Grapefruit Snap Pea Salad with a Honeyed Thyme-Balsamic Dressing

Ingredients: 1 ruby red grapefruit, supremed 1 lb sugar snap peas, lightly steamed 1/3 cup toasted pecans* 1/4 cup thinly sliced red onion dressing: 1 tablespoon grapefruit juice 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon Turkish honey 1 sprig’s worth of thyme sea salt freshly ground black […]

Ginger Roasted Sugar Snap Peas and Pineapple

Ingredients: 1 “gold” pineapple, cubed 1 lb sugar snap peas 1 long green hot pepper, sliced into thin 3 inch strips 1 tablespoon olive oil 1 tablespoon soy sauce 1 tablespoon minced ginger Directions: Preheat oven to 450. Line a baking sheet with foil. Set aside. Place all ingredients in […]

Cranberry-Tangerine Ketchup

Ingredients: 1 1/2 lb fresh cranberries 3 cloves garlic, quartered 3/4 cup dark brown sugar 2/3 cup apple cider vinegar 2/3 cup fresh tangerine juice 1 teaspoon sea salt 1/2 teaspoon allspice 1/2 teaspoon Ancho chile powder 1/2 teaspoon ground dried orange peel 1 teaspoon ground roasted ginger 1/2 teaspoon […]

Roasted Brussels Sprouts and Tangerines

Ingredients: 1 1/2 lb Brussels sprouts, halved 1 onion, cut into half moon slices juice and zest of 1 tangerine 2 tangerines*, peeled and quartered olive oil sea salt freshly ground black pepper Directions: Preheat oven to 375. Line a baking sheet with parchment paper. Arrange the onion, Brussels sprouts […]

Dill Pickled Mexican Sour Gherkins

Ingredients: 1 lb Mexican Sour Gherkins (cucamelon) 1/2 Anaheim chile, sliced 1 tablespoon black peppercorns 1 1/2 tablespoon yellow mustard seeds 1 tablespoon dill seed 2 tablespoons minced fresh dill 3/4 cup water 3/4 apple cider vinegar 1 1/2 tablespoons pickling salt or sea salt Directions: Whisk together the water, […]

Roasted Zucchini and Eggplant Farro Salad

Ingredients: 2 yellow zucchini, sliced into 1/2 inch half moons 3 Japanese eggplant, sliced into 1/2 inch half moons 1 cup semi-pearled (semi-perlato) farro 2 cloves garlic, minced 1/4 small red onion, sliced very thinly 3/4 (loose) cup roughly chopped parsley 3 1/2 tablespoons red wine vinegar 1 1/2 tablespoons […]

Cherry-Ginger-Beet Sorbet

Ingredients: 4 cups whole, pitted cherries (about 2 lbs/1 quart) 1/2 cup superfine sugar 1 cup water 1/2 cup beet juice* 1 teaspoon grated ginger** 2-3 tablespoons cachaça (optional) Directions: Place all ingredients in a blender. Pulse until smooth. Pour into an ice cream maker and churn until frozen. Scrape […]

Italian-style Carrot Salad

Ingredients: 2-3 cloves garlic, minced 10 oz shredded carrot 1/3 cup chopped Italian parsley 1/4 cup thinly sliced red onion 2 tablespoons white wine vinegar 1 tablespoon extra virgin olive oil sea salt freshly ground black pepper Directions: Toss all ingredients together in a small bowl. Allow to sit 30 […]

Sugar Snap Pea & Radish Salad

Ingredients: 2 lb sugar snap peas, cut into thirds 4 large radishes, sliced very thin* 1/2 small onion, halved and thinly sliced 1/2 cup coarsely chopped Italian parsley dressing: 1 oz sherry vinegar 1 oz olive oil 1 tablespoon Dijon 1/2 tablespoon yellow mustard seed 1 teaspoon crushed red pepper […]

Old Bay Corn Relish (for Hot Dogs)

Ingredients: 2 ears’ worth of corn kernels 1 cubanelle pepper, minced 1/4 cup minced onion 2 tablespoons apple cider vinegar 1 tablespoon yellow mustard seed 1 teaspoon Old Bay Direction: Stir together all ingredients in a small bowl. Cover and refrigerate at least 1 hour prior to serving. Use to […]