This was and is a stellar drink for marking the end of summer. Coming from FirstOrderGin.com, the drink is refreshingly smooth. Somehow the addition of orange bitters and Cointreau smooths out any edges.
The link from the website is here and the ingredients are below, along with my notes on which bottles were preferred.
We often gravitate toward lentils and legumes in the Fall and Winter, but not very often in the summer. This recipe from NYT Cooking contributor and columnist Lisa Donovan, was proof of the error of my ways. The French, of course, have a way to turn any dish into a celebration of flavors and textures, and this dish is no exception. Contrast the earthiness of lentils with the crunch of carrots and radicchio and add in a classic French vinaigrette along with fresh herbs. This is a year-round dish that not only tastes delicious, it is a festival of color. French Lentil Salad would also make a great accompaniment to a protein like roasted chicken or fish, or, as we did last night, let it stand alone.
The recipe is gifted through my subscription to the New York Times, and I’ve included a list of what to have on hand below.
Lisa Donovan, New York Times Cooking
Ingredients:
I am a huge fan of London Dry gins – the more juniper the better – and my go-to summer cocktail is nearly always a Negroni. In my search last week for an alternative to that, because once in a while it’s good to mix things up a bit (no pun intended), I discovered a great website for gin-based cocktails and this delightful end-of-summer concoction: First Order Gin.
This will keep me mixing it up with gins for a long while!
But for tonight, here’s the wonderful riff on a Negroni that I settled on. Cocchi Americano, one of the ingredients, is an aromatized wine from Italy. We keep a bottle in our fridge and have enjoyed it on ice as well as in different cocktails. Accept no substitutes. As to the cherry bitters, our go-to is Woodford’s (also great in a Manhattan) and the dry vermouth I used was Dolin Blanc.
In order to give credit where credit is due, I am including just the link to First Order Gin’s proportions and instructions here.
Suzy Karadsheh, co-found of the website themediterraneandish.com, is the source of this deliciously quick and economical recipe.
We are a household of two – so oftentimes even our small CSA share can be a challenge to finish. One recent week, we received some wonderful cabbage and for me, finding recipes that incorporated this fresh-from-the-farm organic vegetable in something more than a slaw became a personal mission.
The recipe for Ground Beef and Cabbage Skillet is found on the Mediterranean Dish website, linked here. An ingredient list is listed below. Baharat spice, a Lebanese spice mixture, is often found in grocery stores, but if you need to make-your-own, this guide from Spruce Eats is a good one.
Ingredients
With summer’s bounty, we have been enjoying a huge variety of veggies in our Clark Organic Farm CSA each week, and so, I was searching for a recipe to make use of our share this week and discovered this recipe adapted by Tara Parker-Pope in the New York Times. Because we are frequently vegan friendly – or at least vegetarian – this recipe was a delight. Don’t be intimidated by the long(ish) list of ingredients. A little advance veg prep, and it will all come together is about an hour.
The recipe is gifted here courtesy of my subscription to the New York Times. As always, I’ve included a list of ingredients.
Adapted by Tara Parker-Pope
Ingredients
We are having one of our summer heatwaves, so a chilled soup sounded like it was just the thing for dinner this weekend.
Our Clark Organic Farm CSA share has included beets several times over the summer season; however, this week we received golden beets, one of my favorites. Instead of roasting, which is my preferred method of cooking beets, this recipe called for the beets boiled, which certainly helped us out by not adding to an already hot kitchen. In fact, I cooked the beets the day before, peeled, and then chilled them. I pureed the soup several hours before serving, kept the garnish separate until serving and included slicecs of fresh baguette from our local artisan bakery.
The ingredient list is below, and I’ve included a gifted link to this recipe, developed by Maine chef Erin French of the Lost Kitchen and adapted by NYTimes Cooking food contributor and critique, Tejal Rao.
Ingredients
Our Clark Organic Farm CSA Share included some exceptionally fresh green cabbage recently. I love slaws and cabbage salads, but I don’t always like to use mayo as a binder/seasoning. So when this wonderful receipe from the Mediterranean Dish popped up, I was eager to put it together.
Without the mayo-based dressing, the salad makes a great accompaniment to fish or, actually just by itself.
Link to Mediterranean Dish‘s recipe here. The ingredient list is below (although, as recipe author Suzy Karadsheh says, the dish is infinitely adaptable).
Recipe from Mediterranean Dish, Suzy Karadsheh
Ingredients
For the Cabbage Salad:
For the Dressing
This was a tasty and quick-to-cook pasta dish! Developed by NYT Cooking contributor, Martha Rose Shulman, it is easily adaptable to a variety of greens (looking at you Swiss Chard), and it can be adapted to omit or include the tomato sauce.
Each Monday when our Clark Organic Farm CSA newsletter is emailed, I start looking at the items that will be available both in the CSA Room and as PYO. Kale was on the list last week along with basil tops and garlic scapes, so for us, this summer-season dish was a match.
The ingredients are listed below, but can be adapted according to availability and season. The full recipe is found here on the NYTimes Cooking website and is access is available as a free gift through my subscription to the Times.
Ingredients
Some years ago, we trekked to New York City for a few days, and happened upon one of Daniel Boulud’s restaurants which, at the time, was directly across from Lincoln Center. As an appetizer, we sampled a wonderfully fresh dip made with fresh peas, and which was, for me, love at first bite. I don’t know if any of Chef Boulud’s restaurants continue to serve this appetizer, but I hope they do. Accompanied by fresh vegetables, it makes the perfect summer starter.
I have been on a quest to replicate this dip for so long, I’m not sure I accurately recall all of the flavors. This is more of my take which includes the fresh peas we received in our early summer CSA Share at Clark Organic Farm plus some of their mint. Depending on what I have on hand, I will often grate some lemon zest into the mix and definitely play with the herbs and spices. Also, since fresh from the garden peas are only available in season for a short time, subbing thawed frozen peas can also be an alternative.
Ingredients
Method:
We have been increasingly expanding our familiarity with different greens since joining Clark Organic Farm’s CSA last year. I’ve never quite known what to do with greens outside of serving them as a side, so when I came across Melissa Clark‘s recipe for incorporating greens – and fennel and scallions which were also part of the share – I was excited to try it.
One of the best parts of this particular recipe is that it is not only meatless, but different greens and herbs can be substituted depending on seasonal availability. That makes this a true winner in my mind.
The recipe can be found through this link, available as a gifted free recipe through my subscription to the NY Times.
Melissa Clark in the New York Times
Ingredients
Four Nights A Week 