As the season heats up and farmers’ markets everywhere suddenly have heaping piles of crisp, rainbow hued salad ingredients to offer, I needed a little jump start to get me thinking about new combinations and uses for all those spicy greens and plump beans. So when I ran across an article about Haven’s Kitchen in the NY TIMES a few weeks back, I promptly registered for a class there, called ”All Sorts of Salad”. Continue reading
Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot. Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.
You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans. The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading