In Season

  • Tofu and Chive Dumplings

    8 ounces firm tofu
    2 tablespoons chives, chopped
    1/4 cup low-sodium soy sauce
    1/2 cup water chestnuts, chopped
    2 cups spinach, chopped and packed
    1 teaspoon ginger, minced
    2 teaspoons dark sesame oil
    Gyoza or wanton wrappers

    1. In a bowl, combine tofu, chives, soy sauce, water chestnuts, spinach, minced ginger, and dark sesame oil.

    2. Seal mixture in gyoza or wonton wrappers, pinching edges shut with a cornstarch-water blend.

    3. Steam or pan-fry in a wok or skillet. Serve with soy sauce for dipping.

  • Asian-Inspired Fish Cakes With Chives

    1 pound form haddock or cod fillets
    2 eggs
    1/4 fresh chives, chopped
    1/3 whole grain bread crumbs
    2 tablespoons green onions, chopped
    2 tablespoons low-sodium soy sauce
    1 tablespoon fish sauce
    2 tablespoons fresh lime juice


    1. In a food processor, combine haddock or cod fillets, coarsely chopped; eggs; chives; bread crumbs; green onions; soy sauce; fish sauce; and fresh lime juice. Pulse well, and shape mixture into patties.

    2. Sauté gently in a skillet over medium-high heat, 2 minutes each side or until done. Serve over sautéed spinach or with stir-fried vegetables.

  • In Season: Chives

    These pungent, savory herbs add much more than flavor to dips, soups, and stroganoffs. Chives are high in dietary fiber and brimming with folate, iron, magnesium, potassium, calcium, and vitamins A, K, C, and B6.

    By Wendy McMillan
  • Baked Ricotta With Chives

    15 ounces ricotta
    1/2 cup cottage cheese
    1 egg white
    1/2 cup fresh chives, chopped
    2 teaspoons chili powder
    Black pepper to taste
    Olive OIl

    1. Mix 15 ricotta with cottage cheese, whites, chives, chili powder, and black pepper.

    2. Divide into ramekins (those small dipping dishes used to serve salad dressing) coated with olive oil, and bake about 30 minutes at 350 degrees.

    3. Cool slightly, and serve as an appetizer, or top with roasted tomatoes to serve as a side dish.

  • Roasted Butternut Squash, Rosemary, and Garlic Lasagna

    3 pounds squash, diced
    1/4 cup butter
    4 tablespoons flour
    4 cups milk
    2 tablespoons rosemary
    1 head raosted garlic
    Lasagna noodles

    1. Layer diced squash in a shallow baking pan, roast for 10 minutes at 450 degrees; then mash roasted squash.

    2. In a heavy saucepan, combine butter, flour, milk, and rosemary. Stir in roasted garlic, simmer for another 10 minutes; then add mashed squash.

    3. Pour sauce into baking dish, and cover with 3 lasagna noodles. Spread remaining sauce over pasta, and assemble another layer. Cover with foil, and bake for 30 minutes at 375 degrees.

  • In Season: Butternut Squash

    This hearty gourd has a whole lot of life beyond the Thanksgiving dinner table. Packed with plenty of powerful nutrients, butternut squash offers fiber, potassium for strong bones, and vitamin B6, which boosts the nervous and immune systems. Its bright, tangerine hue reflects its most powerful health benefit: carotenoids, which protect against heart disease.

    By Pamela Brill
  • Roasted Butternut Squash Salad With Warm Cider Vinaigrette

    1 squash
    2 tablespoons olive oil
    1 tablespoon maple syrup
    1 teaspon salt
    1/2 teaspoon pepper
    3/4 cup apple cider
    2 tablespoons apple cider vinegar
    2 tablespoons shallots, minced
    2 teaspoons Dijon mustard
    1/2 cup olive oil
    Salt and pepper to taste
    4 ounces arugula (optional)

    1. Season squash with olive oil, maple syrup, salt, and pepper. Roast 15 to 20 minutes at 400 degrees.

    2. In a small saucepan, combine apple cider, apple cider vinegar, and minced shallots; cook 6 to 8 minutes.

    3. Add Dijon mustard, olive oil, and salt and pepper to taste. Mix 4 ounces baby arugula with squash; top with vinaigrette.

  • In Season: Papaya

    Dubbed “fruit of the angels” by Christopher Columbus, meltingly sweet papaya offers a splash of exotic flair to sweet and savory dishes. Available year round but best in summer and fall, one papaya has more than three times the daily value of powerhouse antioxidant vitamin C, which helps boost immunity and heart health.

    By Wendy McMillan
  • Tangy Papaya Sauce

    Serve over grilled shrimp, fish, or chicken.

    1 cup papaya, peeled and diced
    1/4 cup fresh lime juice
    1/4 cup honey
    1/2 cup water
    1 tablespoon red onion, diced
    Dash of chili powder

    In a blender or food processor, combine papaya, lime juice, honey, and water. Process until smooth, then stir finely diced red onion and a dash of chili powder.

  • Creamy Fava Bean Soup

    1 tablespoon olive oil
    1/2 shallot
    2 cups chicken broth
    2 cups fava beans
    2 tablespoons cream
    1 teaspoon thyme
    Salt and pepper to taste

    1. In a large pot, heat olive oil. Add  shallot, finely minced, and sauté until tender.
    2. Add chicken broth and fava beans; cover and simmer for 10 minutes.
    3. Using a blender, puree soup in batches until smooth, and return to pot.
    4. Stir in cream and chopped thyme. Salt and pepper to taste.