Puréed soup. Recipe from Love&Lemons Garnish options: crispy pieces of fried ginger, crispy fried sage leaves, thin drizzle of roasted pumpkinseed oil or olive oil, dollop of creme fraîche.

Brown butter over low, turn of heat, add two-finger pinch of mace powder, lather over roasted squash, and toss with thick pasta noodles.

Recipe in Everyday Greens, p53.

poblanos, soft tacos, onions, red peppers, romaine, sake, lime, cumin, garlic, chipotle puree

sage, rosemary, garlic, onion, vegetable stock, black pepper, parsley, pepitas

mace, parmesan, toasted hazelnuts, fried sage leaves

Ginger,

Roasted Butternut Squash,

Squash, Chayote

Blanched then Sautéed Chayote,

Black Beans,

tomatoes, garlic, onion, cilantro, lime, serrano chile, corn tortillas

Sautéed Chayote,

Crab,

Shrimp and Crab Stuffed Mirlitons. Deep South Dish.

Tayotas con Huevos, Dominican Cooking

Spicy Chayote Squash Tacos. Nutritious Vida.

shrimp, bread crumbs, black pepper, butter, green pepper, onions, garlic, celery, parsley, thyme, tomatoes, chicken broth

tomatoes, garlic, onions, bell peppers, cilantro

Eggs,

Baked Chayote,

Squash, Kabocha

Roasted Kabocha Squash,

Chickpeas,

saffron, dried apricot, ginger, cinnamon, cumin, coriander, olive oil, red onion

Kabocha Squash,

Black Trumpet Mushrooms,

Roasted Kabocha Squash with Black Trumpet Mushrooms & Madeira. Landau & Jacoby, Vedge p94.

Recipe from Food and Wine.

Lorna Sass, The New Vegan, p73.

madeira, shallots, rosemary, garlic, olive oil, vegetable stock

oyster mushrooms, shitake mushrooms, butter, brown sugar, garlic, thyme, shallot, bay leaf, quinoa, olive oil, parsley

Maple Syrup,

Roasted Kabocha Squash,

Squash, Summer

varieties: Yellow, Patty Pan, Crookneck, Zephyr, Tatouma, Ronda de Bice, Cousa, Zucchini varieties

Thinly Sliced Summer Squash,

Zucchini,

Charred Lemon,

white beans, onion, garlic, olive oil, pecorino, basil, parsley, black pepper, vegetable broth

Summer Squash,

Fresh Corn,

Squash and Corn Salad. dishingouthealth

Summer Squash Galletes.

Roasted Summer Squash with Thyme and Charred Lemon. SprinklesandSprouts

Summer Squash Soup with White Beans. withfoodandlove

zucchini, cherry tomatoes, feta, lime, jalepeño

pine nuts, basil

thyme, parsley

Ricotta,

Grilled Summer Squash,

Summer Squash,

Sweet Potato

Twice Cooked Sweet Potato,

Fresh Spinach,

Chickpeas,

creme fraîche, tahina dressing (tahini, lemon juice, water, salt, garlic)

Whole-Roasted Sweet Potato,

Farro,

Farro Salad with Sweet Potatoes, Walnuts, Cucumber, Tomato. Chop and steam sweet potatoes. Cook farro in chicken broth and bay leaf. Toss while warm with vinaigrette.

Twice Cooked Sweet Potatoes with Fried Rosemary and Garlic Chips. Rachel Ray.

Roasted Sweet Potatoes with Caramelized Garlic & Spiced Chickpeas. Taste.com

Sweet Potato with Spinach, Tahini, and Creme Fraîche. Whole Baked Sweet potato, opened and mashed, dollop of creme fraîche, drizzle of tahina dressing.

chicken broth, bay leaf, walnut pieces, olive oil, wine vinegar, parmesan, smashed and torn cucumber pieces, tomato

crispy garlic, caramelised onion, olive oil, butter

cherry tomatoes, cumin, parsley, preserved lemon, tahini, lemon juice, smoked paprika, roasted garlic, chile, olive oil

Rosemary,

Sweet Potato,

Sweet Potato, Cubed and Roasted

Tomatoes, Fresh

Large Cubes Fresh Tomato,

Dijon,

Cucumbers,

Avocado

olive oil, red wine vinegar, shallot, basil, mint

Sliced Fresh Tomatoes,

Shaved Manchego,

Sliced Tomatoes with Herbs & Shaved Manchego. Tip: Salt tomatoes ten minutes before serving to release maximum flavor.

Watermelon Gazpacho or Watermelon Panzanella

Tomato, Cucumber, and Peach Salad recipe from Girl on the Range. Consider adding some greens, or dried pita bread. Also consider grilling a few of the peaches and bread for a bit of smoky flavor.

Tomatoes, Basil, Mozzarella, Balsamic. Drain mozzarella and drizzle with balsamic reduction. Salt tomatoes lightly and let rest 10 minutes. Combine on plate. Drizzle with olive oil and black pepper and serve.

Classic BLT (+ Avocado) sandwiches! Optionally leave out the bacon or use tempeh or substitute bacon.

Tomatoes in a Dijon Vinaigrette. Classic!

olive oil, sea salt, fresh herbs

feta, mint, cucumber, olive oil, lemon juice

peaches, pumpkin seeds, vinaigrette (basil, olive oil, honey, red wine vinegar, dijon, black pepper)

mozzarella, black pepper, olive oil, balsamic reduction

Watermelon,

Fresh Tomatoes,

Sliced Fresh Tomatoes,

Fresh Tomatoes,

Basil,

lettuce, mayo, bacon, sourdough

Tomatillos

Tomatillos,

Cucumbers,

Scallops

poblano peppers, parsley, cilantro, garlic, olive oil, rice vinegar, black pepper

Puréed Tomatillos

Crabcakes,

Tomatillo Salsa Recipe

Tomatillo Shakshuka. Andy Baraghani, Tasting Table.

Phoebe’s Scallops with Tomatillo Guacamole & Corn Salsa. Faith Durand, Kitchn.

Pork Chile Verde

Cucumber-Tomatillo Gazpacho. Bon Appetit.

salsa (tomatillo, onion, jalepeño, lime, cilantro)

jalepeño, garlic, bay leaf, dried mint, cumin, honey, cilantro, cotilla cheese, aleppo pepper, olive oil, black pepper, onion

tomatillo-guacamole (avocado, lime, garlic, shallot, jalepeño, cilantro), corn salsa (corn, cherry tomatoes, champagne vinegar, cumin), olive oil

lard or vegetable oil, onion, stock, bay leaf, chile verde (tomatillos, garlic, jalepeño, pasilla pepper)

Eggs,

Tomatillos,

Chopped Tomatillos,

Tomatillos,

Pork Shoulder,

Truffles

Shaved Alba Truffle,

Seared Scallops,

mashed potatoes (yukon golds, scalded-milk, butter)

White Truffle Oil,

Mushrooms,

April Anderson. Blog: Girl on Gourmet

White Truffle Tagliolini Truffle is a strong flavor and so a bold wine refreshes the palette. Since truffles grow in the Piedmont region, a Piedmontese Red is a good choice.

Moira Hodgson in NYT Cooking

fettuccini, cream, garlic, butter, parsley, olive oil

parmesan, taglione, butter

Piedmontese Red Wine

Truffle-Cheese

Turnip

Puréed Turnips

Garlic,

black pepper, olive oil

Fresh Baby Scarlet Turnips,

Parmesan

Parmesan-Crusted Crushed Turnips.

Curried Carrot & Turnip Soup. Syrie Wongkaew, the Spruce Eats.

Baby Scarlet Turnips and their Greens with Garlic Jus. Vedge, p113.

garlic-infused olive oil

curry powder, onion, coriander, fresh ginger, black mustard seeds, yogurt

Carrots,

Twice Cooked Turnips,

Watermelon

Watermelon,

Tomato,

balsamic, champagne vinegar, cucumber, garlic-infused olive oil

Watermelon,

Feta,

Watermelon with Feta, Pistachio & Mint. Zahav cookbook, p136.

Watermelon Panzanella (bread salad).

Watermelon Gazpacho. There are few things as tasty and refreshing on a hot August day as sweet cubes of watermelon in a chilled gazpacho.

pistachio, mint, olive oil, black-pitted olives, za'atar seasoning

tomato, feta, champagne vinegar, day-old bread, fresh herbs, olive oil

Cucumber,

Watermelon,

Zucchini

Grilled Zucchini,

Tomato,

Coconut Milk,

olives, basil, creme fraîche

Oven roasted Zucchini,

Lemon Zest,

Golden-Brown Zucchini with Lemon Zest. Cut lengthwise. Sauté both sides till lightly golden-brown. Place on paper towel. Sprinkle w/lemon-zest, parmesan, & black pepper. Toss w/linguini (or add basil & pine nuts to serve as side salad)

Grilled Zucchini, Tarragon & Pine Nuts. Tips: Don't use too much butter and olive oil, and salt at the end to retain more crunch. Add chopped tarragon at the last minute.

Creamy Zucchini Soup

Calabacitas (Mexican style). Side dish or main served in tortillas. recipe here

Zucchini, Tomato & Olive Tart. Jacoby, Vedge p140.

parmesan, olive oil, black-pepper

lemon juice, butter, olive oil, chili pepper flake, tarragon, black pepper

ginger, garlic, onion, parsley, mint, lime-juice, curry powder, vegetable broth, mild-red pepper flake (e.g. Aleppo pepper)

tomato, shredded chihuahua (to melt), queso fresco (to crumble), onion, olive oil, black pepper

Flavor Pairings Index - Main Page

Anchovy

aka. alici or acciughe (Italian), boquerones (Spanish)

Anchovies

Anchovies

+ Piquillo peppers,

+ Fennel bulb & fronds,

+ Salmon,

Anchovies

+ Hard boiled egg,

+ Baby potatoes,

Anchovies

Anchovies

Anchovies

+ Tuna,

Artichoke

aka. carciofo (Italy), alcachofa (Spain), kharshūfa (Arabic), artichaut (France).

Braised Artichokes

GrilledArtichokes,

Black Olives,

White Wine,

Feta,

Shaved Baby Artichokes,

Sweet Navel Oranges,

Thyme,

Artichoke Hearts (from jar),

Roasted Artichoke Hearts,

Artichoke Hearts& Stems,

Green Olives,

Asparagus, Green

GrilledAsparagus,

Pistachio,

Tarragon,

Parmesan,

SautéedAsparagus,

Browned Butter,

Gruyere,

BlanchedAsparagus,

Oven-Roasted Asparagus,

BlanchedAsparagus,

Salmon,

Oven-Roasted Asparagus,

Avocado

aka. Ahuacate (Mexico)

Avocado

Avocado

Lime,

Tomato,

Pecorino,

Avocado

Crab Meat, Shrimp, or Lobster,

Ancho Chiles,

Avocado

Avocado

Avocado

Grapefruit,

Beans, Adzuki

Adzuki bean

Adzuki bean

+ sample

+ sample

Adzuki bean

+ sample

+ sample

Adzuki bean

Beans, Black

Black beans,

Black beans,

Rice,

Watercress,

Black beans,

Corn,

Beer,

Black beans,

Beans, Cannellini

aka. white kidney bean, lobia (India, Pakistan). Substitutions: Any other white bean. Great Northern are a good substitute. Navy (pea) beans are smaller and cook faster. Baby Lima's are a bit starchier so a good substitute in soups.

Cannellini,

Rosemary,

Broccoli Rabe,

Kale,

Grilled
Artichokes,

Artichoke Hearts
& Stems,

Grilled
Asparagus,

Sautéed
Asparagus,

Blanched
Asparagus,

Blanched
Asparagus,

Austrian
Pumpkinseed Oil