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Fennel, Grapefruit and Feta Salad
Thinly sliced fennel with pink grapefruit, pickled beets, feta and fresh mint, dressed only in olive oil and the grapefruit juices.
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Asparagus Vichyssoise
A celebration of eating local, made with spring asparagus. Leeks, potatoes and asparagus blended with milk and yogurt, served chilled.
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Endive Salad
Belgian endive with pear, goat cheese and candied pistachios in olive oil and white wine vinegar.
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Asparagus Fennel Salad
Asparagus ribbons and shaved fennel with torn fresh mozzarella and fresh dill.
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Bread and Butter Pickles
Bring me homemade pickles and I’d be the happiest chick in town. A small batch with no special canning tools needed, super easy to make and delicious.
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Warmed Marinated Feta Cheese
Feta warmed in small jars until soft and yielding, finished with olive oil and, when the season allows, slow-roasted tomatoes.
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Roasted Squash and Apple Soup
Roasting squash with apples may sound odd, but they end up best mates. Blended with sage and cumin, then topped with crisp bacon and goat’s cheese.
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Carrot Marmalade
A long-standing tradition inherited from both grandmothers, fruit preserve queens in their own right, reworked here with carrots instead of citrus.
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Cranberry Sauce with Horseradish
Inspired by a turkey meatball I tried in New York, dripping in a cranberry horseradish sauce. Just a hint of horseradish makes this Thanksgiving trimming something special.
