Summer Strata in the Slow Cooker

During 2020—(Remember that year??)—we all learned to make sourdough bread. We cultivated our starter. We hoarded our flour when we could, given the shortages. We weighed or measured our recipe ingredients. We mixed and waited and folded and covered our dough. We turned the dough out into fabric-lined bannatons. And we baked those lovely loaves…

Gnocchi with Mozzarella

Baked Gnocchi with Mozzarella, Spinach and Cherry Tomato

It’s a problem. I see a package of gnocchi in a store, and I must buy it. My hand reaches for it and it’s in my shopping basket before I even know what’s happening. I immediately envision a dinner that is everything a weeknight meal should be: easy, delicious, filling, and at least moderately healthy. …

spanakopita

Spanakopita

Use fresh-picked, locally grown spinach for this classic Greek dish! Print Spanakopita Author: Wolff’s Apple House   Ingredients 3 Tbs olive oil, plus more to coat pan 1 bunch leeks, chopped, rinsed, and dried 2 cloves garlic, minced 2 lbs spinach, stems removed, washed and chopped ½ cup fresh parsley, chopped ¼ cup fresh dill, chopped…

Beets and beet green pasta

Yes, You Can Eat Beet Greens (Try Them in This Pasta)

“What can you do with the carrot tops?” I asked a farmer who was standing behind her farm’s table at a farmers market. I held up a bouquet of carrots with lacy greens attached. This was about nine years ago, when I had just made a commitment to buy my food from local farmers whenever…

Cucumber chick pea salad

Heirloom Tomato, Cucumber & Chickpea Salad

Last summer, a friend brought an amazing cucumber, chickpea and heirloom tomato salad to a barbecue picnic. I asked for the recipe and she said she never really follows one – she just throws together a few simple ingredients and it makes for this incredible combination. I’ve made it a few times since then and…