Green Tomato Habanero Salsa
Note from the cook: Green tomatoes are under-ripe and therefore firm and more astringent. Broiling them improves the texture and flavor....
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Jalapeño Slaw
Note from the cook: This simple spicy slaw is a perfect side or topping on tacos or pulled pork sandwiches. Use a mandoline to slice...
Spinach Pesto
Note from the cook: You can swap out spinach for arugula or pepitas for traditional pine nuts or walnuts. I prefer pepitas because...
Roasted Carrots & Beets
Note from the cook: The natural sweetness of carrots and beets are brought out when they’re roasted. Wash the root vegetables thoroughly...
Sweet Potato Gnocchi
Serving Size: Serves 4 Ingredients: 1 1/2 cups mashed sweet potatoes 1/2 cup mascarpone 1/4 cup freshly grated Parmigiano Reggiano 1 egg...
Rigatoni with Roasted Eggplant and Burst Cherry Tomatoes
Serving Size: Makes roughly 4 entrees Ingredients: 1 eggplant, cubed 1 pint of cherry tomatoes ½ lb of rigatoni or similar short format...
Quick Pickled Radishes
Ingredients: 1 bundle radishes, greens removed, thinly sliced 2/3 cup distilled apple cider vinegar 1/3 cup water 1 tsp sea salt 1 Tbsp...
Honey Apple Galette
Serving Size: Serves 4 Ingredients: PASTRY (Pate Brisee) 1 1/2 cups all-purpose flour 1 1/2 tsp sugar 1/4 tsp salt 1 stick plus 2...
Fennel Leek Gratin
Serving Size: 4 - 6 Portions Ingredients: 2 fennel bulbs, thinly sliced lengthwise 1 leek, white and light green parts thinly sliced 1...
Autumn Delicata Squash Salad
From the Di Bruno Bros. In the Kitchen with Jackie blog series (link). Serving Size: Makes roughly 4 salads Ingredients: 2 Delicata...
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