Black (or French green lentils), onions, garlic, and mushrooms simmer in a white wine, lemon, turmeric sauce and are layered over garlicky mashed potatoes. Serve this with roasted Brussels sprout salad with lemon and dill, and it makes a great holiday meal.
Read MoreWho can say vegetables are boring with this platter sitting in front of them? This is a roasted vegetable dish that does not disappoint our winter taste buds' need for warm, roasted, buttery, bright and boldly-flavored bites of nourishment.
Read MoreThis is the sort of hearty, chewy, sweet, tangy, crunchy, green, delicious salad I love to find hanging out in my fridge. Our trusty winter farm stand is still selling Brussels sprouts and kale, so I'm milking their availability for all they are worth because I know their time is limited.
Read MoreIn the past month I have made this quinoa salad four times. Maybe that doesn't sound like a lot for some of you, but it is for me because I don't often repeat dishes within the time span of a month or two.
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