RECIPES: From Katie Lee’s Endless Summer Cookbook
We went in the kitchen with Katie Lee and came out with some good ideas.
Vegetables
RECIPE: Corn-Infused Ricotta Cheese with Roasted Heirloom Cherry Tomatoes on a Multigrain Crostini with Micro Basil
Combine this with creamy ricotta, local honey and a multigrain crostini for a summer party in your mouth.
8 Days of Latkes: Day 6 ~ Sweet Potato Latke with Smoked Fish
Gluten-free latkes get their zing from fresh ginger and flavor from sweet potatoes. • Photographs by Lindsay Morris
Recipes: Pumpkin, Not Just for Pies
Just because October and Thanksgiving have passed, pumpkins mustn’t be left off the menu.
Look Who’s Loving the Kale Pesto Recipe From the Hayground Kids
Thanks Paula Rosenthal of Just a Bite Desserts!
What’s In Your Garden? Revelations on Radishes
Simple is often best, especially with summer vegetables. We grow radishes in our raised beds every year, because they are easy to grow…
Braised Cabbage: A Comfort Food Like No Other
As a matter of fact, braised or meat stuffed cabbage rolls served with a side of creamy polenta is the equivalent of the all-American comfort food of choice, macaroni and cheese.
Why Not Fennel?
Much to my delight, I walked into the Green Thumb Organic Farm in Watermill and spotted some beautiful crisp bunches of fennel alongside whimsically shaped bright orange carrots.
Cauliflower: The ‘Brainy’ Vegetable
It’s got a stem, looks smart and tastes better.
Roasted Cauliflower Florets
Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Cauliflower Gratinée
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.
Heirloom Tomato Summer Tart
Summer is only a week old and I could not keep myself from the first of the farm stand tomatoes.
