My favorite guacamole recipe growing up came from a kids cookbook. The dish was simple: ripe avocado, chopped tomatoes, chopped green onion, lemon juice, garlic powder and salt.
I wanted to find a limited set of ingredients that paired well together. The pork has a natural sweetness which is cut with the bold pepper crust. The ramps round the dish out and are a nice way to introduce someone to a new ingredient.
Add salt and pepper to each fillet. Lightly dust with a little garlic powder, dried parsley and red pepper flakes. Wrap each fillet with green part of the ramp or spring onion.
Mizuna is a versatile leaf that can be added to a salad such as this or lightly sautéed. I like the shape and texture of the leaves because they have a slight crispness to them. The hearts of palm, goat cheese and artichoke hearts round this dish out nicely.
Citrus and pork go so well together. I like the mix of earthly oregano and tang from the orange juice in this dish.
This is a rich and full bodied soup that is perfect for a chilly fall afternoon. An additional benefit is it’s made in a slow cooker and perfect for people who are busy but want to come home to a delicious meal.
Another tribute to the Union Square Greenmarket for having some of the best ingredients around.
This is a flavorful and easy to make dish that is sure to please friends and family alike.
This is a great soup option for a cool autumn weekend. Preparing in the crock-pot allows all the flavors to really come together in this delicious dish.
The dried Grenada peppers are slightly smoky and have a medium level of heat. The orange juice, garlic and shallots rounds the dish out nicely.