It was a particularly long and brutal winter in Brooklyn this year. And while the appearance of wintered over spinach, followed by early green things like chives and scallions, signal the first signs of Spring, you always know it has … Continue reading…
Spring
Wild Mushroom Risotto
There is a Mushroom Man at our farmer’s market now, and ever since he appeared this past Fall, I’ve had a bit of an addiction. This is my favorite recipe for using his shitake mushrooms. (4 side dish servings, 2 … Continue reading…
Pasta with Spinach, Sun Dried Tomatoes and Pine Nuts
This easy recipe is fresh and delicious served either hot or cold. It’s a great way to kick-off the Spring season when the new spinach and garlic appear at the market. 1lb dried whole wheat pasta (choose a short noodle … Continue reading…
Barley Risotto with Asparagus and Hazelnuts
This recipe arrived in a Spring issue of Gourmet last year and I think I made it 3 times in the short season that asparagus was available. I love risotto, and the barley is a unique and healthy twist. Using … Continue reading…
Penne with Arugula and Prociutto
This might be the most delicious 30 minute meal out there is you have a pile of fresh arugula. (serves 4) 1 pound penne 1/4 pound thin sliced prosciutto, chopped 1 pound arugula, coarse stems discarded and leaves coarsely chopped … Continue reading…