Meatless Monday - Harvest Salad with Pumpkin Vinaigrette

by Dianne Wenz in ,


Saturday was the first day of fall, my favorite time of the year! Signs of autumn are here with cooler days, trees full of colorful leaves and bright orange pumpkins on display in the grocery store’s produce department. I’m already looking forward to sipping warm mulled cider, making my first pumpkin pie of the year and taking my annual pilgrim to the orchards of Warwick, NY to pluck my own apples straight from the tree. 
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Recipe: White Peach, Prosciutto & Mozzarella Salad

by Melody Kettle in ,


White Peach, Prosciutto and Mozzarella Salad (via Downtown Magazine NYC)

This recipe for a lovely light salad is perfect for Spring. It’s a simple but elegant combination of white peaches, fresh mozzarella and prosciutto tossed in a tangy, semi-sweet dressing of lemon, honey and white balsamic vinegar. The saltiness of the prosciutto goes perfectly with the tangy dressing…



 


A Farmers' Market Meal

by Melody Kettle in ,


 

Of all the big food holidays, from Thanksgiving and Christmas, to Easter, I find Father’s Day to be the most daunting in the culinary sense.  So this past weekend I was under considerable epicurean stress.  Up until Saturday morning, I had no idea what I was what I was going to cook for Father’s Day – but then I visited the extraordinary Montclair Farmers’ Market! 

The wonderful thing about the Montclair Farmers’ Market is that they’ve really got it covered – from produce, to pesto, to pickles!  The Montclair Farmers' Market abounds with products and produce from authentic artisans and local farmers.  I was able to procure everything I needed for a fresh and very satisfying Father’s Day meal all in one spot in less than 30 minutes.

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Grandma's Recipe Box: #3 Oriental Nappa Salad

by Melody Kettle in ,


Grandma's RecipeHere's a unique salad that Grandma makes for nearly every Summer party.  It's crispy, it's sweet, it's savory, and it's the perfect accompaniment for Pulled Pork!

Much of the preparation can be done ahead of time, but the dressing should wait until serving.  And remember shake the dressing well!

 Ingredients:

For Salad

1 Large Nappa Cabbage

6-8 Green Onions

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Talking Tomatoes with Ariane Duarte

by Melody Kettle


For me, there are few things more delicious than in-season Heirloom Tomatoes. When Ariane Duarte, owner and chef of CulinAriane, lends her Midas touch to these lutein packing beauties, their flavor exceeds even my palate's expectations - - it's gold.

Ariane and her husband, Michael, a fellow Culinary Institute of America graduate, and pastry chef, opened CulinAriane, initially as kitchen space for their catering business. The restaurant was very much secondary, with only ten small tables. Soon, however, popularity began to grow and CulinAriane became one of the stars of the Baristaville dining scene. Then Top Chef came calling and the rest was culinary (and reality tv) history.

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