What better way to utilize two of the most beloved summertime fruits than a unique and delicious mix of tomato and watermelon in a salad? Try this refreshing recipe adapted by Chef Mark Picone.
The slow aromatic roasting of both the tomatoes and garlic showcase the beauty of what simple ingredients can do when combined with a small dose of seasoning and lots of love for good measure!
Morels, rabbit and cream are a magical combination, and the addition of fava beans and this subtle emmer papardelle make it truly spectacular. Fresh morels are preferred, but this is a recipe where dried could be used. Just soak them in the white wine called for in the recipe before slicing, and use the wine for the sauce.
This is always one the first recipes we make when we begin to clean our cured garlic in late August. The flavour is similar to roasted garlic, rich and sweet, but the texture is consistently buttery and there is no messy garlic paper to deal with.
This is a must have condiment to have on hand for every garlic lover. We enjoy the cloves spread over crostini with a nice cheese, like brie or chèvre. We often use it in place of raw garlic in other recipes, Caesar salad, pastas, mashed potatoes, you get the idea. The oil can be used wherever you use extra virgin olive oil to add a garlicky kick.
