Carrot Red Lentil Salad

Working with spring harvest can feel like foreplay for summer. The ground isn’t quite warm enough to plant anything that fruits. Only the kales and overwintered plants can shake off the chill of the night and look ready for the day the next morning. Spring...

Parmesan Crisps

These are kind of going to be a curse and a blessing. You’ll find yourself craving the chewy crisp texture of the baked parmesan and the aromatic pop of rosemary and orange zest is hard to hate. At present, we have half of a parmesan crisp in the snack drawer...

Shiso Pickled Cucumbers

Shiso, also known as Perilla, is a floral tasting herb that is most often used in Japanese cuisine. Sushi chefs use Green shiso under sashimi. Ume boshi (pickled Japanese apricots) is cured with red shiso. It’s a versatile herb but not one that pairs well with...

Herb Paste

Fresh herbs often have an inglorious fate. That’s the thing about startling beauty: it peaks. Basil droops, cilantro decays, oregano dries, sage becomes olive drab. Even the Queen Victoria of herbs, Rosemary, falls into the shadows. It takes 10 minutes to make...