Alexandra's Kitchen

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Vegetables

This is my favorite recipe for buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. To put it all together, I used cabbage, basil, cilantro, scallions, and two turnips as well as a couple of carrots. // alexandracooks.com

CSA Week 4: Buttermilk Dressing for Slaw | Reviving Greens | Zucchini Pickles

Vegetable strata is a dish whose merits I'm discovering are endless: no-fuss, feeds a crowd, well-suited for any number of vegetables. A little bit of meat — sausage, bacon, ham, pancetta — and a splash of Tabasco transforms this strata into the perfect brunch casserole. // alexandracooks.com

Summer Vegetable Strata | CSA Week 3

Raw bok choy salad.

Bok Choy Salad with Sesame-Almond Crunch

CSA Week 2: Simple Creme Fraiche Dressing, Turnip Burgers,and Bok Choy — Help?

I have used this quick-pickle method for carrots, watermelon radishes, and now pickled kohlrabi — so easy and so good! // alexandracooks.com

CSA Week 1: Anchovy Butter, Pickled Kohlrabi, Turnips — What to do with them?

New Potatoes with Green Harissa

Raw asparagus salad.

Canal House Shaved Asparagus & Arugula Salad | Roxbury Farm CSA

Pickled egg salad is so good, it's light (or can be at least), and it's filled with protein to boot. Yes, the pickling is more work, but the bite and flavor this extra step brings is well worth the effort, which, by the way, takes all of five minutes. // alexandracooks.com

Pickled Egg Salad Toasts

A bowl of pasta with brown butter, swiss chard and walnuts.

Pasta with Swiss Chard, Brown Butter & Walnuts

Minimal ingredients, minimal hands on time, this whole-roasted cauliflower with fried capers and brown butter breadcrumbs is a winner. The cauliflower emerges from the oven knife tender but not mushy. Here, the head's edges crisp and caramelize both from the heat of the oven and the oil pooling in the bottom of the pan, and the nutty crumbs and burst capers that nestle in the web of stems and spill all around the serving platter couldn't be more irresistible. // alexandracooks.com

Whole-Roasted Cauliflower with Fried Capers and Brown Butter Breadcrumbs

Slow Cooker Flageolets, Gratinéed | Also, Bread Bowls

Slow cooker gigante beans.

Slow Cooker Gigante (White) Beans

Using Your Juicer to Make Broths | Liege Waffles | Swedish Snack Bread

Watermelon radish salad with goat cheese, orange, and walnuts.

Watermelon Radish, Orange & Goat Cheese Salad

A slice of butternut squash lasagna on a plate.

Roasted Butternut Squash Lasagna

A bowl of farro risotto with butternut squash and kale.

Farro Risotto with Squash and Kale

Leftover Grain Bowl with Teriyaki Sauce, Quick-Pickled Carrots & Daikon and Soft-Boiled Eggs

Bowls of butternut squash and cider soup aside herbed flatbreads.

Butternut Squash and Cider Soup with Herbed Flatbread

A sheet pan with 6 acorn squash halves roasted with maple butter.

Roasted Acorn Squash with Maple Butter

A pile of homemade oven fries.

Crispy, Homemade Oven-Baked French Fries

A plate of crispy eggplant rounds.

Crispy, Panko-Crusted Eggplant

There is something so good about this simple quesadilla, about tasting each element — the smoky peppers and sweet onions, the bright cilantro, the creamy, melty Jack. As with pizza, less is more with quesadillas — a thin layer of ingredients is best. Before serving, I love stretching open the cheese-locked layers and dropping in spoonfuls of sour cream. // alexandracooks.com

Roasted Poblano & Monterey Jack Quesadilla

A bowl of roasted tomato and bread soup aside homemade bread and a spoon.

Roasted Tomato and Bread Soup (Pappa al Pomodoro)

A plate of Swiss chard salad.

Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs