Posts in Small Plates
Roasted Whole Cauliflower with Hazelnut Brown Butter

Alon Shaya perfected roasted whole heads of cauliflower when he spent as much time preparing the water to boil it in as he did actually roasting it. Inspired by his cult recipe, this preparation cuts back on the fiery chili pepper and pairs it with a nutty brown butter and chopped toasted hazelnuts.

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OFYR Caramelized Cabbage

Forget boiled cabbage and join the trend to grill or roast vegetables to encourage caramelization. A bit of umami packed melted garlicky anchovy butter and a hint of spice make this an ultra modern welcome side dish perfect for serving when chilly autumn air encourages eating heartier greens.

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Heirloom Tomatoes & Stracciatella

Easy to prepare, a delight to serve, and so much fun to eat, the last of summer harvest tomatoes are peeled, cored, and stuffed with the center or “rags” of burrata, an Italian buffalo milk fresh buttery textured cheese and plopped on a brilliant green simple basil puree. Unexpected, serve these luscious fruits with a steak knife and sit back as these surprise tomato bombs steal the show.

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Parmesan Eggplant Fries

A member of the nightshade family that includes tomatoes and potatoes, eggplant is known around the world by names such as egg fruit, aubergine, brinjal, guinea squash. Eaten as a vegetable, eggplant is technically a berry botanical.

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Fig, Blue & Prosciutto Tart

Figs, a biblical fruit and the prize given to ancient Olympians for their athletic prowess, have a sweet and nutty honey taste. Blue cheese was a culinary accident that involved a drunken shepherd, a half-eaten loaf of bread hidden in a cave, and the sheep tender’s guts to eat the moldy concoction when he returned a few months later. Prosciutto de Parma is made from nothing more than a pig’s hind leg and Israeli sea salt.

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Lamb's Lettuce, Crème Fraîche, Lemon & Chive Salad

Mâche, aka lamb’s lettuce, inherits its unusual name because the leaves of this field lettuce reputedly resemble the size and the shape of a lamb's tongue. More delicate in texture than most greens, this green is best enjoyed in simple form.

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Year of the Pig Dumplings

This February 5th marks the beginning of the Year of the Pig and the lucky folks with this birth year are characteristically wealthy, hard working, and realistic. What better way to celebrate than with mouth watering soft, stuffed, made at home dumplings served with a smokey tasting dipping sauce made with Chinese black rice vinegar? Invite guests to come and wrap with you and then serve up plates of good luck for the coming year.

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Truffle Cheese & Portobello Mushroom Pizza

The inspiration for this pizza pie came from a menu special served at Tom Douglas' SERIOUS PIES in Seattle. He makes his own blistering crust in a stone encased applewood fired oven. For the home cook, this version is divine.

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Butternut Squash Soup

The farm to fork menu is modern fusion with a wood-fired oven inspiring Italian dishes and several Asian meets Irish taste buds offerings. This soup is inspired by one on the September menu just after ‘Beaky Bits’ and under the heading ‘Pekish Duck’.

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Roasted Carrots & Carrot Top Pesto

 It is gratifying to to cook root-to-leaf and it showcases unimagined flavor possibilities. Roasting root vegetables such as carrots at high heat and serving them topped with their own gorgeous greens, these roasted carrots, inspired by Diva Bakes, a café in Kinsale, Ireland, are good for the earth, beautiful to look at, and good for you.

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Honeycrisp Apple & Manchego Salad

Apples and cheese have been best friends for a very long time. This salad takes advantage of the pairing by combining the two amigos in a way in which it is difficult to tell the difference between the color and texture until both are delightfully in your mouth. Honeycrisp apples are juicy and sweet and perfect for biting into raw. If you can wait, this salad might just win you power and influence among your food loving friends. It is particularly gorgeous nestled like a birds nest on a small Boston lettuce leaf. 

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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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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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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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Grilled Summer Corn

A 10,000 year old history, a food for ancient gods, and a modern notoriety for headline making schisms, sweet summer corn remains irresistible. Biting into a sunshine yellow ear with its even number of rows and 800 kernels is an All-American tradition. Grilled and cut from the cob, maize is arguably even better. 

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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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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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Tuscan Kale salad 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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Hawaiian Tuna Poke with Wasabi Rice Crackers

Any visit to the Aloha State should include a flip flop and t- shirt outing to a local poke bar. If a journey to paradise is not on the horizon, bring a bit of Hawaiian utopia to the home kitchen. Fifteen minutes and some sushi grade tuna make it possible to serve a healthy, gourmet meal to any fish loving crowd. 

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