Make Ahead Stuffed Eggplant

This is a different kind of eggplant “parmigiana.” You’ll notice there isn’t any mozzarella and very little Parmesan. While this recipe calls for a lot of preparation ahead of time, there’s no fussy breading or layering steps. The presentation is fun – there’s an eggplant on my plate! The flavor is large and delicious. This…

Two recipes that honor really good cornmeal

I picked up some of Laughing Crow’s cornmeal at the market last week. (I was happy to see it reappear, even though I still had some from the winter secretly hoarded in my freezer.) Betsey packages the ‘Roy’s Calais Flint’ cornmeal in $5 bags with a a label describing it as such: It has a…

Carrot Top Soup

Get the most out of those farmers’ market carrots and make this summer soup. Serves 4-6 Adapted from Local Flavors 2-3 cups carrot tops (leaves) 6 small carrots 2 tbls. butter 3 tbls. white rice 2 leeks 2 sprigs of thyme 2 tbls. chopped herbs (marjoram or dill) 1 1/2 tsp. salt ground pepper 6…

Thrice Baked Potatoes with Green Garlic

Green garlic and goat cheese put some ‘spring’ in this spud. Baking the potatoes twice (and the shells once) result in the perfect combo of crispy shells and soft potatoes. Serves 2 3 medium potatoes 2 stalks green garlic, chopped finely 1 -2 oz. goat cheese (depending on your preference) sprig of marjoram, chopped finely…