Bid farewell to summer vegetables such as tomatoes, potatoes and eggplants and say hello to winter's prime produce: beets, turnips and radishes. These hearty vegetables are easy to find during the colder months, and their roots and greens can be used to accompany main courses as a side dish or in a nutritious and economical salad.
Liven up turkey leftovers by creating crispy turkey tostadas, complete with tomatoes, avocado and Monterey Jack cheese. Create a healthful turkey salad by adding pears, blue cheese and a light shallot vinaigrette dressing.
Elizabeth Basmajian creates more than 70 dishes with roots in the Near East. She makes everything from dips, desserts and sauces to more than a dozen types of pickles. Her recipe for muhammara calls for pomegranate molasses and crushed walnuts.
Executive chef Robert Curry strongly features fresh summer vegetables such as red and yellow tomatoes, haricots verts and avocados in his dishes. Curry also incorporates the flambeau, or French breakfast radish into much of his cooking, touting the gentler and less pungent flavor that the French variety brings to salads.