A fresh take on Panzanella, bread salad. Traditionally made with garden-fresh tomatoes (and we love that version too!), but asparagus and radishes provide a special springtime twist.Read More
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As Alice says: This is a super flavorful and beautifully colorful dish for your spring or summer table. Vary the accompanying vegetables to match what’s seasonal. Blanched fiddleheads are a lovely accompaniment.Read More
Nettles' dark green leaves are so nutritious! If you do not have access to fresh nettles, you can substitute kale or spinach. As far as I am concerned, risotto is as flavorful and nutritious as the broth you make it with. I made this with homemade chicken stock and the soaking liquid from dehydrated mushrooms.Read More
The day concludes with The Feast in The Fields, a vegetarian, farm-centric meal. For the last two years, I've had the pleasure of being the chef for this event. It's a lot of fun and engaging professional challenge to prepare many courses, for many people, from the gorgeous fruit and vegetables grown on the farm.
Whenever I feed a large group of people, I'm always curious to see which dish is the most popular. Sometimes the group is split as to a favorite, but last Saturday these beet pancakes were the belle of the ball!Read More
Here's a bonus recipe from our Summer 2015 issue. These crispy nibbles are a great way to eat zucchini and other summer squashes. Try cutting the squash into planks instead of coins for a more hearty look. Serves 4 as a side dish.Read More
I call these Crouton Rags because the bread is torn apart, giving them an appealing tattered texture. I think the croutons are best made with a Polenta Bâtard (page 219), but they’re also tasty made with a Pain de Campagne Bâtard (page 163). Don’t try to make all the croutons the same size—a range from 1 to 21/2 inches across is good. I keep them on the smaller side to use in the Della Panzanella (page 227) or make them slightly larger for the Tomato Bread Soup. Tear the bread into pieces a bit bigger than you want the crouton to be; they shrink up a bit when toasted.Read More
This salad is a great way to showcase fresh mushrooms. We used large oyster mushrooms in our version, but you can use shiitake, portobello, or even crimini or button mushrooms in a pinch. There are a few components to this dish, but the lentils and dressing can be made several days ahead.Read More
The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg.Read More
This recipe is adapted from one by Chef Jon Adler of Franny’s in Brooklyn. It’s the perfect setting for early spring carrots. If your carrots come with their tops on, save them and use the greens as you would parsley.Read More