Salade Niçoise (in collaboration with Imperfect Produce)

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Although the warm sunny days of summer are behind us, delicious summery salads can continue late into the fall. Jam-packed with layered flavors and textures, my twist on the classic Salade niçoise trades cannellini beans for eggs and skips artichokes, anchovies, and olives for a lighter texture, letting summery heirloom tomatoes, string beans, radicchio, lettuce, and red potatoes dressed in a light vinaigrette absolutely sing. A meaty combination of tuna and cannellini beans deliver a rich texture sure to satisfy your appetite. This salad can be enjoyed on its own or alongside dinner and is also perfect for entertaining guests. Bursting with color and freshness, it’s a sure crowd-pleaser.

 

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Braised Boneless Beef Short Ribs with Italian Caponata (in collaboration with Imperfect Produce)

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The first time we visited Rome, we rented an incredible 16th century apartment on Via del Govern Vecchio. The third-floor apartment was situated across the street from a monastic residence where priests and monks carried out their daily lives in full view like an ant farm in white starched collars. We could see their dining room from our living room window and felt just a tiny bit guilty as we watched them pass along large dishes of food and ceramic jugs of red wine.

 

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Vegetable Shish Kababs with a Sriracha Honey-Sesame Glaze (in collaboration with Imperfect Produce)

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When it comes to buying produce, most shoppers pick through dozens of pieces, turning, squeezing and unfortunately bruising many of them until they find the most perfect looking, blemish-free pieces leaving mounds of picked-through, roughly handled and damaged produce that ultimately goes to waste. I’m guilty of this myself, but this behavior pressures grocery managers to demand only the most cosmetically pleasing produce to cut down on the waste that happens every day in their produce department.

The sad result is that growers are forced to sort and reject every piece of produce that doesn’t meet stringent guidelines regarding color, shape, size, texture, and visible blemishes, leaving an astonishing quantity of perfectly nutritious, delicious and uniquely beautiful produce to rot in the fields. When I learned of this ongoing crisis and about the mission of Imperfect Produce; to match up this impeccably fresh and delicious produce with hungry consumers, I was immediately swayed to start enjoying this delightful but overlooked treasure in my kitchen.

 

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A Cocktail for Autumn with Apologue Liqueurs

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When it comes to cocktails, we all have our favorites; in the springtime, I like a French 75 with vodka, not gin which remind me of late afternoons at a sidewalk café in Paris. During the height of summer, I like something citrusy with a herbal, green garden twist like a mojito or something with a savory, deep citrus character like a Paloma. In the late summer with it’s long, hot breezeless afternoons I prefer tequila which brings me to my new favorite concoction which I call ‘Autumn Awakes’.

 

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Easy Build-Your-Own Sundaes and Cones with Hudsonville Ice Cream

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As a food stylist and photographer, I’ve worked with all kinds of foods, ingredients, cookware and kitchen products but one thing I have never tried to photograph is ice cream. I have heard for years how difficult a subject ice cream can be, so when the great folks at Hudsonville Creamery reached out to me, I couldn’t resist the chance to try my hand at capturing the beauty of their wonderful range of artisanal ice creams. Besides, summer is still in full swing so why not enjoy a few scoops embellished in classic sundae style?

 

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Spring Thyme Cocktail (in collaboration with Chopin Vodka)

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Springtime is upon us, and I’m feeling inspired to mix up a bit of sunshine in my cocktail glass to savor the first warm, sunny days of spring. I’ve chosen to lend a touch of French flavor to the perennial combination of citrus+vodka by adding a splash of elderflower liqueur and a twist of Provence with a sprig of garden-fresh thyme.

 

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Soupe au Pistou (Provençal Vegetable Soup)

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Hard to believe last Tuesday was the first day of Spring, with some parts of the country still getting pounded by record snowstorms. While I’m anxious for the arrival of warm spring days, I fully intend to savor the last of the cold weather with the help of a few more pots of soup. With the temps hovering around the mid-40s I think spring flavors are in order so today I chose a soup au pistou. A French soup similar to minestrone, this recipe is brightened by the intense green flavors of fresh herbs pistou layered upon spring peas, string beans; and wintry reserves of savory root vegetables and legumes.

 

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