Ricotta cheese, with slow-roasted tomatoes and fino verde basil.
Roasted Black Mission figs, with smoked bacon, heirloom cherry tomatoes and sherry vinaigrette.
Onions, slowly fried in olive oil.
Slow-cooked onion, with anchovies and Italian parsley.
Fig and ricotta cheese crostini, with slow-cooked onion and anchovy.
Poached farm egg, with chanterelle mushrooms and tomato confit.
Shishito peppers, with Spanish pork chorizo, heirloom tomato and preserved lemon.
Spaghetti con zucchine e pomodoro (“spaghetti with zucchini and tomato”).
Use as you would kale.
This is a crisp French heirloom lettuce that’s a variant cultivar of romaine. The leaves are tender, buttery and slightly sweet.
This is a rare find, and is a crunchy green that is especially delicious in braised, in salads or with pasta; also known as opposite leaved saltwort.