Monthly Archives: September 2011

Ricotta-Topped Rigatoni with Tomato, Sausage, and Kale Sauce

I have a new love: Jersey Farms Crushed Tomatoes. I can eat them straight out of the can. Seriously. They just taste so rich and, well, tomatoey. All of the tomatoes come from just 6 cooperative farms in New Jersey. Once … Continue reading

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Pan-Seared New York Strip Steak with Butter and Soy Sauce

Is there Tom Colicchio backlash? The Top Chef judge is everywhere these days, opening and closing Crafts across the country, and thoroughly saturating the New York market with ‘wichcraft sandwiches. You kind of want to hate him, or in the … Continue reading

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Black Bean Salad with Oven-Roasted Tomatoes, Corn, Almonds, and Lemon Zest

This is another great recipe adapted from Heidi Swanson’s Super Natural Every Day. Swanson, whose blog 101 Cookbooks is an amazing source of ideas and inspiration, makes food that is healthy, wholesome, a little quirky, always delicious, and never preachy. The great … Continue reading

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High Point Farms CSA: Last Chance to Sign Up for the Fall

Our Fall CSA is currently underway with one pick-up out of 6 down. Shares are still available to you lucky ducks who are salivating at the thought of grass-fed beef, pastured pork, free-range chickens and eggs! Sign up now and … Continue reading

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Asparagus with Chorizo and Croutons

Have you ever made something from memory, and then gone back to the original recipe to find that you mixed it all up? That’s what happened here, but that is not to say that the results are not still delicious. … Continue reading

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Penne al Pomodoro Crudo (Penne with Raw Tomato Sauce)

Indian summer, that strange spike in temperature and humidity that occurs following the first frost. Okay, so maybe we haven’t had a first frost yet, but the weather in the Mid-Atlantic has been so screwy lately that it makes me … Continue reading

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Maple-Bourbon Glazed Pork Tenderloin

Another freely-adapted recipe from Cook’s Illustrated. It takes a page from Korean fried chicken in terms of using corn starch to create a crispy, crackly exterior that the maple-bourbon glaze can adhere to. The pastured pork tenderloin was also a … Continue reading

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Congratulations to London’s Pitt Cue Co.

Congratulations to London’s Pitt Cue Co. crew on a wildly successful summer run! I hear that there are officially no more pigs in England because you smoked and sold them all! Thank you for warmly welcoming a Yank into your … Continue reading

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