Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing


Creamy Garlic Dressing:
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 heaping tablespoon Dijon mustard
3 cloves garlic, smashed and chopped to a paste
Kosher salt and freshly ground black pepper
2 poblano chiles, stemmed
Canola oil
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, scrubbed
1 small head radicchio, halved and thinly sliced
1/4 cup fresh cilantro leaves, chopped
3 green onions, green and pale green parts thinly sliced

For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper. Let sit while potatoes boil to allow the flavors to meld.

For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.

While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over

high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the

potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.

Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.

Salad of Radicchio


1 head radicchio, or 4 cups loose, radicchio, sliced into 1/8th inch shreds

4 cups arugula, loosely packed, washed and dried

½-1 cup picked cilantro leaves

2-4 apples, crisp and sweet-tart, such as Jonagold, Mutsu, etc, cut into 1/8th -inch matchsticks (using a mandolin/fixed-blade slicer can make this easier)

¼-½ cup roasted almonds, coarsely sliced

-Optional- 2-4 cups green oak leaf lettuce torn into small bite-sized bits

1 cup, or as needed, Apple Balsamic Dressing 

Salt and pepper to taste if you wish



In a large bowl, mix the radicchio and arugula, and lettuce if using, by gently tossing it with your fingers. Scatter the cilantro leaves over the surface and then gently mix in. Spread the apple sticks over the salad and toss the salad to mix in.

Drizzle with just enough dressing to moisten the salad and toss to coat evenly. Mound salad on 4 plates, then scatter with almonds. Sprinkle a little coarse salt and a smidge of pepper on if you wish. Serve right away.

Seared Bok Choy with Bacon Vinaigrette

1 1/2 to 2 pounds baby bok choy, parboiled and shocked
6 ounces bacon, finely chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and freshly ground black pepper
5 tablespoons neutral oil, like grapeseed or corn

1. Cut the bok choy in half lengthwise and put the cut side down on paper towels to drain. Meanwhile, put the bacon in a small pan over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook until crisp and the fat is rendered, about 10 minutes. Turn off the heat, add the vinegar, sprinkle with salt and a good amount of pepper, and then whisk in 3 tablespoons of the oil (it won’t fully emulsify). Set aside.

2. Put a large, wide skillet over high heat. When it’s very hot, add the remaining neutral oil and put a few pieces of bok choy, cut side down, in the pan (it will spatter, so be careful). Do not overcrowd the pan; you want at least an inch on all sides between the pieces. Cook the bok choy without moving it until the cut side is dark brown and slightly charred. Continue cooking the bok choy in batches.

3. Pile the seared bok choy on a platter in a serving bowl; give the bacon vinaigrette a stir and drizzle it over the bok choy. Serve warm or at room temperature.

Leek Pizza


  • 6 slice thick-cut bacon (* we recomend Beaverdam bacon
  • 2 medium leeks
  • flour
  • pizza dough
  • 1 tbsp. olive oil
  • ½ tsp. garlic powder
  • ¼ c. mascarpone
  • 1½ c. shredded mozzarella
  • ¼ c. grated Parmesan


  1. In a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
  2. Preheat oven, with pizza stone set on lowest rack, to 500 degrees F. On a lightly floured surface and using a rolling pin, flatten dough to a 12-inch circle that's 1/2 inch thick. Drizzle crust with olive oil and sprinkle on garlic powder.
  3. Using a rubber spatula, spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit 2 minutes before slicing

Watermelon Radish and Cabbage

1 cabbage, quartered, cored, & shredded
2 medium Watermelon Radishes, cut into matchsticks
2 teaspoons salt + more to taste
1 small red onion, thinly sliced
1 tablespoon cider vinegar or fresh-squeezed lemon juice
Ground pepper to taste
4 tablespoons olive oil


  • Combine shredded cabbage and salt in a bowl and massage with fingers until cabbage is tender.
  • In a separate bowl, combine vinegar, pepper and olive oil.
  • Add radish to cabbage and sprinkle with dressing.
  • Toss and serve.

This salad will keep relatively well and may even be tastier after it sits for a couple hours.

Braised Napa Cabbage with Bacon, Red Wine Vinegar


8 ounces bacon, diced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
2 pounds Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh mint leaves, thinly sliced


Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

Turnip Gratin


  • 2 tablespoons unsalted butter
  • 2 1/2 pounds medium turnips, trimmed and left unpeeled
  • 1 tablespoon chopped thyme
  • 1 1/2 teaspoons kosher salt
  • Rounded 1/8 teaspoon cayenne
  • 1 cup heavy cream
  • 1 cup grated Parmigiano-Reggiano 
  • Equipment: an adjustable-blade slicer



Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.


Quinoa Salad with Swiss Chard and Radishes

  • 1 cup uncooked quinoa 
  • 2 cups water
  • 1 bunch Swiss chard  
  • 1/3 cup fresh parsley 
  • 5 medium to large radishes, chopped
  • 1/4 cup lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1.5 tbsp honey 

Prepare the quinoa according the package.  The secret is to bring the water to a boil then weigh out the quinoa to the gram. Add the quinoa to the boiling water, stir, cover, lower to a simmer and then leave it alone!  After about 12 minutes you will get perfectly fluffy, cooked quinoa! While the quinoa is cooking, prepare the rest of the ingredients.

Chop the chard the parsley and the radishes.

Prepare the dressing by whisking the lemon juice with the oil, salt and honey until everything is dissolved.

Once the quinoa is done, toss it with the chard and half the parsley. The heat from the quinoa will, in essence, cook the chard making it wilt just enough.

After letting it cool for a minute or 2 add the rest of the parsley, radishes and the dressing.  Toss to combine all the flavors. 




1 shallot or half of a small red onion

 2 to 3 tablespoons white balsamic vinegar 

kosher salt

 2 to 3 watermelon radishes 

2 to 3 oranges, clementines, grapefruit, etc. 

a handful of walnuts, toasted and chopped 

 goat cheese to taste 

chives, minced, optional, but they add some nice color

 olive oil to taste 



1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.

 2. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter.  Try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season all over with salt.

 3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

 4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using. 

5. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. 

Arugula and Tomato Pasta


  • 1 pound pasta
  • 3 cups cherry tomatoes (about 1 pound), rinsed
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 pound arugula
  • 1/2 cup hard cheese
  • salt


  1. Chop the tomatoes up into half-inch pieces. Pour the olive oil into a large skillet over medium high heat. Add the garlic and red pepper flakes. Cook until fragrant, about one minute. Add the chopped tomatoes. Cook until the tomatoes until they have softened, about five minutes.

  2. Meanwhile, bring a large pot of water to boil. Sprinkle in a few tablespoons of salt. When boiling, add the pasta and cook according to the direction on the box. With about six minutes left in the time, add the arugula to the pot. Reserve half a cup of pasta water, and drain the pasta and arugula.
  3. Turn the skillet with the tomatoes back to medium high, and then toss in the pasta and arugula. Stir together, and cook for a minute or so, adding some of the reserved pasta water if it is too dry. Season with extra salt and freshly grated cheese.

Eggplant Casserole

(from CSA member, Susan Griffin)
4 T extra virgin olive oil
2 small eggplants, cubed
1 cup chopped yellow onion
1/2 c chopped celery
1/2 c chopped green bell pepper
1 large clove garlic, minced
1 t oregano dried
1 t salt
1/2 t pepper
2 c shredded mozzarella cheese
1 large can of tomato sauce (or Roma tomatoes roasted with olive oil, peeled and mashed)

Mix ingredients and saute in olive oil.  Add tomatoes and cook in oven for 30-45 minutes at 350 degrees.  Add cheese on top at the end until melted.

Baked Cheese Stuffed Hot Wax Peppers


  • 6 Wax Peppers
  • ¼ c. grated Parmesan
  • ½ t. salt
  • 1 clove garlic, minced
  • 8 oz. farmer cheese or ricotta
  • 1 lg. egg, beaten
  • 1 t. chopped fresh parsley or dill
    Cooking spray or vegetable oil


  1. Cut tops off peppers (set aside) and slice the peppers down one side. With a small spoon or knife, remove seeds and pith (membranes).
  2. Preheat oven to 350 degrees.  In a food processor, blend all ingredients, except oil, until well combined.  Do not over blend.
  3. Stuff peppers with cheese mixture. Place tops back on.  Line a baking sheet with foil and spray lightly with cooking spray.  Place peppers in a single layer on pan.  Lightly brush with oil or spray with cooking spray.
  4. Bake 35-45 minutes, until golden and the cheese is melted and bubbly.


Rolled Eggplant with Sausage & Mozzarella


  • 1 1/2 lb. Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 inch thick
  • 1/4 cup plus 2 Tbs. olive oil
  • Salt, to taste
  • 5 oz. Italian sausage, casings removed
  • 2 cups tomato sauce
  • 1 cup whole-milk ricotta cheese
  • 4 oz. fresh mozzarella cheese, cut into small pieces
  • 4 Tbs. grated Parmigiano-Reggiano cheese
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground pepper, to taste


Preheat an oven to 450°F. 

Brush the eggplant on both sides with the 1/4 cup olive oil and season with salt. Place in a single layer on a baking sheet and bake until lightly browned underneath, about 10 minutes. Turn the slices over and bake until tender, 5 to 7 minutes more. Remove from the oven and reduce the oven temperature to 350°F. 

In a fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the sausage and sauté until cooked through, about 3 minutes. Stir in the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes. 

In a bowl, stir together the ricotta, mozzarella, 2 Tbs. of the Parmigiano-Reggiano and the parsley. Season with salt and pepper. Spread half of the sauce on the bottom of a 9-inch baking dish. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up, and place upright or upside down in the sauce. Spoon the remaining sauce between the rolls. Sprinkle with the remaining 2 Tbs. Parmigiano-Reggiano. Bake until the sauce is bubbling, about 20 minutes. Serve immediately. Serves 4.

Roasted-Eggplant Dip with Greek Yogurt


  • 3 medium eggplants (about 2 pounds)
  • 1 small garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup fresh lemon juice (from 2 lemons)


  1. Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.

  2. Smash garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

Basil Pesto Recipe

(I use it on pasta, as pizza sauce, and on meat when grilling)

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (I use sunflower seeds bc they are cheaper)
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Eggplant Parmesan Recipe

  • Yield: Serves 8

First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.


  • 2 1/4 lbs (about 2 large) eggplants
  • 1 teaspoon kosher salt


  • 1 Tbsp olive oil
  • 1 clove minced garlic (about 1 teaspoon)
  • 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
  • 1/2 cup finely chopped fresh basil
  • Kosher salt
  • Freshly ground black pepper


  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 3/4 cup flour
  • 4 eggs, beaten (more if needed)
  • 1/4 cup olive oil (plus more to oil the sheet pans)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

1 Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.


2 Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order

4 Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Swiss Chard, Onion & Cheese Frittata

1 bunch Swiss chard, about 1 1/4 lb. (625 g.)

4 Tbs. (2 fl. oz./60 ml.) olive oil

1 small yellow onion, thinly sliced

Salt and freshly ground black pepper

6 large eggs

4 cloves garlic, finely chopped

1/4 cup (1 oz./30 g.) grated hard cheese, such as Parmesan

Pinch of cayenne pepper


Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick. Coarsely chop the leaves.


In a large fry pan over medium heat, warm 2 tablespoons of the olive oil. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute about 4 minutes. Add the chopped leaves and saute until tender, 2 to 3 minutes. Transfer to a plate. Set aside.


In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.


Gently squeeze the liquid from the chard and stir in the egg mixture. In an 8-inch (20-cm.) ovenproof fry pan over medium-high heat, warm the remaining 2 tablespoons olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook until set, 7 to 9 minutes longer. Let cool briefly.