This chilly weather has me craving extra hearty dishes for dinner lately. I had some black beans lying around I had reserved for whenever I got in the mood to use them and I thought to cook up a black bean chili.
Every year at this time we start winding down from roughly two months of sourcing and preserving some of our region's best, meaty and organic tomatoes.
Summer maybe over guys but I am coming out strong this Fall with my butternut squash. I mean, look at how beautiful this butternut squash is...
Guys, this time of year
There's really no such thing as a short cut to caramelizing onions. I mean, you can try, but it'll never be 100%. The key is good stirring and temperature regulation.
This is an easy and versatile dough. I use the same basic dough for many flatbreads and crostini.
Blend them together and add them to your own tomato sauce for a rich, flavorful and veggieful pasta sauce, meat sauce or even home made pizza!
Growing up in Italy's spiciest region: Calabria I know a thing or two about spicing up dishes come meal time. That's why when I became the Sauce Boss at City Saucery, there was no doubt in my mind on which flavor we should debut first to the public.
Cut fresh fruit in chunks (bananas, melons, strawberries, etc) -keep small berries whole- and freeze them spread out in a sheet pan so they don't clump together.
Vitamin K is necessary for maintaining optimal bone health. Critical for all ages. Leafy greens like chard and kale (among others) are foods naturally rich in vitamin K.
It's late summer which means there's tons of fresh basil everywhere in my garden which also means lots and lots of pesto in my family's future.
Why not? They're one of the best tasting, consistent and sweetest tomatoes grown in the USA today. And, as a New York food producer, I want to keep it as local as possible.