Lunch

Entertaining Essentials: Summer Veggie & Salami Pasta Salad with Yogurt, Cashew, and Herb Dressing

Summer cooking should be bright and full of the freshest produce. This pasta salad has an Italian spin with a tangy cashew pesto vinaigrette and chunks of high quality Salami. The vinaigrette is made with Greek yogurt which gives a lighter taste than a cheese based pesto. I love finding new ways to incorporate raw nuts into dressings and sauces, adding depth of flavor, a smoother, more decadent consistency, plus extra protein. Packed atop a bed of greens, this is one of the prettiest, most brightly colored platters you’ll put on the table, which is exactly why I pair it with a bouquet of summer’s best friend, the sunflower.

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Summer Veggie & Salami Pasta Salad with Yogurt, Cashew, and Herb Dressing

Summer cooking should be bright and full of the freshest produce. This pasta salad has an Italian spin with Salami and a pesto type vinaigrette, without the heaviness of cheese. I love finding new ways to incorporate raw nuts into my dressings and sauces, adding depth of flavor, a smoother, more decadent consistency and of course some protein. Packed atop a bed of greens, this is one of the prettiest, most brightly colored platters you’ll put on the table, which is exactly why you should pair it with a bouquet of sunflowers.

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Spicy Egg White & Chorizo Crustless Quiche

This crustless quiche with exciting little spicy pockets of hot sauce and chorizo is legit good at any meal. Also: You can make it ahead, so you won’t have to be whipping things up right when your guests come. We make one every Sunday.

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Strawberry Pearsicle Smoothie

Strawberries and pears are secret besties, as you’ll find when you make this delish-o-rama smoothie. Light and bright and yum yum yum, the fact that it’s healthy is just an added bonus.

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Recipe Spotlight: The Smash Burger from Wild Horse Tavern Fete-a-Tete 3

Recipe Spotlight: The Smash Burger from Wild Horse Tavern

There are burgers and then there are burgers, you know what we mean? And some people with all the secrets can be sort of stingy. Luckily that isn’t the case with Max Renny, Executive Chef of Wild Horse Tavern, whose burgers have been lauded as some of New York’s best. Here, a guide to how to make the famous “Smash Burger,” so-called because people have been known to smash it right into their faces. JK JK it’s called that because you smash the patty on top of the bacon, but, you know.

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Green and Purple Chicken Salad Fete-a-Tete

Green and Purple Chicken Salad

Pre-made roasted chicken is our secret weapon to an easy, fresh vegetable-filled chicken salad. We’re using Asian sauces and purple and green add-ins to make something crunchy, light, and definitely delicious.

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