to move up and down
pork chops with apples sauteed in butter
baby chard with red spring garlic
slices of tomato with blue cheese and rocket
on wednesday i picked up fresh eggs, asparagus (they are so good right now- i am more excited about them than ramps…), a small yellow variety of potato (not yukon gold), small cippolini onions, and more red spring garlic. i was able to make a nice frittata for lunch when we got back to the house.
my all-time favorite sandwich, adapted from the ‘froma special’
french baguette
salami or other cured meat
washed rind cheese like taleggio
thick slice of tomato
reduced or aged balsamic
potato and arugula pizza
this is a pizza i remember reading about in the verdura cookbook. you start with a simple yeast pizza dough and then layer thinly sliced potatoes, olive oil and red pepper flakes. it’s topped with crisp arugula. i added some parmesan cheese pre-oven, and then some lemon zest at the end.
lunch for two
kale salad with radishes and apple cider vinegar dressing
that simple and tasty roman egg drop soup from before
i purchased buttermilk for the first time which was revelatory for my pancake game.
eaten with sarabeth’s strawberry and rhubarb preserves.
i spotted a really fresh bundle of baby kale at the farmer’s market. i saved half for salads because it is so tender, but felt compelled to sauté at least part of it with some bacon. i used the vermont smoke and cure brand which was delicious. the sliced garlic was added at the very end because it tasted mild and so fresh.
sauteed kale
vermont smoke and cure bacon
sliced baby red garlic
olive oil, salt, and pepper
