Ellen Kanner

Arugula Pasta with Salsa Cruda

Arugula pasta with fresh tomatoes

When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner. more→

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Caribbean Pigeon Peas and Rice

Pigeon Peas and Rice

Traditionally, this rice dish is made with pigeon peas —cute and round, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe by Ellen Kanner. Photos by Hannah Kaminsky. more→

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Tuscan White Beans and Winter Greens Soup

Tuscan white bean and greens soup

This rustic white bean soup is stockless and gets its goodness and oomph from the beans’ own cooking liquid. Half a dozen sage leaves impart an amazing amount of flavor. It’s just the thing for cooler weather, costs two bucks all told and feeds six. And you’ll have done it yourself. Beans may be cooked a day ahead, if that reduces your anxiety. Plan your life accordingly. more→

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Festive Kale with Fennel, Cranberries, and Walnuts

Festive kale with fennel and cranberries

This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. more→

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Turkish Millet With Garden-Fresh Greens

Millet uncooked

This luxurious and piquant grains-and-greens combo starts with nourishing (and under appreciated) millet and combines it with whatever leafy greens you have on hand (collards, kale, chard, etc.) and bold flavorings. An unusual touch is added with pomegranate molasses. Recipe contributed by Ellen Kanner. more→

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Tamale Pie with Winter Greens

This luscious one-dish meal and its accompanying photo were contributed by Ellen Kanner. Serve with black beans and a green salad for a hearty winter meal. more→

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