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Posts Tagged ‘Parmesan’

by Sarah Steimer

Blistered shishito peppers with miso and Parmesan

This was my attempt to recapture a dish Bill and I had at The Girl and the Goat last fall, which was maybe one of our favorite meals in Chicago. This is a great, interesting side dish that goes beyond green beans or a salad.

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by Sarah Steimer

Beet ravioli with goat cheese and pesto

These ravioli are so simple to make and, clearly, very beautiful. It just takes a little patience to create each ravioli, but the result is visually stunning and quite delicious.

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by Sarah Steimer

Nettle pesto

I tried nettle pesto for the first time last year at a yoga retreat in Indiana. I don’t know if it was the full day of down dogs and warriors, but the nettle pesto tasted amazing at dinner one evening. It also only traveled a matter of yards from the grounds to our table. I spotted a bunch of nettles at the farmer’s market late this spring and immediately whipped up a similar batch. It was just as satisfying as the first time I tried it.

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by Caitlin Saniga

Spring ricotta gnocchi

There are lots of Providence restaurants on my to-try list, and Cook & Brown Public House, suggested by a co-worker, is one of them. Chef Nemo Bolin, who hails from the Providence restaurant, created this dish. I’ve modified it slightly, based mainly on the fact that I didn’t have immediate access to morels.

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by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

Farrotto with scallions and bacon

This was an ideal dish for our wacky weather lately. The farro and bacon are the comfort food we (still!) need while the temperatures continue to dip, while the bright pops of scallion give us a literal taste of the spring season I hope we see soon.

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by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

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