Squid and Kale
This is a dish inspired by a Mark Bittman recipe that we read in the NY Times. Depending on what’s in season, or in the cupboard or fridge, improvisation can be great way to improve your cooking skills. Mark Bittman’s recipe has more of an Asian influence with his use of spicy peppers and soy sauce, where ours has an Italian flare with the addition of breadcrumbs and pasta.
Yummy Mac and Cheese
For my friend Nate’s 31st birthday this year instead of having everyone spend money at one of the many bars in the city, he had everyone over to his home for an evening of great food to raise money for bk farmyards — a Brooklyn based decentralized farming network with a mission is to teach communities how to grow sustainable produce and eat healthy. » Continue Reading…
Add some color to your winter dishes!
Our good friend Quynh Vo sent us this recipe while she was trapped under 30 feet of snow last week. Looks delicious and is a great use of one of the few in-season vegetables that you can get locally in the Northeast.
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