Stufato di Verdure

Essentially, this is an everything-but-the-kitchen sink vegetable stew. The version pictured contains: onion, celery, green beans, wax beans, heirloom tomatoes, plum tomatoes, heirloom garlic, green chard, sea salt, black pepper, peperoncini and tomato confit.

Baby Mesclun Salad, with Roasted Sweet Potato “Fingers”, Sungold Tomatoes and Hard-Cooked Farm Egg

Sweet potato “fingers” are underdeveloped sweet potatoes.

Roasted Carrots and Sweet Potato “Fingers”, with Hazelnuts, Pistachio Nuts and Crystallized Ginger

I love carrots and sweet potatoes. I think they’re underused, underrated vegetables that don’t get their proper due.

String Beans, with Escarole and Heirloom Tomato

Sometimes, the best thing you can do to a vegetable is to treat it very simply. The string beans were simmered in lightly salted water, then sautéed in olive oil, with chopped garlic, escarole and chopped heirloom tomatoes. I added a bit of salt and pepper, to taste, then drizzled some extra-virgin olive oil on top. That’s it. That’s all you really need to make a bowl of vegetables sing.