Artichokes with chive vinaigrette

In the spring and fall, when artichokes are at their freshest (and meatiest!), not a week goes by that I don’t make this simple dish – a fantastic way to savor the delicate flesh of artichokes.

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Tuscan kale and purple potato croquettes with feta and harissa dip

Succulent sautéed kale, sweet purple potatoes and salty feta make the most delicious, and colorful, croquettes! The chewiness of the kale is a perfect contrast to the soft texture of the potatoes. Served with a spicy harissa dip, these savory croquettes make a stunning and massively flavorful hors d’oeuvre or appetizer.

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Roasted Belgian endives with citrus-pine nut vinaigrette and tarragon

Belgian endives are the daintiest members of the chicory family – not only because of their almost translucent pale leaves, but also because of their delicate flavor. Yes, the signature bitterness of all chicories is present, but it’s a slight one… one that can truly be relished.

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Piquillo peppers with whipped goat cheese and balsamic reduction

This is a delightful appetizer to serve in the fall and winter months, when sweet bell peppers are not in season. Piquillo (“little beak”) peppers are a small sweet pepper traditionally grown in Northern Spain. They’re harvested at their peak, fire roasted and then jarred. They have a unique sweetness and a slight smoky flavor that’s truly addictive.

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Broccolini with roasted parsnips and ricotta salata shavings-black olive vinaigrette

Broccolini is often thought of as baby broccoli, but it is a mature plant – a cross between the common broccoli and Chinese broccoli. It is sometimes called “tenderstem broccoli,” which is exactly why I love this veggie!

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