One of my favorite summertime rituals is to make huge batches of pesto, freeze it into smaller serving-size portions, and enjoy it all winter long. This summer, the basil in my mother’s garden was not nearly as plentiful as usual, and was scarce at the local farmers markets as well. The speculation was extreme heat and not enough rain. When it came time for me to make pesto to stock up for the winter, I panicked when I saw a few measly, sun-burnt basil plants in the garden. No more blissful reminders of summer’s bounty to get me through the dreadful arctic weather we experience in the northeast?!
So, here we are with this wintry version of basil pesto. The kale makes this pesto more robust, which is perfect for the winter months, and parsley is a wonderful herbal variation to basil. I kept the pine nuts and cheese, which are staples in classic pesto. This recipe is so versatile – it can be used with any kind of pasta, swirled into risotto, as a topping for pizza, or used as a condiment on just about anything. 
- 1 bunch curly kale
- 12 parsley sprigs – tough stems removed
- 1/2 cup grated Parmesan
- 1 large garlic clove
- 1/4 cup pine nuts, toasted
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- (Shown here topped with ricotta salata)
Directions:
Remove any large, tough stems from the kale, and chop it into 2-inch pieces. Place it in a food processor, or blender, and add the parsley, garlic, toasted pine nuts, and salt. Pulse everything together a few times, and then with the motor running, slowly stream in the olive oil until it forms a creamy paste. Stir in the grated parmesan cheese, and taste for seasoning. 
Ingredients:
I came across this recipe as I was perusing the latest Williams Sonoma catalog. They gave this recipe as a way to advertise the Vitamix blender, and it looked delicious. I usually don’t follow recipes to a T, but I couldn’t think of a thing I would change so I made it as directed. I was right; this soup recipe is perfection. It is so creamy and velvety, you would not believe there is no cream or butter used. Roasting the cauliflower gives a wonderful depth of flavor, and the kale makes for a beautiful green hue that confirms you are eating right.
What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor.
This is a great spin on traditional cole slaw; the Asian influences really shine here. Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets.
In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.
Farro is one of my favorite whole grains. It has a distinct nutty flavor, and looks similar to brown rice but with a delicate chew. Use it in soups, salads, side dishes, or even as a breakfast cereal. Here I cooked it, let it cool, and tossed it together with fresh corn, herbs, crumbled feta, olive oil, and lemon. This farro salad makes a great side dish in late summer when corn is sweetest, but you can use just about vegetable of the season.
Ingredients:
There is something about these perfect little packages that make me so happy. They are the epitome of fresh flavor, and guilt-free appetizing. What’s also great about them is you can vary the filling to whatever your taste-buds desire. Any combination of protein, herbs, and vegetables can be stuffed into rice paper and dipped into either a sweet or savory sauce. 
If you need to be snapped out of your typical breakfast rut, you’ve come to the right place. Starting the day off with a meal full of fresh vegetables is just about as good as it gets. This summer I am fortunate enough to be living footsteps away from a plentiful vegetable garden, so I am taking full advantage of “farm to table” meals whenever possible. I’ve been making this vegetable bowl for breakfast or lunch almost everyday, as it is loaded with just the right proportion of nutritious and delicious.
I love a simple, easy weeknight meal. Thanks to store-bought pizza dough, the options are endless. Topped with thinly sliced potatoes, leeks, thyme, and 
Nutty Jarlsberg cheese adds an earthy, wholesome flavor to round out the sweetness from the leeks. This flatbread is great for dinner with a salad, but also would make an easy appetizer. It works well served at room temperature, but also re-heats nicely in a hot oven.
If there is a heaven, it will be catered by me. I will serve the best food and drinks you can possibly imagine, and the freshest fruits and vegetables will be ever abundant. Included on the menu will be this rhubarb cocktail. Rhubarb’s distinctively tart flavor and rosy hue make this the ultimate spring and early summer cocktail. 
The rhubarb syrup is easy to make and keeps in the refrigerator about a week, but I bet you it won’t last that long. Since this is a syrup instead of an infused liquor, you can combine it with soda or lemonade to make a refreshing non-alcoholic beverage. However, if you are in need of a few adult libations, than vodka is the perfect addition to this sparkling wonder. The bright, grassy tartness of rhubarb really shines in this refreshing cocktail that makes for the happiest of hours.
How do you like your smoked salmon? With cream cheese on a bagel? With sour cream or crème fraiche on a bilini? With horseradish on a cucumber round? Should I keep going? I’d place a friendly bet you’ve never had it with Snofrisk on a flatbread pizza.
Snofrisk is a Norwegian spreadable cheese – it is similar to cream cheese but made with goat’s milk. It has a subtle, mild chevre flavor that pairs so nicely with creamy smoked salmon, lemon, and delicate herbs. Snofrisk also comes in a semi-hard form, which I’ve planed and added as contrasting texture to the spreadable cheese. The wonderfully mild goat flavor of the firm cheese works in conjunction with the spreadable Snofrisk to make an elegant, simple, and noteworthy flatbread pizza that is definitely a keeper for the recipe file.
Ingredients:
penthouse kitchen 