Recipes and News

Carrots become a vibrant ingredient when paired with citrus. If you do not have Cara Cara at your grocery store, you can replace them with any orange or tangerine. You can make the pesto and blanch the carrots ahead of time and keep them refrigerated for up to a week. Just pull them out of the fridge about half an hour before you start to boil the water to temper and warm a little bit. In this recipe I call for the use of a food processor, if you do not have on you can use a knife and then...

This kimchi carbonara with a hickory smoked egg yolk was born out of sharing a farmers market table with a friend who makes kimchi. I love how well Italian and Asian foods work together. The natural umami of parmesan plays well with the sour, spicy, umami of kimchi. And let's face it eggs and kimchi are meant to be together. (At least, that is how I feel). How could Kimchi Carbonara not be over the top delicious?

Chipotle Butternut Squash "Mac" and Cheese is a rift on a dish I was responsible for about eight years ago at the restaurant where I met my husband. All I can remember about the dish is roasting twenty pounds of butternut squash at a time and still never having enough for more than two days. This recipe is version is a great weeknight dinner for the whole family. If you meal prep, you can do the mise en place ahead of time and make dinner that night a breeze. The butternut squash can be roasted and held cold, covered in the...

Romesco Sauce is a Spanish sauce traditionally used as a garnish for fish. It is also great as a pasta sauce. You can make it ahead of time and keep it refrigerated for up to a week. Meal prep it on Sunday and use it for an easy dinner during the week. If you buy already roasted peppers and almonds, you can make this sauce in just about five minutes.