Start Cooking!

Arugula Salad with Goat Cheese 3.26.11

Nothing quite compares to the crisp, nutty and mild spice of fresh arugula. This early into Spring we’re happy to purchase greenhouse grown arugula from Long Island, NY and it’s not a compromise, at all. The pale, soft and creamy accompaniment of goat cheese always makes for a delicious balance in salads. Since it doesn’t feel entirely like Spring yet we decided to jump ahead a couple of seasons and also include greenhouse grown cucumber as well as tomato into the salad. Homemade vinaigrette with lime lets the flavors of salad shine.
Read More

Eggs with Cheese 3.18.11

What beats using leftovers from last night’s dinner for todays brunch? Not a whole lot, especially when the leftovers include Ciabatta with roasted garlic and duck fat and smoked cheddar cheese. I can still remember walking out to the hen house as a child to gather eggs for breakfast. Farm fresh eggs are so rich in flavor we chose to make a simple scramble with shallot. Like any brunch in NYC we made a small side salad with arugula, apple, honey and farmers cheese. With crostini on the side, brunch is complete!’
Read More

Spaghetti & Meatballs 3.5.11

After reading a recipe for spaghetti and meatballs in the New York Times Magazine I couldn’t help but want to make my own for dinner. I knew I was having friends over for dinner so it seemed like the perfect meal for a friday night; quick, easy, cheap and a favorite to many. When I went to the green market I couldn’t find fresh spaghetti anywhere, “uh no!” I thought to myself. “What am I going to do? OH, just the solution, use spaghetti squash as a replacement to traditional pasta.”
Read More

Venison Steaks 2.26.11

In search of sirloin steak we happily stumbled upon venison steaks that were simply irresistible. The gamey quality of venison was perfect for the desired “wintery” meal. Paired with potatoes, black radishes and onions (to mention a few vegetables) I knew I was cooking up a hardy feast. Venison has such a distinct flavor so I went quite light on the marinade, only using olive oil, salt and pepper. I prefer to cook my red meat medium rare, especially venison, so I pan-fried the venison.
Read More

Foodstalk News