Honey-Peppered Turnips

Tweet Honey-Peppered Turnips A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens. (4-6 servings) 1 Tablespoon unsalted butter2 Tablespoons honey1 pound turnips, peeled, cut into ¼-inch dice½ teaspoon freshly ground black pepperKosher saltChopped fresh parsley Melt the butter with the honey […]

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Zucchini Passata

Tweet One of the recipes I’ve shared with my CSA group in the weekly newsletter. I’ll be including them here on the blog so you know what to do with the abundance of summer veggies you’re sure to be getting too! From Diana Shaw’s The Essential Vegetarian Cookbook(4 servings) 2 Tablespoons extra virgin olive oil1 […]

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Rainbow Chard Batons

Tweet This is my interpretation of an amazingly simple yet ingenious dish I had at El Portal de Echaurren in Rioja last fall. When I got a batch of rainbow chard from the CSA this past week, I thought I would try to recreate it. It’s pretty simple, just tempura batter and fry the ribs, […]

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ReMARKable Palate Podcast #78

Tweet ReMARKable Palate #78: Chef Bun Lai of Miya Sushi This week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food and turning it on it’s […]

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Chicken and Grapes

Tweet I featured this recipe on my ReMARKable Palate Podcast #71. Here’s the recipe for you to print out and follow along! Chicken and Grapes Chicken breast filets lightly floured then sautéed in a herbed orange sauce with seedless grapes Servings: 6 6 boneless and skinless chicken breasts, pounded to 1/4 inch thickness1/3 cup floursalt […]

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