This soup is earthy and delicious. You can substitute other squash and greens in this recipe based on what you have. This recipe was taught in a City Market class on Japanese cooking.
When I lived in Brooklyn as a graduate student, I had a favorite Japanese restaurant that I would go to after a particularly grueling day. Slipping into a seat at the sushi bar, the first thing I would order is gomae, a Japanese spinach salad with sesame paste. Packed with vitamins, it would start to perk me right up, along with a cup of green tea or hot sake.
A sweet and savory side-dish. A perfect accompaniment for pork or poultry.
This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.
This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.
A sweet and comforting fall salad.
When you get a watermelon with too many seeds, try this refreshing drink.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.