No winter would be complete without a hearty helping of kale - this week we're craving this recipe for Kale Panini from Andrea Reusing's Cooking in the Moment.

Kale Panini
serves 4

Billy Cotter devised this delicious meaty sandwich for his vegetarian wife, Kelli, at their restaurant Toast, in downtown Durham.

2 big bunches of curly kale (about 1 pound total), stemmed, leaves torn into pieces
1 1/2 tablespoon kosher salt
1 tablespoon olive oil, plus more for grilling
1 tablespoon red wine vinegar
8 slices rustic sandwich bread
10 ounces farmer's cheese or other crumbly fresh cheese, such as queso blanco or feta, broken into chunks
Pickled Chile Peppers (*recipe follows)
Freshly ground black pepper

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Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

Coconut Date Rolls
makes 20 small rolls

You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
1 cup unsweetened shredded coconut

In a food processor, chop the dates by pulsing 20 times.
In a mixing bowl, combine the dates and coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
makes 12 pizzettes

For the dough:
1-1/2 cups lukewarm water
1/4 oz. active dry yeast
1/2 tsp salt
1/2 tsp sugar
3-1/2 cups all-purpose flour/plain flour
5 tbsp extra-virgin olive oil

For the pesto:
3 cups (packed) wild arugula/rocket leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil

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Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

Simple Stuffed Mochi with Bitter Greens
makes 12 stuffed mochi squares

Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 tablespoon extra virgin olive oil
1 tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into squares

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The perfect Dark & Stormy is hard to find, so this week we're sharing a recipe from our friends at Morris Kitchen so that you can make your own. We love the idea of ringing in the New Year with a round of this spicy-yet-sweet cocktail, don't you?

Dark & Stormy Cocktail
serves 1

2 oz dark rum
½ oz Morris Kitchen Ginger Syrup
1 oz lime
3 oz seltzer water

Pour seltzer, syrup and lime over ice. Stir and let drink settle.
Slowly add rum on top. Serve over ice in a highball glass. 
Garnish with a lime wheel.

Morris Kitchen's Ginger Syrup can be found in-store at terrain at Styer's and will be available online next week.

With all the gifts wrapped neatly beneath the tree, our minds are drifting to the kitchen... Hosting Christmas dinner can be as easy and enjoyable as you want it to be. Whether you're hosting a party of four or fourteen, our kitchen specialist Susan Schu has a few tips to make it both memorable and stress-free!

• Plan your menu and make as much food ahead of time as possible. Keep in mind any special dietary needs and don't forget about the kids. Soup is always a great option to have warming on the stove, and "table ready" appetizers such as dips or finger foods are always appreciated by arriving guests.
• Create a mix of new and traditional for your menu. One simple idea: combine the Blaak Onion Jam with a plated cheeseboard for an unexpected twist.
 • Be Merry. Pick out your favorite holiday album to play in the background, be flexible, and have fun!

If you're looking to spruce up this year's menu without adding too much to your plate, we love this recipe for Cauliflower in Bread Crumbs from Vegetables from an Italian Garden as an appetizer or a side.

Cauliflower in Bread Crumbs (Cavolfiore al Pangrattato)

Preparation time: 30 min
Cooking time: 10 min
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A few of our favorite ideas for adding natural finishing touches to our Christmas gifts before they go beneath the tree.

Yvette van Boven's Middle Eastern spin on classic bruschetta is a wonderfully easy-to-make, savory dish. We love the idea of bringing this plate to share at holiday potlucks and gatherings - just remember to make enough for everyone!

Bruschetta with Marinated Eggplant and Mint

Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will become more oily, but the flavor will be more intense!

2 eggplants
1 cup extra-virgin olive oil and a little extra
2 tbsp honey
2/3 cup red wine vinegar
Salt and freshly ground pepper
1 green bell pepper
1 bunch fresh mint leaves, cut into strips
4 slices of course Italian bread
1 clove garlic

Cut the eggplants into slices approximately 1/8-inch thick. Heat a broiler to high. Brush the slices on both sides with a thin coat of olive oil. Broil the eggplant on both sides until done. Save until used.

Stir the honey through the vinegar. Beat in a trickle of olive oil until the dressing thickens. Season with salt and pepper. Halve the bell pepper, remove the seeds, and finely chop. Stir two-thirds of the mint through the dressing. Stir the dressing into the eggplant and leave to stand for at least 30 minutes.

Before serving heat the broiler. Broil the bread slices on both sides until brown. Trickle the olive oil and rub the garlic clove on the bread. Cover with a few eggplant slices. Garnish with the fresh mint and freshly ground pepper, and serve with the remaining eggplant.

Home Made by Yvette van Boven. Photography by Oof Verschuren. Stewart, Tabori & Chang, $40.

Sweeten up your holiday trim with this recipe for Iced Star Cookies from the classic winter cookbook Long Nights and Log Fires. We love thinking of these pretty treats either dangling from the tree or set out on a plate awaiting Santa's arrival.

Iced Star Cookies
yields about 24 cookies

1-¼ sticks unsalted butter, at room temperature
½ cup superfine sugar
Finely grated peel and freshly squeezed juice of 1 lemon
1/3 cup cream cheese
2-¼ cups all-purpose flower
1 teaspoon apple pie spice
A good pinch of salt
cookie cutter
several baking sheets

To decorate
Glacé icing* or writing icing pens, edible silver balls, twine, or ribbons

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In anticipation of chef Hugh Acheson's visit to terrain on December 11th, this week we're sharing a zesty and savory salad from his celebrated cookbook, A New Turn in the South.

For our friends in the Philadelphia area, mark your calendars for next Sunday, 12/11, and stop by terrain at Styer's for an afternoon book signing and tasting with Hugh.

Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
serves 6

1 teaspoon salt
1 pound baby carrots, peeled, 1/2-inch of green top left on
1 pound baby beets, cleaned but not peeled
1/4 pound feta
1 tablespoon extra virgin olive oil
1/4 cup Cumin Vinaigrette (recipe follows)
1 cup pulled flat leaf parsley leaves

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Invented by a German doctor of Chemistry in 1941, the Chemex Coffee Maker arguably brews the best and cleanest tasting coffee. Designed unlike most other coffee makers, the Chemex is known for its minimal shape and ease of use - simply follow these steps to enjoy the distinct taste of Chemex-brewed coffee.

Place a Chemex-bonded coffee filter in the cone at the top of the Chemex, making sure the thicker side of the filter is toward the pouring spout.

Pour one rounded tablespoon of ground coffee (ground for regular or automatic) per every 5 oz. cup into the filter cone. Feel free to pour a bit more if you prefer stronger tasting coffee.

Bring a pot or kettle of water to a boil, removing from heat once it starts to boil vigorously. Pour a small amount of water over the coffee grounds just enough to wet them without floating. It is important to wet them just enough so the grounds can "bloom."

After the first wetting, pour more water, making sure to soak the grounds as much as possible but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the grounds and voila! Your coffee is ready.

Did you know you can also brew tea in the Chemex? Follow the same instructions using your favorite loose tea in place of coffee grounds, measured at one level teaspoon per cup.

Brewing instructions courtesy of Chemex Corp. 

Few sweets are better this season than pumpkin ice cream, so there was much excitement around terrain when Mark and Jenna of Whimsy & Spice sent their recipe, which is sure to be a constant in our kitchens through the holidays.

Whimsy & Spice Pumpkin Spice Ice Cream
(makes 1 quart)

1-1/2 cups milk
3/4 cup heavy cream
8 whole cloves
1 whole cinnamon stick
8 whole black peppercorns
1/2 vanilla bean, split in half
1/2 teaspoon ground ginger
1 cup light brown sugar
3 egg yolks
1 cup pumpkin puree (canned organic pumpkin works well)

Bring the milk, cream and spices just to a boil in a medium saucepan, remove from the heat.
Whisk the brown sugar and egg yolks together in a heatproof bowl, then gradually whisk in the hot milk mixture. Whisk in the pumpkin puree. Chill completely, then strain though a fine meshed strainer into a container. Process the mixture in an ice cream maker according to the manufacturer's instructions, then freeze for several hours before serving.

*Photo courtesy of Whimsy & Spice. Find the Chocolate Gingersnaps pictured here at our Glen Mills store! 

With equal focus on food and beverage, Corked & Forked is a true guide to enjoying well-rounded meals, all year long. This recipe for Spanish Zucchini is taken from the Ten-Minute Feast section of the "Winter" chapter, because it requires little prep time and uses easy-to-find ingredients.

Spanish Zucchini (Calabacín Español)
serves 6

This dish is inspired by the flavors of Northern Spain. The bitterness of the zucchini plays off the sweetness of the roasted pepper, and the anchovy and olives bring a necessary brininess to the equation.

1 tablespoon extra-virgin olive oil
1 teaspoon red pepper flakes
1 anchovy fillet, chopped
1 garlic clove, minced
1 spanish onion (about 1 cup), diced
1 (12-ounce) jar fire-roasted peppers, drained and chopped
1/2 cup black olives, pitted
2 medium zucchini (about 12 ounces), sliced 1/2-inch thick on the bias

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As we put away the last of the fall harvest, we’d like to share a few of the pit-falls to lookout for from one of our favorite canning guides Tart and Sweet. For our friends in the Philadelphia area, join us tomorrow afternoon for more expert canning tips, as well as a special book signing and canning demonstration tomorrow afternoon with authors Kelly Geary & Jessie Knadler. 

Tart and Sweet's Tell-Tale Signs Your Canned Food is Destined for the Dumpster

(from Chapter 1: Canning Isn't Rocket Science)

- A bulging lid: Spoilage bacteria and yeast product gas, which pressurizes the food, priming the lid to explode -- it's like Chernobyl in a Mason jar.
- Rising air bubbles in the jar: This means the food is building pressure, the result of spoiler buildup.
- Cottonlike mold growth on top of the food or on the underside of the lid: Not only is mold gross, but it can raise the pH of the food, making it dangerously low acid, and therefore running the risk of botulism or other bacterial spoilage. Scraping mold off canned food does not make ti safe -- throw it out.
- A change of texture: Specifically, to a slimy one.
- The biggie: A bad smell upon opening.
- The ultimate biggie: Spurting liquid upon opening.

Tart and Sweet, by Kelly Geary and Jessie Knadler. Rodale, $24.99
 

Amaryllis arrived in North America in the early 19th century, but has historical roots in Greek mythology. Miniature, single flower, and double flower are the most common and popular varieties.

Amaryllis performs best when grown in warm temperatures of 70-75 degrees for 9-10 months, followed by 2-3 months of dry conditions. Forcing an Amaryllis bulb can be done at any time of the year as long as the bulb is allowed a 2-3 months dry period. The flexibility of forcing allows Amaryllis to bloom throughout the year.

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