Monthly Archives: April 2012

Frutti di Mare with Couscous

This is a light and delicate main-course that features fish, scallops, aromatics  with a touch of orange for sweetness and brightness.  A variety of fish and shellfish can be used to make this dish.  I used three locally-caught varieties that … Continue reading

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Spring Vegetable Salad with Pecorino Sardo

This is a wonderful and hearty first course which showcases an assortment of spring vegetables with maximum effect.  It’s perfect for company, since all of the components can be prepped ahead, then assembled and dressed at the last moment.  Served … Continue reading

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Pasta with Spinach, Pesto and Peas

As I mentioned in my last post, large, curly spinach leaves with fat stems are in local markets, and they are the best and tastiest kind of spinach. We’ve all gotten a bit used to the varieties of spinach that … Continue reading

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Pasta with Asparagus, Goat Cheese and Sage Butter

Yesterday I made a special trip to a farm stand about a half-hour away which is always first to open and the last to close every year (closing day is New Years’ Eve).  I was planning dinner for guests and I needed some … Continue reading

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Veal Meatballs in Mushroom Sauce

These meatballs have a light and decidedly Northern touch, with their seasoning of parsley, chives, nutmeg, parmigiano and broth-soaked breadcrumbs.  The sauce is an equally refined composition of shallots, mushrooms, white wine and broth. Preparation time for these meatballs is quick–a … Continue reading

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Italian-Ate Bulgur Wheat Salad with Spring Vegetables

This is a spring variation of my Italian-Ate Tabbouleh, featuring the asparagus and fava beans that are starting to arrive in my local markets.  Bulgur is such a versatile and easy grain to prepare–simply soak in boiling water for 20 … Continue reading

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Perfect Grilled Lamb Chops

Today, I’ve found some beautiful double-thick loin lamb chops to accompany my Spring Bulgur salad.  I prefer loin chops to rib chops because I like the combination of strip and tenderloin (like a T-bone steak), and I feel that loin … Continue reading

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