Ramp & Vegetable Scramble

To a chef, the first sign of spring is not a blossom on a tree, an abundance of birds chirping, or even the longer daylight hours. No sir. It's the humble ramp; the first real vegetable of a new growing season - bright green, funky, earthy, and delicious. Ramps are wild leeks and must be foraged. They're in season March … [Read more...]

Brussels Sprouts: Oven-Roasted

Over the next few weeks, I’ll be posting recipes, videos and directions for a fool-proof Thanksgiving! Here’s the first of our simple side dishes: Oven Roasted Brussels Sprouts with Parmigiano Reggiano and Lemon. Keep checking back for more recipes, as well as a guide to holiday food-prepping that will minimize your work … [Read more...]

Kale Slaw – Tuscan Kale, Red Cabbage & Parmigiano Reggiano

This time of year, the market is full of leafy greens, but sometimes it’s hard to figure out exactly what to do with them. Take kale for instance. You’re probably used to it braised or sauteed; but kale is also delicious raw if prepared the right way. So move over lettuce! We’ve got a recipe for a Tuscan Kale and Red … [Read more...]

Lemon Rosemary Pizza

Pizza is the perfect food.  It’s delicious, versatile, and good for you.  At least that’s what I tell myself.  But no matter how good your local pizzeria is, sometimes nothing compares to a pie you make yourself.  And the best part about pizza is that you can be creative, feed a crowd and please everyone all at the same … [Read more...]