When using quality pasture-raised pork, there really isn’t much that needs to be done in the kitchen to enhance what will already be meat with fantastic flavour. Tenderloin is one of my favourite cuts of pork, but this recipe below can be easily adjusted to suit most cuts. The amount of ingredients for the maple sauce will be enough for at least 8 servings. It’s easy to make and will last in the fridge for 1-2 weeks.
– Jon Steinman
There aren’t too many quick and easy comfort-food breakfasts or anytime-snacks better than a delicious, homemade honey-sweetened granola. – Heather Carlucci
This classic Indian dish is easier to make than one would expect, and is great as a main course OR side-dish. – Heather Carlucci
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.
There are so many ways to preserve tomatoes, but one of the most beloved is a conserve. This savory spread and its hint of spice is delightful with cheese, charcuterie plates and a great condiment for roasted meats. Using heirloom tomatoes brings an added bonus of authenticity to the time honored tradition of preserving Summer’s bounty.
– Mark Picone
Slowly cooked and wonderfully spiced, this ubiquitous condiment is super versatile and the basis for many sauce derivatives. Try adding some maple syrup and diced cooked apples for grilled vegetables, pork or chicken.
– 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!
– Mark Picone
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.
– John Sundstrom, Lark
I’ve been fortunate to work with the Lucy family over the past few years. The Lucy’s own Bluebird Grain Farm in Winthrop, WA. I had been featuring farro (or emmer) on the menu at Lark since our first year, sourcing from a high quality Italian importer (Ritrovo). It had always been a popular and successful dish. I met the Lucy’s at the Farm-Chef connection one winter. They approached me and told me their story. I immediately started ordering the farro, as well as rye and wheat flours. The farro that the Lucy’s grow, in my view is the best that I’ve ever tried, and knowing that I’m now locally sourcing one of my favorite ingredients is huge. Helping to introduce their farm and products to the Seattle market is something I’m proud to have had a hand in.
– John Sundstrom, Lark
We started making our own crackers in our second year of business. We go through hundreds every week, so clearly customers love them! They’re great with cheese and pate, and our onion-poppy version is always served alongside our steak tartare.
– John Sundstrom