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Upside Down Bejeweled Citrus Cake from Cafe Pasqual’s

By
Abdul Rafay
-
0
A round, vibrant upside-down citrus cake topped with sliced oranges, blood oranges, and pomegranate seeds, next to a cup of coffee.

If we eat with our eyes first, then Cafe Pasqual’s Upside Down Bejeweled Citrus Cake is everything we hunger for in life. The citrus rounds on top
create what Kagel thinks of as a kind of edible stained glass window on the cake’s surface. The pomegranate seeds are dotted between the citrus, for a glistening surface that speaks of sun and warmth even in the darkest days of winter. “There’s a shine that we’re all needing,” Kagel says. We couldn’t agree more.

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A round, vibrant upside-down citrus cake topped with sliced oranges, blood oranges, and pomegranate seeds, next to a cup of coffee.

Cafe Pasqual’s Upside Down Bejeweled Citrus Cake

  • Author: Katherine Kagel, Cafe Pasqual’s
  • Yield: Serves 8 – 12 1x
Print Recipe

Description

Cafe Pasqual’s Upside Down Bejeweled Citrus Cake is a stunning dessert topped with bright citrus slices and sparkling pomegranate seeds. With its golden sponge, honey-orange soak, and jewel-like finish, it’s as beautiful as it is delicious.

Ingredients

Scale

For the pan syrup for the fruit:

  • 1⁄2 cup sugar
  • 1⁄4 cup water

For the cake:

  • 1–2 organic oranges – or a combination of oranges, blood oranges, tangerines, or tangelos, zested, set aside
  • 2 organic lemons, zested, set aside
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 pinch of kosher salt
  • 1 1⁄4 cup plus 2 tbsp all-purpose flour, sifted
  • 1⁄2 tsp baking powder, sifted
  • 1⁄3 cup heavy whipping cream
  • 2 oz melted unsalted butter

For the soaking syrup (for the baked and cooled cake):

  • 1⁄2 cup orange juice
  • 1 cup powdered sugar
  • 1⁄2 cup honey
  • Pomegranate seeds to garnish

Instructions

For the pan syrup for the fruit:

  1. Grease the bottom and sides of an 8 inch cake pan with softened butter or a spray of cooking oil release. Flour the sides and bottom of the pan discarding any excess flour.
  2. Line the bottom of the cake pan with parchment paper cut to fit the base.
  3. Put the sugar and water in a small saucepan on the stove top over low heat to dissolve the sugar or in a microwave safe pan for approximately 40 seconds.
  4. Pour the dissolved sugar and water in the prepared paper-lined cake pan.

For the cake:

  1. Preheat oven to 325 degrees.
  2. Slice the oranges in uniform rounds, either 1/4 or 1/2 inch.
  3. Slice the lemon in uniform rounds, either 1/4 or 1/2 inch (the same thicknesses as the orange) and then cut into quarters.
  4. Arrange the citrus rounds and lemon quarters artfully in the bottom of the parchment paper-prepared pan.
  5. In a large mixing bowl place the eggs, sugar, salt, all the zest, and stir until well incorporated.
  6. Add in sifted-together flour and baking powder and then the heavy cream, stir to blend. Stir in the melted butter. Pour the batter into the cake pan and bake for 35 minutes in the preheated oven.

For the soaking syrup (for the baked and cooled cake):

  1. Heat all the ingredients together briefly over low heat in a small saucepan until the mixture is warmed.
  2. When the cake has cooled completely, loosen it from the sides of the pan with a table knife. Place an inverted serving plate or platter over the cake pan, then quickly flip over. Remove the parchment paper.
  3. With a wooden toothpick, poke holes in the interstices of the fruit slices and pour the warm soaking syrup carefully along the trail of the holes.
  4. Decorate the same interstitial trail lines between the citrus slices with pomegranate arils (seeds) to “bejewel” the cake.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Katherine Kagel, Cafe Pasqual’s
Story by Julia Platt Leonard
Photography by Tira Howard

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Winter Citrus Recipes at Café Pasqual’s

By
Abdul Rafay
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0
A dark red cocktail in a stemmed glass with a sugared rim and a slice of blood orange, flanked by two other citrus cocktails and festive cut paper decorations.

A spritz of citrus juice or some freshly grated zest may be the secret to cooking success. It makes everything taste fresher and livelier. And there’s no time when we need that more than winter. Self-confessed citrus fanatic Katharine Kagel, owner of legendary Cafe Pasqual’s, shares her citrus love affair with us through their winter recipes.

The Sweet and the Sour of Cafe Pasqual’s Winter Citrus Recipes

“My father was obsessed with oranges – all fruits – but oranges made an appearance every day in his life,” says Katharine Kagel, executive chef and owner of Cafe Pasqual’s in Santa Fe. “He was always peeling an orange at some point in the day or after dinner. And he got to be ninety-eight, so it seemed to work for him,” she laughs. Growing up in California, citrus was part and parcel of life and still is today. (In the 2023-24 growing season, California accounted for just shy of 80% of U.S. citrus production).

A round, vibrant upside-down citrus cake topped with sliced oranges, blood oranges, and pomegranate seeds, next to a cup of coffee.

Find the recipe for Cafe Pasqual’s Upside Down Bejeweled Citrus cake here!

It’s a fact that hit home when Kagel was on a Greyhound bus with her grandmother on a childhood road trip bound for Los Angeles. What captured her eye and her imagination were the unending citrus groves. “It was a fairyland to see grove after grove after grove uninterrupted, it seemed. And I was just entranced.”

Working with the Tang of Citrus Every Day

That love and awe for citrus plays out every day at Cafe Pasqual’s, the restaurant Kagel has owned and run for 47 years. And while we can find citrus year-round at the grocery store, it’s winter when it really comes into its own.

Four individual lemon meringue tarts with toasted meringue peaks, arranged on white platters next to fresh lemons and a white bust statue.

Find the recipe for cafe Pasqual’s Lemon Meringue Tarts here!

Cara cara, blood, and Seville oranges all arrive during winter, like a welcome friend here to lift our spirits. Kagel marks the arrival of Seville orange season by bringing them into Cafe Pasqual’s kitchen by the caseload and juicing them for their signature Cochinita Pibil – a Yucatan pork dish. “We squeeze and squeeze and set them aside in the freezer, so we have them all year, till the next Seville orange season,” she says.

Mini lemon meringue tarts with tall, stiff, white piped meringue peaks on a white surface.

A Bright Spot in Winter

And in the dead of winter when we’re faced with stews as dark as the nights are long and a seemingly unrelenting diet of root vegetables, citrus provides the lift – the umph – we’re all craving. “That’s why there is gremolata – zested lemon peel and garlic and parsley – and you put it on a lamb shank that is dark, serious meat, and all of the sudden it’s kind of lively and fun,” she says.

Kumquats – “itty-bitty miniatures” – make their way into salads; orange and grapefruit (both zest and fruit) find a home in Cafe Pasqual’s Citrus Gazpacho; while an individual lemon meringue tart is rarely off the menu as small scale riots occur when it’s not on offer. “I always, always have lemon on the list for dessert in some way,” she says. “It might be lemon ice cream with a honeycomb dribbling on top of the ice cream. Or it might be a lemon cream, which is lovely.” Recently she’s been playing with pouring a bit of French cassis in the bottom of a tulip glass, topping it off with Meyer lemon cream, berries, and then more cassis. “Because there’s nothing worse than getting to the bottom of a sundae and there’s no more fun and sauce!”

A martini glass filled with orange citrus sorbet melting into chocolate sauce, next to a partially peeled clementine on a mother-of-pearl plate.

Making Curds with Winter Citrus

Curds are another favorite citrus incarnation. Egg yolks, sugar, butter, and citrus plus some gentle heat and you have something creamy and lush. She says their reputation as tricky to make is undeserved and all that’s required is time and a little patience. “It’s magic. It’s going to come together. Those eggs are busy. They’re doing their own thing. No, it’s very simple to do a curd and to surprise people at breakfast, to have a curd to put on toast.” Even better, it will keep for a few days.

A bowl of housemade popovers, various citrus curds, jams, and fresh kumquats arranged on a gray and brown rustic table.

And it’s little wonder that citrus-based desserts are appealing even to those without a pronounced sweet tooth, as citrus’s acidity can act as a welcome palate cleanser. In cooking – sweet or savory – Kagel says it’s indispensable. “I don’t think I ever leave a grocery store without lemons and fennel,” she says. A aromatic notes and essential oils are released when you zest a lemon, while lemon juice has a clean, fresh flavor that can lift many dishes, giving them a brightness we crave.

Listening to Kagel sing the praises of citrus you realize just how transformative it can be. Citrus adds sparkle to dishes – sweet or savory – and makes them shine. And that lift, that shine, is welcome in every season but perhaps no more than winter when skies and palettes are dull and we need a bit of dazzle.

Story by Julia Platt Leonard
Food by Cafe Pasqual’s
Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Winter Greens Minestrone Soup

By
Ethan Chmura
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0
Hand drizzling cheese onto a dish

I’ve made versions of this vegetable-rich soup for most of my life, but never had a formal Minestrone recipe until today. Feel free to use more prosciutto, fewer carrots, or even a lonely celery stalk. I often add ditalini or another small pasta. If you have it, a chunk of rind from a wheel of Parmigiano-Reggiano adds subtle umami to the broth.

Outdoor food festival in New Mexico

The fine mince of the sofrito melts into the soup, giving it complexity. One constant for me is the rough-textured cavolo nero. It is the star in the dish I first ate in Tuscany decades ago. Cavolo nero is now much easier to find in farmers’ markets and well-stocked produce sections.

This minestrone makes a flavorful base for ribollita, the hearty Tuscan dish in which soup is re-boiled with torn bread to create a savory bread pudding. Whether soup or ribollita, it’s perfection when you crave vegetables or simply need a warm hug in a bowl.

Check out some more winter greens recipes here!

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Hand drizzling cheese onto a dish

Winter Greens Minestrone Soup

  • Author: Cheryl Alters Jamison
  • Yield: Serves 8
Print Recipe

Description

The fine mince of the sofrito melts into the soup, giving it complexity.

Ingredients

Scale

For the sofrito:

  • 1 large carrot
  • 2 garlic cloves
  • ½ small red onion
  • 2 oz thin-sliced prosciutto

For the soup:

  • ¼ cup olive oil
  • 2 large carrots, sliced in thin rounds
  • 1 bunch cavolo nero or lacinato kale
  • 6 to 8 oz green beans, cut in ½- to ¾-inch pieces
  • 6 to 8 oz cauliflower, cut into small florets
  • 2-inch chunk of Parmigiano-Reggiano rind, optional
  • 15-oz can diced tomatoes in juice
  • 1 qt (4 cups) low-sodium chicken stock
  • 14 ½ to 15-oz can chickpeas or cannellini beans, drained and rinsed
  • Best quality olive oil
  • Grated Parmigiano-Reggiano

Instructions

For the sofrito:

  1. Make the sofrito in a food processor, blitzing it into a very fine mixture, just short of pureed.

For the soup:

  1. Warm the oil in a stockpot or large saucepan over medium heat. Stir in the sofrito and cook a couple of minutes until aromatic.
  2. Stir in carrots, cavolo nero, green beans, cauliflower, optional cheese rind, tomatoes, and stock. Reduce the heat to medium-low and simmer, partially covered, for 30 to 40 minutes, until the vegetables are quite tender.
  3. Add the beans and cook another 5 minutes. Add water if the mixture is no longer soupy.
  4. Ladle into bowls. Drizzle oil over each bowl, and top with Parmigiano-Reggiano. Serve hot.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Cheryl Alters Jamison
Styling by Keith Recker
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition

Chard and Feta Pie

By
Ethan Chmura
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0
Chard and Feta Pie in a skillet with things around it

Rainbow chard, with its colorful stems, shines in this open-faced version of Greek spanakopita. In addition to rainbow chard, you can also use other varieties—or even a mix of chard, mustard greens, and kale—for a more complex flavor. Meanwhile, I chose salted butter to “paint” the filo dough because it enhances the flavor of the crust for this Chard & Feta Pie.

Furthermore, the walnuts, layered between the sheets of pastry, add texture and a nutty richness. To finish, I added an optional saffron aioli on the side—a quick, nontraditional sauce that acts like a ray of sunshine when dolloped over slices of the pie.

Check out some more winter greens recipes here!

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Chard and Feta Pie in a skillet with things around it

Chard and Feta Pie

  • Author: Cheryl Alters Jamison
  • Yield: Serves 8
Print Recipe

Description

This open-faced Greek spanakopita features rainbow chard, buttery filo layers with walnuts for texture, and a bright saffron aioli for a sunny finish.

 
 

Ingredients

Scale

For the filling:

  • ¼ cup olive oil
  • 2 large leeks, sliced
  • 2 large shallots, minced
  • 4 garlic cloves, minced
  • 1½ to 1¾ lb rainbow chard, chopped with the stems
  • 2 tbsp dry white wine or lemon juice
  • ½ tsp kosher salt
  • 1 bunch fresh dill, chopped
  • 12 oz feta, crumbled
  • 2 large eggs, beaten

For the crust:

  • 1 stick (8 tbsp) salted butter
  • ¼ cup olive oil
  • ½ lb frozen filo dough, defrosted in the refrigerator
  • ½ cup walnuts, chopped fine

For the saffron aioli:

  • Big pinch of saffron threads
  • 1 tbsp hot water
  • 1 cup mayonnaise
  • Several drops of garlic oil

Instructions

  1. Preheat the oven to 375 degrees.

For the filling:

  1.  Preheat the oven to 375 degrees.
  2. Warm the oil in a large skillet or saucepan over medium heat. Stir in the leeks and shallots and sauté until soft. Add the garlic and cook another minute.
  3. Stir in the chard, which will likely fill the pan to overflowing. Combine it with the leek mixture, add the wine and salt, and cover the pan. Cook for 5 minutes, then uncover, stir, and continue cooking until the chard is very tender. The liquid will evaporate, but the mixture should still be moist.
  4. Remove from the heat and stir in the dill, feta, and eggs.

For the crust:

  1. Oil a heavy 9-inch skillet or a round deep-dish baking vessel several inches deep.
  2.  Prepare the pie’s filo crust. Work quickly so that the filo doesn’t dry out. First, melt the butter together with the oil in a small pan. Have the walnuts nearby as well as a pastry brush. Have a damp towel ready to place over the filo once it is unwrapped. When prepared to layer the filo dough, open the package and unfold the filo. You will need about half the sheets.
  3. Lay a sheet into the skillet with its edges overlapping, then quickly brush all over with the melted butter mixture. Scatter a teaspoon or so of walnut pieces over. Repeat with the layers of filo, turning each sheet about a quarter-turn each time, so that the overhanging dough covers the entire rim of the skillet.
  4. Scoop in the filling and smooth it. Fold some of the interior layers of filo inward, over the filling. Leave some of the outer layers sticking up, like broken shards. Bake for 50 to 55 minutes, or until filo is golden brown.
  5. Let the pie cool on a baking rack for at least 15 minutes before slicing. It can be served warm or at room temperature. Present it whole to show off its pretty design, before cutting it into wedges. Pass the optional aioli on the side.

For the saffron aioli:

  1. While the pie cooks, make the aioli, if you wish. Stir together the ingredients, adding garlic oil to taste. Cover and refrigerate if not using soon.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Cheryl Alters Jamison
Styling by Keith Recker
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition

The Compound Restaurant Marks Their 25th Anniversary with Winter Comfort Fare

By
Kylie Thomas
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0
A white plate full of veal chops and various herbs.

This year marks Mark Kiffin’s 25th anniversary as owner of The Compound Restaurant. Throughout those two-and-a-half decades, the mission has remained constant: to serve the kind of classically inspired, high-end cooking you’d find in New York, Paris, or London but without the fuss, and in a
sophisticated yet relaxed setting. For Executive Chef Weston Ludeke, it’s about sourcing the very best ingredients, adding a touch of nostalgia, as well as always making you feel at home.

Fall Comfort Fare from The Compound Restaurant

Apple Cider Risotto

A white plate with an Apple Cider Risotto in an orange color from The Compound Restaurant sits on a table with springs of greenery.

A humble goulash or hearty winter stew is the starting point for this risotto of Carnaroli rice – with its firm texture, high starch content, and long grain—lardons, roasted butternut squash, and then an apple cider reduction to finish it off. “You can take the idea of goulash and savvy it up into a risotto. It doesn’t necessarily need to be beef – it can be smoky pork, it can be butternut squash, it can be maple and cider and all of those things that sit on the stove all day long,” comments Ludeke. This is comfort food at its most comforting.

Grilled Bone-In Veal Chop for Two

A white plate full of veal chops and various herbs.

It’s all about bounty with this grilled veal chop for two. And while the veal
might be the star, the sides aren’t slouches either, from the vibrant fall ratatouille to the playful baked chilaquiles with chimichurri for a hit of freshness and a veal demi-glace for richness. It’s like a classic steakhouse but with everything working in harmony, Ludeke says. “By focusing on the sides just as much as we do the sauces and the protein itself, it’s that same idea except you have the confidence that everything is going to be great together.”

Kale and Brussels Sprouts Salad

A white palte holds a salad with kale, brussels sprouts, and apple sticks from The Compound Restaurant.

For Chef Ludeke, the better the ingredients, the simpler a dish can be, like this winter salad that showcases seasonal stalwarts kale and Brussels sprouts, with Honeycrisp apples, Medjool dates, crumbled goat cheese, toasted pecans, and a zingy lemon vinaigrette. “If you put a lot of effort into sourcing your products, you don’t need to take so much effort in changing those products,” he says. “You can let them be themselves, let them speak for themselves.”

Pappardelle ai Funghi

A white plate with a mushroom stroganoff in the center surrounded by mushrooms on the table.

This homage to mushrooms was inspired by one of the ultimate winter comfort foods: beef stroganoff. “It’s beef stroganoff but it’s vegetarian and it’s everything you want, from egg noodles by way of fresh pappardelle, which gives you a little more length, a little more softness, a little more chewiness,” Chef Ludeke says. “And you know what? You feel like you’re on the Amalfi Coast, except you’re warm because you’ve got Dijon mustard, and cognac, and Worcestershire and heavy, heavy DOP parmesan coming through the sauce notes.”

Story by Julia Platt Leonard
Photos by Tira Howard
Food by Executive Chef Weston Ludeke, The Compound

Subscribe to TABLE Magazine‘s print edition.

Savory Kale, Cheese, and Cornmeal Scones

By
Ethan Chmura
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0
Savory Kale, Cheese, and Cornmeal Scones on a baking sheet.

These Savory Kale, Cheese, and Cornmeal Scones make a bright breakfast bread, but they also pair beautifully with a bowl of soup later in the day. The cornmeal adds texture, while buttermilk brings tang. Mustard greens lend little bursts of flavor balanced by slightly salty pecorino cheese. A smear of savory butter is welcome, though not necessary—the scones are moist enough on their own.

Check out some more winter greens recipes here!

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Savory Kale, Cheese, and Cornmeal Scones on a baking sheet.

Savory Kale, Cheese, and Cornmeal Scones

  • Author: Cheryl Alters Jamison
  • Yield: Makes 1 dozen 1x
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Description

These savory scones blend cheddar, pecorino, and mustard greens into a tender cornmeal dough, creating a rich, cheesy bite with hearty texture and golden crunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 12 tbsp (1½ sticks) unsalted butter, well-chilled and cut into small bits
  • 2 oz grated (about ½ cup) cheddar
  • 2 oz finely grated (about 1/3 cup) pecorino, plus more for sprinkling over the top
  • 1 cup buttermilk
  • ¾ cup finely chopped mustard greens
  • 1 medium egg, beaten
  • Flaky salt

Instructions

  1. Preheat the oven to 400 degrees. Cover a baking sheet with a silicone mat or parchment paper.
  2. In a food processor, whir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Scatter the butter and cheeses over the dry ingredients and pulse the mixture just until it resembles coarse meal.
  4. Pour in the buttermilk and pulse the mixture just until combined.
  5. Turn the dough out onto a floured work surface and scatter the mustard greens over it. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. (A dough scraper helps with this.) Don’t overmix.
  6.  Divide the dough in half and pat it out again into two ¾-inch-thick disks. Refrigerate the dough for 30 minutes. Cut each disk into 6 plump pie-shaped wedges.
  7. Transfer the scones to the prepared baking sheet. Brush the scones with the beaten egg. Sprinkle with pecorino and flaky salt. Bake for 13 to 15 minutes, until golden. Serve warm or at room temperature.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Story by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition

Kale Smoothie

By
Ethan Chmura
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0
Two cups with green liquid inside

Blend this cheerful Verde Kale Smoothie beverage to kick-start your morning. The ginger adds zing to the greens and herbs, while apples offer natural sweetness. The TABLE crew liked it so much we joked about adding vodka later in the day. Porqué no?

Check out some more winter greens recipes here!

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Two cups with green liquid inside

Kale Smoothie

  • Author: Cheryl Alters Jamison
  • Yield: Serves 2
Print Recipe

Description

This blend is good for you, too!

Ingredients

Scale
  • 2 medium kale leaves or 1 medium collard green, ribs removed
  • 1 unpeeled apple, chunked, preferably a tangy variety such as Granny Smith, Honey Crisp, or Opal
  • 1/3 cup packed cilantro
  • 1/3 cup packed flat-leaf parsley
  • 2 tsp chopped fresh ginger
  • 2 tsp lemon juice
  • 2 cups apple juice

Instructions

  1.  Combine the ingredients in a blender. Puree until smooth and uniform in color. Pour into tall glasses and serve with iced tea spoons.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition

Winter Chicories Salad with Persimmons and Avocado

By
Ethan Chmura
-
0
Colorful salad with tomatoes on side

If you think salads are just for summer, feast your eyes on this winter recipe, Winter Chicories Salad with Persimmons and Avocado. Combine crisp leaves from the chicory family—escarole, frisée, Belgian endive, speckled Castel franco radicchio, and red radicchio in both head and Treviso spear varieties.

Nestled among the greens are chunks of avocado, pomegranate arils, sliced beets, pepitas, and show-stopping orange persimmons. The Fuyu variety, squat and round, can be eaten crisp or soft like an apricot. You may also find Hachiya persimmons, which must ripen to custardy softness to eliminate their astringency. They’re great for scooping with a spoon, though they won’t hold shape in a salad.

This recipe can brighten the coldest day. Assemble it with a mix of leaves from the chicory family. A sweet-savory miso dressing ties the flavors together beautifully.

Check out some more winter greens recipes here!

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Colorful salad with tomatoes on side

Winter Chicories Salad with Persimmons and Avocado

  • Author: Cheryl Alters Jamison
  • Yield: Serves 6 to 8 1x
Print Recipe

Description

If you think salads are just for summer, feast your eyes on this beautiful toss-up. 

Ingredients

Scale

For the miso vinaigrette:

 

  • ¼ cup white miso
  • ¼ cup fruity vinegar
  • 2 tbsp water
  • 1 tsp granulated sugar or brown sugar, or more to taste
  • ¼ cup canola or vegetable oil

For the salad:

  

  • 1 small head frisee, pulled apart into individual tendrils
  • 1 small head escarole, leaves torn in large bite-size pieces
  • 1 small head Castelfranco radicchio
  • 2 to 3 heads green and/or red Belgian endive, some spears, some cross-cut
  • 1 small head red radicchio or Treviso radicchio
  • 3 Fuyu persimmons, sliced in 6 to 8 wedges each
  • 1 to 2 avocados, chunked
  • 2 to 3 cooked small beets, sliced thin
  • ¼ cup pepitas, or more to taste

Instructions

For the miso vinaigrette:

  1. Make the vinaigrette, whisking together the ingredients in a small bowl. Taste and add more vinegar or sugar to taste.

For the salad:

  1. Toss the frisee and escarole with a couple of tablespoons of dressing. Arrange them on a platter or in a large salad bowl with the remaining greens.
  2. Scatter with persimmons, avocados, beets, and pepitas. Drizzle with more of the dressing and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Story by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition

Winter Greens Recipes from Cheryl Alters Jamison

By
Ethan Chmura
-
0
Greens on a table

Think fresh-from-the-garden greens and you may think summer. But spare a thought—and a place on your plate—for some winter greens recipes. Not only are cold-weather greens like cavolo nero, escarole, and endive stunning to look at, they’re also versatile workhorses in the kitchen. Cheryl Alters Jamison takes us on a tour.

Greens with Character

My late husband had a sports car in a color called “British racing green,” so beloved in the U.K. that it’s sometimes simply termed BRG. It’s not a single Pantone shade, but a range of striking greens. I couldn’t help but think about those hues while assembling this gorgeous mix of winter greens.

Summer may offer a kaleidoscope of vegetables, but it doesn’t have the corner on beauty. Winter produce holds its own stunning array of possibilities—and many of them should make summer green with envy.

Kale comes in a mix of colors and degrees of curliness. I’m especially partial to cavolo nero, or lacinato kale, the rough-textured, long, slim variety in deep forest green. The chard family offers varieties with stoplight-colored stems, while tangy mustard greens and collard greens shine simply cooked with a bit of pork. They can also add color and nutrients to dishes as diverse as scones and blended drinks.

If you thought green salads were a summer fling, feast your eyes on this winter mix of chicories—escarole, endives, and radicchios in varying colors and shapes. I’ll race you into the kitchen.

Winter’s Palette of Greens in Cheryl Alters Jamison’s Recipes

Minestrone

Hand drizzling cheese onto a dish

I’ve made versions of this vegetable-rich soup for most of my life, but never had a formal Winter Green recipe until today. Feel free to use more prosciutto, fewer carrots, or even a lonely celery stalk. I often add ditalini or another small pasta. If you have it, a chunk of rind from a wheel of Parmigiano-Reggiano adds subtle umami to the broth.

The fine mince of the sofrito melts into the soup, giving it complexity. One constant for me is the rough-textured cavolo nero—the star in the dish I first ate in Tuscany decades ago. Cavolo nero is now much easier to find in farmers’ markets and well-stocked produce sections.

This minestrone makes a flavorful base for ribollita, the hearty Tuscan dish in which soup is re-boiled with torn bread to create a savory bread pudding. Whether soup or ribollita, it’s perfection when you crave vegetables or simply need a warm hug in a bowl.

Chard & Feta Pie

Guest portrait at vibrant New Mexico culinary event

Rainbow chard, with its colorful stems, shines in this open-faced version of Greek spanakopita. You can also use other chard or a mix of chard, mustard greens, or kale. I chose salted butter to “paint” the filo dough because it enhances the flavor of the crust.

The walnuts, layered between the sheets of pastry, add texture and a nutty richness. On the side, I added an optional saffron aioli—a quick, nontraditional sauce that acts like a ray of sunshine when dolloped over slices of the pie.

Savory Kale, Cheese, and Cornmeal Scones

Savory Kale, Cheese, and Cornmeal Scones on a baking sheet.

These scones make a bright breakfast bread, but they also pair beautifully with a bowl of soup later in the day. The cornmeal adds texture, while buttermilk brings tang. Mustard greens lend little bursts of flavor balanced by slightly salty pecorino cheese. A smear of sweet butter is welcome, though not necessary—the scones are moist enough on their own.

Verde Eye-Opener

Do cups with green liquid inside

Blend this cheerful emerald beverage to kick-start your morning. The ginger adds zing to the greens and herbs, while apples offer natural sweetness. The TABLE crew liked it so much we joked about adding vodka later in the day. Porqué no?

Winter Chicories Salad with Persimmons and Avocado

Colorful salad with tomatoes on side

If you think salads are just for summer, feast your eyes on this winter winter green recipe. Combine crisp leaves from the chicory family—escarole, frisée, Belgian endive, speckled Castelfranco radicchio, and red radicchio in both head and Treviso spear varieties.

Nestled among the greens are chunks of avocado, pomegranate arils, sliced beets, pepitas, and show-stopping orange persimmons. The Fuyu variety, squat and round, can be eaten crisp or soft like an apricot. You may also find Hachiya persimmons, which must ripen to custardy softness to eliminate their astringency. They’re great for scooping with a spoon, though they won’t hold shape in a salad.

A sweet-savory miso dressing ties the flavors together beautifully.

Recipes and Story by Cheryl Alters Jamison
Styling by Keith Recker
Photography by Tira Howard

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Cara and Diego Romero: Tales of Futures Past at the Albuquerque Museum

By
Ethan Chmura
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0
Cara Romero, Water Memory, 2015, archival pigment print, 38 3⁄4 x 38 3⁄4 in. Courtesy of the artist, © Cara Romero

A dynamic exhibition merges printmaking, photography, and ceramics to explore identity, time, and evolution. Cara and Diego Romero: Tales of Futures Past showcases the work of photographer Cara Romero (Chemehuevi) and potter Diego Romero (Cochiti Pueblo). The married artists engage in an artistic dialogue between their mediums in this traveling show organized by the Figge Art Museum in Davenport, Iowa. The Albuquerque presentation also includes additional works from New Mexico museums.

A Visionary Collaboration for Cara and Diego Romero’s Tales of Futures Past

Albuquerque Museum, Albuquerque
through February 8

Ceramic artwork Women in the Anthropocene

Diego Romero Women in the Anthropocene, circa 2015 Earthenware with slip, 6 1/2 x 13 7/8 x 14 1/8 inches Collection of Carl & Marilynn Thoma, 2015.78, © Diego Romero

Ceramic artwork Knot Bearers by artist Diego Romero

Diego Romero, Knot Bearers, 2009, earthenware with slip and gold luster, 5 3/8 x 14 1⁄2 x 14 1⁄2 inches. Albuquerque Museum, Museum, Purchase, PC2015.28.1, © Diego Romero

Exploring Indigenous Identity

The exhibition features 35 works — including 16 of Cara’s photographs, 15 pottery pieces by Diego, and several collaborations. Together, the Romeros examine the complexities and ongoing evolution of Indigenous identity. Their works fuse elements of popular culture, ancestral tradition, and the supernatural to create protagonists empowered by their Indigeneity. These figures move through changing worlds, rewriting historical narratives and challenging viewers to rethink time, heritage, and belonging.

Contemporary ceramic piece Cara

Diego Romero, Cara, 2018, lithograph with gold leaf, 24 x 24 inches. Loan courtesy of Shiprock Santa Fe, © Diego Romero

Portrait photograph Arla Lucia by artist Cara Romero

Cara Romero, Arla Lucia, 2020, archival pigment print, 72 1⁄2 x 39 1⁄4 in. Courtesy of the artist, © Cara Romero

Art with Depth and Humor

“There’s great humor and sarcasm in this serious show,” says William Gassaway, Assistant Curator of Art at the Albuquerque Museum. “It’s not a solemn show. These are powerful ideas about rewriting history, advocating environmental consciousness, and celebrating Indigeneity. Yet it disarms with humor and lush color. It’s a visual delight and an intellectual deep dive.”

Fine art photograph Three Sisters by Cara Romero

Cara Romero, 3 Sisters, 2022, archival pigment print, 39 1⁄4 x 54 1⁄4 in. Courtesy of the artist, © Cara Romero

Shifting Through Time

According to Gassaway, these themes are not new to New Mexico or the museum. “Cara’s work especially emphasizes Indigenous futurism, while Diego comments on the ludicrous conspiracy theories surrounding the ancient Maya and alien influences,” he notes. “We hope visitors will feel comfortable moving through time — backward to the Pueblo Revolt of 1680, through the present, and into an imagined, hopeful future.” Check out Cara and Diego Romero: Tales of Futures Past today!

Cara Romero, Water Memory, 2015, archival pigment print, 38 3⁄4 x 38 3⁄4 in. Courtesy of the artist, © Cara Romero

Cara Romero, Water Memory, 2015, archival pigment print, 38 3⁄4 x 38 3⁄4 in. Courtesy of the artist, © Cara Romero

Cara and Diego Romero: Tales of Futures Past is organized by the Figge Art Museum, Davenport, Iowa. This exhibition is made possible in part through the generous support of the Carl & Marilynn Thoma Foundation.

Find more events going on in New Mexico here!

Story by Kelly Koepke

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