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.
Main course
Carla Bartolucci’s Tomato Tart
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.
Carol Fenster’s Layered Bean-Tortilla Casserole
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.
Colu Henry’s Pasta Puttanesca
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.
Colu Henry’s Easter Ham Carbonara
A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
Colu Henry’s Porchetta Pasta
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
