Girl Pizza

Any creative way to disguise salad as pizza deserves applause. Pizzas are a great way to use up bits of this and that in the refrigerator. Arugula is a tough sale at many family tables--that is until it becomes pizza. Dubbed "girl" pizza because teenage boys think teenage girls eat a lot more "rabbit food" than they do. Nonetheless, these Girl Pizzas are served two at a time and eaten with the same gusto by all as a meat lover's pizza. 

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Concord Grape & Fig Brie

Concord grapes, also known as fox grapes, have dark-bluish, purple skin, perfectly round globes, and a heady aroma that makes these jewel-toned grapes gorgeous culinary companions. Simmered and sweetened, Concord grapes burst into an autumn garnet shade. Served alongside their fall harvest companions, roasted figs, these grapes transform into a season worthy celebration beginning plate to serve alongside some grower's champagne.

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Portuguese Cockles

Cockles are literally the sweet hearts of the shellfish world. Heart-shaped ribbed mollusks, they are prized for their petit, sweet, tender meat. A simple broth backdrop of parsley, garlic, and white wine proved just the right base for sopping up cockle flavored juices. While any dry, white wine may be substituted, a young slightly effervescent Portuguese  crisp, full-bodied, wood-aged white wine from the Vinho Verde region makes this bivalve dish authentic.

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Veronica's Thyme Peanut Chocolate Bark

Taking inspiration from her organic kitchen garden in the verdant Portuguese countryside, Veronica sprinkles organic bittersweet chocolate bark with lemon thyme and hand harvested sea salt. An after dinner treat featuring a delicate texture and gentle saltiness, this is a decadent, grown-up and nostalgic sweet thing.

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Summer Corn Soup

Americans have a love hate relationship with corn. Since Michael Pollan began educating consumers on the complex relationship between corn and most items on supermarket shelves, its reputation has suffered. This simple, delicious recipe rescues corn from complete bad boy status and puts it back in good graces—at least when consumed in moderation and only during its short summer season when local corn is in abundance.

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Basil Pesto (Nut Free)

Who would ever guess that basil is a member of the mint family? Mostly eaten as as a tomato and mozzarella enhancing herb, its medicinal qualities abound. Purported to be an anti-inflammatory, anti-aging, and antibacterial culinary supplement, it certainly sounds like something truly good for you. Serve slathered on grilled bread, drizzled over roasted vegetables, stirred into pasta, or baked with eggs. This dish is summer at its peak. 

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Strawberry Jalapeño Champagne Soup

During the dog days of summer,  nothing beats a chilled, light, bright seasonal fruit soup. Local strawberries have a fleeting, short season, but are one of the most soul satisfying when eating at their sun kissed peak straight from the farmer's field or backyard garden, and onto the spoon.

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Zucchini Lattice Tart

A vegetable gardener's favorite, the prolific zucchini plant produces two edibles,  flowers and fruit. Picked when young and still relatively small, courgette is at its sweetest peak and flavorful best. Long, narrow ribbons of zucchini are easy to work with and make for a stunning lattice presentation for a savory tart with a combination of mild cheeses coaxing out the summer squash's sweet flavor.

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Huckleberry Jam

In the acidic mountain soil of the northwestern United States and Canada, the tiny, bluish-purple huckleberry fruit begins to ripen mid-August. The picking season might stretch for four weeks unless the bears beat you to them. Unlike its blueberry cousin, huckleberries must be hand-picked, and attempts to cultivate them have been unsuccessful. A pound of fresh huckleberries sells for about $20, the same price as filet mignon--huckleberries are a treat and, unless you plan to visit the alpine meadows of the Rocky Mountains in late August, finding them fresh is next to impossible. Flash frozen berries, however, are available year-round and perfect for making jam. Beware! The intense sweet tart flavor of the huckleberry may spoil the senses. It just may become more than a once a year obsession.

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American Flatbread Salad Dressing

American Flatbread Pizza Company in Warren Vermont is one of the first to speak out about the importance of  food integrity and sustainability. It also happens to make the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly twenty years ago. 

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Lobster Brioche Sliders

On every American's bucket list should be a trip up the Maine coast for lighthouse gazing, puffin gawking, and an excursion out to sea with local lobstermen to experience the hauling and trapping of this coveted crustacean. All of course before tying on a bib and heading to a no frills roadside lobster shack where you can gorge on a 2 pounder without breaking the bank. In the meantime, get crackin' at home! These limited ingredient, served hot, ready in minutes, crowd pleasing lobster brioche sliders are perfect for backyard bbq's when frankly it is just too darn hot to build a fire.

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OFYR Grilled Lobster Tails with Wasabi Lime Butter

The 100 million year old, tender clawed, muscular tailed Maine lobster species was once fed to prisoners and considered a poor man's protein. Today, this cold water crustacean found from Maine to the Carolinas boasts a pricey delicacy reputation. It is one of the few foods that has been prepared the same way for hundreds of years whether served in a rustic New England clam shack, or in a fine dining establishment--boiled with a side of clarified butter. Some may argue, "why mess with something that works?" True. But for those never completely satisfied with the status quo, those wanderlust taste seekers, this recipe is dedicated to the culinary wanderlust.

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OFYR Edamame with Truffle Salt

Sometimes the simplest things are the most delicious. This is an addictive, healthy, fun and easy way to enjoy green on a plate. Edamame are the young, soft, edible soybeans found inside the pod that eventually grow into the dry, hard beans used to make tofu and soy milk. A fabulous protein and fiber packed lip smacking snack, try serving this as an appetizer while the main course is cooking on the grill.

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English Pea, Snap Pea & Strawberry Salad

Peas, strawberries, and mint are quintessential English spring tastes, and their arrival is a sure sign that the sun is spending far more time in the northern hemisphere. A French feta made from sheep's milk has a creamy texture and mildly tangy taste that contrasts beautifully with the blanched crunchy peas and smooth, sweet, local strawberries. Gorgeous and simple to make, this sun kissed plate is best when strawberries are available locally grown.

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Strawberry Rhubarb Hazelnut Crisps

It was only a matter of time before a kitchen goddess figured out how to tame the mouth puckering sourness of rhubarb's celery like stalks. When cooked with strawberries and a bit of sugar, rhubarb is a soul satisfying ruby red spring dessert. Crisps are the rustic, no nonsense cousin of the pie--they take less time to bake and the streusel topping lacks the fussiness of rolling and pinching a perfect crust. Enjoy this vibrant pairing only in spring when strawberries and rhubarb are at there peak.

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Tuscan Kale with Truffle Honey, Pecorino & Pine Nuts

One of the few dressed green salads that is just as wonderful the next day, Tuscan kale is a deep blue green, tender brassica suited to eating raw. Pair with toasted pignoli, strong, tangy Ewe's milk Pecorino Romano, earthy tasting black TRUFFLE HONEY and finish with a squeeze of lemon to activate the salivary glands--visions of silvery olive groves, medieval villages perched on hilltops, and fields of sunflowers may momentarily transport you to the sun kissed rolling hills of Tuscany.

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Quinoa, Watermelon, Kale & Feta Salad

A mainstay of the Incan Empire diet since 1200 AD, quinoa looks and cooks like a grain, but botanically speaking is a species related to swiss chard, spinach, and beets. With impressive biodiversity characteristics, exceptional nutritional value, and complete protein composition, quinoa is a tiny superfood. Mild in taste with a delightful texture, quinoa is the perfect protein punch for salads. 

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