Last month our Brooklyn hub, St. Johns Bread and Life, provided locally sourced ingredients for holiday meals for 2000 families in Bed-Stuy, proving that local can be both accessible and affordable – even in December.

Chris Bedford tells the story of another institution serving local food throughout the year.  The Mendel Center at Lake Michigan College worked with Lee LaVanway to purchase and preserve local produce to serve during the winter months.  The chefs are happy, the guests are happy – and the college actually saved money, while keeping dollars in the Benton Harbor community.  Yes We Can!

Last week I posted recipes for potato-leek-fennel soup, carrot and beet salad, and roasted pears.

This week’s recipes:

• roasted garlic and squash soup
• squash stuffed with wild rice
• spicy collards done 2 different ways

Roasted Garlic and Squash Soup

This is a rich, smooth soup that combines the sweetness of roasted squash with the spicy sharpness of roasted garlic.  I serve it with a dollop of cranberry sauce in each bowl.

Ingredients:

winter squash – 4 small, 3 medium or 2 large (delicata is my favorite)

10 cups veggie or chicken stock

1/4 cup olive oil

2-3 heads of garlic, cloves separated but not peeled

1 large yellow or white onion, chopped

3 celery stalks, chopped

2 medium carrots, chopped

2 bay leaves, salt and pepper

optional herbs: 4-5 sprigs fresh thyme or 3-4 fresh sage leaves (or 1-2 teaspoons dried)

optional – add a spoonful of whole cranberries (cooked with a little brown sugar) or your favorite cranberry sauce to each bowl of soup

Roasting the squash and garlic:

preheat the oven to 375 degrees

poke some holes into a whole squash with a sharp knife and roast, either on a baking sheet or directly on the oven rack; the squash is done when is done when it’s easily pierced with a knife; depending on the size and density of the squash, this can take from 45-90 minutes

put the garlic in a baking dish and toss with a little olive oil; roast with the squash, about 35-45 minutes – until it’s soft and easy to squeeze from the skin; set aside

when the squash is cooked, cut it open and let cool until you can handle it; then clean out the seeds and scoop the flesh off the skin

Cooking the soup:

in a large stock pot, saute the onion, carrots, celery and bay leaves in the rest of the olive oil on a medium-low heat,until the veggies are soft and the onions translucent.

add the squash to the pot, then squeeze the garlic it out of its skins and into the pot. (if you’re using thyme or sage, add it now.)

add the stock, season with salt, pepper, turn up the heat and cover until it comes to a gentle boil.

turn the heat down and simmer, covered, for 45-60 minutes, stirring occasionally.  Taste and add salt, if needed.

when you’re happy with the seasoning and the veggies are very tender, puree the soup with a stick blender or in a food processor.  I add a generous amount of black pepper to the pureed soup.

if it’s too thick add a little water or stock and simmer with the lid on for 20 minutes.   If it’s not thick enough, simmer without the lid, stirring occasionally, until it reduces.

serve it hot, with cranberries.  It also freezes well and tastes even better the next day.

Squash stuffed with Wild Rice

I made this the other day for guests, as a side with black cod, but generally it’s a main course.  It goes well with leafy greens like  kale sauteed in anchovies, garlic and red chili, or with the spicy collards recipe that follows.  I often cook the rice with chicken stock, which adds richness and depth, and I always make enough to last for a couple of days of lunches or dinners.

Ingredients:

small to medium winter squash – generally 1/2 squash per person

wild rice blend – about 1/3 cup per person depending on how many you’re serving.   (I generally use Lundberg’s, which I get in bulk at my food co-op, but you can create your own mix of wild rice, brown, basmati and red rices if your local shop has a bulk foods section)

2 parts stock or water to one part rice – use stock if you can for richer flavored rice (1 cup rice = 2 cups liquid)

1 cup dried cranberries or cherries (for 2 cups of rice)

1 cup toasted pine nuts (for 2 cups of rice)

1 medium yellow or white onion, chopped (for 2 cups rice)

3 stalks celery, diced (for 2 cups rice)

1 large carrot, diced (for 2 cups rice)

1/4 cup olive oil

2 teaspoons butter

4 tablespoons worcester sauce (more or less to taste)

5 sprigs fresh thyme (2 teaspoons dried)

salt and pepper

Preparation:

preheat the oven to 375 degrees

cut squash in half and clean out the seeds

fill a roasting pan with an inch of water and place the squash, cut side up on the pan; loosely cover with foil and put in the oven

put the rice, thyme and a teaspoon or two of salt into a stock pot or rice cooker;  cover with stock or water and cook (if using a stock pot, bring to a boil, covered, and then turn the heat down to simmer until the rice is cooked)

as the rice cooks: saute the onions on a low heat until they’re translucent; after the onions cook for about 10 minutes, add the carrots, bay leaves, garlic and salt; as the carrots soften, add the celery and thyme (use a pan that’s large enough stir in the cooked rice)

when the rice is cooked: mix the cranberries/cherries and pine nuts to the vegetables and turn up the heat to medium and saute for 5 minutes; add the rest of the olive oil and butter to the pan, and then stir in the cooked rice, mixing it well; add the worcester sauce, salt and pepper, tasting and adjusting the seasoning (I use a healthy amount of worcester, as it is absorbed by the rice)

when everything is mixed in well, turn the heat to simmer and cover the pan

when the squash is cooked, put the halves on individual plates and fill them with the rice

Spicy Collards

Ingredients:

1 lb collard greens, stripped from stems and chopped (serves 4 people)

3 cloves finely chopped garlic (or use a garlic press)

1-2 teaspoons freshly grated ginger

1 teaspoon cayenne (more or less, depending on how spicy you want it)

1 teaspoon cumin

1/2 teaspoon ground coriander

2-3 tablespoons olive oil

salt and pepper to taste

Steamed:

A quick, energy efficient option for these collards is to steam them while the rice is cooking (collards are the only green that does well when cooked for a long time).  I make grains in a rice cooker with a steamer insert; you can also use a steamer insert on top of a stock pot.  When the greens are done they’ll be soft and dark.

Mix the garlic, ginger, cayenne and cumin with the olive oil; as the garlic softens, add the ginger just to heat it up a bit.  Then add the steamed greens, spices, salt and pepper and toss together;  turn the heat off the pan and let it sit (covered) for at least 10 minutes before serving.

Simmered:

On a medium heat, saute the garlic in the olive oil for a few minutes; as it softens, add the spices and ginger, and then few tablespoons of water or stock.

After the water heats up, stir in the collards and add salt; cover the pot with a tightly-fitting lid and turn the heat down to low; simmer for 30-45 minutes, stirring every so often; there should always be a little liquid in the bottom of the pan – add more water if it starts to dry out.

When the collards are soft and dark, add pepper and salt as needed; remove from the pot with a slotted spoon, leaving the liquid in the pan.

A winter squash resource: recipetips.com has a great article with descriptions and photos of winter squash varieties and how to prepare them.  It even demonstrates this logical use for kitchen mallets, which I’d never considered before!

In our house, the fall harvest means a lot of cooking and freezing.  I’ve spent my spare time in the past few weeks turning great veggies into winter meals.

This week I’m going to share a few recipes I love that are healthy and easy to make.  Most important – the ingredients will be in season for another month or more.

Next week we’ll make roasted squash and garlic soup, squash stuffed with wild rice, and spicy collards done two different ways.

For today:

• potato-leek-fennel soup
• carrot and beet salad
• roasted pears

Potato, leek and fennel soup

Ingredients:

8 cups chicken or veggie stock

2 lbs potatoes, scrubbed and cut into 1 inch pieces (I used fingerlings, but any potato you have will work; if the skins are thick you might want to peel them)

3 large leeks, cleaned, cut in half lengthwise, and then sliced (about 3 cups)

1 large fennel bulb, chopped  (2-3 cups – to taste)

Save the fennel leaves for garnish

1 medium yellow onion (you could substitute another leek)

3-6 cloves smashed garlic (to taste)

2 tablespoons butter (optional)

1/4 cup olive oil

2 bay leaves, sea salt & freshly ground pepper

Cooking

On a medium-low heat, in a large, heavy-bottomed stock pot, saute the onions, garlic and bay leaves in about half of the olive oil until they’re soft and translucent.

Add the leeks and fennel and continue to cook until they’re soft, stirring often.

Add the potatoes, the remaining olive oil, butter, 2-3 teaspoons of salt, a generous amount of black pepper.  Stir and coat the potatoes.  Just as the potatoes barely start to brown (5 minutes or so) add the stock and cover the pot.

Bring the stock to a low boil, then turn down the heat to simmer.  Cook for 60-90 minutes, stirring occasionally.

When the potatoes and vegetables are very soft, remove the bay leaves and puree the soup until it’s very smooth.  (I use a stick blender.  A food processor also works.)

Add more salt and pepper, as needed.  If the soup seems too thick, you can add a little water.  This is a matter of taste.  Let the soup cook on low for about 15 minutes, stirring, until ready.

Serve the soup with a sprinkle of chopped fennel leaves.  It goes well with any kind of salad – particularly the carrot and beet salad below.  And, like most soups, it tastes better the next day!

Carrot and Beet Salad

2 large beets

4 large carrots

1-2 cups cilantro or parsley, finely chopped  (optional, but really good – you can also use half parsley/half cilantro)

1 cup of olive oil

1/2 cup balsamic or apple cider vinegar

1/8 cup of brown sugar (more or less, to taste)

sea salt & freshly ground pepper

Preparation

Grate the beets and carrots into a large bowl, using a food processor or the large side of a hand grater.  Add parsley or cilantro, a tablespoon of salt, a generous sprinkling of pepper, and toss well.

Slowly add olive oil, mixing it in as you go.  You may need more, depending on how dry the carrots and beets are.  Add a little at a time, until the carrots and beets are lightly covered (not drenched) in the olive oil.  Then add the vinegar – you may use more or less, depending on your taste.  Mix it in as you go.  Add the sugar – again – taste as you add it.  This can be sweeter or more acidic, depending on your mood.  Dried black currants or raisins are a good addition if you like it sweeter.

You can eat the salad right away, but it gets better the more it sits.  Try to let it rest at room temperature for at least an hour, or keep in the fridge overnight.  It’s also nice served with hard boiled eggs on the side.

Roasted Pears

You can do this with one pear or a dozen, depending on how many people are coming to dinner.  It’s got a split personality, as cozy comfort food and dinner party.

I like Bosc and d’Anjou, but any type of pear is good for roasting.  Medium ripe is ideal, but a little softer also works.  We planted a Kieffer pear tree last summer, harvested the first dozen fruits a few weeks ago, and used this recipe.

Ingredients and Preparation

Preheat the oven to 350 degrees.

Cut 1 or more pears in half, removing the seeds, core and stems

Lay them face up in a baking dish or roasting pan (the sides of the pan should be higher than the pears)

Dab 1/4 to 1/2 teaspoon butter in the center of each pear

Sprinkle with brown sugar or drizzle with honey

Optional: Sprinkle grated whole vanilla bean or a drop or two of vanilla extract on each pear.

Cover with foil and roast for 20 minutes, then remove the foil.

Cooking time will vary, depending on the size and ripeness of the fruit.  Plan on 40-60 minutes total, but check on them.  Riper and smaller pears will cook more quickly.

You want them to be soft, but firm enough to hold the butter and sugar juices.  Serve pears in individual bowls or plates.

Optional but really good – especially for guests: Gently warm some heavy cream and vanilla extract.  Drizzle cream on individual serving plates. Put pears on each plate and drizzle a bit more cream on top.

Serving size: A large pear will serve two people, a smaller pear will serve one.  A half cup of cream with a teaspoon of vanilla extract will be enough for 6-8 servings.

Check out our favorite cooking resources.

I ordered 5 dozen ears of corn last week from Valley Family Farm in Milan, Michigan. I usually get 3 dozen ears to freeze for the winter.  But farmers Patricia and Ken grow super sweet corn that barely needs cooking, and at $15 it was pretty hard to pass up the very heavy burlap bag of 60 ears they had waiting for me.

So I had to figure out what to do with it all – quickly.  I froze some (blanched for a minute and then cut it off the cobs). Gave some away. Roasted some (in an open pan, slathered in olive oil and sea salt).  Boiled some.  And still had more corn. Big ears of corn.

Which lead to an experimental corn chowder pulled together from whatever I had in the house, mashing up recipes from a half dozen cook books and web sites.  It was a successful experiment by all accounts – not least because the corn was so good.

Gather the ingredients (and substitute freely!)

• 6 ears corn
• 6 cups veggie or chicken stock
• 3 medium cloves garlic, smashed
• 2 medium or 6 small potatoes (I had yellow fingerlings from a recent trip to Eastern Market in Detroit)
• 1 medium yellow onion (also from Eastern Market)
• 8 ounces tomato puree (the last jar in the freezer from last year)
• one large ripe tomato (the last from the garden)
• 2 celery stalks
• 4 strips good bacon (we like AppleSchram’s)
• 2-3 cups milk (I used 2% from Calder Dairy, but whole milk or cream would also work)
• fresh herbs to taste – I used bay leaves and thyme in the soup and garnished with purple basil (all from the garden)

Cut the corn from the cobs and put the cobs into a soup pot with stock, smashed garlic and bay leaves

Bring the stock to a boil and then simmer, covered, for about 20-25 minutes

Bring the milk to room temperature (or at least take the chill off)

While the stock is cooking:

• in a heavy skillet, cook the bacon on medium-low to render the fat, turning once or twice
• finely chop the onion, celery and dice the tomato
• when the bacon is crisp, remove it from the pan and set aside for later (you can drain on paper towel if you’d like)
• saute the onions in the bacon fat

By this time, the stock will be ready and you can remove the corn cobs and bay leaves.  Then:

• add the  tomato puree, potatoes and cooked bacon pieces to the stock, along with a good amount of salt and black pepper (bacon is optional but makes for a richer soup)
• turn up the heat until it barely bubbles, then add half the cut corn and cook on a low heat until the potatoes are soft

Meanwhile, add the celery to the onions and continue cooking; you can also add thyme to this mixture – strip the leaves from 10-12 sprigs or use one teaspoon dried thyme

Test the potatoes with a knife – when they’re soft, puree the mixture in the pot until the ingredients are well blended; it doesn’t need to be super smooth, but you shouldn’t be able to pick out a piece of bacon or a corn kernel  (I use a stick blender; a food processor or blender also work)

Add the milk, onions, celery and the rest of the cut corn, more salt and pepper to taste, and stir well

Add the diced tomatoes and simmer the soup on low, covered, for 30-45 minutes

Serve hot, with fresh basil sprinkled on each soup bowl  (you could use cilantro, parsley, chives, minced jalapeno pepper – or crumbled bacon if you didn’t add it to the soup pot)

We had the chowder with a Zingerman’s baguette and a plate of smelt.  It was a terrific meal.

Smelt is a cheap, healthy and sustainable fish – mostly wild caught in the Great Lakes.  I usually keep a couple of bags in the freezer.

Rinse frozen smelt and toss with lemon juice, then mix with coarse corn meal and a generous amount of Old Bay Seasoning. Let sit for 45 minutes or so (refrigerate if much longer).  Sautee in a little butter over a medium heat, stirring so the corn meal absorbs the butter and doesn’t stick to the pan.

Let me know if you try these recipes – and what variations or suggestions you might have.

According to Drug Safety Hub, “The Food and Drug Administration reported that more than 100 patients have died while taking the blood thinner heparin since early 2007. Nearly 800 severe allergic reactions associated with heparin have also been reported.”

Mack writes:

What does contaminated heparin in our drug supply chain have in common with Memorial Day BBQ? [or Labor Day]

Scientific Protein Laboratories, the company that brought us contaminated, deadly heparin made from pig intestines was founded by Oscar Mayer, the company that likely will be providing the hot dogs you grill on the barbee this holiday weekend…Mr. Mayer was “apparently interested in profiting from the whole pig, and he started [Scientific Protein Laboratories] to make use of the animal byproducts of his food empire,” says Jacob Goldstein over at the WSJ Health Blog.

There are other ways to minimize waste, maximize profit and reduce the chance that you’ll even need prescription drugs.  How about eating the whole pig, locally sourced and unprocessed?

Might it be tastier and more nutritious than high fat, high sodium Oscar Meyer Weiners?

Here’s all the info you could ask for – and more – if you care to find out. (disclosure: I’ve never done this myself – but one day…)

How to Roast a Pig: Hot dogs are for weenies—for a real summer feast, go whole hog.

Going the Whole Hog

By buying direct from the farmer…you halve your costs and double his profits.

The prospect of buying a whole hog, nose to tail, with every bristle in between, is an alien concept in the modern world. Where once it was a necessity – a pig would provide both fresh and preserved sustenance for a family for months – it now seems merely excessive.

Carnal Knowledge

I wanted a proper pig, a big one. Could Paul get me a big pig? Well, yes, he probably could. His neighbor had sows, and if I ordered one before it was slaughtered it wouldn’t have to be inspected by the Department of Agriculture. This, Paul said, was a good thing. In effect, he explained, I’d be buying a living animal—“Think of it as a pet”—rather than a dead one cut up by a butcher.

The Long Awaited Pig Roast (warning – not for the squeamish)

I went to pick up my pig on a Friday, in the pickup truck, assuming it would be in box of some sort with ice. But, no! Mr. Pig, as he came to be known, was in a heavy duty clear plastic bag and nothing else. He obviously could not go into the truck bed like that…there was a moment of sheer panic and then the obvious solution popped into my head. He’d go up front with me, safely belted in like the important passenger he was.

The Whole Pig Roast

For those brave enough to tackle cooking a whole pig, this becomes an amazing summer celebration event which you will remember for years. Your friends will be impressed and, even more importantly, your taste buds will be impressed! The sight of a whole pig roasting over a fire pit is unforgettable and creates an air of celebration and good times. The glazed, golden skin is beautiful and delicious. This is truly a feast for all your senses!

Whole Pig Butchering Class (warning – really not for the squeamish)

The Whole Hog: Exploring the Extraordinary Potential of Pigs

The quickest solution:  wash and dry the tomatoes, put them in a freezer bag and stash them in the freezer until you’re ready to cook them.  When you take them out of the bag, run the tomatoes under warm water and the skins will fall right off.

Whether you’re growing your own food or shopping the farmers markets, August and September are months of abundance, and you can easily freeze local produce to enjoy through the winter.  My five core freezer foods are blueberries, tomatoes, basil, corn and winter squash.  They freeze well and easily last until the next year’s harvest.

Here’s how I keep them:

Blueberries: wash and dry, lay out on a baking sheet and freeze for an hour or two, then put the berries into freezer bags.  I put 4 cups of berries in a quart bag and then put a few of these into a larger bag for extra protection from freezer burn.  Great for desserts, pancakes or tossed right onto your cereal.  I usually freeze about 15 pounds of berries.

Basil: wash and dry, blend in a food processor with a little olive oil (or grind into a paste by hand), and put the mixture into ice cube trays, small freezer bags or plastic containers.  If using ice cube trays, put these into a large freezer bag or wrap with a few layers of waxed paper, foil or plastic wrap.  The basil will turn a little brown, but this doesn’t affect the flavor.  Drop a basil cube or a piece of frozen basil into whatever you’re cooking and you really will taste summer.  This will work for any fresh herb – and it’s both easier and tastier than drying your own.

Corn: two schools of thought here -  blanched or unblanched.  I’ve found that frozen raw corn is good for a couple of months, and then it gets a little bitter.  So it depends on how long you plan to keep it.  Just cut the corn off the cob, make sure the pieces are separated and put into freezer bags.  I break it into single meal portions – about two cups per bag, then put those into a larger bag.  If you blanch, do it on the cob for about 4 minutes, then cut off the kernels.  Details are here.  I freeze about 4 dozen ears of corn and use it in soups, fish stew and, on rare occasions, creamed.

Squash: roast it to taste, either in chunks or to puree – a little undercooked is better since you’ll be recooking it.  Cut or scoop it off the shell and put into containers or freezer bags. My favorite varieties are delicata, acorn and butternut.

Quick recipes for freezing:

If you have a little extra time, it’s easy to make a flexible tomato sauce, squash soup or quick pesto.  It also saves freezer space.

Tomato sauce: preheat your oven to 275 degrees.  Wash and roughly chop whatever mix of tomatoes you have and put them into a shallow roasting pan.  Leave the skins on.  You can fill the pan to capacity.  Mix in a little olive oil, salt and pepper.  Optional, but I generally add few handfuls of torn basil leaves,  a dozen or more crushed garlic cloves and a red chili or two.

The sauce cooks down slowly and caramelizes. Depending on how much liquid is in the tomatoes and the size of your pan, it could be anywhere from 4-10 hours.  You can remove it at any point.  If you have limited freezer space, cook it down to a thick paste and you can reconstitute with water or broth.

When cooked, puree with a stick blender (easiest), food processor or blender, mixing in all the skins, garlic and pepper pieces and herbs.  When it cools, put in freezer bags or small containers.  You can use this sauce as is, add seasonings or use it in place of tomato paste in soups or other recipes.  It works with seafood, meat or veggies – but I have two favorites:

• as a quick pasta dinner -  thinned with a bit of pasta water, tossed with romano cheese, fresh parsley and either sardines or anchovies.
• on polenta – cook the polenta, spread in a skillet (cast iron if you have it), add the sauce and bake for 20-30 minutes to a half hour (about 325 degrees).  You can add anchovies, sardines or sausage if you like.

Squash soup: I love roasted squash soup with a lot of roasted garlic.  Use vegetable or chicken stock, add any herbs or veggies you have on hand (onions, carrots, celery, sage, thyme, chick peas, black beans, corn, etc).  Roasted pears or apples are also great.  This is one of the few soups I like to puree completely, and often add a handful of cooked cranberries or fried sage leaves as a garnish.

Pesto:  4 parts basil, 2 parts fresh parsley, 2 parts parmesan cheese, 1-2 parts toasted pine nuts, garlic and salt to taste.  I know the argument that the only way to get great pesto is to do it by hand, with a mortar and pestle, but I get great results in my food processor.  And it’s quick.  Add the basil first and start the food processor, adding oil, garlic, nuts, cheese as it runs.  Alternate the ingredients.  Stop and taste, add salt and whatever ingredient you need to balance it out.

There’s no standard pesto recipe – I find that this works best according to taste.  I prefer large-leaved Genovese basil, but sometimes use purple basil. More cheese makes it creamier.  More pine nuts make it nuttier and thicker, so add more oil.  You can leave out the parsley for a more intense basil flavor.  When you get the right combination, put it into meal-sized containers or freezer bags.  Use on pasta (thin with the pasta water).  Additions to pasta with pesto: add raisins or currants,  toss in shrimp, scallops, capers, fresh tomatoes or anything else that seems right to you.  (No need to use high end parmesan for this – I use an affordable cheese from Wisconsin sold at the food coop.)

Hands down, my favorite use of frozen blueberries.  Everyone loves this:

Navajo Blueberry Crumble: adapted from Navajo Peach Crumble in the Mooseood Restaurant Book of Desserts

Serves 4-6
Baking time: 30 minutes
Equipment: 9- or 10-inch pie-pan

Topping
1/2 cup cornmeal
¼ cup unbleached white flour
⅓ cup brown sugar
¼ teaspoon salt
⅓ cup butter
3 tablespoons toasted pine nuts (optional)

Fruit
6 cups frozen blueberries
⅓ cup brown sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
1 teaspoon vanilla extract (more to taste)

Preheat the oven 375 degrees. In a bowl, combine the flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs, form. Stir in the pine nuts, if using, and set aside.

Combine the blueberries, sugar, lemon juice, cinnamon and vanilla and and spread in the unoiled pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden about 30-45 minutes. Allow it to sit for a few minutes before serving, fresh and warm from the oven, or at room temperature or chilled. Store refrigerated.

Resources:

• National Center for Home Food Preservation’s tips on freezing fruits & veggies.
• Canning Across America
• How to Cook Everything (Mark Bittman’s supremely useful cookbook with basic recipes, riffs and references.)
• Moosewood Restaurant Book of Desserts (Neither a baker nor a fan of elaborate desserts, this is the book I turn to when I need to make one.  And I do love the fruit pies from Michigan’s local Achatz Handmade Pies.)

1) Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

We made this with homegrown tomatoes and cilantro and farmers market peaches and onions.  Used Avalon Breads’ Lafayette Street baguette to sop up the juices. Next time we’ll try it with fresh jalapeno (reminiscent of pico de gallo, with peaches).

2) Pit and halve cherries (or halve and pit cherries), then cook gently with olive oil and a little balsamic vinegar until they break down. Toss with chopped radicchio, endive, escarole or a combination, some toasted hazelnuts and more oil and vinegar, if necessary.

Michigan cherries, anyone?

3) Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory.

Breakfast, lunch or dinner.