Here’s an updated citrus salad that requires no fussy segmenting. It’s perfect for any time of the day – breakfast, lunch, brunch or even as a dinner side dish. The best part – it requires no cooking! The goal here is to get three varieties of citrus that differ slightly in color. The most vibrant…
ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Keep zucchini noodles crisp – skip the cooking process and serve them fresh! The spice from the peanut sauce is the perfect contrast to the cool zucchini, while chopped peanuts give the “zoodles” a little extra crunch. I use the thick spiral blade on my spiral vegetable cutter to make these gorgeous zoodles. Delicious with…
BASIL GIMLET FIZZ
This is the perfect summer cocktail – herbaceous, absolutely refreshing and not too sweet! Muddling, or bruising, the basil leaves helps to emit its powerful scent and flavor. You could also use lemon verbena or mint – or a combination – in place of the basil. If you’re unable to find superfine sugar You can…
TOMATO AND CUCUMBER SALAD
I could wax poetic love about raw vegetable salads. You can’t get through summer entertaining and alfresco dining without them! And they are so simple. It’s important to buy ripe vegetables when making raw salads to get the best flavor out of them. Tomatoes, cucumbers, red bell peppers and red onions are four of my most…
GAZPACHO
This recipe is one of the few things I keep in my refrigerator to enjoy as a summer breakfast, lunch, snack or dinner. Yes, all of those things. It’s perfect for hot days when you don’t want to cook or are simply in a hurry and want something refreshing. While some traditional recipes use almonds…
RADISH, FENNEL AND SUGAR SNAP PEA SALAD
In the summer I love to make as many no-cook dishes as possible. It keeps your kitchen cool but also allows you to showcase the simple beauty of fresh and crisp vegetables. Today for What I Made with My CSA I’m using a combination of some of my favorite early summer veggies – radishes, baby fennel and…
ARUGULA ANTIPASTI
I used to work on 23rd Street across from Eataly in Flatiron and would often shop there for lunch goodies. Lunch from Eataly usually revolved around the same two ingredients – a ball of fresh mozzarella and paper-thin slices of prosciutto di Parma. I’d pick up a container of fruit or greens, most of the time it…
ROMAINE WITH RADISHES AND GORGONZOLA DRESSING
New week and I’ve got a new CSA that I’m cooking from. This share kicks off my summer CSA season and it was full of greens – it actually was ENTIRELY green (see photo at the end of the post). I still had some cherry belle radishes from last week and decided to make a…
SIMPLE CHIMICHURRI
Meet the green sauce you will be making all summer long. Perfect spooned over grilled meats, fish and even vegetables, chimichurri is a versatile herb condiment that can also double as a marinade. Try it on cooked pasta, too! Chimichurri is best when it is fresh but can be made ahead and refrigerated up to…
SHAVED CARROT AND DAIKON SALAD
When winter hits it’s easy to fall into a repetitive cooking cycle. I generally roast plenty of root vegetables for dinner side dishes and salads, then mix it up by occasionally puréeing those veggies for soup. This week I wanted something different, food that felt like summer but still incorporated my seasonal winter vegetables. My Local…