Blog Archives

Creamy Sorrel Pasta

10/29/2025

Ingredients8 oz. Pasta
2 cups packed sorrel leaves
1 cup heavy cream
2 Tbsp butter
2 garlic cloves, minces
½ tsp salt
Black pepper to taste

Instructions

Cook pasta until al dente. Reserve ½ cup of pasta water before draining.
While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the sorrel leaves to the skillet and cook until wilted, about 2 minutes. Sorrel reduces significantly, so don’t be shy with the amount.
Pour in the heavy cream, stirring to combine with the sorrel and garlic. Let the mixture simmer for 3-4 minutes until slightly thickened.
Drain the pasta and add it to the skillet, tossing to coat in the creamy sorrel sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Season with salt and black pepper, then remove from heat.

0 Comments

Ingredients
1.5 lbs. fresh tomatillos, husks removed and cut into 2-inch pieces
½ white onion, peeled and cut into 4 wedges
-2 serrano chilis, split in half lengthwise
1 Tbsp. olive oil
2 garlic cloves
1.25 tsp kosher salt
1 Tbsp lime juice
1 cup fresh cilantro, leaves and small stems, chopped

Directions

Preheat the oven to 425˚. Place the tomatillos, onion and serrano peppers on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 15 minutes until lightly browned and the tomatillos have softened.
Let cool for 15 minutes then transfer to the bowl of a food processor.
Add the garlic, kosher salt, lime juice and cilantro to the food processor. Pulse for about 15 to 20 seconds until combined.
Serve with tortilla chips or a dipping item of your choice.

0 Comments

Ribollita: Tuscan Peasant Soup

10/8/2025

0 Comments

Ingredients

1 tablespoon olive oil
1 small onion diced
2 Granny Smith apples peeled, cored and diced
½ teaspoon kosher salt
6 cups vegetable stock
⅔ cups no sugar applesauce
½ teaspoon ground white pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
2 pumpkins 3 lbs. each, to make 2 cups pumpkin puree
¼ cup brown sugar
½ cup heavy cream

Instructions
Make the pumpkin puree

Pre-heat the oven to 450 degrees

Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and place them on the baking sheet. Drizzle with olive oil and sprinkle with salt.
Roast for 20 minutes. Flip the pumpkin pieces and roast for another 20 minutes, or until everything is tender.
Scoop the pumpkin flesh from the skin and blend to make a puree.

Make the soup

Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes.
Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.

0 Comments

Sauteed Eggplant and Tomatoes

10/1/2025

0 Comments

Ingredients

½ cup olive oil
1 pound tomatoes (plum, Roma, cherry) chopped into no larger than 1 inch chunks
3 cloves garlic chopped
1 eggplant, peel left on (about 1 ½ pounds) cut into 1-inch chunks
1 teaspoon dried oregano
A few fresh basil leaves
Kosher salt to taste
Pepper to taste

Instructions

In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
Sauté until the eggplant gets a little color and softens just a bit - at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
Uncover and stir. Leave the oil released from the eggplant in the pan. Add the garlic and stir until fragrant.
Add the tomatoes, oregano, and some salt and pepper to your taste. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
Tear or slice the basil and stir it in. Remove from heat.
If you like, top with grated Parmesan or Romano cheese. But this is delicious as is.
Can be served as a side, a light meal, as a topping for bread, or mixed with some pasta.

0 Comments

Creamy Sorrel Pasta

Tomatillo Salsa

Ribollita: Tuscan Peasant Soup

Sauteed Eggplant and Tomatoes

Archives

Home

Weekly Update

Vendors

Directions

Contact Us