Recipe Index

Roasted beets, with cow's milk ricotta cheese, shaved fennel and scallion

Sea scallops, watercress cream

Condiments

Ramp Pesto
Chermoula

Soup

Minestra di Lattuga (“Lettuce and Watercress Soup”)
Potage Crécy (“Carrot Potage”)
Creamy Fennel Soup, with Parsley-Scallion Pesto
Garlic Soup
Heirloom Bean Soup with Mussels and Winter Vegetables, and Watercress Pesto
Minestrone

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Pasta

Spaghetti with Mussels, Garlic and Winter Greens
Winter Greens with Garlic, Lemon and Homemade Tagliatelle
Ricotta Gnocchi with Tomato, Butter and Onion Sauce
Spaghetti with Clams and Zucchini
Pappardelle con Cacio e Pepe
Pappardelle con Sugo di Funghi (“Pappardelle, with Fresh and Wild Mushroom Sauce”)
Pasta with Cauliflower, Anchovy and Chickpeas
Tagliatelle with Marcella Hazan’s Bolognese Sauce
Pasta with Sardines, Fava Beans and Tomato
Pasta with Chickpeas, Parsley and Lemon
Potato Gnocchi, with Asparagus and Black Trumpet Mushrooms
Spaghetti with White Clam Sauce, Samphire and Fried Breadcrumbs with Bottarga

Pasta with cauliflower, anchovy and chickpeas

Fettucine with Bolognese sauce

Vegan

Zucchini and Tomato Salad
Tomato and Herb Salad
Cippolini en Agrodolce (“Sweet and Sour Onions”)
Fagiolini al Pomodoro (“Green Beans Stewed with Tomato”)
Olive and Orange Salad
Cauliflower, with Rocambole Garlic, Parsley and Extra-Virgin Olive Oil
Roasted Winter Vegetables, with Lemon and Herbs
Roasted Cremini Mushrooms with Garlic and Parsley
Patate e Porri (“Potatoes and Leeks”)
Adirondack Blue Potato and Beet Salad
Carrot and Cauliflower Confit
Quick Tomato Confit, with Roasted Olives and Preserved Lemon
Fagiulini Spilusieddi (“Imaginative Green Beans”)
Green Beans and Cauliflower, Stewed in Tomato Sauce
Zucchini alla Scapece (““Zucchini fried in olive oil, and marinated with garlic, mint and vinegar”)
Roasted Chickpeas, with Preserved Lemon, Olives and Heirloom Tomatoes
Radish Greens with Cranberry Beans and Lemon
Hummus

Bosc pears

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Vegetarian (these recipes contain eggs, honey and dairy)

Kale, with Garlic, Lemon Zest, Fried Egg and Parmigiano-Reggiano Cheese
Poached Farm Egg, with Sautéed Hedgehog Mushrooms, Green Garlic and Parsley
Shaved Asparagus Salad, with Cara Cara Oranges and Roasted Shallots
Arugula and Bordeaux Spinach Salad, with Fried Egg and Homemade Salt-and-Vinegar Potato Chips
Brussels Sprouts ‘Home Fries’
Lentil and Escarole Ragoût
Fennel Confit
Warm Fava Bean and Chanterelle Mushroom Salad
Tomato Confit, with Chanterelle Mushrooms and Olives
Chana Masala
Radish and Butter Sandwich
Asparagus with Coconut and Cardamom
Stufato di Verdure (“Vegetable Stew”)

Caramelized fennel, quick tomato confit

Caramelized fairy tale eggplant, heirloom tomatoes

Vegetables (these recipes contain meat, fish, eggs and dairy)

Fagiolini e Zucchine (“Green Beans and Zucchini”)
Zucchine con Acciughe e Capperi (“Zucchini with Anchovy and Capers”
Stewed Cabbage with Pancetta and Onion
Fava Beans with Smoked Bacon
Winter Vegetable Jardinière, with Black Truffles
Spinaci alla Genovese (“Spinach Cooked in the Style of Genova”)
Tomato and Stone Fruit Salad, with Spanish Chorizo and Prosciutto Crudo

Japanese turnips

Asparagus

Meat and Fish

Mussel Risotto
Pan-Seared Scallops with Green Garlic Pesto
Poached Wild Striped Bass, Tarragon Butter Sauce and Spring Vegetables
Olive Oil-Poached Squid with Orange Zest, Garlic and Ramps, and Crispy Roasted Potatoes
Salade Parisienne, with Sauce Moutarde
Chinese White-Cut Chicken (Bái Qie Ji)
Italian Sausage with Green Grapes
Wild Cod, with Rancho Gordo Beans and Smoked Bacon
Polpettine di Ricotta e Vitello (“Veal and Ricotta Meatballs”)
Roasted Shrimp and Radicchio Salad, with Meyer Lemon-Scallion Vinaigrette
Migas Con Huevos (“Fried Bread, with Chorizo Sausage, Creamy Scrambled Eggs and Shishito Peppers”)
Sea Scallops with Watercress Cream
Spicy Spanish Mussels with Almonds and Parsley
Quiche Lorraine
Anchovy Gougères, Cherry Tomato Salad

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Desserts

Sweet Coconut Risotto, with Meyer Lemon Marmalade and Light Rum
Sweet Crêpes, with Honeycrisp Apple Compote and Vanilla Ice Cream

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Crostini with Castelvetrano olive tapenade and fromage blanc

5 thoughts

  1. Pingback: Odds and Ends « Simple Kitchen Seasons

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