Green Bean Salad

How Many? 

Serves 5-6 as a side

What Do We Need?

10 small scallions
1 pound green beans
1/2 preserved lemon
3 tablespoons olive oil
1 tablespoon lemon juice
Kosher salt

How Do We Make It?

  1. Preheat oven to 470 degrees. Bring a pot with heavily salted water to a boil. Cover and keep hot.

  2. Rinse and trim the root ends of the scallions. Line a baking sheet with tin foil and place scallions on prepared sheet (do not stack on top of each other). Roast scallions for about 5-8 minutes, until the green part is brown and almost burned. Let cool for about 5 minutes. Trim ends of the green beans while the scallions are roasting.

  3. Rinse the preserved lemon. Cut out and discard the flesh. Slice rind thinly and mince. Add slightly cooled scallions into a food processor, along the with olive oil and a good pinch of salt. Pulse until a paste forms. Add lemon juice and pulse a few more times until lemon juice is incorporated. Mix in preserved lemon with a spatula.

  4. Cook green beans in the boiling water for about 2-3 minutes until they have softened a bit but still have a good crunch to them. Drain and place in a serving bowl. Mix in the vinaigrette and season with salt if needed. Serve warm or at room temperature.

Tip: You can also serve the salad cold. After you’ve cooked and drained the beans, toss them in ice water right away. This way they’ll keep their beautiful green color. Drain and pat dry beans and transfer to a serving bowl. Mix in vinaigrette and enjoy!


How Many?

Serves 4 

What Do We Need?

3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
2 winter squash, peeled and diced (about 4-5 cups)
1 cup green or brown lentils, washed and picked over
1 bay leaf
4 cups chicken, beef, or vegetable stock
Salt and pepper to taste

How Do We Make It?

  1. Preheat oven to 375 degrees.

  2. Place the squash on a baking sheet tray and drizzle olive oil, salt and pepper on top. Roast for 30-40 minutes or until flesh of the squash is tender. 

  3. Allow the squash to cool after removing from the oven. Meanwhile, in a heavy bottom stock pot, saute onions in olive oil over medium heat until translucent (about 5 minutes). Add the lentils, bay leaf, and stock and bring to a boil. 

  4. Reduce the heat to low and let simmer for 20-30 minutes. Lentils are cooked as soon as they are tender.  Remove the bay leaf, add the roasted squash to the lentils and enjoy! I even like to add a sprinkle of fresh herbs on top, or a bit of shaved parmesan cheese, to make it extra special.

Herbed Ricotta Cheese

How Many? 

Makes 3 cups

What Do We Need?

8 cups whole milk
4 cups heavy cream
2 teaspoons Kosher salt
6 tablespoons good white wine vinegar
Chopped fresh herbs of your choice

How Do We Make It?

  1. Set a large sieve or colander over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

  2. Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally to prevent scorching. Be careful to not let the milk boil over!

  3. When it comes to a boil, turn off the heat and stir in the vinegar. Allow the mixture to stand for 1-2 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

  4. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

  5. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

  6. Enjoy fresh or with your choice of fresh herbs. It can be fun to put chopped herbs into bowls served on the side and allow guests to make their own blend.

Herb and Lemon Pistou (Pesto)

How Much?

Serves 4-5 as a condiment

What Do We Need?

1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup (approx. 1/2 bunch) tightly packed cilantro (no need to pick off leaves)
1/2 cup (approx. 1/2 bunch) tightly packed flat leaf parsley (no need to pick off leaves)
1/4 cup extra virgin olive oil
3 tablespoons roasted sunflower seeds
Kosher salt

How Do We Make It?

  1. Zest and juice lemon. Wash herbs.

  2. Add all of the ingredients into a food processor. Mix until a smooth pistou forms, scraping the side of the bowl a few times.

  3. Taste and add more salt if needed.

Homemade Ravioli

What Do We Need?

For the dough:
1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina or polenta, for the baking sheet

For the filling:
2 cups milk ricotta cheese
3 large eggs
1/2 cup grated parmigiano-regiano cheese
1/4 cup chopped fresh parsley

How Do We Make It?

  1. Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.

  2. Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.

  3. Mix the filling. Mix the ricotta, eggs, and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.

  4. Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).

  5. Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter.

  6. Transfer to a baking sheet dusted with flour.Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.

  7. Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

Hot Smoked Trout

How Many?

Serves 4-6

What Do We Need?

2 pounds (4 fillets) fresh boneless skin-on trout (or cod/salmon)
Kosher salt
1 alder wood smoking bag

How Do We Make It?

  1. Please read smoking bag manual before beginning smoking.

  2. Preheat oven to 500 degrees. Season fillets with salt. Place 4 fillets in 1 bag lengthwise, so that the tail of one fillet meets another fillet's head. Repeat with remaining fillets and close bags tightly.

  3. Place smoking bags in the oven. Cook for about 13-20 minutes, depending on fish. Take bags out of the oven and let sit unopened for 5 minutes.

  4. Open bag carefully from the top. Serve fish warm with desired condiments. 

Italian-style Salsa Verde

How Many? 

Serves 8

What Do We Need?

1 cup mixed herbs: parsley, mint, dill, scallion, cilantro
1/4 cup capers
2 large cloves of garlic
8 tablespoons olive oil
1 lemon

How Do We Make It?

  1. Finely chop the herbs and thinly slice garlic.

  2. Simply toss your greens and other ingredients.

  3. Add salt and lemon to taste.


How Many?

Serves 4

What Do We Need?

3-4 purple or green kohlrabi
2 pomelos
4 carrots
1 cup of mixed seasonal salad greens
1 bunch parsley
1 bunch cilantro

For dressing:
2 oranges, juiced and zested
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 tablespoon honey

How Do We Make It?

  1. Wash, chop all vegetables and combine with picked herbs.

  2. Make your vinaigrette by placing all the dressing ingredients whisking until smooth.

  3. Toss salad in dressing and serve.


Recipe adapted from Joyfoodly

What Do We Need?

6 oz yogurt (plain), not greek
1 lemon
1 cups of sugar
3 eggs
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup olive oil

How Do We Make It?

  1. Preheat oven to 350 degrees.

  2. Zest lemon. In a medium sized bowl, rub zest of the lemon into the sugar with your hands until incorporated and set aside. This is your dry ingredients bowl.

  3. Juice lemon in a separate medium sized bowl. This is your wet ingredients bowl.

  4. Mix the remaining dry ingredients and lemon sugar together and set aside. 

  5. Mix the wet ingredients together (except for the olive oil).

  6. Combine the wet and dry ingredients into one bowl, slowly adding the dry ingredients to the wet ones. Mix until combined. 

  7. Fold the olive oil into this mixture gradually, not all at once, and use light, long turns of your spatula to fully mix in the oil each time you add a little more. The batter should have a nice sheen.

  8. Pour the batter into a greased 5x10 loaf pan. Bake uncovered for 50 to 55 minutes. Let cool at least 10 to 15 minutes before serving.

Melon and Cucumber Salad with Feta Cheese

How Much?

Serves 4

What Do We Need?

1 small shallot, thinly sliced
1 teaspoon unseasoned rice vinegar or white wine vinegar
1 small (1.5 pounds) melon
2 small (0.5 pounds each) cucumbers
1/3 bunch basil, chiffonade
1/3 bunch mint, chiffonade
2 teaspoons extra virgin olive oil
1 1/2 ounce feta cheese
Salt and black pepper to taste

How Do We Make It?

  1. Peel and thinly slice onions. Place in a mixing bowl with vinegar and a few healthy pinches of salt. Mix and let sit while prepping the rest of the ingredients.

  2. Cut melon and scoop out seeds with a spoon; discard. Scoop out the flesh as small chunks and put in bowl with the onions. Peel cucumbers, cut lengthwise and scoop out seeds with a spoon; discard (or eat!). Cut into diagonal medium-sized chunks and put in bowl with the onions and melon.

  3. Pick the leaves off the herbs and discard stems. Chiffonade leaves and mix in with the rest of the ingredients, adding olive oil and pinches of salt and freshly ground black pepper. Mix well and check seasoning to taste. Crumble feta cheese on top and enjoy!

Mint and Lemon Verbena Iced Tea

How Much?

4 small servings

What Do We Need?

1 1/2 cups water
2 mint tea bags
1/3 bunch fresh mint, with stems
1/3 bunch fresh lemon verbena, with stems
Honey to taste
1 cup ice cubes

How Do We Make It?

  1. Heat water in a pot with tea bags, mint, and lemon verbena until hot. Turn off heat and let sit for 3 minutes.

  2. Pick out tea bags, squeeze, and discard. Mix in honey and stir until dissolved. Pour tea, together with herbs, into pitcher. Mix in ice until melted. Add more ice if desired and enjoy on a hot summer's day!

Miso Butter

How Much?

Makes about 8 ounces of butter

What Do We Need?

For homemade butter:
4 cups organic heavy whipping cream
4 quart-sized mason jars with lids
Salt (note that the miso in this recipe is salty, so no need to add more to your butter in preparation)

For miso butter:
1 1/2 tablespoons miso
1/2 stick (2 ounces) unsalted butter, softened
1 tablespoon sesame seeds
Black papper (optional)

How Do We Make It?

  1. To make butter: Fill jars halfway with cream, seal the lid tight and shake it vigorously. It won't take long for the cream to become whipped, and then it will get thicker, but it's not butter yet.

  2. Power past this very whipped cream stage until it breaks: The liquid that forms is buttermilk, and the solid is your butter. The whole process takes no more than 15 minutes.

  3. Strain the buttermilk away and scoop out the butter onto some parchment paper. If you like salted butter, mix it in before shaping. Shape the butter into a log, wrap it in wax paper, and refrigerate to harden or use immediately. If you are planning to store the butter for more than a few days, it is recommended to wash the butter knob in ice cold water. This takes away all the remaining buttermilk and the butter will keep for longer.

  4. To make miso butter: Cream the butter and miso together with a fork, adding black pepper if you like.

Mustard Vinaigrette

How Much?

Serves 6

What Do We Need?

1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper

How Do We Make It?

  1. In a container with a tight lid, preferably a glass jar, add mustard, vinegar, salt, and freshly ground black pepper. Close tightly and shake well to mix, or use a mixing bowl and whisk.

  2. Add olive oil, shaking very well, until smooth and emulsified. Taste and add more olive oil if dressing is too acidic for your liking.

  3. Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Tip: You can also add minced shallots, garlic or herbs to your vinaigrette if desired. Other kinds of vinegars such as sherry, white wine or balsamic vinegar, and fresh lemon juice, can also be used. 


What Do We Need?

1 tablespoon sugar
1/4 cup hot water (not boiling, just hot tap water)
3/4 teaspoon active dry yeast
4 cups all-purpose flour, or: 1/2 all-purpose and 1/2 whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup warm milk
1 cup greek yogurt
Melted butter for brushing (or use olive oil)
Fresh cilantro or other herbs for topping

How Do We Make It?

  1. In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the water. Add the dry yeast to the warm water and stir until it is dissolved. Let it sit for about 10 minutes or until the mixture begins to froth.

  2. Combine the flour, baking powder, baking soda, and salt to a large mixing bowl. 

  3. When the yeast is foamy and smells like bread, whisk in the warm milk and yogurt. Make a well in the dry ingredients and pour the wet ingredients right into the middle. Begin mixing with a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft.

  4. Place the dough in a greased bowl and cover with a damp towel or plastic wrap and let sit in a warm place for about 1 hour - or if not using right away, let sit overnight in the fridge. 

  5. When ready to cook, divide the dough into 8 equal balls and using your fingertips or

  6. Warm a large cast-iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and, if desired, sprinkle on any spices you like, such as cumin and garlic. Place the naan in the hot skillet and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs. 

  7. Repeat with the rest of the naan and serve. They are best eaten fresh, but will keep for a few days in an airtight container or in the freezer. 

Orecchiette with Summer Corn, Tomato, and Oregano Sauce

Recipe by Chef Michelle Minori of Barzotto

What Do We Need?

For the orecchiette:
2 cups semolina flour
2 cups 00 flour
1 cup warm, salty water

For the sauce:
1 ounce fresh corn kernels
1 ounce cherry tomatoes, cut in half
2 ounces orecchiette
2 ounces corn stock
1 tablespoon olive oil
1 tablespoon butter
Juice of 1 lemon
Salt to taste

How Do We Make It?

  1. For the orecchiette: Mix the flours together in a bowl. Add salt to warm water so that it tastes slightly salty. In a KitchenAid or large bowl, add flours, then slowly drizzle in water while stirring until a dough forms. Knead on the table for a couple of minutes or until smooth. Allow the dough to rest for 20 minutes.

  2. For the sauce: While your orecchiette dough is resting, shuck the corn. Peel the husks back from the corn and discard. Carefully use a knife to cut the kernels from the cob. Put the cobs into a pot and cover with cold water. In order to make corn stock, bring the pot of water and cobs to a slow boil and let cook (about 30 minutes). Cut the cherry tomatoes in half to get them ready for our sauce. Pick the oregano leaves off the stems and set aside for your sauce as well.

  3. To form the orecchiette: To shape the pasta, cut each ball of dough into 8 portions. Roll one portion at a time into long ropes. Keep the remaining pieces covered with a damp towel. Using a bench scraper or a knife, cut each rope into little pebbles about a 1/2 inch long. Using the back of a butterknife, push down on the pebble of dough until it flips over and creates a little ear-like shape. Continue until all your dough is shaped.

  4. Fill a large pot with water and bring to a boil. Once the water is boiling, add some salt so that it tastes like the ocean. Add your beautiful oricchiette to the water and stir so that they float around in the water with lots of space. They will take about 5 minutes to cook.

  5. Meanwhile, put a pan over medium heat and add 1 tablespoon of olive oil. When your pan is hot, add 1 ounce of corn kernels to the pan and sautee until softened. Add in your tomatoes and cook until just warm. Toss in your freshly picked oregano. Once everything is aromatic, use a ladle to add 2 ounces of your corn stock to the pan and toss in 1 tablespoon of butter to thicken your sauce. Add a squeeze of fresh lemon juice and season with salt.

  6. Drain your pasta once it's cooked, and serve with your sauce. Enjoy with a friend or family!


What Do We Need?

For dough:
2 sticks cold unsalted butter, cut into small pieces
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

For filling:
2 cups sliced pears (or other favorite seasonal fruit)
1 teaspoon cinnamon
1 tablespoon honey
1/2 teaspoon nutmeg
1/2 cup sliced almonds (optional)
1 egg

How Do We Make It?

  1. Cut cold butter with bench scraper or knife. Combine flour, salt, and sugar in a bowl. Add cold butter and combine by gently kneading with hands. Add ice water and squeeze a small amount of dough to make sure it holds together.

  2. Form dough into a disk and wrap in plastic, then refrigerate at least 45 minutes - up to 2 days.

  3. While the dough is chilling, prepare the pear the filling. Combine sliced pears, cinnamon, honey, nutmeg and almonds.  Add additional spices and or replace pears with other seasonal fruit like apples or persimmons. 

  4. Preheat oven to 350 degrees. Roll out your dough into 4 or 5 smaller circles. Place fruit in the center and then fold up the sides. Brush the dough with egg wash and then bake in oven for 30-35 minutes.

Pita Bread

How Many? 

Makes about 8 pita bread

What Do We Need?

2 cups whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons (or one sachet) of quick or instant yeast
1 teaspoon salt
1 tablespoon olive oil
Around 1 1/2 cups plus 2 tablespoons of lukewarm water

How Do We Make It?

  1. Add all the dry ingredients to a large bowl, making sure to keep the salt on the opposite side of the bowl from the yeast.

  2. Add the olive oil and enough of the water to make a firm dough. (You might not need all of the water, or you might need a few drops more. It depends on the flour you are using, humidity, etc.) Add slowly, and try not to over-mix. Stir well with spatula. If the mixture looks a little dry, add a few more drops of water very gradually.

  3. Scrape your mixture onto a clean and dry surface. If you think you will find kneading like this difficult, grease your surface and your hands with some olive oil. This will make it easier to handle. Try not to use more flour to knead on, or add more flour during the process. If you do, you risk your pita bread becoming dense and tough.

  4. Start kneading. To knead, fold the dough in half, give it a little push, and then turn it and repeat! You will need to knead for 7 - 10 minutes. Your dough will start out a little bit sticky, but the more you knead the smoother and less sticky it will become. The dough is firm so quite hard to knead. That is normal. Keep going until it feels smooth and until it is in a ball shape and when you squeeze it together on each side, it bounces slowly back to shape when you let go.

  5. Divide your dough into 8 pieces and roll each piece out into a circle or oval shape about 3mm thick. Place on a lightly floured baking sheet and cover gently with a clean, damp towel to rest for 30 minutes.

  6. Preheat your oven to 500 degrees whilst you are waiting.

  7. Peel the pita breads off the tray and flip them over. Place into the hot oven and bake for 5 - 6 minutes. They will have puffed up nicely but not be colored at all.

  8. Cover with a dish towel to cool when you remove them from the oven.

Salt and Sugar Pickles

How Many? 

Serves 5

What Do We Need?

5 medium pickling cucumbers (about 13 ounces)
1 teaspoon granulated sugar
1 tablespoon kosher salt

How Do We Make It?

  1. Cut the cucumbers into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)

Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.

Sour Cream and Herb Sauce

How Many?

Yields approximately 1 1/4 cups

What Do We Need?

3 tablespoons (1/2 bunch) finely minced chives
3 tablespoons (1/2 bunch) finely minced dill fronds (save stalks for potatoes)
1 tablespoon fresh lemon juice
1/2 cup full fat sour cream
1/2 cup whole milk greek yogurt
1 tablespoon Dijon mustard
Black pepper

How Do We Make It?

  1. Mince herbs finely and juice lemon.

  2. Transfer to a large mixing bowl together with the sour cream, yogurt, mustard, salt, and freshly ground pepper.

  3. Mix until combined, taste, and season with more salt and pepper if needed.


What Do We Need?

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
6 ounces sharp Cheddar
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight, plus 1/2 ounce water)
1/2 teaspoon cream of tartar

How Do We Make It?

  1. Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

  2. Preheat oven to 375 degrees F. In a small saucepan, heat the butter. Allow all of the water to cook out.

  3. In a separate bowl, combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

  4. In a different bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

  5. In a new bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.