The Kitchen Philosophy

Kumquat Vinaigrette This bright clean dressing has a great citrus base and is especially good paired with greens and avocado – you can also use this to top a simple piece of sauteed Cod. 12 kumquats washed and dried 1 tablespoon honey ¼ cup rice vinegar ¾ cup avocado oil 1 teaspoon Kosher salt ½ teaspoon pepper In a blender or a small food processor, process the kumquats until they are pureed. Add the honey, salt, pepper and rice vinegar With the machine running, add the oil

My father grew beautiful asparagus.  In the spring, just when Connecticut would start to warm up, my father would end his day down at our meadow, pull out his jack-knife and cut a few choice spears of asparagus and bring them to my mother to add to dinner.  They were perfect and tender – my mother would count out the pieces and divide them among the plates.  It was well into my married life before I had the nerve to purchase this vegetable from the grocery store – I knew it w

2 cup thinly shredded Red Cabbage 1 cup frozen Baby Peas, thawed 1/2 cup Cherry Tomatoes, cut in half 1/4 cup Mayonnaise 1 ounce Gambozola, cut into small pieces Combine all ingredients in a bowl and serve #salad #FrozenPeas #mayonnaise #BlueCheese #redcabbage #Cambozola