Recipes

Our “Winter Bruschetta” is a take on NYC’s Union Square Cafe’s lunch menu “Broccoli Melt”. We use grilled Rosemary…

Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We…

This recipe comes to us via our good friend and garden partner’s family favorites. Simply delicious and easy…

Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta…

Have your butcher trim a 4+pound, 6-7 ribs, center-cut, bone-in pork loin. Cut deep, wide pockets into the…

Ingredients… Croissants, Challah or Brioche cut into bite-size pieces and enough to fill a 13 X 9 inch…

Ingredients… 2 quarts Brussels Sprouts, cleaned, dried, trimmed, cut in half with loose leaves reserved 6 slices of…

If soup is on your Thanksgiving menu… this one’s a winner. So easy… so good. Ingredients… 1 very…

Ingredients… 1 extra large head of celery, chopped coarsely 1 medium potato, peeled and chopped coarsely 1 medium…

For added texture and taste just before serving… we garnish our cutlets with Just Simply… Cuisine’s building blocks…

    Ingredients… Pizza dough, room temperature, we use Vace’s 1 large sweet potato or yam, peeled and…

This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of…