the perpetual season

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Recipes

drink:

strawberry fennel soda

mulled apple cider with quince
.
entree:

brussels sprouts grilled cheese with smoked gouda

roasted fennel and tomato with white beans and fried rosemary

risi e bisi

cilantro parsnip gnocchi with roasted carrot romesco sauce

sun-dried cherry tomato jam in the winter

sweet potato hashbrowns with wasabi coleslaw

braised leeks, white beans, black olives, and dilled breadcrumbs

marinated cardoon chiocciole with curly endive pesto
sunchoke mustard couscous with caraway roasted carrots
baked sweet potatoes with maple pecan millet and chipotle cream
smoky roasted stuffed delicata
socca with beet top pesto
lemon-dill roasted turnip tacos

.

on the side:

hard cider braised carrots with fennel

caramelized pears with shallots and thyme

pickled garlic scapes

leeks vinaigrette

skillet asparagus with blood orange sauce and poached almonds

farro new years dolmas with lemon mint hazelnut sauce

braised rainbow chard stems on toast

curry roasted brussels sprouts and black grapes
red cabbage steaks with ginger lemon miso
tomatillo habanero pear jam

grilled corn and peach salsa

.

salad:

radish and herb salad with fried shallot

green pea salad with spicy pea oil dressing

shaved asparagus salad with roasted strawberry vinaigrette

young artichoke and pea shoot salad

watercress salad with radicchio and arugula

butterhead salad with roasted grapefruit citronette

warm spinach salad with roasted sunchokes and olives
.

soup:

roasted celery on celery soup with sourdough croutons and walnut cream

butternut squash soup with caramelized shallot cream

apple soup stock

farro tomato soup

spinach mascarpone soup

green garlic gazpacho

spinach and lentils in garlic ginger broth 

roasted delicata and golden beet soup
celeraic soup with thyme oil and horseradish croutons
.

bread:

caraway mustard boule

last of the squash spoonbread

dark rye bread & beets

.

sweet things:

lemon blackberry clafoutis

grapefruit poppy-seed pound cake

.

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