The lemon lifts pesto to a whole new level in this recipe. As does the basil and spinach peaking in the garden now. Try freezing your lemon rinds to have them to zest when needed….
Read More »Building Blocks
Sweet Potato Pizza
Ingredients… Unbleached white flour Coarse cornmeal 1 pizza dough, room temperature Extra virgin olive oil Caramelized onions (see JSC Building Block recipe below) 1 large sweet potato, peeled and sliced thinly Crumbled goat cheese Fresh…
Read More »Garlic Confit…
Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful… we spread it on bread, toss with…
Read More »Grilled Wet Rub Chicken
For added flavor and moisture… we smeared one of our “Building Blocks” whole slow roasted tomatoes over our Wagshal’s chicken before grilling. You can search for our Slow Roasted Tomato recipe right here on our…
Read More »We’re So Into Condiments…
like pestos and salsas, harissa and romesco, gremolatas, compound butters, confits and infused vinegars and oils. Condiments that “lift” our dishes and add complexity of flavor simply and easily. Listen to our We’re Cookin’ Foodcast and…
Read More »Baby Arugula and Kale Pesto
We use this pesto on just about anything… burgers, fish, steak, chicken, eggs, pasta, on crackers, as a garnish for soups or just by the spoonful. Here it’s smeared on toasted Ciabatta bread with fresh…
Read More »When Life Gives You Lemons…
Preserve them. Adapted from a Melissa Clark recipe. Ingredients… 6 lemons 1 cup sea salt Juice of 3 lemons H2O 1 cinnamon stick 2 bay leaves 1/2 Tablespoon whole white and black peppercorn mix…
Read More »Spring Tart Crowd Pleaser…
We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search our recipes for the slow roasted tomatoes and reduced balsamic… must haves in your fridge. From the…
Read More »Pappardelle with Roasted Cauliflower, Corn and Kale
We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn…
Read More »Roast Stuffed Rack of Pork
Have your butcher trim a 4+pound, 6-7 ribs, center-cut, bone-in pork loin. Cut deep, wide pockets into the meat… one pocket between each rib. Remove your air-chilled pork loin from the fridge about a half…
Read More »Mare’s Chicken Cutlets
For added texture and taste just before serving… we garnish our cutlets with Just Simply… Cuisine’s building blocks of toasted breadcrumbs and slow roasted tomatoes. For the Chicken… Preheat oven to 400/425 degrees Fahrenheit. Season…
Read More »Last of the Lot “Toms”
It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line our window sill in their quest to soak up the end of summer. One by one we…
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