In Season Now persimmons chard fennel pears cabbage

Persimmon Salsa

In a small bowl, stir together peeled, diced Fuyu persimmons with finely diced jalapeños, diced red onion, minced fresh ginger and thinly sliced mint. Stir in a splash of olive oil, lime juice and salt to taste.

Serve the salsa with tortilla chips or spoon on top of grilled fish or chicken.

Persimmon Chutney

Combine equal parts apple cider vinegar and brown sugar with minced shallot and ginger, raisins, grated lemon zest, cinnamon and salt. Simmer over medium-high heat until reduced by half. Stir in peeled and diced Fuyu persimmons and cook until tender.

To serve, spread crostini with goat cheese, top with baby arugula, and dollop with chutney.

Persimmon Salad with Bitter Greens

Whisk together honey, sherry vinegar, Dijon mustard and olive oil. Season with salt and pepper.

In a large bowl, combine coarsely torn escarole, frisée and radicchio with thinly sliced red onion and thinly sliced Fuyu persimmons. Toss with vinaigrette to taste. Season with salt and pepper and top with crumbled goat cheese and pepitas.

Persimmons with Prosciutto

Slice Fuyu persimmons into 6 wedges each. Wrap each wedge with a thin slice of prosciutto and secure with a toothpick.

Arrange the persimmons on a parchment-lined baking sheet and roast at 400°F until the persimmons have softened and the prosciutto is crispy. Serve warm.

Kale and Quinoa Salad with Persimmons

Whisk together olive oil, minced shallot, Dijon mustard and sherry vinegar. Season with salt and pepper.

In a large bowl, combine 1 bunch thinly sliced kale leaves, 1/2 cup cooked quinoa, 1 peeled and sliced avocado and sliced Fuyu persimmons. Toss with vinaigrette to taste and sprinkle with 1/4 cup toasted pine nuts.

Roasted Persimmons with Greek Yogurt

Cut ripe Hachiya persimmons in half crosswise. Arrange cut side up on a parchment-lined baking sheet.

Roast the persimmons at 400°F until tender, about 20 minutes. Divide among individual bowls and top with a dollop of Greek yogurt. Drizzle with honey and sprinkle with chopped toasted pistachios.

Previous Next

Pickled Chard stems

Cut stems from 2 bunches of rainbow chard into 3-inch batons and place in a glass bowl.

Combine 1 cup rice vinegar, 1/2 cup water, 2 Tbs. sugar, 1 Tbs. kosher salt and 1/2 tsp. each peppercorns, brown mustard seeds, coriander seeds and dill seeds. Bring to a boil, pour over chard stems and let cool, stirring occasionally.

Cover and refrigerate up to 2 weeks.

Sautéed Chard with Red Pepper Flakes

Remove stems from 1 bunch of chard and cut leaves into 1-inch strips.

Sauté minced garlic, grated lemon zest and red pepper flakes in olive oil over medium heat until fragrant. Increase heat to medium-high, add chard leaves and cook, tossing occasionally until wilted.

Season with salt and pepper and finish with a squeeze of lemon juice and a drizzle of olive oil.

Chard and Ricotta Pizza

Sauté chopped chard leaves from 1 bunch of chard in olive oil until wilted. Set aside.

Roll out prepared pizza dough and top with a thin layer of roasted garlic puree. Top with dollops of fresh ricotta and the chard.

Bake in a 500°F oven until dough is crisp. Finish with freshly grated Parmigiano-Reggiano.

Chard Gratin

Sauté chopped leaves from 1 bunch of chard leaves until wilted. Set aside. In same pan, sauté minced garlic and shallots and diced chard stems in butter until tender. Add 2 Tbs. flour and stir for 2 minutes. Whisk in heavy cream and cook until thickened.

Fold in chard leaves and grated Gruyère; season with salt and pepper. Transfer to a baking dish, sprinkle with bread crumbs and dot with butter. Bake at 400°F until bubbling.

Green Curry with Chickpeas and Chard

Sauté minced garlic and ginger, serrano chiles and thinly sliced onion in oil until softened. Add Thai green curry paste and stir until fragrant.

Add unsweetened coconut milk, chicken or vegetable stock, and 1 can drained and rinsed chickpeas. Simmer until flavors are melded, about 20 minutes. Stir in 1-inch strips of chard until slightly wilted. Serve over steamed rice sprinkled with fresh cilantro.

Pasta with Sausage and Chard

Sauté diced onion, minced garlic and diced chard stems in olive oil. Stir in torn chard leaves, slices of browned sausage and red pepper flakes. Sauté until the chard is wilted. Season with salt and pepper.

Meanwhile, cook orecchiette pasta until al dente and drain.

Add chard mixture to pasta and toss until warmed through. Sprinkle with grated Parmigiano-Reggiano before serving.

Previous Next

Fennel Fritto Misto

Season flour with salt, pepper, cayenne and a large pinch of cornstarch.

Toss thinly sliced fennel and lemon wheels in the flour and fry until golden. Top with fennel fronds and serve with lemon wedges and aioli.

Shaved Fennel Salad

Whisk together orange juice, orange zest, lemon juice, a pinch of sugar, extra-virgin olive oil, salt and pepper.

Toss shaved fennel with segmented oranges, parsley leaves and vinaigrette. Top with shaved parmesan.

Braised Fennel

Sear quartered fennel until well browned. Set aside.

Sauté garlic and thinly sliced leeks with a pinch of saffron until tender. Return fennel to pan and add drained white beans, drained canned tomatoes, stock and simmer until fennel is tender.

Finish with lemon juice, chopped herbs and shaved parmesan.

Fennel Gratin

Place quartered and cored fennel in a buttered baking dish. Season with salt and pepper, and top with sautéed leeks, cream and grated parmesan.

Bake in a 375°F oven until fennel is tender and top is golden and bubbly.

Fennel Slaw

Whisk together apple cider vinegar, lemon juice, sugar, chopped fennel fronds, chopped parsley, olive oil, salt and pepper.

In a large bowl, toss together shaved fennel, shredded purple cabbage and julienned carrots, apples and radishes. Add vinaigrette and toss until well combined.

Flatbread with Caramelized Fennel

Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with caramelized fennel and grated pecorino romano.

Bake in a 500°F oven until dough is crisp. Garnish with fennel fronds.

Previous Next

Pear & Prosciutto Tartine

Arrange thin slices of Camembert on thick slices of country bread and place under a broiler until the cheese is melted.

Top with pear slices and thinly sliced prosciutto. Cut chives into 1-inch pieces and sprinkle on top.

Honey-Roasted Pears

Halve and core Bosc pears. Warm equal parts butter and honey and drizzle over pears. Top with thyme sprigs and a sprinkle of flake salt.

Roast at 450°F until tender. Serve with lightly sweetened ricotta or crème fraîche.

Flatbread with Pears & Prosciutto

Brush pizza dough with olive oil. Top with pear slices, caramelized onions and crumbled goat cheese.

Bake on a pizza stone at 500°F until crust is crisp, 6 to 8 minutes.

Top with thinly sliced prosciutto and arugula and drizzle with olive oil.

Pears Poached in Riesling

Combine 1 bottle Riesling and 1 cup sugar in a saucepan. Add 4 peeled, cored pears and water to cover. Top pears with a parchment paper round and weigh down with a plate.

Simmer until pears are tender, 15 to 20 minutes. Serve with Greek yogurt drizzled with honey.

Sautéed Pear Salad with Blue Cheese

Whisk together sherry vinegar, olive oil, salt and pepper.

Sauté pear slices in melted butter until just tender.

Toss frisée, endive or mixed greens with vinaigrette, toasted pecans and crumbled blue cheese; top with sautéed pears.

Pears Foster

In a sauté pan, melt 1 part butter with 2 parts brown sugar.

Add peeled, sliced pears and cook until soft. If desired, add a splash of rum and ignite.

Serve pears and sauce on their own or with vanilla ice cream.

Previous Next

Stuffed Savoy Cabbage

Blanch 12 large leaves from 2 savoy cabbages. Shred remaining cabbage.

Sauté diced bacon and onion. Add minced garlic, thyme and shredded cabbage; cook until wilted. Add 2 cups fresh bread crumbs, 2 beaten eggs, salt and pepper.

Stuff cabbage leaves with filling. Place in buttered baking dish; add chicken broth. Cover and bake at 350°F for 30 minutes. Drizzle with brown butter.

Asian Cabbage Slaw

Combine thinly sliced napa and red cabbage with julienned red bell peppers, chopped green onions and julienned carrots.

Whisk together creamy peanut butter, sesame oil, rice wine vinegar, soy sauce, minced ginger and honey; thin with water if needed.

Drizzle dressing over cabbage mixture and toss to combine. Top with chopped toasted peanuts.

Warm Potato, Bacon & Cabbage Salad

Cook red potatoes in boiling salted water until tender; drain and let cool slightly, then slice into rounds.

Fry chopped bacon until crisp; drain on paper towels. Whisk olive oil and sherry vinegar into pan drippings; heat gently.

Toss potatoes with thinly sliced savoy cabbage, bacon and warm vinaigrette. Sprinkle with chopped parsley or chives.

Braised Red Cabbage with Apples

Sauté thinly sliced onion in olive oil until softened.

Add 1 thinly sliced Granny Smith apple, caraway seeds, cider vinegar, honey, red wine, water, salt and pepper. Bring to a boil; reduce mixture slightly.

Add 1 shredded red cabbage. Cover; cook, stirring occasionally, until cabbage just begins to wilt. Uncover and cook until cabbage is tender.

Roasted Cabbage Wedges

Cut cabbage in half, then cut each half into 6 wedges, leaving the core as intact as possible.

Drizzle liberally with olive oil and season with salt and pepper.

Place on a foil-lined baking sheet and roast at 425°F until tender and edges are browned. Serve alongside pork chops.


Peel russet potatoes and cut into large chunks. Boil in salted water until tender, then drain. Mash with a potato masher or press through a ricer. Keep warm.

Sauté thinly sliced cabbage in olive oil until tender.

Add cabbage to potatoes along with hot heavy cream, butter, salt and pepper. Stir to combine.

Previous Next