After a loooong winter's nap, I'm back to share with you a most exciting recipe for spring. Creamy Lemon Pasta is the culinary world's daffodil equivalent-- bright sunny lemons, some fresh herbs, and peas or asparagus tips bring good sunny cheer. The creamy sauce works itself out in less time than the pasta needs for cooking. The whole thing from start to finish takes about 20 minutes, a very pleasant hat-tip to spring.

Heap your creamy lemon pasta into a bowl all by itself, or serve it with a salad and or a protein of your choice. Keep it simple, though, to impress yourself with luxury and comfort, all dressed in yellow.

About the Recipe

While this recipe is scaled for four servings, if you're a household of one or two you won't regret having leftovers. (It can easily be doubled to serve eight to ten, and is perfect for Easter dinner.) The ingredient list is short. Yay. There is just enough sauce to make the creamy lemon pasta velvety and lush without it being a gut bomb.

The pasta I've used here is a seasonal offering from Trader Joe's-- Lemon Torchietti--infused with lemon flavor that's perfect with this recipe. Grab some if you can find it. TJ's also often carries a lemon pappardelle which is nice, too. But this creamy lemon pasta recipe certainly doesn't require lemon-flavored pasta. Use what you have, use what you love.

Do give this a try. It is in my regular rotation, as it is so versatile and remarkably delicious.

Other Spring Pasta Recipes You'll Love

Pasta Primavera: Recipe Here.
Lemony Asparagus-Bean Salad: Recipe Here.

Creamy Lemon Pasta

Course: Main Dish, Quick + Easy, Side Dish

Cuisine: Italian

Season: All Season

Servings: 4

Author: Pam Spettel

This comforting, quick pasta is the culinary equivalent of the springtime daffodil, featuring lemon and peas or asparagus. It feels very fancy, but is remarkably simple.

Print Recipe

Ingredients

• 8 ounces pasta torchietti, penne, ziti, pappardelle are all good choices
• 8 ounces fresh or frozen peas, or asparagus cut into 1" pieces optional
• 1 cup heavy cream
• 2 small or 1 medium lemons, zest and juice
• 2 cloves garlic, peeled and finely minced or pressed
• ½ teaspoon salt, plus more for pasta water
• black pepper to taste (be generous!)
• 1-2 teaspoons thyme leaves, removed from stems optional
• 2 ounces Parmesan cheese, coarsely grated (about ½ cup)

Instructions

• Bring a large saucepan full of water to boil on high heat. Generously salt the water, about 1 tablespoon. Cook according to package timing or until just tender. Don't overcook! About two minutes before the pasta is ready, add the peas or asparagus pieces, if using.
• Save about a ½ cup of the pasta water, drain the pasta and vegetables and return them to their pan.
• While the pasta is cooking, in a small saucepan combine the cream, the microplane lemon zest, garlic, salt, pepper, and thyme leaves if using. Stirring regularly, bring to a forceful simmer for 3-4 minutes.
• Pour the cream mixture and half the cheese into the pasta and vegetables.Stir in the lemon juice. If the sauce needs thinning, add some of the pasta water a tablespoon or two at a time, stirring until it is light and silky. Plate into a serving bowl or individual pasta bowls. Garnish with remaining cheese and a sprinkling of herbs, if using..

Notes

To rewarm leftovers in the microwave, sprinkle on 2-3 tablespoons water and cook at 70% power, checking a 90 second intervals, until hot.

 

I've been dreaming of developing a recipe for Wild Rice Fritters and Red Pepper Dip for months, and it finally took shape in this last puff of space of the year.

I love this span of time. The old year is essentially over. The new year is drawing its own deep breath readying for its debut. In this liminal vacuum, dreaming and realigning with nature happen without much effort. I begin celebrating the quieter side of winter.

Wild Rice Fritters, Perfect for the Season

The 101-Mile Kitchen spirit emphasizes eating seasonally, but along with that comes living seasonally. Like a bear in its wintery den, my digestion slows this time of year. Eating smaller meals that feature storage ingredients like dried beans and wild rice, squashes, and root vegetables makes the best sense when I'm listening to my body.

Wild rice fritters make a satisfying small meal or appetizer, or a great side dish to a larger winter meal. I use Oregon's very own Oregon Wild Rice, about 20 miles as the crow flies from our 101-Mile Kitchen hillside. The Langdon family stopped draining their fields of the autumn rains to convert their former grass-seed operation to wild rice in 2016, bringing their farmer practices in better line with nature. We've become the beneficiaries by enjoying their flavorful wild rice more often.

Versatile and Simple Red Pepper Dip

When it comes to injecting bright color to our meals this time of year, this red pepper dip really delivers. The beautiful bright red-orange dip is also delightful along with roasted Brussels sprouts halves, as sandwich spread, (do try it on grilled cheese sandwiches), and as a pizza sauce.

Other Light But Satisfying Wintery Meals You Might Like:

Parsnip Poutine + Rich Mushroom Gravy
Humble Pasta With Beans + Mushrooms

Wild Rice Fritters + Red Pepper Dip

Course: Appetizer, Main Dish, Side Dish

Cuisine: Pacific Northwest

Season: Mist (November - March)

Dietary: Nut-Free, Vegetarian

Total Time: 1 hour hour

Servings: 16 3" fritters

Author: Pam Spettel

Wild rice and roasted red peppers come together to brighten any winter day.

Print Recipe

Ingredients

For the Fritters

• 1 cup wild rice, raw (You will have about one cup of rice left over for another use.)
• 3 large eggs
• 3 green onions, thinly sliced
• ½ red or yellow bell pepper
• 1 oz. spinach leaves, thinly sliced and then chopped (about 1 cup)
• 2 cloves garlic, minced or pressed
• 1 tablespoon capers, minced
• 4 oz. fontina, gruyere, or cheddar cheese, grated
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup plain cracker crumbs, finely crushed
• 1 tablespoon butter
• 1 tablespoon olive oil, plus 1 teaspoon for rice

For the Red Pepper Dip

• 12 oz. jar roasted red peppers
• 1 tablespoon olive oil
• 1 clove garlic, smashed
• ½ teaspoon salt
• 2 teaspoons balsamic vinegar or blackstrap vinegar

Instructions

Make the Fritters

• Place the rice in a small saucepan and rinse with cold water. Carefully drain and add one teaspoon olive oil and 2½ cups water. Stir. Bring to a boil, then cover and drop the temperature to low. Cook until the rice is tender and the grains are beginning to unfurl. Drain through a fine mesh strainer and allow to cool while you carry on.
• In a large mixing bowl, whisk the eggs. Add the green onions, red or yellow bell pepper, spinach, garlic, capers, cheese, salt and pepper, and stir.
• Add two cups of the cooled wild rice and the cracker crumbs. Stir together thoroughly.
• Heat a large stainless steel or cast iron skillet over medium high heat. Heat the butter and olive oil to the pan until bubbly. Using a ¼ cup scoop or measuring cup for consistent size, form patties with your hands, and drop them into the hot skillet. Press down on them gently to flatten them in the skillet. Cook for about 4-5 minutes per side until well-browned and crispy, adjusting temperature as necessary to keep them from burning. You will do this in two batches. Remove cooked fritters to a paper-towel-lined cutting board or plate.
• Place the cooked fritters on a serving plate along with a small bowl of Trader Joe's Roasted Red Pepper Spread for dipping. Enjoy these hot or room temperature. Freeze leftovers for up to two weeks. Rewarm in a 350° oven.

Make the Red Pepper Dip

• Drain the roasted red peppers well, and lay them out on a double layer of paper towels, or more sustainably, on a double layer of cotton dish cloth. Press the peppers firmly to release as much moisture as possible. Dry them off.
• Add all ingredients except the peppers to a food processor and process until the garlic is finely minced. Add the peppers, and process until the peppers are not quite smooth and the dip is homogenous. Store in a recycled jar with tight-fitting lid for up to five days. Serve at room temperature.

Notes

The beautiful bright red dip is also delightful with roasted Brussels sprouts halves, as a spread on ham, turkey, roast beef, or stacked vegetable sandwiches, grilled cheese sandwiches, and as a pizza sauce. 

Everyone-- everyone-- does a year-end lookback these days, and here at the 101-Mile Kitchen I'm reviewing the top ten recipes that you especially loved in 2022. In descending order, here are the dishes that delighted you the most.

Drum roll, please!

10. Summer Basil Sauce

Bringing up the rear of the Top Ten Recipes list, summer in a jar! Summer Basil Sauce is a magic in its simplicity. Five everyday ingredients and a one-minute whirl in the food processor, and you've got an extremely vibrant sauce that is lighter and more versatile than classic pesto. The pure essence of basil shines bright. This sauce freezes well, and I'm glad for my bright green stash to get us through the winter. Save this one to your summer recipe files!

9. Vanilla Lemon Rice Pudding

I'm so happy that my new favorite comfort food, Vanilla Lemon Rice Pudding, made the top ten list of 2022! Gently sweet, creamy but not cloying, alive with lemon zest, and ethereal with vanilla bean. More exciting than other rice pudding recipes, yet as comforting as your favorite cashmere sweater. Make this one soon!

8. Mediterranean Chicken + Artichokes

Number eight in our top ten list is Mediterranean Chicken + Artichokes. This quick-braised dinner is so so good. You'll love it for its silky sauce, fork-tender chicken, and mediterranean artichokes, olives, garlic, and oregano. Everything comes together in one skillet in under an hour. This is everything I want in a simple, elegant dinner.

7. Sorbet Cocktails and Berry Sorbet Recipe

The idea is simple: Many cocktails begin with muddled or syruped fruit, and/or a sugar-water simple syrup. What is sorbet if not fruit, sugar, and water? Save a bunch of steps and go straight for the sorbet in your freezer and whatever complimentary hooch you have in your home bar. Think of it as a light, boozy float in its construction, and an easy refresher to drink.

The idea is to put one firm scoop of sorbet and one shot of liquor or splash of champagne in a coupe or rocks glass. Easy peasy. I see why readers like you put this one in the top ten recipes for 2022!

6. Garlicky Greens and Caramelized Onion Grilled Cheese

Coming in at number six on our top ten list, garlicky greens and caramelized onion grilled cheese made with creamy brie is a rather fancy sandwich. I'm going so far to say this is the world's best grilled cheese to date.

If you're a fan of the classic tomato soup (keep reading for a top-notch recipe) and grilled cheese combination, this is the sandwich you'll want going forward. The slightly bitter greens, sweet earthy caramelized onion, and bloomy brie are the perfect foil to tomato soup. You'll love it!

5. Quickie Olive Oil Drop Biscuits

For every aspirational, time-consuming, detail-laden recipe in a cook's repertoire, she needs ten like this one in her bag of tricks. These 20-minute, one bowl Quickie Olive Oil Drop Biscuits have elevated so many meals in my lifetime and deserve a spot on our top ten list.

Selling point number one-- quickie olive oil drop biscuits are made in lightning speed. As in, begin preheating your oven now, and your biscuits will be mixed and formed before the oven is up to heat. Next, you'll fall head-over-heels for them because they are highly customizable. Olive oil drop biscuits without any of the optional add-ins are deliciously simple, and they become even more remarkable with the addition of some cheese, fresh or dried herbs, or better yet, both cheese and herbs. Lastly, the recipe makes a small batch, perfect for most households. Yay for these biscuits!

4. Cowboy Sloppy Joes

Cowboy Sloppy Joes, made with ground beef, smoky seasonings, and a little beer (non-alcoholic is my choice) are a great way to rustle up some pretty decent grub! Make 'em and pretend you are on the Oregon Trail. Or just because you need a quick, tasty, protein-filled dinner. It makes me smile that these were a popular recipe favorite in 2022.

3. Grown-Up Coffee Rice Krispie Treats

Delicious grown-up Coffee Rice Krispie Treats make the number three spot in our top-ten recipe list, and this one deserves the honor. This new twist elevates a childhood favorite to an adult delicacy. It's super easy, and wildly addictive. As addictive as coffee.

2. Egg Foo Young

I was knocked over by a feather with the popularity of my modern take on Egg Foo Young! This recipe is a mash-up of tradition and change. I used Maggie Zhu's traditional recipe as the basis, and traded her brown sauce for a wonderful mushroom sauce, adding even more umami deliciousness. Maggie's instruction on achieving the traditional puffy egg omelette turns out perfectly every time. Chinese New Year is January 22, and you'll want to save this recipe to celebrate.

1. The World's Best Tomato Soup

A recipe developer is sort of setting herself up to fail by naming a recipe "the world's best", but this one I truly believe is thee very best! High-quality canned tomatoes, herbs, and two super special secret ingredients take it the the crowning number one position in our top ten. And you have agreed, this soup is better than "pretty good" by putting it in the clear lead for top ten recipes in 2022. Put it into your repertoire if you haven't already. Oh yes, and the garlicky greens and caramelized onion grilled cheese recipe in the number 6 spot on this list is the perfect pairing.

My Personal Favorites

Here are a few other recipes I'm particularly fond of (and proud of!) that didn't make the top ten. I think you'll like them, too.
Apple Olive Oil Cake
Warm Spinach Salad + Pancetta
Gingery Broccoli Beef Stir-Fry

Many Thanks, and Looking to 2023

An enormous thank you to members of the 101-Mile Kitchen Community for supporting my small business. You are mostly coming from smaller households of one, two three, or four people. I became aware of this early in 2022, and have responded by designing recipes scaled for you. Occasionally I create a recipe that is aspirational in nature, a bit challenging or extra time consuming, but most recipes you find here are done in less than an hour, or even half that time. I write recipes for people who like lovely restaurant quality food but don't want to spend hours every day to get it. You see this reflected here in our top-ten list.

There's more to come in 2023. If you'd like to be a part of the 101-Mile Kitchen community, you can take care of that here, and get my free Cool Weather Cooking Guide as my thanks. Happy 2023 to you!

Since forever some form of sugared and spiced nut seems to come out of hiding the first weekend of December, right in time for the first holiday gatherings. I've made a lot of them over time, and now heartily endorse the talented and adorable Dorie Greenspan's Candied Cocktail Nuts from her book Everyday Dorie as the very best option.

Candied cocktail nuts are the most pleasant way to start a party or celebration that I can think of. In under 15 minutes you'll have a big bowl of crispy flavored nuts that is perfect with most any libation. Season them sweet or savory.

Candied Cocktail Nuts also make perfect gifts for the holidays. Think of the neighbors, co-workers and hosts you can delight with such few ingredients and such a short time in the kitchen!

These spiced candied cocktail nuts make a perfect partner on a cheese or charcuterie platter. A handful of them also make a great salad topper. Don't forget that!

What Makes This Spiced Candied Cocktail Nut Special?

What I like about Dorie's candied cocktail nuts recipe is that the sugars are light (just one tablespoon maple syrup and one teaspoon brown sugar.) The sugars are cooked smooth into a glaze which evenly coats each nut. The glaze is meant only as a carrier delivery system to wrap each nutty nook and cranny with the spice flavor. The result is a just-right sweetness, not over the top sugaryness.

I've made room to change Dorie's cinnamon spice profile. Suit your mood or compliment the rest of your menu with whatever spices you have in your cupboard. I have found that curry blends (madras, ras el hanout, Persian lime curry) end up being my favorite spiced cocktail nuts. However, plain old cinnamon is pretty wonderful, too.

Other Great Appetizer Recipes You'll Love

Blue Cheese and Pear Tartine

Smoky Caponata

This post contains affiliate links, including but not limited to Amazon. As an Amazon Associate I earn from qualifying purchases. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Spiced Candied Cocktail Nuts

Course: Appetizer

Season: Mist (November - March)

Dietary: Egg-Free, Gluten-Free, Vegan

Preparation: Baking, Fast + Easy

Total Time: 15 minutes minutes

Servings: 8

Author: Adapted from Dorie Greenspan's Everyday Dorie!

The quickest, easiest, most pleasant way to start a party or celebration that I can think of. In under 15 minutes you'll have a big bowl of crispy flavored nuts that is perfect with most any libation. Season them sweet or savory. Perfect gifts for the holidays, too!

Print Recipe

Ingredients

• 8 ounces untoasted shelled nuts Use a single variety, or any combination of hazelnuts, almonds, walnuts, cashews, pecans, macadamias, and/or raw pumpkin seeds.
• 1 tablespoon unsalted butter
• 1 tablespoon maple syrup
• 1 teaspoon packed brown sugar, light or dark
• 1 teaspoon fleur de sel or flaky salt, or 1/2 teaspoon fine sea salt, plus more for sprinkling
• ¾ teaspoon cinnamon, or curry powder, or pumpkin spice (play around-- French quatre espice, smoked paprika, cardamom, cumin blends all would be fantastic)
• ¼ to ½ teaspoon cayenne pepper or piment d'Espelette

Instructions

• Preheat the oven to 350°. Arrange the oven rack in the middle of the oven. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add the nuts. Roast for 5 minutes.
• Meanwhile, place 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon packed brown sugar, 1 teaspoon fleur de sel or flaky salt (or 1/2 teaspoon fine salt), 3/4 teaspoon ground cinnamon, and 1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper in a medium saucepan. Cook over medium heat, stirring, until the butter melts and the mixture is smooth. You won’t have much liquid, but it will be all that you need.
• Add the warm nuts to the saucepan and cook, stirring, until they are coated with the mix, 2 to 3 minutes. Return the nuts and thyme to the baking sheet and spread them out — they won’t bake well if they’re in clumps.
• Bake for 5 minutes. Stir and turn the nuts and bake until fragrant and deepened in color, 4 to 5 minutes more. Place the baking sheet on a rack and discard the thyme. Sprinkle with more fleur de sel (or fine salt), and let the nuts cool completely (they will initially be sticky but will crisp up).

Notes

Tip: This recipe is so delicious and easy, you'll want to double it! If you decide to make a batch with more than 1 pound of nuts, bake them on two baking sheets.

Storage: The nuts can be kept for at least 1 week in a tightly sealed container. They may get a bit sticky; to refresh them, pop them back into a 350ºF oven for 5 minutes.

Sourcing nuts: You know me, I advise to use nuts that are grown in your area when you can. However Trader Joe's is a wonderful place to stock up on nuts. They are always fresh, have a great variety all in one place, and are always the best value around. 

Here is a small collection of my holiday favorite recipes that will take you from Thanksgiving into New Years. Like most everything I present to you, these highlight seasonal ingredients, and are typically full of love but not labor. As a person predisposed to the holiday scaries brought about by being a solo planner, cook, and hostess for far too many years, I no longer have time or energy for the complicated.

I grew up in a small family who lived far away from any relatives, so Thanksgivings included the complete standards but on a small scale, always prepared beautifully by my mom. I also raised my own family far away from any relatives, so that pattern repeated. If I were hosting Thanksgiving this year, it would the 38th time in the last 41 years. That's a lot of holiday cooking!

Now, my sweetheart and I have a combined seven grown kids, and ten amazing grandkids. This year we are visiting a daughter in Texas and her beautiful family. I get to relax a bit and be the assistant!

Here are some recipes that work for smaller groups, or perhaps step out of tradition a wee bit if your weary of the classic standards.

Holiday Recipe Starters

I love handing guests a cup of soup as they arrive this time of year. A cup or small mug of soup, like this Winter White Vegetable Soup, or its winter squash version (also within this recipe), is portable as guests mingle and makes a nice handwarmer coming in from the cold. This recipe has enough body and flavor to make it delicious and noteworthy, but it light enough to keep from spoiling anyone's appetite. This pureed soup requires using an immersion blender, so if you don't have one, now is the time. (This is the one I have and love.) An immersion blender is also a truly fantastic Christmas or Chanukah gift for budding cooks, or anyone who doesn't have one. Another big plus-- this soup can be made two or three days ahead and rewarmed at the last minute.

Blue Cheese and Pear Tartine (like a crostata or bruschetta) are frankly amazing. The favors sing. Use this throughout the holiday season, whether its a quiet night at home, or if you are hosting or taking food to a party.

Beautiful Sides, Salads, and Cranberries

Some of my favorite holiday recipes include Citrus Rush Beet Orange Salad. I love this one for it's pop of gently acidity that seems to be very welcome with all of the other buttery dishes. It is so pretty, and the components can be made ahead.

Autumn Grains, Grapes, and Greens is beautiful, and blurs the line between side dish and salad. With it's grain base, it is also wonderful to serve when vegans and vegetarians are at your table. They will truly know you love them!

As for cranberry sauce, I love hearing about everyone's favorite recipe. There are so many ways to enjoy cranberries, and it seems that once we hit on our favorite there's no room for change. This is the recipe I've used since the early '90s, and my daughter makes it every year now, too. Cranberry Sauce with Raspberry Vinegar was originally from Bon Appetit magazine, and you can find it here. I've used several blueberry and blackberry vinegars in it with equal deliciousness (P.S.-- don't be tempted to scrimp on the raspberry vinegar. That's where the magic is. And if you can get your hands on it, this blueberry or blackberry vinegar is glorious.)

Alternate Main Course

So maybe there's just two or three of you, and a big bird doesn't sound like fun. You still want something seasonal and special, but don't want to be at it all day. Another holiday favorite recipe is my Roasted Chicken + Autumn Bread Salad is really all the glory with a fraction of the time and work. Hey, it's still poultry, right? The bread salad takes the place of stuffing, vegetable sides, and refreshing salad all at once. It truly is Thanksgiving or Christmas dinner worthy.

Dessert

It might be because of my old pastry chef days of making and rolling a dozen pastry crusts every Monday, but making pies feels pretty tedious amidst all of the other pre-holiday meal components. If you have non-pie eaters or gluten free eaters, these two recipes will save the day.

Flourless Walnut Cake (use GF flour to dust your pan) is so lovely, and so simple. Ground walnuts, some eggs, and sugar are all you need. And better yet, you can opt for the coffee flavored version, or the spice cake version. This flexible recipe gives you these flavor choices, or make it plain and serve it with the ice cream of your choice. So good, so pretty, and so simple.

If you want to keep it really simple, how about a rich and very adult wintry Nutty Chocolate Port Ice Cream Sundae? This takes 10 minutes, and yet is as elegant and rich as any other dessert ever. And with this choice, you won't spend one minute baking. (The candied orange slices that make this so wonderful are available at most Trader Joe's stores.)

However you do your holiday, do it in a way that's authentic to you! Pure traditionalist or thoroughly modern; formal or casual; fancy or simple are all valid. It's easy to get caught up in the perfect Instagramable holiday, but it is only as wonderful as you feel!

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my free Top Five Cool-Weather Cooking Guide downloadable as a thank you!

This post contains affiliate links, including but not limited to Amazon. As an Amazon Associate I earn from qualifying purchases.When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Can we admit that soup night goes from good to great when some tasty nosh cozies up to the bowl? Maple Jalapeno Cornbread is often that certain something here at the 101-Mile Kitchen. The tiniest hint of heat with mapley sweetness, a tender moist crumb, and the pleasant crunch of cornmeal is so very satisfying.

Cornbread and maple make a surprisingly good pair. Add the unique green flavor and subtle heat of jalapeno, and WOW!

Don't miss the maple butter! Whip some up while the cornbread is baking to slather on the warm bread.

Making Maple Jalapeno Cornbread

Most cornbread recipes call for buttermilk, which is an ingredient I rarely have on hand. My instincts tell me that more households may keep yogurt around than a carton of buttermilk, so I experimented with that swap with great success. The tang is still present, but the batter holds more moisture and has more spring with the use of yogurt.

Maple jalapeno cornbread can be made in a standard muffin tin, or can be baked into a twelve-inch cast iron skillet. Both turn out beautifully, so suit yourself and your needs.

I use the multi-colored heritage Abenaki corn polenta from Lonesome Whistle Farm or the Red Flint Floriani cornmeal from Camas Country Mill for this cornbread. Both are outstanding products from local companies near me, and I love the red flint flecks in both. However, any medium to coarse cornmeal will work wonderfully. Do not use fine corn flour in this recipe or you'll end up with a heavy, dense cornbread.

What Soups Are Best with Maple Jalapeno Cornbread?

Frankly, very few soups would not happily sidle up to this cornbread! My first choices would be bean-based soups and chilis. This recipe made with potatoes, corn, and poblano chiles is fantastic. Potato chowders, meaty chilis, and blended butternut, broccoli, or cauliflower soups would also be delicious with the cornbread. Really, you just can't go wrong!

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my free Top Five Cool-Weather Cooking Guide downloadable as a thank you!

Maple Jalapeño Corn Bread

Course: Bread + Rolls

Cuisine: American

Season: All Season

Preparation: Baking

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Author: Pam Spettel

Like a little heat with your sweet? Maple jalapeño cornbread (baked in either muffin form or in a skillet) is the perfect accompaniment to seasonal soups, stews, salads, and roasts. It has buttermilk tang without the buttermilk, and bakes like a dream.

Print Recipe

Ingredients

• 1½ cups corn meal
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 medium jalapeño
• ¾ cup Greek yogurt
• ¾ cup milk
• 2 large eggs
• 1½ sticks unsalted butter (12 tablespoons), melted
• ⅓ cup maple syrup

Maple Butter

• 1 stick unsalted butter, softened
• ⅓ cup maple syrup
• flaky salt

Instructions

• Preheat oven to 400°. Generously grease the cups of a standard muffin pan, or a 12" skillet with butter or cooking spray.
• In a large mixing bowl, whisk the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt. Grate the jalapeño into the flour mixture and whisk again. Set aside.
• In a medium mixing bowl whisk the Greek yogurt to loosen it. Whisk in the milk. When the milk is fully incorporated whisk in the eggs. When the eggs are incorporated whisk in the butter and maple syrup.
• Tip the wet ingredients into the large mixing bowl with the dry ingredients. Use a silicone spatula to combine them together, scraping down to the bottom of the bowl. Stir the ingredients together only until no flour remains.
• Use a 3-tablespoon scoop or a large spoon to fill the greased muffin cups about 3/4 full with batter, or scrape the batter into the greased skillet. Place into the hot oven and lower the temperature to 375°. For muffins, bake 12 - 15 minutes or until the tops are burnished golden brown. For skillet cornbread, bake for 18-22 minutes, until the top is burnished golden brown.
• If using a muffin pan, allow the muffins to cool in the pan for 5-7 minutes. Remove the muffins from the muffin pan and allow them to finish cooling on a cooling rack. If you are using a skillet, allow the skillet to cool on the cooling rack at least 20 minutes to allow them to set up before cutting and serving them.

Maple butter

• In a medium mixing bowl, whisk together the soft butter and maple syrup until light and fluffy. (This may take a few minutes to completely incorporate the two.) Spoon the maple butter into a small serving bowl and sprinkle with flaky salt and serve alongside the maple jalapeno cornbread.

Here's a recipe I'm quite proud of: Roasted Chicken + Autumn Bread Salad. A quickly-roasted chicken delivers its juices to butternut squash, whole sweet shallots, and tart apples roasting beside it on a sheet pan. Peppery arugula in a light dressing mix with vinegar-soaked golden raisins and crispy-chewy toasted bread chunks make a lovely autumn panzanella-style salad that make a bed for the chicken and deeply flavored vegetables. It's all you need on one platter. I can't think of a better Saturday night or Sunday afternoon cool-weather dinner.

This roasted chicken and autumn bread salad borrows inspiration from the late Judy Rodgers, generous traditionalist and exemplary restaurateur. And golly, is it good.

The Inspiration for Roasted Chicken + Autumn Bread Salad

First let me tell you about the chicken Ms. Rodgers made famous at the Zuni Cafe in San Francisco. At Zuni, whole, small chickens are roasted in a wood-fired brick oven. The juicy, crackly-skinned chicken is served with a warm bread salad. At Zuni, chunks of hand-torn toasted bread, scallions, garlic, bitter greens, dried currants, and pine nuts are tossed in a light vinaigrette. When you experience this dish, it becomes the gold standard for all roasted chicken. And the craveable bread salad is just as good.

Until now, my go-to method of roasting chicken has been the Zuni Cafe way. Ms. Rodger's way. I pat the chicken dry and give it a dry rub of salt and pepper. Then, I loosely wrap it and put in the fridge for two days before roasting. The chicken skin dries in the refrigerated air, setting it up for crispness. Then on roasting day I set into a hot skillet and rush into a very hot oven. A series of flips mid-roast, and viola! The most crispy-skinned and juicy chicken ever. Put this roasted chicken together with a seasonal bread salad-- oh my!

Sometimes I haven't planned this out well, or don't have the time or energy for these steps but still would love a roasted chicken. Hmmm. What could I do about that?

Ditching the two-day dry brine period and shortening the overall cooking time with our unique preparation method is a great advantage for the home cook. And it still turns out a chicken that is almost as wonderful as the Zuni style.

How Can I Roast a Chicken Without Drying Out the White Meat?

It's easy to end up with dry white meat when roasting a chicken, and yet so easy to prevent it! By separating the breast and wing section from the leg and thigh section, we give the legs and thighs a 15-minute head start in the oven, sparing the white meat from overcooking. I call this a major kitchen coup!

The best tool for working with a whole chicken is kitchen shears. Get yourself a good pair. Poor quality shears need to be replaced frequently, so make this investment up front when you can. This is the pair I recommend for its value. You can spend more, but these are very good and will last.

With this method we use our kitchen shears to easily separate the breast and wing section from the rest of the bird. We start by separating the breast from the legs in two quick "vee" cuts. Then we flip the breast section upwards like a page in a legal pad. From there, it's very simple to separate the front from the back of the bird at the shoulders.

Match Your Roasted Chicken and Bread Salad to the Season

Roasted winter squash, celery, apple, golden raisins, tons of shallot, and arugula make this a fall-into-winter salad. In the spring and summer, swap those things out for fresh peas or sauteed zucchini, blistered cherry tomatoes, lots of fresh herbs, scallions, and torn mustard greens for a lighter taste. Use what is in season, and the rest remains the same. No matter what time of year, be sure to use garlic confit if you can. It's is always in season!

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my Top Five Tips and Recipes for Cool-Weather Cooking downloadable as a thank you!

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Roasted Chicken + Autumn Bread Salad

Course: Main Dish

Cuisine: Italian, Pacific Northwest

Season: Bounty (August - October), Mist (November - March)

Dietary: Dairy-Free, Egg-Free, Nut-Free

Preparation: Roasting, Sheet Pan

Prep Time: 30 minutes minutes

Cook Time: 1 minute minute

Author: Pam Spettel

Chicken roasted in a way to ensure moist white meat, along with a luscious seasonal bread salad makes an autumnal one-platter meal.

Print Recipe

Ingredients

• 1 3½-4½ lb. whole fresh chicken
• fresh thyme, sage, and rosemary
• 1 lb. winter squash, peeled and cut into 1" cubes like butternut, honeynut, red kuri, kabocha, or pumpkin
• 1 lb. shallots, peeled, large ones cut in half
• 4 stalks celery, scrubbed and sliced into ¾" pieces remove and reserve and leafy parts
• 12 ounces firm baking apple, cut into 1" cubes
• ½ cup garlic confit, or ½ cup olive oil and 12 cloves garlic, peeled
• 3 tablespoons golden raisins
• ½ cup celery, white wine, or sherry vinegar I use Spoiled Rotten Vinegar brand celery vinegar

Instructions

• Preheat the oven to 425°. Place one oven rack in the upper third of the oven, and one in the lower third. Wipe the chicken dry. Using kitchen shears, and the chicken breast-side up and legs pointed to you, cut along the bottom edges of the breast upwards toward the wing on each side, following the natural "vee" shape. Fold the breast upward (like flipping a page of a legal pad). Press down to flatten the chicken. Use the shears to separate the breast/wing section from the backbone and neck.
• Sprinkle both bird sections liberally with salt and pepper. Place the leg/thigh section on the baking sheet and put several sprigs of thyme, a sprig of sage, and a sprig of rosemary under it. Place the baking sheet on the lower oven rack for 15 minutes.
• Prep the vegetables and apple while the legs/thighs are roasting. Place them in a bowl, salt and pepper to taste, and add the garlic confit (or olive oil and garlic cloves) and toss well to coat the vegetables in oil and set it aside.
• After the first 15 minute roast, place the chicken breast/wing section on the baking sheet with herbs underneath and roast for another 15 minutes. While this is happening, place the golden raisins in a small dish and cover them with the vinegar. Set aside.
• After the second 15 minute roast, place the prepared vegetable mixture all around the chicken on the baking sheet, distributing them evenly. Place the baking sheet back in the oven for another 15 minutes.
• During this 15 minute roast, tear the bread into uneven bite-sized chunks onto a small baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil. Toss the bread pieces well. Place the bread pieces in the oven on the upper rack for 6-8 minutes. Remove from the oven and toss, then if necessary, return to the oven for another few minutes. You are looking for a mix of crunch and tender bits, some browning and crispy bits, and some that will be softer. This step is very dependent on your own oven, so please watch carefully to avoid burning!
• When the chicken reaches 160° at the thickest part of the thigh and breast, it is done. Remove from the oven to rest before cutting it into serving pieces.
• In a large bowl (I use the same bowl that the vegetables were in) place the toasted bread chunks, arugula, another swirl of olive oil, and the golden raisins and their vinegar. Toss well and spread the bread salad on a platter. Spoon the roasted vegetables and all the pan juices onto the bread salad.
• Use the kitchen shears to separate the chicken into 2 legs, two thighs, two wings, and two breasts. Use a heavy knife to cut the breast pieces in half, resulting in 4 chicken breast pieces. Arrange the ckien over the vegetables and serve.

I encourage you to make garlic confit, the wonderful kitchen workhorse that amplifies so many other fall and winter ingredients. It is so easy to do. The soft cloves and/or flavored oil can go into anything that you would otherwise use garlic in. The slow cooked cloves are much more tame than raw garlic, making them enjoyable for people who want the flavor of garlic without the bite. 

Use garlic confit as a pasta sauce or pizza base layer by smashing the softened cloves into some of the oil. The same treatment makes great garlic bread or toast. I sauté or roast vegetables, chicken, fish, or shrimp in garlic confit. Use a spoonful to top a pan-seared steak or chicken. The oil alone is great in a homemade vinaigrette like this. The cloves alone are perfect on a cheese or charcuterie platter, or alongside a sandwich. 

What is Confit?

Confit is a French word meaning to preserve. Vegetables or meats that are preserved in fats or oils, or fruits preserved in sugar syrups are considered confit.

While I won’t take a shortcut in buying broth and stock, I do use pre peeled garlic. I buy the three-pound bags of organic pre-peeled garlic at Costco, and use about half of it to make many jars of garlic confit. I use the rest in my day to-day cooking.

How Should I Use My Garlic Confit?

Here's a brief list of delicious ways to use garlic confit:

• Smash some of the garlic cloves into some of the oil and spread it on bread for quick and easy garlic toast.
• Smash some together and use is at a simple pizza sauce base. Add your other toppings and bake!
• Spoon confit garlic cloves into a small dish and put on your next charcuterie and cheese board.
• Saute any vegetable in a spoonful or two of the oil and cloves. Carrots, peas, broccoli and broccoli rabe, greens like kale, chard, and collards are especially great this way.
• Add extra flavor to roasted vegetables. Add spoonsful of garlic confit to a sheet pan of chopped winter vegetables-- cabbage chunks, cauliflower, peppers, onions, parsnips, turnips, carrots-- and roast at 425° until done.
• Use garlic confit instead of butter in mashed potatoes and/or mashed celeriac.
• Add a layer of flavor to your stews from the beginning by searing meats and vegetables in garlic confit first.
• Use the oil and some chopped garlic cloves from your confit jar to your next vinaigrette.
• Pan sear steaks or chicken pieces in garlic confit.
• Add some of the oil and chopped cloves to cooked rice and other grains and beans.

Garlic Confit

Course: Condiments

Cuisine: French

Season: All Season

Cook Time: 2 minutes minutes

Total Time: 2 minutes minutes

Author: Pam Spettel

Garlic confit is a springboard to better cool-weather cooking. Use the tender cooked garlic cloves and flavored oil as a condiment or seasoning to breads, meats, and vegetables, and use the garlic-flavored oil as a start to phenomenal sautees, sauces, and vinaigrettes.

Print Recipe

Equipment

• Paring knife
• Stainless steel saucepan

Ingredients

• Peeled fresh garlic cloves
• Good quality extra virgin olive oil

Instructions

• Use a paring knife to rim away the stem end or any blemishes from the peeled garlic cloves. Then place the peeled blemish-free cloves in a saucepan (as many as you want), cover with olive oil, and put a lid on it. Make sure the cloves are covered by at least 1/4 inch of oil.
• From here you have two choices: set the saucepan into a 250° oven for two hours, or set it on low heat on your cooktop for about the same amount of time. Gently stir the garlic in the oil every 30 minutes to keep them from browning. Moderate your heat as needed to gently cook the garlic. The aim is to soften the garlic cloves, not to toast or roast them. You will know they are ready when the oil has grown deeply golden and the garlic cloves are fork-tender and somewhat translucent.
• Garlic confit is best stored in tightly sealed jars in your refrigerator. The refrigerated oil will thicken and become cloudy. It will return to its beautiful liquid-gold self when set out for about 30 minutes, or you can scoop some out and place it in a dish in a warm spot to hurry it along.
• After scooping some out to use, make sure that any garlic cloves that are exposed get covered in oil. If there isn’t enough in the jar for that, simply drizzle in a little more from your day-to-day bottle. The oil creates a seal over the garlic cloves that preserves your jar of gold.

This Apple Olive Oil Cake, of all the rustic cakes I swoon over, is my very most favorite. It can be called rustic merely because it is not adorned in buttercream, an accessory that would only complicate its simplicity. Fragrant olive oil in the batter marries beautifully with orange zest, cracked cardamom seed, and pure vanilla. I am delighted the lack of cinnamon normally found in apple desserts. Am I the only one who tires of overwhelming the pure taste of apple with cinnamon?

What Varieties of Apples are Best for This Cake?

Tom Murray, my friend and orchardist who specializes in apples at his SLO Farm (seasonal, local, organic), suggested that I try his Liberty variety. He said that its sharp flavor would balance the sweet cake, and he was right. Other varieties that are tart and hold up to baking are Pink Lady, Jonathan, Mutsu, and good old Granny Smith. Any of these will be perfect in this apple cake.

Tom sells his apples at the Lane County Farmers Market in Eugene, Oregon. Please look for him there, and try all of his lovely apple varieties.

About This Apple Olive Oil Cake

This recipe originated with Rachel Coyle, published by Food & Wine Magazine. I've made it so many times that I've added some of my own riffs. I've found that the batter can easily old 50% more apples than in the original recipe. So in goes 1½ pounds, weighed before peeling and coring, for more appley goodness.

Cakes made with olive oil have become popular for good reason. The texture becomes more like a sponge cake, very moist and tender, but with structure. If you've yet to try the taste phenomenon of the olive oil/sugar combo, you are in for a real treat. A fruity olive oil is great for this, of course. Stonehouse Olive Oil's house blend, my house olive oil, works wonderfully in this recipe. I buy it in 9-liter quantities a few times a year.

Choosing a Pan for this Cake

Rachel Coyle's original recipe says to use a 14-cup Bundt-style pan, and I've learned there are more great pan options for the apple olive-oil cake. A 9" springform pan creates a gorgeously tall round cake; a tube pan makes an even taller cake with a hole in the center that I really like; and I often divvy up the batter between three 6" round cake pans that serve six people each. This is perfect for our smaller household, as the cakes freeze perfectly. So handy! Please note that as of this publication date, Sur La Table is offering a 20% off sale on each of these pans, and on all of their bakeware! Just in time for holiday baking. Sur La Table only sells high-quality products that I always trust.

Other Rustic Cakes I Think You'll Love

Flourless Walnut Cake, plain, coffee, or spice versions: Recipe here.
Zingy Lemon Ginger Zucchini Cake: Recipe here.

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my Top Five Tips and Recipes for Cool-Weather Cooking downloadable as a thank you!

Apple Olive Oil Cake

Course: Breakfast + Brunch, Dessert

Season: Bounty (August - October), Mist (November - March)

Dietary: Nut-Free, Vegetarian

Preparation: Baking

Prep Time: 35 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 2 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 12 to16

Author: Adapted from Rachel Coyle of Food & Wine Magazine

This apple olive oil cake is moist and light, studded with chunks of apple, and fragrant with cardamom, orange, vanilla, and, of course, the olive oil itself. This recipe will have you tossing all others aside, forever and ever. It's that special.

Print Recipe

Ingredients

• Unsalted butter for greasing the pan
• 1⅔ cups granulated sugar
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature
• ½ teaspoon kosher salt
• 2 teaspoons cardamom seeds, crushed in a mortal and pestle or 1 teaspoon ground cardamom
• 1 tablespoon orange zest
• 2 teaspoons pure vanilla extract
• 1 cup extra-virgin olive oil
• 2⅓ cups all purpose flour, plus more for dusting the pan
• 1 tablespoon baking powder
• 1½ pounds tart firm apples, peeled and diced into ⅓" pieces Granny Smith, Jonagold, Liberty, Pink Lady, Mutsu are all very good for this
• 2 tablespoons powdered sugar

Instructions

• Preheat oven to 350°. Generously grease and flour a 9" springform pan, a 14-cup Bundt-style pan or tube pan, or three 6" round cake pans**. Crush cardamom seeds in a mortar and pestle until finely crushed, if using, and set aside.
• Place the granulated sugar, eggs, egg yolks, and salt in the bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Whisk in the cardamom, orange zest, and vanilla, scraping down the sides of the bowl as needed.
• With mixer running on medium speed, gradually add olive oil in a slow, steady stream, slowly pour as necessary to ensure oil is fully incorporated. If the oil is pooling, simple stop the flow and continue whipping until it is incorporated, and then continue adding the rest. At this stage, you will have an emulsion that is a bit fluffy, but somewhat thin.
• Remove the mixing bowl from the stand. Using a course-mesh strainer or a sifter, sift the flour and baking powder over the egg mixture. Use a rubber spatula to fold the flour mixture in until almost completely incorporated. Add the apples, and fold just until combined. Gently pour the batter into the prepared pan.
• Bake in the preheated oven until golden brown and a long wooden pick inserted in the center comes out clean, about 1 hour, turning the pan in the oven about halfway through. Allow the cake to sit 10-15 minutes, then the invert it onto a wire cooking rack. Cool completely, about 2 hours, then sift the powdered sugar over the top. Serve with vanilla ice cream, in a puddle of Creme Anglaise, or whipped cream.

Notes

** Bear in mind that the smaller the pan, the shorter the cooking time. If you decide to use the 6" cake pans, start checking for doneness at the 25-minute point. 

Today I'm teaching my community how to make this wonderful warm autumn grains, grapes, and greens pilaf. Our phenomenal Lane County Farmers Market has hosted a series of cooking demonstrations generously funded by the Upper Willamette Soil and Water Conservation District. Some fabulous local chefs have been smashing it up with their demos all summer long. And today, it's me, a professional home cook sharing with the crowd. I'm extremely honored to be among this group of people, making our local foods more accessible to our community, and adding value to those shopping at our market.

About This Grains, Grapes and Greens Pilaf

With the exception of olive oil, salt, and pepper, every single ingredient in this dish was purchased at the farmers market. My intent in developing today's recipe was to stuff it full of local ingredients, spotlighting ingredients that abound at the market today and the growers and producers who bring them to us. This very moment. This exact week of this exact season. I wanted my dish to taste like Oregon at this very moment. There is a good chance that many of these ingredients will give you that "terroir", or sense of place, if you live in the northern hemisphere. If you live down under, file this away for your autumn cooking next April.

Grains, Grapes, and Greens is a Seasonally Flexible Recipe

This recipe rendition captures autumn, with grapes coming ripe and wintery greens, still tender and young, just now coming to market. Grains are enduring-- we enjoy them throughout the year. Here are some change-ups you might make with this idea, no matter the season:

• Replace the grapes with apples, firm pears, or segmented citrus. In the summer, blueberries, pitted cherries, and diced stone fruit will work wonderfully.
• Rotate through barley, wheat berries, farro, freekeh, and the array of colorful rices-- black, brown, red, and purple. They all work perfectly as the base for this type of warm salad or pilaf.
• What nuts grow in your area? We're famous for our hazelnuts here in Oregon. As a matter of fact, we grow 99% of the U.S. hazelnut crop. Use whatever nut you have or love. Almonds, pecans, and walnuts are equally good here. Even pine nuts, really a seed, not a nut, would be wonderful.
• Whatever hearty, sauté-able green you can put your hands on would be fantastic. Kales, chards, collards, mustards, dandelions, nettles, and arugulas are the first ones that come to mind. Swap at your whim, or whatever is available. Today I'm using rainbow chard-- look at its vibrant colors!

Another Recipe Using Grains You Might Like

Roasted Mushroom, Grain + Spinach Salad: Recipe here.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my Top Five Tips and Recipes for Cool-Weather Cooking downloadable as a thank you!

Autumn Grains, Grapes and Greens Pilaf

Course: Main Dish, Salad, Side Dish

Cuisine: Pacific Northwest

Season: Bounty (August - October), Mist (November - March)

Dietary: Dairy-Free, Egg-Free, Vegan

Total Time: 45 minutes minutes

Servings: 4 main course servings

Author: Pam Spettel

Warm grains like barley, farro, or brown rice, gently sauteed greens, and juicy just harvested grapes and a quick in-the-skillet vinaigrette make this dazzling Pacific Northwest-centric pilaf sparkle. Or, use it as a warm salad. Either way, healthy never tasted so good.

Print Recipe

Ingredients

• 1 cup hulled barley, farro, or brown rice +see note about hulled and pearled barley
• 1 bunch greens such as kale, Swiss chard, collards, or mustard
• 1 small shallot, peeled and diced
• 4 cloves fresh garlic, peeled and minced or crushed
• 3-4 tablespoons extra virgin olive oil
• 3-4 tablespoons roasted barley vinegar, apple vinegar, or white wine vinegar
• 2 cups seedless table grapes, cut in halve if large
• salt and freshly ground black pepper
• 1/2 cup toasted hazelnuts, roughly chopped

Instructions

• Cook the grains pasta style: Rinse the grains and place them in a medium saucepan and fill the pan with at least 6 cups of water. Add a healthy pinch of salt and stir. Bring to a boil, stir again, and adjust the heat to a slowly bubbling simmer. Cook for 45 - 60 minutes or until the barley is plump and tender. Drain well.
• While the barley is simmering, wash the greens and remove the stems. Slice the stems into ½" pieces. stack the leaves on top of each other, and roll the stack into a long cigar shape. Slice through the roll first lengthwise, and then into 1" pieces.
• In a large skillet, warm the olive oil over medium heat. Add the shallot and garlic and saute for 1-2 minutes. Add the cut greens to the pan and saute, stirring every minute or two, until the greens have become tender and soft. Salt and pepper the greens to taste (about 1 teaspoon salt, 1/3 teaspoon pepper).
• Stir in the warm grains and the vinegar. Taste and adjust the seasoning if you'd like. Remove the pan from the heat. Stir in about half the grapes.
• Place the warm pilaf in serving bowl or platter. Top with the remaining grapes and the crushed hazelnuts. Serve warm or at room temperature.

Notes

+ Jane Touzalin of The Washington Post says it best.

"Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It’s darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn’t as nutritious. It has lost its outer husk and its bran layer, and it has been polished. It has a lighter, more matte appearance."

They can be used interchangeably. However, hulled barley is a more nutritious whole grain and also holds its shape better is soups and stews. Hulled barley takes up to an hour to cook, whereas the pearled kind cooks in about 30-45 minutes.