Perfect for spring entertaining, this fresh and easy appetizer board is great to enjoy with cocktails or on it’s own as a light lunch. You can prepare the ricotta, purée and eggs three days in advance as well as the vegetables. When you’re ready to serve, slice the baguette and arrange everything on a large…
TARRAGON-MUSTARD VINAIGRETTE
This vinaigrette is so versatile. You can toss it with roasted or steamed vegetables, use it as a marinade for chicken or as a salad dressing. Lemons vary in size so if you find yourself wanting more citrus in your vinaigrette feel free to add more juice or zest. Tarragon-Mustard Vinaigrette Ingredients zest of 1…
CRATE COOKING: SPRING
Basic Crate Crate Cooking is for anyone who wants to simplify their cooking using fewer ingredients. Here are my Basic Crate items for Spring. Beginning with these ingredients you can create an infinite amount of meals once adding seasonal produce. Baguette Cheese, Ricotta Chicken, Whole Eggs Lemons Mustard, Dijon Olive Oil, Extra Virgin Pasta Peppercorns…
RHUBARB COMPOTE
I’m all about making compotes with seasonal fruit – and well, vegetables since rhubarb is technically a vegetable. Very tart in flavor, rhubarb requires a good amount of sweetness to balance the sour. Cooked with only sugar and a little water, the rhubarb bubbles down into a beautiful pink hue that’s very versatile at the…