I started making turkey bolognese sauce for a private client that preferred a lighter version of the classic Ragu Bolognese, which traditionally is made with ground beef or sometimes a mixture of beef and pork, and realized I prefer it with ground turkey, too! I add turkey bacon to the sauce for a little extra flavor,…
HAKUREI TURNIPS WITH GARLIC SCAPES
Hakurei turnips first pop up in the spring and early summer and are a Japanese variety sometimes called Tokyo turnips. They are small and white with bright, tasty greens and a bunch of these guys will make you want to eat an entire plate of small and perfect spring vegetables. For today’s What I Made with…
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…
DAD’S RHUBARB CRISP
I grew up on 2 acres outside of the Detroit suburbs, by no means a large amount of property. But my dad, born and raised on a grain farm in rural Kansas, used every square inch to grow just about anything he climatically could. He meticulously tended an herb garden just outside of the kitchen…
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…
ROASTED TAT SOI
Tat soi was a vegetable I never considered picking up from the market to cook, and then it wound up in my CSA. An Asian green from the brassica family (think broccoli, cabbage, Brussels sprouts), tat soi is commonly steamed and used in stir-fries. But that seemed a little boring to me and I wanted…
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…
PAN-ROASTED DUCK BREASTS WITH RHUBARB COMPOTE
For this classic fruit-and-duck combination I use magrets, breast halves from a Moulard duck. They are larger in size than the Pekin or Muscovy varieties, with each breast halve weighing about 1 pound. I like to use magrets as they’re a cut you can use to serve 2, much like a ribeye steak. If I’m…
SWEET POTATO SALAD WITH BACON AND CHIPOTLE PEPPERS
Summer weekend-friendly recipe for What I Made with My CSA. This is a bit of a kitchen sink salad – sweet potatoes base, throw in some bacon, radishes, why not chipotles? Top with chives and obviously finish it with soft-boiled eggs. The sweetness of the potatoes is a perfect match for smokey bacon and chipotle peppers….
SMOKED BLUEFISH SALAD WITH CHERRY BELLE RADISHES
I didn’t discover radishes until I turned 30 and now I have a bunch in my refrigerator every week. They are great roasted with chicken, on an appetizer board with cheese and sautéed in butter. For my 3rd post on What I Made with My CSA I’m sharing my favorite way to enjoy radishes –…
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