Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes.
Kale, Bacon, and Onion Quiche
Makes one 9-inch quiche Kale, a member of the cabbage family, is widely available during the winter and early spring. It has a mild flavor, and its dark, richly colored green leaves add contrast to the salty bacon in this quiche. quiche // pie // savory pie // savory tart […]
Lemon-Infused Greek Salad With Grape Leaves
Makes 8 servings
Marinated Grilled Vegetables
Makes 5 servings
Red Salad
Makes 8 portions Chef’s notes: The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds. If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli […]
Roasted and Smoked Carrots and Parsnips with Balsamic Vinegar of Modena PGI, Toasted Seeds, and Dry Jack
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Tomato Ketchup
Yields 1 quart
What I’m Cooking: Green Bean and Potato Salad
The main course is sort of the easy part. We can all grill chicken or roast a pork loin, but with limited ingredients, it can be the sides that throw us off. You can only eat boxed macaroni and cheese so many times, even during a global pandemic. Veggie sides […]