Get ready to be inspired by Chef Jackie Page! This Pittsburgh culinary force brings heart and soul to every dish she creates. A talented chef, Page graduated from culinary school at age 47. Afterward, she founded Jackie’s Catering, proving it’s never too late to follow your dreams. Her cooking style, which she describes as American Soul, expresses her philosophy of providing “healthy deliciousness” to all. Her recipes reflect her passion and community spirit. They’re sure to satisfy your cravings as well as warm your heart with every flavorful bite. Check out her comfort food recipes below. They are perfect for every day family dinner or for filling the table with delights during the holiday season.
Chef Jackie Page’s recipe for jambalaya is an authentic nod to a staple of traditional Louisiana cuisine. Like the Creole culture of Louisiana, jambalaya is a mixture of French, African, and Spanish cuisine. This is a Cajun style jambalaya, free of tomatoes and more in line with the cooking style of rural lowlands of Louisiana than that of the city center.
Gumbo has a long and rich history in the South. There are two variations, Creole Gumbo and Cajun Gumbo. This seafood gumbo lacks the tomatoes that are part of Creole jumbo. However, it does have okra, which most Cajun gumbo does not. It’s made Louisiana-style with seafood stock, sausage, chicken, shrimp, crab, as well as vegetables, served over rice for a flavorful, filling meal.
Unlike many recipes, this Corn Pudding Cakes recipe avoids added sugar to let the natural sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to then use cookie cutters for fun shapes, or a biscuit cutter for classic round cakes. Not to mention, you can make it vegan too with a few adjustments.
This hearty, flavorful braciole is a wonderful dish for sharing during the dismal, cold winter days after the holidays have ended. Chef Jackie Page forms delicious beef rolls filled with prosciutto, breadcrumbs, and cheese, cooked slowly in tasty broth and tomatoes. Try her take on this Italian recipe this winter.
Bored with basic spinach and bacon quiches? The distinct nuttiness of the Jarlsberg with the sweetness of the lump crab meat delivers a 5-star flavor with every luxurious bite of this quiche recipe by Chef Jackie Page. Serve it for breakfast with fresh seasonal fruits, or later in the day, from brunch through dinner, with a tossed green salad.
Sweet potatoes make for a delicious holiday side dish and we have a new way of cooking these bundles. Chef Jackie Page takes thick slices of sweet potato drizzled with butter and baking spices, then sets them in the oven for a half hour. Its earthy undertones as well as a bit of natural sweetness create an aroma that can’t be beat.
Libra season arrives with the equinox, when light and dark hold even. The oncoming of fall re-invigorates our sense of sociability – doors open, glasses clink, conversation settles into an easy pace. In Galenic terms Libra is sanguine: warm, moist, outward-facing, quick to gather and please. And yet the sign belongs to Venus, with Saturn in assistance, which keeps indulgence within proportion. Beauty, yes; excess, no. The Libra bar cart should reflect such careful balance.
Think gracious rather than grand, poised rather than showy. Bubbles over bombs, aperitif over heavies, glassware that flatters the hand. Colors stay airy, flavors bright, textures light and refreshing. Each piece is chosen for harmony in the glass and ease in service – the goal is a cart that invites people closer and makes serving a pleasure.
What follows are five essentials that suit Libra’s temperament: a sparkling base for effortless spritzes; a floral syrup for color and lift; a complementary pair of vermouths to blend by taste; seasonal fruit that reads as garnish and snack; and elegant stemware that sets the tone. The result is social, balanced, and beautiful – like Libra at its best.
What to Fill Libra’s Bar Cart With
Light sparkling aperitif (Prosecco, Cava, or dry Lambrusco)
Effervescent, graceful, and built for conversation.
For Libra, bubbles are the most diplomatic base there is – light, lively, instantly social. A dry Prosecco or Cava keeps the palate fresh and the mood buoyant, and it allows you to build spritzes that feel elegant without leaning sweet. Keep a cold bottle ready and pour small.
Prosecco offers a friendly orchard profile and fine mousse that flatters citrus, bitters, and floral syrups. La Marca’s widely available DOC bottling is a reliable, mid-priced option that reads crisp and welcoming. (La Marca Prosecco).
If you prefer something with more mineral definition, reach for a brut Cava. Traditional-method Spanish bubbles bring tighter texture and a savory line that plays beautifully with orange twists, olives, and herbs. Freixenet’s Cordon Negro Brut is easy to find and consistently clean, making it a smart house sparkler. (Freixenet Cordon Negro Brut).
Use either as your “scale” for balance: one part aperitif, one part sparkling, one part soda, then adjust toward drier or fruitier by taste. A thin citrus wheel or three pomegranate arils gives color without weighing things down. For a small group, pre-chill your coupes and set garnishes in a shallow bowl; build each glass to order so carbonation stays lively. Libra hosting is about proportion – enough bubbles to brighten the room, never so much they overwhelm the table. Both are budget-friendly, widely stocked.
Try some of TABLE Magazine’s favorite bubble-based cocktails to get you started:
A floral syrup is Libra’s shortcut to harmony in the glass – it adds color, perfume, and just enough sweetness to round edges without masking character. Two dependable profiles: hibiscus for tart, ruby brightness; rose for a softer, romantic lift.
Hibiscus reads like cranberry-pomegranate with a subtle floral echo. It gives club soda a vivid spine, steadies citrus, and turns a simple gin highball into something that feels dressed. Choose a clean, mid-priced bottle with real flavor and a restrained finish, such as Monin Hibiscus Syrup, which works across cocktails, teas, and spritzes (Monin Hibiscus Syrup).
Rose, by contrast, should be aromatic rather than perfumy and measured by the half-teaspoon. In sparkling wine it brings a gentle blush; in lemonade it reads polished and adult. Monin’s Rose Syrup is widely available and consistent, useful in both zero-proof and spirited builds (Monin Rose Syrup).
To keep things balanced, think in drops rather than dumps. Start small, taste, and add structure with acid or bitters as needed. A favorite Libra formula: 1 oz dry vermouth, 1 tsp rose syrup, top with chilled soda and a long lemon twist. Or swap in hibiscus and garnish with a thin orange wheel. The idea is lift and poise – a pretty line through the center, never a sugar rush. Keep bottles chilled after opening for clarity and a cleaner finish.
In case you need a bit of guidance on what to do with these syrups, you can refer to these TABLE recipes:
Crisp, conversation-starting, and low-proof by design
White Port with tonic is Libra to the core – elegant, refreshing, and built on proportion. A dry white Port brings orchard fruit, lift, and a clean finish; topped with tonic and citrus, it becomes an aperitif that keeps conversation moving without tipping into sweetness. Taylor Fladgate’s Chip Dry was the original dry white aperitif Port, first blended in 1934, and it’s still a benchmark for this style. Serve it well chilled, then pour over ice, add premium tonic, and garnish with citrus and a mint leaf. The result reads poised rather than punchy – exactly the kind of grace Venus favors, with Saturn’s restraint in the dry finish.
For the tonic, choose something balanced and clean so the Port stays in frame. Fever-Tree’s Premium Indian Tonic has a subtle citrus lift and fine bubbles that lengthen the drink without crowding it.
Keep both elements cold and build in the glass: 2 oz white Port, 2–3 oz tonic, stir once, and then garnish. It scales beautifully for groups, and the low ABV makes it an all-evening option. Store Port in the fridge after opening and aim to finish within a month for clarity and freshness.
Grapes, Figs, or Pomegranate Seeds
Juicy, jewel-like, and ready for easy garnishing.
Libra appreciates edible garnish that does double duty – something that completes the picture and becomes a small bite between sips. Grapes, figs, and pomegranate seeds carry color and texture without dominating the glass. They also echo the sanguine temperament: moist, convivial, circulatory.
Chilled seedless grapes are effortless. Serve them whole in a shallow bowl or skewer two or three and rest the pick across a coupe. They cool a drink slightly, offer a sweet pop, and make spritzes feel party-ready.
Figs arrive later in the season with dusky perfume and a tender, jammy center. A thin round floated on vermouth reads elegant; a quarter-wedge pressed lightly at the base of the glass adds body to a soda-and-syrup build. Choose specimens just shy of fully soft so they hold their shape.
Pomegranate seeds are instant confetti. A teaspoon dropped into sparkling wine or tonic creates ruby motion in the glass and a pleasant, tart crunch. They are also perfect for zero-proof pours where you want visual drama without extra sugar.
Keep fruit washed, dried, and chilled. Slice only what you’ll use within the hour and refresh bowls as the evening goes on. Libra hosting is about balance in practice – set out a little more than you think you’ll need, but not so much it crowds the cart. Clean lines, bright color, easy reach. Beautiful.
Add some fresh pomegranate arils to these delicious drinks:
Glassware carries Libra’s signature as clearly as any bottle. A well-chosen coupe or small goblet sets proportion – it guides volume, shows color, and makes even a simple spritz feel composed. Prioritize thin rims, comfortable stems, and shapes that flatter long drinks and stirred-and-strained builds alike.
For vintage-leaning sparkle at a friendly price, the Bormioli Rocco America ’20s Coupe brings cut-glass facets and a satisfying hand feel without slipping into ornament for ornament’s sake. The bowl is generous enough for foamy sours and spritzes, and the set presents beautifully on a cart.
Photo Courtesy of Bormioli Rocco
If you prefer cleaner lines, Libbey’s Capone Speakeasy Coupe is durable, dishwasher-safe, and widely available, with a balanced silhouette that flatters everything from daiquiris to espresso martinis. It is an accessible way to get uniformity and polish without the cost of crystal.
Photo Courtesy of Libbey
A few practical notes for glassware:
Chill glassware for five minutes before service to keep bubbles lively and cocktails crisp. Store in pairs or neat rows so the display reads calm. Favor three or four forms you truly use – a coupe, a tall highball, a small stem for vermouth – and let repetition create rhythm. The effect is poised, not precious, and it makes hospitality feel effortless. Good glass clarifies flavor, moderates portion, and brings the Venus-Saturn brief to life at the table.
A Note on Storage for Libra’s Bar Cart
Libra’s cart should feel intentional and calm. Group like with like – aperitifs and syrups on a small tray, fruit in shallow bowls, tools upright in a single vessel. Line bottles by height so the sight-line stays level. Keep sparkling wine, tonic, and soda chilled.
Reserve the top surface for glassware and active service, and tuck backups on a lower shelf. A folded linen, a small board, and a sharp paring knife deserve a fixed home so tasks never interrupt conversation. If something reads busy, decant it into a cleaner form – a cut-glass jar for sugar, a ceramic crock for picks.
Horoscope Author
Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.
Pittsburgh’s Fall farmers’ markets bring new ingredients into the kitchen spotlight: fresh, farm-grown ingredients such as apples, pumpkins, squash, and so much more. That’s right, just because summer has come to an end doesn’t mean your farmers’ market trips have to. Many markets in Pittsburgh are still open to suit your harvest needs. However, since the days are getting shorter, get out there NOW to partake of the bounty before farmers’ market season comes to an end.
Wednesdays through November 19 from 3 p.m. to 7 p.m., Carrick allows residents to buy fresh fruits and vegetables from local farmers. Plus, there are other learning resources to explore for community members.
Taking place in Liberty Green Park, the East End Farmers Market runs Mondays through November 17 from 3 p.m. to 7 p.m. Whether you’re looking for fresh pressed juices or authentic Mediterranean food, there’s something for everyone.
Block out your Wednesday’s through the end of October from 3 p.m. to 7 p.m. for the Bellevue Farmers Market. If you don’t feel like making dinner the same evening you attend, you can visit one of the various featured food trucks such as Kilimanjaro Flavour.
Squirrel Hill is known for the culture-based small businesses it brings to the city, and its farmers’ market is no different. The market is filled with booths that specialize in authentic clothing, agriculture, and fresh produce — Sundays through December 21 from 9 a.m. to 1 p.m.
Whenever you need a farmers’ market that’s open year-round, East Liberty is the place to go. Every Saturday from 5 a.m. to noon you can find locally grown meat and fresh produce. The market is ran by J. L. Kennedy Meat Stand, Zang’s Greenhouse, Kistaco Farm, and Greenawalt Farms.
Allegheny Commons Park is home to the North Side Farmers Market, giving families a chance to explore the urban-based outdoors while shopping. Fridays through November 21 from 3 p.m. to 7 p.m., you can find tons of organic produce, freshly brewed coffee, and even handmade biscuits.
You have till the last Saturday before Thanksgiving to pick up all your veggie and fresh baked essentials. Every Saturday from 9 a.m. to 1 p.m. you can find exclusive dips and spreads, flowers, soups, and so much more. Visit their Facebook group to see who’s new for the week.
On Tuesdays through November 25 from 3 p.m. to 7 p.m., this farmers’ market is all about accessibility for affordable, local foods. The community is the key focus of the market. Plus, if you need help getting your groceries to the car there are shopping carts and volunteers available.
This farmers market is the brainchild of the Monroeville Lion’s Club back in 1982. Since then, the market has grown in size resulting in a recent move in 2023 to the Monroeville Mall. Head out each Saturday through November 22 from 9 a.m. to noon.
Taking place on Liberty Avenue, Bloomfield brings lots of variety on Saturdays through November 22 from 9 a.m. to 1 p.m. There are handmade soaps, locally brewed beer, and fresh cheese and meats for sale. The market doesn’t stop after November, either. Instead, it transitions to a winter market, taking place on the first and third Saturday of each month from 11 a.m. to 2 p.m.
Through the end of September you can catch this farmers market Monday, Wednesday, and Friday starting at 5:30 p.m. in their open air space. Then, from October through the end of November, the market opens just Mondays and Fridays at 5:30 p.m. Browse their selections of farm fresh produce, desserts, honey, beverages, food, and so much more. Just be sure to leave the credit card at home since this market is cash only.
You have until the end of November to support local farms, shop through artisan goods, and learn about sustainability at the Verona Farmers Market. Every Thursday from 2 p.m. to 7 p.m., make it a point to get out of the house and see what you can find at this market to whip up a healthy and delicious dinner full of freshness.
No matter what the time of year is, Oakmont Farmers Market stays open year-round so your access to farm produce never goes away. Wednesdays are home for the vendors here with hours of 2:30 p.m. to 5:30 p.m. through November and then 2:30 p.m. to 4:30 p.m. during the winter months. You can even keep an eye on their website to see what the vendors are bringing each week of the market.
Make a Sunday traditional out of the Brookline Farmers’ Market. Head to Cannon Memorial Park through the end of November from 10 a.m. to 2 p.m. for premade foods and farm ingredients. Check out Coyne Family Farm for locally-raised meats, D’Amico Dough for various breads, and Grow Green Roots for handmade body care items as just a few of the vendor options.
Story by Kylie Thomas Photo Courtesy of Tolga Ahmetler
There’s a buzz of activity around my compost bin as a pair of wrens hunt insects for their newly hatched brood. Luckily, it’s the best place in the garden to sit. You can watch the spectacular show of the parents perching momentarily with their still-wriggling prey held tightly in their beaks.
As compost decomposes, it creates heat which in turn provides a comfy home for a host of bugs. The bugs crawl and fly around the outskirts, many helping in the decomposition process.
How to Start Composting at Home
Adding compost to the soil is what gives gardeners the proverbial “green thumb.” The soil amendment gives plants what they need to thrive, helps with balanced hydration and even helps reduce fungal issues.
Building the Perfect Pile
Anything that was once living will become compost. In the kitchen, things like eggshells, coffee grinds, fruit and vegetable scraps and unbleached paper towels can make their way to the compost pile. Additionally, avoid adding meats, dairy products, and oils because they attract rodents, but you can add disease-free plant material from the garden.
Use layers of green material from the garden and kitchen, alternating with brown material. This can include carbon-rich items like dried leaves and newspaper print. Together, they create the balance that makes the best compost. They can help you cut down on what you send to landfill.
Pick the Compost Systems That Work for You
There are many different systems for composting. I have three bins. I fill the first bin with fresh material. Furthermore, once it’s full, I start adding to number two, and by the time that fills up, number one is usually ready to harvest. While I use the finished compost from bin number one, I’ll start filling up number three.
Usually, it takes a year for a passive system like I am using for one bin to be ready. Using a garden fork to turn the pile over can speed up the process. If you turn rotating bins daily, you can make compost in just over a month.
Story by Doug Oster, Editor of Gardening With Doug Styling by Keith Recker Photography by Erin Kelly
Until recently, Leslie McAllister was the owner and in-house tarot reader of Ceremonial, a Point Breeze ritual and ceremonial lifestyle store. She curated tools, companions, books, supplements and candles for sacred ceremonies. Though the shop is closed, the importance of ritual remains prominent for Leslie. Ritual is “about creating and interacting with the sacred. It’s about making something special, to give it a greater power. It is useful in helping us humans to make the everyday intentional,” explains Leslie. She likens it to the way Japanese culture creates divinely sacred tea ceremonies, with details right down to how to steep the tea and pour the tea. We can all add that level of intention in our lives by following our intuition.
Leslie adds, “By listening and honoring your own inner wisdom you begin to see how you already, organically, find ritual in your daily life. We humans need this, especially now, and it’s one area of our life that many have forgotten. To bring it back can really help to shift consciousness. I have the honor of witnessing my community find their own innate ritual practices. And often, they have been ancestrally/generationally handed down. It’s a definite ‘wow’ moment for them.”
An Autumnal Equinox Bath Ritual
Introduce a bit of ritual into your life and prepare this Autumnal Equinox Bath on the fall equinox, which will occur on September 22 in the Northern Hemisphere.
Take the most relaxing bath with the renewing energy of autumn.
Ingredients
Scale
Relaxing music
Cedar bundle or preferred sacred smoke
2 cups Pink Himalayan Salt
1 tbsp honey
5 to 10 drops frankincense essential oil
5 to 10 drops bergamot essential oil
Quartz crystal and carnelian
2 white taper candles
Your favorite fall flower
1 lemon, sliced
1 orange, sliced
1 bunch rosemary
Instructions
Prepare this bath on the equinox. Alternatively, you can create this experience as a foot bath. Fully clean your bathroom and then shower/tub. Light your sacred smoke and cleanse the space to clear energy and prepare the space for the bath. Draw your bath. Drop in the ingredients, and stir your bath with the intention for clearing and charging your physical body and auric field.
Place the quartz in the water and say, “By water and earth, I am now clear of unwanted energies that keep me from my highest and best good.”
Place the carnelian on the tub’s ledge and say, “Carnelian, may your passion, vigor and vitality warm me this season and keep me rooted in the stamina and motivation I need.”
Light the candles and say, “May the fire and light of these candles illuminate the fire and light within me.”
As you soak, feel a beautiful white, pearlescent light shower you with healing energy. Breathe in this light in four counts. As you exhale, breath out a black smoke in four counts. Continue this until you feel peaceful and clear.
As you fully submerge, ask the water to cleanse you and take away any other low vibration, heavy, or negative energies. In this moment, spend some time visually experiencing you: on your best day, achieving a task, or simply enjoying your life.
Once complete, give thanks, rejoice! Step out of the tub backwards to leave all energy behind and come out anew. Ask the water to take the unwanted energies back to the earth to be transmuted to light.
Do not dry off: sit and record any feelings, thoughts or visions for your happiness. Extinguish your candles with a candle snuffer, but do not blow them out. They now hold your energy and intention. You may relight them again for peace and purity.
You may offer the flowers, fruit, and rosemary to the river as a gift to the divine for your healing and clearing.
Story and Styling by Quelcy Kogel Photography by Matt Dayak
Kohlrabi is a wild cabbage whose name comes from the German words for cabbage and turnip. Though unrelated to the turnip, the plant shares characteristics with cabbage, broccoli, cauliflower and brussel sprouts. Kohlrabi is a popular German vegetable commonly grown in areas like Pennsylvania where there were many early German settlers, sometimes referred to as Pennsylvania Dutch, in addition to waves of immigration during the 19th and early 20th century.
Our Kohlrabi Fritters Recipe
Most CSAs and farm shares provide kohlrabi in abundance, and you may find yourself wondering how to cook kohlrabi. We admit that we’ve muttered the same here at TABLE Magazine at certain times this summer!
Chef Aniceto Sousa from Mediterra Cafe comes to the rescue with his kohlrabi and leek fritters. The leeks strike a sweet balance with the bitterness of the kohlrabi, while a yogurt sauce gives the dish a Mediterranean flare.
Get ready to celebrate spooky season with a whimsical treat sure to amuse kids and adults alike: Marshmallow Monster Popcorn. This gooey snack brings together flavors and textures in a way that is both festive and fun. The saltiness of the pretzel sticks helps balance the sweetness of the candy eyes and marshmallows. Whether you’re looking for a frightfully fun, and sticky, experience for Halloween, or just a creative treat for a family movie night, this popcorn is sure to delight.
Fun with Marshmallow Monster Popcorn Treats
The original recipe calls for mixing everything together and serving. We, however, like the idea of creating little mini monsters with the kiddos in the kitchen. Reserve some of your pretzel sticks and candy eyes to decorate little popcorn balls, creating mini Frankensteins. Or be creative with other spooky candies that you find at your local craft or party store. Do we even need to mention just how sticky your hands will be? No worries. Using a little cooking spray on your hands before forming the popcorn balls makes clean up a whole lot easier!
Nutty, tangy, and bursting with color, this Red Quinoa with Pickled Beets & Carrots is a vibrant side dish that’s as nourishing as it is beautiful. The toasted red quinoa brings a rich, earthy flavor, while the splash of red wine adds depth and a touch of sophistication. Fold in sweet‑tart pickled vegetables, and you have a dish that’s equal parts hearty and refreshing.
Toasted Red Quinoa Recipe
This recipe is all about bold contrasts—warm, nutty quinoa paired with the bright crunch of pickled beets and carrots. Aromatic spices like cumin, coriander, turmeric, and a hint of pepperoncino infuse every bite with warmth and gentle heat. Toasted pepitas add a subtle crunch, making the texture as satisfying as the flavor.
Perfect as a healthy lunch, a colorful dinner side, or part of a festive spread, this quinoa dish stands out for its balance of wholesome ingredients and vibrant personality. Serve it warm or at room temperature, drizzle with olive oil or chili oil for an extra kick, and watch it become the unexpected star of your table.
In a dry cast iron skillet, toast 1.5 cups red quinoa over medium high heat. Continue stirring for 2 or 3 minutes after the grains begin to pop, then turn off heat and decant into a heat proof bowl to cool.
Add olive oil, onions, pepitas and spices to warm skillet, and cook until onions are tender. Decant into a heat proof bowl.
Put the toasted quinoa back into the skillet. Follow cooking instructions on package. Stir frequently to prevent scorching, particularly as the water is close to evaporating entirely. At that point, if the grains are still quite tough, add another ¼ cup water, and keep stirring. When water has evaporated, add red wine and stir until cooked away.
Add cooked onion mixture and stir until well blended. Add chopped beets and carrots until well combined. Let the dish rest in the skillet, covered, for a few minutes before serving. Drizzle with olive oil prior to eating – or with chili oil if you like spicy foods.
Healthy, plant-based side dishes like Wild Rice with Butternut Squash, Raisins and Hazelnuts can lighten a meat-centered meal, or they can be fantastic meal in an of themselves. TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!
The Benefits of Going Vegetarian
TABLE contributor Sara Ghedina thinks all of us should turn away from too many animal proteins in our diet and embrace a plant-forward lifestyle! Vegetarian eating, whether you do it every day or just a few days month, offers multiple benefits for your health, the planet, and animal welfare.
Plant-based diets are rich in fiber, vitamins, and antioxidants, reducing the risk of heart disease, diabetes, and certain cancers. Cutting out meat often lowers cholesterol and blood pressure, while promoting a healthy weight.
Environmentally, vegetarianism significantly reduces your carbon footprint, conserving water and land, and decreasing greenhouse gas emissions from livestock farming. Ethically, it aligns with compassion, sparing animals from industrial farming practices.
Additionally, vegetarian meals often showcase creativity, diversity, and global culinary traditions, making it an exciting choice for food lovers. Whether fully vegetarian or mostly plant-based, this shift supports sustainable living and mindful eating. By embracing vegetables, fruits, legumes, and grains, you not only nourish your body but also contribute to a healthier planet and a more humane food system. A vegetarian lifestyle truly benefits your health and the world around you.
Wild Rice with Butternut Squash, Raisins and Hazelnuts Recipe
A vibrant and gorgeous dish, well balanced with complementary flavors and textures – the nuttiness of the rice perfectly pairs with the sweetness of the squash. It’s a great choice for Thanksgiving or any holiday table, and it can be served as a main dish for vegetarians, or as a healthy side dish for the whole family.
To make it even richer and more colorful in taste, add pomegranate seeds for tartness and crumbled feta cheese for creaminess. You could also cook rice in half water and half vegetable stock for an overall stronger taste.
1 lb butternut squash, peeled and cut in small cubes
Salt and black pepper to taste
2 sprigs fresh thyme
4 tbsp extra-virgin olive oil
1 leek, thinly sliced
1/4 cup raisins
1/4 cup toasted hazelnuts, coarsely chopped
1 bunch arugula, washed and rinsed
Instructions
Preheat oven to 350 degrees. Rinse rice. Bring 5 cups of salted water to boil and cook it according to package directions: it will take approximately 40 to 50 minutes. Once it’s cooked, spread rice on a baking sheet to cool and then transfer to a bowl.
Grease a rimmed baking sheet with 2 tablespoons olive oil. Spread squash cubes in a single layer on it and season with salt, black pepper, and thyme. Roast for about 10 minutes: the squash cubes should be tender but firm enough to hold their shape when mixed with the rice. Place in a bowl and set aside.
Heat 2 tablespoons olive oil in a medium skillet, add leek, and sauté until tender, about 5 to 7 minutes.
In a large bowl gently combine rice, butternut squash, and leek. Stir in raisins and hazelnuts, and adjust seasoning if needed.
Lightly drizzle the arugula with some extra-virgin olive oil, fold it in the rice and serve.
Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.
Roasted Root Vegetables Recipe
Root veggies are a staple at farmers’ markets right now, and they look right at home “planted” in Rafael’s Pumpernickel Dirt Crumbs and drizzled with his delicious Green Goddess dressing. We plated these beauties on Mottahedeh’s Sacred Bird and Butterfly pattern, inspired by early 19th-century Chinese export-ware plates owned by the Historic Charleston Foundation.
Root vegetables are a nutritious source and delicious, too.
Ingredients
Scale
1 bunch turnips like Hakurei or scarlet, with greens
1 bunch radishes like breakfast or globe, with greens
Olive oil
Salt and freshly ground black pepper
Garnishes:
Snow peas, blanched
Fresh shucked peas, blanched
Organic shimenji or enoki mushrooms
Asparagus tips, blanched
Cucumbers, sliced
Lotus root chips
Chervil or dill
1 small head fresh romaine
Instructions
Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.
Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.
2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
For the pumpernickel dirt crumbs:
4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form
4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat
1 tsp kosher salt
Instructions
For the green goddess dressing:
Combine all ingredients in a food processor or large bowl with whisk.
Adjust consistency if needed; add water to thin out or olive oil to emulsify.
For the pumpernickel dirt crumbs:
Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted.
It should smell just like toasting a piece of bread – try small bites throughout cooking to test for doneness.
Recipe, food and styling by Rafael Vencio Photography by Dave Bryce Story by Keith Recker Dinnerware courtesy of Mottahedeh
