By Michael Joyce As the weather starts to get cooler and the leaves on the trees start changing to their autumnal colors, we are reminded that winter is right around the corner. More importantly, these changes signal that soup season ...
Category: Chestnut Hill
Chestnut Hill Farmers Market Category
CHARRED EGGPLANT SALAD (a.k.a. BABA GHANOUSH) >
By Michael Joyce Eggplant is one of those true summer gems but is often misunderstood and underappreciated. Growing up in an Italian-American family, I only ever knew eggplant to be fried, covered in sauce & cheese, and baked until bubbly ...
Heirloom Tomato Tart >
By Michael Joyce Tomato season is officially upon us! That also means the start of season for BLTs, the classic Caprese salad, even that surprisingly good TikTok cherry tomato & feta pasta my wife is obsessed with, and an unending list ...
Green Goddess Dressing >
By Michael Joyce Green Goddess dressing is an iconic Californian dish that exudes the opulence of the Roaring Twenties. Born at the famous Palace Hotel in San Francisco and inspired by the well-known actor, George Arliss, Green Goddess has become a ...
Charred Sprouting Broccoli, Spelt and Miso Salmon >
By Michael Joyce This may sound like a dish based around the salmon but, it is in fact, a dish showcasing the tender spring Sprouting Broccoli. The fatty salmon, roasted in a miso marinade, is the perfect foil for the mild ...
Swiss Chard, Garlic Scape & Turmeric Curry >
By Michael Joyce This curry comes together super quick with the help from some key pantry staples. Namely, coconut milk & chickpeas. Paired with tender, late spring leafy greens (spinach would work, too) and steamed brown rice, you have a ...
Simple Squash Soup >
By Alysha Melnyk This soup is simple, dairy free, and contains minimal ingredients. This is one of my quick go-to recipes any time I roast kabocha, butternut, and acorn squash. The simple trick: use a blender and blend the roasted ...
How to Toast Squash Seeds >
By Alysha Melnyk I used to always discard the seeds when I made squash, but in recent years I have saved the seeds and toasted them for future snacks, salads, and toast toppings. Toasting squash seeds is super simple, and ...
How to Roast Squash >
By Alysha Melnyk I love squash, but cooking squash used to to be a huge struggle for me because I felt like the act of cutting the squash in half for roasting was too much of an effort (and honestly ...
Carrot Salad with Golden Raisins and Tahini >
By Alysha Melnyk Carrot salads are a popular dish at potlucks, BBQs, and family gatherings. I have tasted versions with pineapple added, cream based dressings, and vinaigrette dressings. This salad is a simpler, lighter version with only five ingredients. I ...
French Shallot and Herb Vinaigrette >
By Alysha Melnyk A classic, easy recipe that is perfect for dipping vegetables in or drizzling on salad. I first became familiarized with French vinaigrette after my brother made it for a salad upon returning home from being abroad in ...
Cantaloupe, Black Sesame and Honey over Yogurt >
By Alysha Melnyk Fresh cantaloupe is certainly delicious on its own, but if you are looking for an easy recipe to "dress it up" a bit this one combines a handful of simple yet bold flavors. In this dish, I ...
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