Cranberry and coconut are a perfect match, and these gluten-free macaroons bring the two together in the best way. Casey Renee of Confections by Casey Renee shares a recipe that’s crisp on the outside, soft in the middle, and finished with a drizzle of white and dark chocolate. They’re festive, simple to make, and a great choice for anyone who needs a gluten-free dessert.
The Magic of This Gluten-Free Cranberry Coconut Macaroons Recipe
The recipe uses shredded coconut, sweetened condensed milk, and fresh cranberries for a bright, chewy cookie with just the right amount of sweetness. Whipped egg whites keep the texture light, while the chocolate drizzle adds a touch of richness. These cranberry coconut macaroons are easy to bake in batches, and they freeze well, so you can make them ahead of time for the holidays.
Perfect for a cookie tray, a gift box, or just a sweet bite with coffee, these macaroons are a treat that feels special without being complicated.
These gluten‑free macaroons combine shredded coconut, sweetened condensed milk, and tart cranberries for a chewy, festive treat. Baked until golden and finished with drizzles of white and dark chocolate, they’re a delightful holiday sweet that’s both simple and elegant.
Ingredients
Scale
14 oz unsweetened shredded coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)
14 oz sweetened condensed milk (1 can)
1 tsp vanilla extract
1 cup finely chopped cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
⅓ cup powdered sugar
2 tsp cornstarch
3 egg whites
½ tsp salt
White chocolate and dark chocolate for drizzling
Instructions
Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.
Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)
Recipe by Casey Renee Photo Courtesy of Brittany Spinelli
In the marketplace in Almora, the day before Diwali.
Intrepid and observant photographer and writer Michael Benanav takes TABLE readers to the Kumaon. It’s a region of the Indian state of Uttarakhand. While there, he searched for the places described in Rajula-Malushahi, an epic ancient folk ballad.
Discovering Rajula-Malushahi: Defying Time and Tradition
Maybe it’s the way the late afternoon light spills over the hills, filling the valleys with a gauzy glow. Perhaps it’s the staggering terraced fields that wrap around the terrain like contour lines on a topographical map. Maybe it’s the backdrop of snow-covered Himalayan giants, where gods and goddesses are said to dwell. It is all of these things, and more–the most essential, also the most ineffable.
The Panchachuli Peaks (22,651′) tower over the Johar Valley in Kumaon.
Every once in a while, a place will cast a spell over a traveler, delivered in hushed tones. It’s resonant with meaning and a touch of mystery or magic. Different places call, thankfully, to different people. For me, one of them is the Kumaon region in the Indian state of Uttarakhand. I recently wrote for the New York Times.
For that story, I explored the geography of Kumaon’s most important secular folk tale, Rajula-Malushahi. I described as “a sprawling epic of adventure and true love that unfurls across a broad swath of the landscape.” More as if passed down orally–sung as a ballad–for centuries.
Women in traditional Shauka dress dance and sing to welcome their sisters and daughters who have moved elsewhere back to Jimia to celebrate Dussehra.
I first heard of Rajula Malushahi about 10 years ago, at the home of a well-known Kumaoni social activist. A British officer commissioned her house in Binsar during the Raj era. It’s gorgeous stone walls exuded earthy sophistication, while an exquisitely rugged alpine panorama stretched beyond the windows.
Over lunch, Mukti Datta told me that her mother, Marie, had been a Belgian ethnomusicologist. In the late 1940s or early 1950s, she sailed by steamer into Calcutta. She then traveled by foot and donkey through the Himalayas. She recorded folk ballads and later wrote about them. Her major work focused on Rajula-Malushahi.
Villagers in the Gomati River basin.
Sitting there at the table, I instantly imagined a project that would weave together the story of Marie Datta’s life. This would include the folk tale at the center of it. Mukti told me that her mother’s papers and recordings had all been donated to the Indira Gandhi National Centre for the Arts (IGNCA), in New Delhi. I should be able to access all of her work there.
How a Folk Epic Became a Map Through Kumaon
“The song led me on a journey into village feasts, local religious ceremonies, and moments of sheer Himalayan awe.” After several months of emailing with IGNCA, I finally visited the office in person. I learned that they had located Marie’s recordings but had separated them from her writings. They insisted that tape and text don’t belong together. No one knew where her papers were.
Ukha Devi Quiriyal, wearing traditional Shauka dress, dances during Dussehra celebrations in Jimia.
While I spoke with a department head and a staffer, they told me the papers had likely ended up in the ‘dumping ground’. This is a warehouse-sized room where staff had tossed files haphazardly. Finding a specific item among the random piles would be like winning the lottery. But they said they would look. And … nothing.
Weeks later, I was able to reach the director of the archives by phone. He told me they probably didn’t have Marie’s papers anymore, explaining with a verbal shrug, “They’re old.” I wondered what part of the word “archive” had been lost in translation.
Without Marie’s work, I couldn’t see a path forward for the project I hoped to pursue. But my fascination with Rajula-Malushahi remained, as books, academic articles, and transcriptions of various versions sung by Kumaoni bards were read by me.
Preparing to hook up the plow, in a field along a tributary of the Gomati River.
Aside from its intrigue, passion, and danger, what drew me most to the story was its surprising subversiveness. The hero is a strong and clever young woman named Rajula who blatantly disobeys her father. She breaks an arranged marriage contract, and runs away from home to pursue her true love. The tale emerges from a male-dominated, patriarchal society where any girl who did such things, even today, would find her reputation in tatters.
Why Some Places Call to Us Again and Again
It strikes me as similar to the dynamic between the audience, the female protagonist, and the cultural norms that surround the Arabian Nights. Just as everyone wants Scheherazade to outsmart her husband the king, so listeners want Rajula to triumph over her father. Both stories appeal to a notion of what’s inherently right which transcends typical gender roles and rules.
Ukha Devi Quiriyal, wearing traditional Shauka dress, dances during Dussehra celebrations in Jimia.
Last fall, I set out to write about my travels through the hills, valleys, and villages where Rajula-Malushahi unfolds. I was hoping to get a glimpse of the essence of Kumaon through a tale that shaped the region’s culture. The tale has shaped centuries, but now slips from collective memory. And I wanted to help share Rajula-Malushahi with the many who had never heard of it, for a story dies when it disappears from people’s imaginations. But that was only part of my motivation.
In many ways, I simply wanted a reason to travel more deeply through a region that enchanted me, and to have a purpose while I was doing so. If my home in New Mexico– with which I’m in a committed long-term relationship–had the capacity to feel, I wouldn’t have blamed it for getting jealous.
Kids use a Katuryi-era temple in Dwarahat as a playground.
The song led me on a journey into village feasts, local religious ceremonies, and moments of sheer Himalayan awe. It culminated with an invitation to visit the home of one of the last great singers of Rajula-Malushahi, for a personal performance. The more I saw of Kumaon, the more enthralled with it I became. I felt deeply alive each day, filled with the kind of gratitude that only the best journeys inspire. I’m already thinking up an excuse to go back.
Graham Dodds, the chef and owner behind NOSA Restaurant & Inn, tucked away in the picturesque embrace of the Ojo Caliente River Valley, is a man straddling two worlds.
From Fine Art to Fine Dining at NOSA Restaurant & Inn
His first spins on the axis of the insatiable wanderlust that courses through his veins, a wanderlust that became apparent when he couldn’t give two hoots about his fine art classes back in college. It set him on a culinary path, where he graced the finest kitchens of Dallas, trekked through cooking school in Portland, OR, and embarked on food-fueled escapades across Europe. The outcome is nothing short of a flurry of culinary creativity, Pollock on every meticulously plated dish.
But there’s another side to Graham, one that’s quieter, more contemplative, and deeply connected to the land. Like so many before him, he’s drawn to the magnetic pull of the Ojo Caliente River Valley. This is where dreamers and thinkers have sought refuge, a place that has nurtured restless souls and offered healing through its ancient spring waters for as long as time can remember.
While notables like Georgia O’Keeffe and Thomas Merton might have staked their claims on Abiquiu, Ghost Ranch, and Christ in the Desert Monastery further west, it’s here, in this valley of spiritual resonance, that Graham Dodds has found his own slice of serenity.
On his visit to the Valley during the pandemic, he crossed paths with the new proprietor of what was once the renowned Rancho de San Juan, a place that had closed in 2012. The encounter ignited a spark in Dodds and, from that moment, he couldn’t help but let his imagination run wild with dreams of opening his very own restaurant.
An Ever-Evolving Menu Rooted in Place
“I obsessed about the place for about eight months. It was this perfect place with four guestrooms, a remarkable restaurant with an incredible history and an apartment in the back for me to live in.”
When the property changed hands, Dodds penned an agreement and began work on what would become NOSA, which stands for North of Santa Fe, or from the Galician language meaning nuestra.
Dodd’s NOSA Restaurant and Inn recently marked its first-year milestone, and in that brief span, has carved out quite a reputation. It’s an establishment that demands a well-thought-out pilgrimage, where you had better have your pre- and post-dinner plans locked in advance. This isn’t the place where you casually stroll up after catching a late-night show at the Lensic.
Here, dinner is an event unto itself, a meticulously curated, seasonal, five-course pre-fixe affair. It’s a culinary conversation that manages the weight of high expectations from the very moment you walk through the door until the final bite disappears. “It’s encouraging that people are loving it.” For the ultimate NOSA adventure, consider booking one of their beautifully appointed suites to immerse yourself in the full sensory experience. But let’s be crystal clear here–the window to indulge in their culinary offerings is not wide.
You’re looking at dinner, exclusively on Fridays and Saturdays, with a singular seating at the stroke of 6:30 p.m. If brunch is more your style, Sundays are your canvas, offering two sittings at 11:30 a.m. and 2:30 p.m. Breakfast is a well-orchestrated affair for the privileged guests of the Inn, but you’ll need to reserve your spot at the table for 9 a.m. sharp. So, if you aim to capture the essence of NOSA, get your plans in gear, choose your moment wisely, and prepare to savor every moment.
The Art of Slowing Down and Savoring
“The menu changes constantly. You get some ingredients that change, and the dishes come together in response to those changes. It’s great to have this environment where you have a small audience and people can come continually and have something different. Typically, it’s a different menu every weekend,” says Dodds.
The recent menu is testament to Dodds’ imagination, blending a playful spirit with a profound respect for ingredients. Among his offerings: a succulent Wagyu beef tartare with gribiche, and pickled vegetables served alongside a spelt baguette. The Corn Chowder is a comfort, infused with saffron and a hint of jalapeño, and crowned with a dollop of creme fraiche.
Bison Moussaka makes for a hearty main course which showcases tender bison meat, chestnut mushrooms, and a velvety Parmesan bechamel, all enveloped in a San Marzano tomato sauce. To conclude, a Blackberry Semifreddo beckons, a sweet harmony of blackberries, lavender honey, and local peaches.
It’s often true that some of the most extraordinary dining experiences require a journey off the beaten path. However, it’s equally true that some of the most cherished culinary memories held in heart and mind are right within arm’s reach. In the case of Graham Dodds, he didn’t choose to open his restaurant in the middle of nowhere, but rather in the place where exceptional food should and could be savored – a place where diners can unplug from the distractions of the modern world, and share a meal across the table, immersed in the captivating connection of one another’s undivided attention.
When you think of meatloaf, you probably picture a classic comfort food—hearty, simple, and satisfying. But Chef Chris O’Brien takes this timeless dish to a whole new level with his gourmet meatloaf recipe. By adding rich, flavorful pâté into the mix, he transforms a humble favorite into something elegant, layered, and unforgettable. This isn’t just dinner—it’s comfort food elevated to fine dining.
Chris O’Brien’s Elevated Meatloaf Recipe
This chef-inspired meatloaf combines ground strip loin, 80/20 ground beef, caramelized onions, garlic confit, and fresh sage for a flavor-packed base. The addition of pâté adds depth and richness, while whole grain mustard and ground fennel bring a subtle spice that balances the dish beautifully. Baked in a terrine mold and finished with a Dijon glaze, this meatloaf is as impressive in presentation as it is in taste.
Whether you’re looking to wow guests at a dinner party or simply want to upgrade your weeknight meal, this meatloaf with pâté is the perfect recipe. Slice it thick, grill it to perfection, and serve it with your favorite sides for a dish that’s hearty, refined, and guaranteed to become a new favorite at your table.
This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.
Ingredients
Scale
2 lbs ground strip loin
2.25 lbs 80/20 ground meat
2 tbsp ground fennel
3 tbsp rendered pork fat
2 tbsp whole grain mustard
8 oz caramelized onions
¼ cup sage chopped
1 cup garlic confit
3 tbsp salt
9 egg
1 tbsp pepper
2 cup ground panko
4 oz pate
Instructions
Mix ingredients well.
Place in a terrine mold lined with plastic wrap.
Top with a layer of dijon mustard on top of the terrine.
Bake in oven in water bath at 450 degrees for 1-1½ hours.
Cool overnight.
Slice and grill with oil, salt and pepper.
Recipe by Chris O’Brien Photo by Brittany Spinelli
Root – a – what? A crossbreed between turnips and cabbage, rutabagas are a bit homely, and often overlooked among the prettier fall and winter produce. However, these old world root vegetables are wildly versatile and make a wonderfully rich substitute for potatoes, as in this Shepherd’s Pie recipe by Rhonda Schuldt.
Using Rutabagas Beyond This Easy as Shepherd’s Pie Recipe
Once peeled, your options for using this nutrition-packed winter veggie are endless. Raw rutabagas are crisp with a nice bite that is less bitter and pungent than its turnip ancestor, making it far more appealing, and a great addition to salads or crudité platters. Cooking, however, takes the rutabaga to a whole new level, bringing out its sweet yet savory personality.
Cube and toss with olive oil and roast in a hot oven along with other seasonal root veggies for a hearty side dish.
Slice paper-thin, drizzle with olive oil, add a sprinkle of salt and roast in at 225 degrees until crisp for amazing veggie chips.
Dice and add to soups or chowders as a delicious substitute for potatoes.
Or, simply boil and mash with a little cream and butter for a beautiful, rich alternative to your typical mashed spuds.
With so many ways to enjoy, it’s time to incorporate rutabagas into your fall veggie repertoire.
This cozy dish layers a rich filling of beef, lamb, vegetables, and red wine beneath a creamy potato‑rutabaga mash. Baked until golden and bubbling, it’s a hearty winter meal with a sweet, earthy twist.
Ingredients
Scale
Filling:
2 lb lean ground beef
1 lb ground lamb
1 cup diced carrot
1 cup diced onion
½ cup diced rutabaga
12 oz sliced mushrooms (button, crimini, etc.)
½ tsp dried thyme
1 tsp granulated garlic
2 tbsp rice flour (or all-purpose flour)
¾ cup red wine
¾ cup beef stock
Salt and pepper to taste
Topping:
2 large russet potatoes, peeled and cubed
2 rutabagas, peeled and cubed
2 tbsp salt
4 tbsp butter
1/3 cup half and half
½ cup Greek yogurt
1 tsp granulated garlic
Salt and pepper to taste
Instructions
Filling:
Over medium-high heat, brown ground beef and lamb in a large sauté pan.
Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.
Turn off heat and season with salt and pepper to taste.
Topping:
Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling. Top with potato-rutabaga topping.
Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.
Styling by Quelcy Kogel Photography by Adam Milliron
As we head into the colder, darker months of winter we turn to comfort foods – those rich and delicious dishes that we crave when we’re happy to stay at home, warm and safe. Longtime TABLE contributor Rhonda Schuldt shares some of the cozy, substantial dishes she’s looking forward to making. We served it up with Green Tomato Chutney and a delicious Red Slaw…and a glass of good champagne. Wonderful from start to finish!
Why Layered Meatloaf?
First on the list: the layered meatloaf shown here, followed by a kofta-like meatloaf recipe, and a gooey mac and cheese dish. I have never been a fan of traditional meatloaf and its sticky ketchup glaze. But this recipe, dubbed by the TABLE team as the “best meatloaf ever,” is one that I actually crave, especially when I want an easy, satisfying cold-weather meal that only needs a nice green salad or a quick red slaw on the side. And, if you’re a fan of leftover meatloaf sandwiches each of these really up the game.
This comforting twist on meatloaf layers a savory beef mixture with a creamy cottage cheese (or ricotta) filling, creating a rich and hearty centerpiece. Baked until golden and served with a quick homemade tomato gravy, it’s perfect alongside garlic bread and a crisp green salad.
Ingredients
Scale
1 lb lean ground beef
1 cup soft breadcrumbs
½ cup grated Parmesan or Romano cheese
2 tbsp minced onion
¼ cup chopped fresh parsley
1 to 2 cloves garlic, minced
3 eggs
1 ½ tsp salt
½ tsp black pepper
1 ¼ tsp dried oregano
½ lb cottage cheese (or ricotta)
Dry bread crumbs to coat the pan (plain or Italian seasoned)
For the quick tomato gravy:
2 tbsp olive oil
2 cloves garlic (minced)
1 15-oz can crushed 6-in-1® tomatoes
2 tbsp chopped fresh basil
1 tsp sugar
Salt and pepper to taste
Instructions
In a separate bowl combine the cottage cheese (or ricotta if using) with the dried oregano, 1 egg (beaten), and remaining salt and pepper.
Oil or spray a loaf pan and sprinkle with the dry breadcrumbs. Place ½ of the meat mixture in the pan and gently press evenly across the bottom. Spread the cottage cheese (or ricotta) mixture over the bottom layer of the meat mixture. Top the cheese mixture with the remaining meat mixture.
Bake, uncovered, at 350 degrees for 1¼ hours. Slice in 1 to 1 ½-inch slices. Top with a quick tomato gravy* and serve with garlic bread and a salad of fresh greens tossed with Italian vinaigrette.
Quick Tomato Gravy:
Over medium heat the olive oil in a saucepan. Add garlic and cook, stirring continuously, for 2 minutes until becomes fragrant.
Add tomatoes, fresh basil, sugar, salt and pepper. Bring to a simmer and continue to cook for 15 to 20 minutes until flavors have combined. This is excellent made-ahead.
While you’re at it, double the recipe. This also makes excellent pizza sauce.
I absolutely love kofta…skewered, grilled ground meat bursting with their complex flavors and aromas with the contrast of the tart, garlicky kick of a creamy yogurt sauce. When the weather turns cold and I don’t want to fire up the grill, I turn this dish into a satisfying meatloaf version. Leftovers are divine on warmed pita or naan.
Ingredients
Scale
1 clove garlic
1/4 tsp salt
1 cup Greek Yogurt
1 cup grated unpeeled cucumber
2 tbsp chopped fresh mint or cliantro (or combination)
1/4 lemon, juiced
Salt & pepper to taste
1 medium red onion
1/3 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 lb ground beef
1 tsp garam masala
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
Finely mince garlic. Sprinkle with salt and with the blade of a knife, smash together to form a paste. (or use 1/2 teaspoon prepared garlic paste)
Place garlic paste in a bowl with the yogurt, cucumber, mint/cilantro and lemon juice. Stir together. Season with additional salt and black pepper to taste. Refrigerate until ready to use.
Place onion and parsley in a food processor fitted with a metal blade. Pulse until finely chopped.
Add lamb, beef and spices to food processor and pulse until just combined, being careful not to turn into a paste.
Place parchment paper on a baking sheet, lightly spray with nonstick cooking spray. Place meat mixture on the parchment and shape into an oblong “loaf”.
Cook in a 350-degree oven for 45 minutes, or until internal temperature is 160 degrees. Remove from oven, tent with foil and let rest for about 10 minutes before slicing. Serve with the yogurt sauce.
Oooey Gooey Baked Mac and Cheese Side
So, who doesn’t love Mac and Cheese (okay, maybe my vegan friends…sorry!). Want to make it a family fun nite? Create a loaded Mac and Cheese bar by laying out a variety of toppings and let everyone make their own personalized version in a small, oven-proof bowl.
This recipe is infinitely adaptable… use any easy-melting, flavorful cheese (or combination of cheeses) that suits your fancy. It can be served straight from the pot — smooth and creamy — or topped with buttered bread crumbs, extra cheese, and baked for a gooey, cheesy, crunchy treat.
Ingredients
Scale
1 lb dried elbow macaroni (or gluten-free brown rice macaroni)
6 tbsp unsalted butter
½ cup All Purpose flour (or gluten-free All Purpose flour)
4 ½ cups milk (or plain almond or oat milk)
4 + 1 ½ cups white cheddar cheese, shredded (I prefer to hand shred the cheese vs. using packaged)
1 ½ cups, shredded or cubed white American cheese
½ tsp salt
½ tsp black pepper
½ tsp granulated garlic
Instructions
Fill a large pot with water and cook the macaroni according to package directions. NOTE: if you are making baked Mac and Cheese, cook the macaroni 2 minutes less than package instructions — you want the macaroni under-cooked, as it will continue cooking when baking. Drain cooked macaroni and rinse with cold water. Set aside while making the cheese sauce.
Over medium heat, melt butter in a large heavy sauce pot. When melted and bubbly, whisk in the flour until a paste is formed. Cook 1 minute while whisking, then slowly add the milk to the pot. Continue whisking the mixture until it becomes thick and bubbly. Remove from heat and stir in 4 cups of the cheddar cheese, all of the American cheese, salt, pepper and garlic until well combined.
Gently stir in the cooked macaroni. If not baking, return pot to the stove and gently warm the macaroni. If baking, pour the macaroni and cheese sauce mixture into a greased 9×13 baking dish. Cover with aluminum foil and bake at 350 degrees for 30-40 minutes until bubbly. Uncover and sprinkle with the remaining 1 ½ cups shredded cheddar and buttered bread crumbs*. Bake, uncovered, for another 10-15 minutes until the cheese is melted and the bread crumbs are lightly toasted and crunchy.
For bread crumb topping:
Cut regular or gluten free bread slices into ½ inch cubes, toss with 2-tablespoons melted butter and ¼ teaspoon granulated garlic.
Loaded Baked Mac and Cheese Bar Party Tips
Put individual portions of prepared mac and cheese in oven-proof bowls. Then, put out a variety of toppings and let everyone make their own version of loaded mac and cheese. Some of our favorite toppings:
sauteed mushrooms, fresh thyme, and truffle oil
pulled pork, candied jalapenos, and barbeque sauce
bacon, extra cheese, topped with an egg and black pepper (the egg will come out of the oven sunny side up)
This hearty, healthy and easy winter slaw makes a great side dish for roasted meats or a substantial wintery stew. The vinaigrette dressing complements the bitter red cabbage and radicchio with magical savory notes.
This colorful slaw combines red cabbage, radicchio, peppers, and scallions for a crisp, hearty base. Tossed with a tangy vinaigrette made from citrus juice, vinegars, sesame oil, mustard, and a touch of heat, it’s a bright and flavorful side dish that pairs perfectly with winter meals.
Ingredients
Scale
For the salad:
1 medium sized red cabbage, julienned
1 head radicchio, julienned
1 yellow pepper, julienned
1 red pepper, julienned
1 bunch scallions, sliced thin
For the dressing:
Juice of 1 lemon and lime each
½ cup apple cider vinegar
¼ cup rice wine vinegar
½ cup avocado seed oil
¼ cup light brown sugar
½ tsp salt
2 tbsp sesame oil
2 tbsp Dijon mustard
1 tsp hot sauce, Sriracha or any preference. Can be omitted.
Instructions
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a mason jar or a tight lidded container with enough room to shake all contents vigorously. Shake!
Add just enough dressing to cut your taste to the salad mixture. Enjoy!
Recipes and Styling by Rafael Vencio Photography by Dave Bryce
Some of us recognize the virtues of cauliflower…but do not fall in love with it. Skillet roasting helps nudge these folks down the path to veggie romance. But it’s the wonderful dressing suggested by TABLE contributor Rafe Vencio that really makes cauliflower sing. His choice of purple and yellow cauliflower brings a nice visual appeal to the dish as well!
Round out your Meatless Monday meal with other gorgeous dishes from TABLE Magazine; Red Slaw, Green Tomato Chutney, and Rice and Beans. Each dish is thoughtfully and interestingly flavored!
This recipe turns simple cauliflower into a flavorful dish by searing thick slices in a hot skillet until golden and tender. The star is the roasted ginger vinaigrette, blended with turmeric, garlic, mustard, lemon, and sesame oil, which adds a bright, zesty kick. Finished with fresh herbs, it’s a colorful and delicious way to enjoy cauliflower.
Ingredients
Scale
For the cauliflower:
1 head cauliflower, sliced into ½ inch steak cuts
Olive oil or avocado seed oil for pan roasting
Salt and pepper to taste
For the dressing:
1 cup peeled ginger, use a spoon to scrape the skin off
½ cup fresh turmeric, found in specialty grocery stores
1 cup avocado seed oil
2 large cloves fresh garlic
¼ cup champagne vinegar
¼ cup sherry vinegar
If neither or both is unavailable, use apple cider vinegar
2 tbsp Dijon mustard
2 tbsp sesame oil
Juice of 1 lemon and zest
Salt to taste
Instructions
For the cauliflower:
Preheat cast-iron on high and wait until it starts to smoke lightly.
Remove pan from heat, add oil and cauliflower then return on the stove.
Lower heat to medium and roast on each side until seared and tender.
Drizzle with dressing and vinaigrette and garnish with watercress or cilantro
For the dressing:
Roast ginger in oil over the stove; heat oil over high heat for 2 minutes to jumpstart, then reduce to low simmer and roast ginger until lightly brown. Let cool before using. Strain oil from ginger.
In a blender, combine ginger, garlic, vinegar, mustard, lemon juice and zest, sesame oil. Blend until smooth, drizzle some oil to help break down. Add oil slowly until emulsified and season with salt to taste.
Recipes and Styling by Rafael Vencio Photography by Dave Bryce
Chef Don Winkie opened his Plum Borough restaurant 80 Acres in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe and his time working at local italian bistro.
What is Wild Boar?
Chef Don knows his way around chile, spices, and the Italian classics. This gnocchi dish brings together the flavors of poblano, chipotle as well as ‘cingiale’ or wild boar, a classic northern Italian specialty.
Cinghiale are wild free roaming pigs, and cooking their delicious meat is easier than you might think. Think of it much like a pork shoulder: with the right spices and slow cooking, you cannot go wrong. In fact, if you’re unable to locate wild boar from your local purveyor or market, pork will make a fine stand in.
What does Wild Boar taste like?
Wild boar has a pork like consistency, but its darker color and strong, nutty rich flavor separate it from its farmed counterpart. In Chef Don Winkie’s kitchen at 80 Acres, these differences become the basis for a truly remarkable ragú to serve with light as well as savory gnocchi.
Place dried chilis in sauce pan, cover with water, bring to boil, remove from heat, and let stand for 30 minutes.
Drain water from chilis. Combine softened chilis, poblano peppers, chipotles, cilantro, red wine, orange juice, vinegar, cumin, oregano, cinnamon, and salt in a food processor or blender. Purée until smooth.
Place ½ of the onions and ½ of the golden raisins in the bottom of a 4 quart Dutch oven. Position the boar on top of the bed of onions and raisins. Season the boar with salt and pepper. Place remaining onions and raisins on top of the boar. Pour puree over the boar. Cover the pot and roast at 350’ until boar is tender.
Remove the boar from the pan and allow to cool slightly.
Shred the meat with a fork.
Pour the braising liquid into a food processor. Puree until smooth.
Combine the puree and the boar.
Serve atop fresh ricotta gnocchi or pasta of your choice.
Recipe by Chef Don Winkie Story by Justin Matase Styling by Keith Recker Photography by Dave Bryce Videography by Dana Custer and Ariella Furman
The babysitter is usually stuck at the kids’ table because they’re a recent graduate themselves. Hanging somewhere between adolescence and adulthood, they’re too cool for the spirit-free beverages the kids are slurping down but not quite ready for the full-bodied reds their parents are enjoying with dinner. Enter: The Babysitter, a fruity stepping stone to enjoying cocktails. Try in a tall glass with dinner or split it into shots to get everyone to join in on the fun.
What Makes Our Babysitter Cocktail?
This fun drink sits between playful and grown‑up, mixing spiced pomegranate syrup with vodka, citrus, and grenadine. It’s light, fruity, and easy to share at the table.
