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Asparagus En Papillote

Farmers markets are wonderful places to discover regenerative springtime delicacies, such as life-enhancing superfoods like the asparagus featured here.    This recipe is a revival from an older post.  The presentation is dramatically delicious, adding a sense of discovery as one unfolds the steaming parchment.  An additional advantage is this is a quick and easy… Continue reading Asparagus En Papillote

In The Kitchen

Chef George in the Scavolini showroom kitchen in the Michigan Design Center

New Mexican Black Bean Soup

Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.

Roasted Baby Cauliflower

When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near.  Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors.  These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become… Continue reading Roasted Baby Cauliflower

Harvest Vegetable Salad

  Staying healthy sometimes can be a challenge.  Aside from taking common sense precautions, there is a lot we can do to keep ourselves healthy with food–colorful foods, that is. The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients.  For example:  red and yellow beets, carrots, radishes… Continue reading Harvest Vegetable Salad

Stuffed Globe Zucchini Squash

The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World.  He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine.  It is a prolific plant with with a number of varieties and  culinary… Continue reading Stuffed Globe Zucchini Squash

In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust.  A small group… Continue reading In Food We Trust

Purslane–A Weed Or Seasonal Treasure?

We are in the midst of a great American food revolution. Farmers markets around the country are the front lines of this cultural awakening directly connecting urban dwellers with regional farm and food producers.  Chefs have discovered farm-fresh produce as the secret to fine cuisine which has led to an increase in their patron’s culinary… Continue reading Purslane–A Weed Or Seasonal Treasure?

A Garden Roulade – Kypo Pita

It all happens so quickly–rain, sun and warmth spawning explosions of green in the garden.  Finnochio begins to form tender bulbs as the deep green fronds of fennel weed thicken-up. Swiss chard leaves seem to double in size after one good rain and young leeks become perfectly tender.  A Midwestern garden in June can be… Continue reading A Garden Roulade – Kypo Pita

Season of mists and mellow fruitfulness ~ John Keats

Every fall at harvest time, I write about the Michigan farmers markets which are bursting with colorful fruits and vegetables.  Throngs of people converge on the markets to join in the harvest bonanza. The vibrant orange, red and yellow heirloom tomatoes, pure green zucchini, bright yellow summer squash and deep green kales, collards and chards… Continue reading Season of mists and mellow fruitfulness ~ John Keats