Appetizers

Zucchini, Two Ways

As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals. Roasted Zucchini with Mint Pesto For the pesto: ½ cup loosely packed fresh basil leaves ½ cup…

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Mushroom Caps Stuffed with Olives and Porcini

From The Truly Memorable Paula Wolfert,  by Kristina Sepetys Photos by Eric Wolfinger Reprinted with permission from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin, copyright 2017 ©. Published by M & P. (unforgettablepaula.com) These umami-packed mushrooms are both wonderfully modern and a throwback to the era of cocktail parties (excellent with martinis).…

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Elderflower Chive Fritters

From The Regal Elder – Part 1 by Kristen Rasmussen The batter for this savory dish contains lemon zest and chives, which add complexity without overpowering the floral qualities of the elderflower. Makes 40 to 45 small fritters. About 10 medium to large elderflower heads, broken up into 40 to 45 small florets 1 cup…

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Two Oyster Recipes

From the Hapuku Fish Market The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered so rich that it had to be named after the richest man in America—and at…

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Fava Bean and Green Garlic Crostini

° Recipe by Barbara Kobsar Artwork by Patricia Robinson Shell 1 1/2 pounds of fresh fava beans and cook in boiling water for 2 minutes. Drain and rinse. Peel off the skins. Reserve 12 beans. Purée the rest with: 1 small shallot, chopped 3 tablespoons grated Parmesan 1 tablespoon olive oil Salt and pepper to taste…

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Molly’s Chèvre

Adapted from Goats Produce Too! The Udder Real Thing, written and published by Mary Jane Toth. If you’ve never made cheese before, go to the New England Cheesemaking Supply Company website, cheesemaking.com, where there are tutorials on every part of the process described here. 5 quarts goat milk ¼ cup fresh cultured buttermilk ⅓ cup…

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