Think of this as the ULTIMATE avocado toast. With the salty blue cheese, creamy avocado, toasty pecans, and nutty baby kale, this is one satisfying supper.
Main Dish
Susie Middleton’s Baby Potato, Greens, Garlic, and Chickpea Hash
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.
Susie Middleton’s Spring Farmers’ Market Stir-Fry of Baby Japanese Turnips, Radishes, and Soba
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.
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.
