We’re trying something new where we archive the weekly recipes we curate with our grocery bags.
This week’s recipes:
Famed NYC chef & restaurateur Gabrielle Hamilton wrote this Tian recipe for the New York Times that made it into my morning reading list. It reads like a gorgeously written postcard! This ratatouille-esque dish is a killer move for using up your gold bar squash (delighted to see it again!) and grape tomatoes. Plus, this one is a heartbeat away from being vegan: just replace the butter with your preferred plant-based fat. Add-ons: extra-virgin olive oil, butter
Little Gem Lettuce is tiny, sweet, and crisp, like Romaine and Boston lettuce bred to give you their very best. We suggest making a simple salad, leaving the leaves whole or tearing with your hands into large pieces for minimal bruising. These babies are delicate! Try this Martha Stewart recipe with a walnut & shallot vinaigrette or this Nancy Silverton recipe with a lemon vinaigrette (swap the yellow squash for your gold bar and Pecorino for grated Parm!). Add-ons: grated Parm, extra-virgin olive oil
What's with the Moon Drop Grapes? They're just fun! We'll be throwing them in our little gem salad, halved lengthwise. You can also cook them into these Pork Chops with Grapes & Tarragon and finally try Deep Roots' pork chops, which we're absolutely gaga over! Add-ons: Pork chops, extra-virgin olive oil
We have two ways to try your cauliflower this week! First up: Cauliflower Mac & Cheese, which you can make with our sliced Cabot Cheddar for meltiness, grated Parm for sharpness and whatever other cheese scrappy bits you got in the fridge to make them disappear. This recipe doesn't call for pasta, but I say you go for the elbow macaroni and make the cauliflower go further. If cheesiness isn't in the cards, try this (vegan!) Spicy Cauliflower. We don't have an air-fryer, so we'll be roasting ours instead. Add-ons: butter, flour, Cabot Cheddar, grated Parm, milk
Feel like baking? Try this Sweet Potato Tea Cake with Meringue from Tartine in San Francisco. I just love this hack to add a crackly meringue top to a cake! You can make it super-extra by topping it with halved & roasted figs. Add-ons: butter, eggs, flour, sugar
We're obsessed with the Celery Caesar Salad from Coppa in Boston. (If you're looking to escape the PVD bubble for an evening, call and reserve an outdoor table on a weeknight. Such a beautiful vibe in the South End!) They haven't shared their recipe, but you can work with this knock-off and make it your own. You can achieve killer textural contrast by working with the delicate inner stalks and using the outer, crunchy stalks for ribbons or cut on the bias skinny-skinny! Use our sandwich bread for croutons, too. Add-ons: sandwich bread, grated Parm
The purple asparagus we all went bananas over is back! I love scoring a good deal for you. Don't fuss much with it: just cook it gently with a lemon & butter sauce. Smashed cucumber salads were all the rage a few summers ago, have you tried this technique? I love rice wine vinegar and sesame oil (PLEASE get the toasted kind for depth of flavor!). I might be bold enough to add some cubed-up green apples to this salad...