A hearty, decadent, creamy comfort food dish akin to mac n cheese, but with autumn and herb flavors.
Classic Chocolate Chip Cookies
Dorie Greenspan’s recipe that she’s been making for decades. As she says, “If they look like Toll House Cookies, it’s because that recipe, the mother of so many chocolate-chippers, was my starting point.”
Vegan Chocolate Cupcakes
Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
Blueberry Basil Nectarine Galette
Beautiful fruit combo that blends perfectly with fresh basil from the abundant herb garden this time of year.
Poached Halibut with Spicy Strawberry Salsa, Snow Peas, and Polenta
Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
Thyme for Rhubarb Shrubbery
Rhubarb makes a sublime drinking vinegar. Blend with crisp ginger beer and garnish with citrus and thyme for a perfect porch drink during rhubarb season.
Rhubarb Shrub
Turn this drinking vinegar into a gorgeous pink cocktail, add to your lemonade, or just serve mixed into a glass of plain seltzer for a tart, refreshing, warm weather beverage.
Pistachio Rhubarb Bars
Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
Asparagus Salad with Avocado Dressing
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Pistachio Paste
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.