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. 
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.
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.
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:
I know peas are not everyone’s favorite vegetable, but for me they remind me of two things – spring and my childhood. Growing up, my grandmother grew peas in her garden, and we used to eat them freshly picked when they are at their sweetest. As soon as peas are picked, the sugars quickly turn into starch. For this reason, peas are most commonly available frozen, as that is the only way to quickly preserve their sweetness. 
Fresh peas need to be cooked as soon as you buy them, and to me it is worth the hassle of shelling them. Sure you can always buy frozen peas, and asparagus is available year round, but the short time of the year when these two vegetables are at their peak of freshness is like Christmas to me. This springtime risotto highlights the sweet and fresh flavor of English peas and fresh asparagus – mint and lemon zest add the perfect flavors to round out the dish. All I am saying, is give peas a chance.
Everyone knows how to make a grilled cheese sandwich. But not everyone has perfected a grilled
cheese that turns the ordinary into extraordinary. Until now. I came across this recipe from 
My favorite cheese on a grilled cheese sandwich, is 
Sliced apples and shaved brussel sprouts are dressed in a light and vibrant combination of lemon, honey, and apple cider vinegar. A pinch of red pepper flakes adds a nice kick to the slaw that will make this the best version of a grilled cheese sandwich you’ve ever had.
This recipe is to. die. for. The chicken is so flavorful and tender, and the lemon salsa is the perfect compliment. The marinade for the chicken is simple yet the flavors are outstanding – yogurt, cilantro, garlic, fennel seed, and turmeric. The key to the lemon salsa is using Meyer lemons. They are sweeter, more aromatic, and less tart than regular lemons. Meyer lemons are only available in the Northeast for a short period of time; when I see them at the markets I buy a ton of them at a time (moderation is not my middle name), and pray the season lasts as long as possible. If you can’t find Meyer lemons, just use one regular lemon, and don’t forget to add a pinch of sugar to the salsa.
We are ending the last week of winter (thank God!), and although we’ve had some nice spring teaser days, a warm bowl of hearty soup still fits the bill this time of year. As I am fully ready to start seeing wonderful spring produce at the markets, I can’t help but to make my last rounds of winter greens. I bought a head of escarole, had lentils and barley in my pantry, and figured a little soup would do me good. Escarole is great because it holds up nicely when added to soups, as it retains its body and adds wonderful texture and contrast of flavor. It’s great when paired with sausage, although if you wish to make a vegetarian version just leave it out and it will still be delicious and hearty.
This just might be the best flavor combination to hit a burger…ever. Hickory Smoked Jarlsberg melted into spicy jalapenos, topped with crunchy onions, and spiked with sweet bourbon ketchup.
The inspiration for this burger comes from Dan Petersen of 
Here’s what I used to re-create the Hickory Dickory Smoke Burger:
And of course a cold brew to finish off the meal…enjoy!
penthouse kitchen 