Brown Butter Sugar Snap Peas with Mint Yield: 2 to 4 servings 1 pound sugar snap peas, strings removed 1 tablespoon unsalted butter 15 medium-sized fresh mint leaves, chopped roughly […]
Vegetable Side Dishes
Apple Carrot Cabbage Coleslaw
Apple Carrot Cabbage Coleslaw Yield: 6 servings Coleslaw: 1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups) 4 medium carrots, peeled […]
Ginger Maple Sweet Potato Puree
Ginger Maple Sweet Potato Puree Yield: 4 to 5 servings 3 medium sweet potatoes (2 pounds), peeled and diced into 2-inch cubes 3 tablespoons unsalted butter 3 tablespoons of pure […]
Lemongrass Two Ways
Ginger Mint Lemongrass Tea Yield: 2 servings 1 1-inch piece ginger, peeled, grated 1 3-inch piece lemongrass, roughly chopped 10 small mint leaves, bruised with fingers 1 teaspoon granulated sugar […]
Herb-Roasted Root Vegetables
Roasted Root Vegetables with Rosemary and Thyme Yield: 4 to 6 servings 6 medium carrots, peeled and cut into bite-size pieces 2 large Yukon Gold potatoes, peeled and cut into […]
Pan-Roasted Broccolette with Garlic
Pan-Roasted Broccolette with Garlic and Red Pepper Flakes Yield: 2 servings 1 large bunch broccolette, rinsed 1 tablespoon Extra virgin olive oil ¼ teaspoon Kosher salt Freshly ground black pepper, […]
Pan-Roasted Asparagus
Pan-Roasted Asparagus Serves 3 1 tablespoon unsalted butter ¾ pound large asparagus, white fibrous bottoms discarded 1 medium garlic clove, peeled and minced (½ teaspoon) 1½ tablespoons freshly squeezed lemon […]
Warm German Potato Salad
Warm German Potato Salad with Bacon and Herbs 2 pounds potatoes, Russet or Yukon Gold 3 pieces uncooked Applewood smoked bacon (Nueske’s, if possible) sliced into 1/4 inch pieces, 1/2 […]
Corn and Black Eyed Peas Succotash
Homemade Fresh Corn Succotash Classically speaking, a succotash will always have lima beans listed as one of the ingredients. That said, I feel that lima beans tend to get a […]
Parmesan Cheese Souffle
In a medium pot, over medium heat, melt the butter until just melted. Whisk in the flour. Now, slowly stream in the milk, and continue whisking until fully incorporated. Cook until it thickens into a thin, paste-like consistency. Remove from the heat, and stir in the cheese until almost totally melted. Meanwhile, in a medium bowl, whisk the egg whites until medium peaks are achieved.
Roast Eggplant Caponata
See what Chef Nathan has cooked up this week
