Chunky Turkey Chili
I wanted a classic chili with big chunks of meat, but made with a turkey breast. I mean why not, poultry doesn’t always have to be ground or shredded. Big cubes cooked first to create a frond, a classic sofrito, and an IPA to deglaze. Its not beef, not trying to be, but the big chuinks make […]
Bean Broth Soup
It is probably more of a stew than a soup after all the broth gets absorbed. You can add Better than Bullion to water to extend the broth if you prefer it more soupier.
Tarragon Roast Chicken
A simple and delicious recipe for Chicken using my favorite herb tarragon. Adapted from a Melissa Clark recipe.
Boudin Blanc and Beans
The recipe loosely resembles a cassoulet but I am going to call it Beans and Franks.
Apple Cider Margarita
A Fall version of our summer favorite. The warm cinnamon of the cider works great with the familiar citrus and tequila.
Green Goddess Roast Chicken
Perfect use of all of your fresh herbs from the garden. You can add parsley or scallions instead of tarragon or chives. Adapted from Melissa Clark’s recipe in The NY Times.
The Plum Sour
The ripe, end of summer plum is the star of this sweet and sour drink. Use an egg white (or aquafaba) to get a fun froth.
Farmers Market Enchiladas
Favorite use of Farmer’s Market vegetables before they get past their prime. Swap out any of the veggies for others. We love using Kale, Mushrooms, even Brussel sprouts in the fall. Enjoy with a carrot margarita.
Peach Galette
A simple, easy and impressive dessert to serve for guests. Important to use the freshest peaches or nectarines. Recipe inspired by Chez Panisse.
Corn and Basil Macaroni
Pureed corn makes for a rich and creamy pasta sauce. Ripe, in season corn is best but frozen works too. The tomatoes, basil and lemons add brightness to the dish. Adapted from Melissa Clark’s recipe in The NY Times
