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 »kale
Carrot and Baby Greens Risotto
Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy… For the Kale… 2 large…
Read More »Lemon Plugged Roast Chicken
Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…
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 »Roasted Carrots and Kale
Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin…
Read More »Tasty, Trendy Kale
With kale’s comeback on the food map… we’ve created this “good for you”recipe you’ll never tire of. Our “Caesar Kale Slaw” calls for “Dinosaur” or “Tuscan” kale prepped and cut into what we call “kale…
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