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Baked Summer Squash

2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash) 1/4 cup olive oil 1/2 cup grated Parmesan cheese 1/3 cup bread crumbs 1/2 teaspoon flaked salt 1/4 teaspoon freshly ground pepper Preheat the oven to 350°F.…

Asparagus Risotto

6 cups vegetable stock, preferably homemade 1/4 cup olive oil 1 small onion, finely chopped 1 cup Arborio or Carnaroli rice 1/2 cup dry white wine 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths 1 cup thawed frozen peas 1 teaspoon…

Watermelon Radish and Arugula Salad

For the vinaigrette: 2 tablespoons blood orange juice (or other citrus) 2 tablespoons white wine vinegar like pinot noir 1 shallot, minced 1/2 teaspoon flaked sea salt 4 tablespoons extra virgin olive oil For the salad 5-6 cups of arugula 2-3…

Winter Crunch Salad

¼ cup pepitas or sunflower seeks 1 teaspoon plus ⅓ cup extra-virgin olive oil Kosher salt Freshly ground black pepper ½ small shallot ½ large lemon 1 small garlic clove 2 tablespoons Dijon mustard 1 large bunch kale (about ¾ pound) 6…

Eggplant and Mushroom Pasta

2 Tablespoons Olive Oil 1 Yellow Onion, diced 3 Garlic Cloves, minced 1 10 ounce package White Button or Crimini Mushrooms, finely diced 1 Large Eggplant, diced small (Peeled or Unpeeled) 1 1/2 Tsp Sea Salt 1/2 Tsp Black Pepper 2 Tablespoons…

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil Recipe 6 or 7 ripe tomatoes (about 1 1/2 lbs.) 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp. extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or…