A simple, comforting supper with just a few ingredients, this dish was inspired by a freshly dug batch of Red Gold potatoes from the garden.
Japanese turnips are a revelation; crisp and almost sweet, these little spring beauties are nothing like fall globe turnips, and the greens are light and delicious. You can eat Japanese turnips raw or lightly steamed, but they also shine in a stir-fry like this one, paired up with their garden buddy, radishes.
This tomato tart, made in celebration of Earth Day, was one of our all-time favorite pre-show meals. Someone may have even said something about the tart being better than pizza. Fightin’ words in our neck of the woods.
With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add cooked diced chicken or pork — or cooked ground beef.
This classic pasta dish uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. It’s both a family and dinner party favorite.