Alexandra's Kitchen

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This salsa di parmigiano is a nice little sauce to know. Made mostly in the food processor, it comes together in less than ten minutes and makes enough to last you for weeks. Apparently, at Michael Chiarello's Bottega, every table receives a bowl of the sauce along with crispy bread before the main courses arrive. Sounds heavenly. //

Salsa di Parmigiano

This pomegranate salad recipe comes from the book Turquoise by Greg and Lucy Malouf, which my aunt introduced to the family last winter when she served this stunning salad at a dinner party. The myriad textures and sweet-salty-hot dressing make this salad irresistible. //

Green Olive, Walnut & Pomegranate Salad; Thanksgiving Day Recap

It's dishes such as this that make me understand (almost) how people can be vegetarian. In In this slow-cooked kale, kale is blanched first, roughly chopped and then sautéed over low heat for thirty minutes in olive oil with onions, garlic, rosemary and chile de árbol. It's almost black and slightly crispy when finished. It is sweet and addictive. //

Suzanne Goin’s Slow-Cooked Kale ( & Stuffing)

Favorite Sunday Dinner: Braised Chicken with Sherry & Sherry Vinegar

A just-baked lemon and smoked mozzarella pizza.

Lemon, Smoked Mozzarella & Basil Pizza

A bowl of pasta coated in butternut squash sage sauce.

“10-Minute” Butternut Squash Sauce with Pasta (Vegan Option)

In grilled trout, when the skin crisps, and the meat flakes off the tiny delicate skeleton, tasting not a bit dry or fishy just fresh and delicious, never am I happier. This meal has become a recent favorite. Greens beans, needing nothing more than a three-minute steam and a drizzling of olive oil, freshly squeezed lemon, salt and pepper, are so good right now. And this brown butter orzo "risotto," is a long-time favorite.So easy, so delicious. //

Whole Grilled Trout | Steamed Green Beans | Brown Butter Orzo “Risotto”

In the past six years, subscriptions to CSAs in eastern Pennsylvania, southern California and northern Virginia have forever transformed how I eat and cook. I have learned to plan meals based on the vegetables I have at hand not the protein. I have learned to appreciate vegetables in their freshest state seasoned with little more than olive oil, salt and pepper. I have eaten more dark leafy greens than I ever imagined. //

Getting the Most From Your CSA + Two Favorite Potato Recipes

In this eggplant caviar, eggplant is roasted (as opposed to fried), which requires minimal oil, allowing the eggplant's sweet flavor to really shine. And after a gentle mashing with a fork, the eggplant's flesh becomes creamy, a perfect consistency to whip into a spread to spoon over grilled bread. //

Eggplant Caviar on Grilled Bread

A Sprouted Kitchen Feast

Grilled Chicken Caesar Kale Salad & Piadines, sort of

The addition of a can of crabmeat to this favorite summer linguine dish not only made it a touch tastier but also a smidgen more complete, especially for those who don't consider a sprinkling of cheese a suitable protein. //

Linguine with Roasted Red Peppers, Crabmeat & Basil

This farro salad, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions, has become a weekly staple. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day. //

Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions

Fries with Lemon Salt & Rosemary

summer squash spaghetti

Summer Squash Spaghetti with Lemon & Herbs

This pesto pasta can be made with anything. All you really need is a bunch of herbs, a handful of nuts and some sort of hard salty cheese. While nothing perhaps marries quite as well as basil, pine nuts and parmesan, variations made with with other cilantro and parsley, walnuts and almonds, and Pecorino and Grana do the job quite nicely. //

Simple, Fresh Homemade Pesto Sauce with Pasta

Flavored with leeks and lemons, this pasta carbonara is especially fresh and light. With bacon and eggs on hand, dinner can be thrown together in a flash. Add asparagus and you have a one-dish dinner on your hands. The sauce tastes incredibly creamy (despite containing no cream at all) and coats the pasta so well, making every bite especially delectable. //

Orecchiette Carbonara with Asparagus — 2nd Easiest Weeknight Dinner

A bubbling, bechamel-and-roasted vegetable open-faced sandwich, this asparagus croque monsieur is daydream worthy. While you won't miss the meat on this spring vegetable tartine, one topped with smoked Niman Ranch ham would be heavenly. //

Tartine-Style Asparagus & Spring Onion Croque Monsieur

A sheet pan of broiled lamb meatballs.

Keftedes (lamb meatballs) & Roasted Cabbage

Five baked spanakopita strudels on a sheet pan.

Spanakopita Strudels

This farro salad, when surrounded by all the elements of the Zuni salad — sweet onions, crunchy nuts, spicy greens, a simple olive oil and vinegar dressing — soaks up so much goodness all the while maintaining its chewy texture and nutty flavor. //

Farro Salad with Toasted Pine Nuts, Currants & Mustard Greens

I make crustless quiche nearly once a week, always with uncooked greens, always with fresh thyme, always with crème fraîche, always following the Tartine recipe. Without a crust in the equation, this sort of quiche is effortless to whip up for a weeknight dinner. //

Crustless Quiche Loaded with Kale

Turnip & Apple Purée

In this tomato sauce, canned tomatoes are brightened by olive oil and sautéed onions, a few cloves of crushed garlic, a little white wine, some chopped fresh parsley, and a pinch of crushed red pepper flakes. After about 20 minutes of simmering, it's done. And it's delicious. //

Marcella Hazan’s Tomato Sauce with White Wine & Parsley