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June 15, 2022
It's still rhubarb season (thankfully), and last night friends and I had this incredible plant three ways: as a cocktail with rhubarb simple syrup; vodka; lemon juice and bubbly; as a savory side with roasted chicken; and as a poached dessert with fresh ricotta. I can't possibly choose what I liked best but offer here the recipe for the chicken dish. It is from Melissa Clark and the New York Times Cooking site, and I substituted canola oil for olive oil to make it higher in Omega-3s. I also used a plump, grass-fed chicken that I bought from a trusted farmer at our local Gosset's farm market in South Salem. Enjoy!
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