Bluefish Pâté with Lemon Pickle Relish and Garlic Crostini
Sautéed Summer Flounder with Tomato Vierge
Grilled Squid with Yogurt Green Goddess and Avocado
Simple Branzino with Roasted Garlic Dressing
Ricotta Toast with Garlicky Greens
Pasta with Salsa Cruda and Burrata
Escargots with Thai Basil-Curry Butter
Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta
Celery, Sausage, Provolone, Olives, and Pickled Peppers
Beet Slaw with Pistachios and Raisins
Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles
Roasted String Beans and Scallions with Pine Nuts and Vinaigrette
Carrots, Dates, and Olives with Crème Fraîche and Frico
Lemon Cucumbers with Onion, Papalo, and Lots of Herbs
The Butcher’s Ragu
Eggplant, Tomato, and Mozzarella Stacks with Pesto Sauce and Balsamic Reduction
Shredded Brussels Sprouts with Pomegranate Seeds, Walnuts, and Manchego
Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella
Smashed and Seared Beets with Chimichurri and Goat Cheese Crema
Spaghetti Squash with Sage Brown Butter, Lemon, Hazelnuts, and Parmesan
Fall Farmers’ Market Tacos
Fried Avocado Salad
Pimento Cheese Crudité
