Aug
21
    
Posted (Steven) in News

This week’s newsletter includes recipes for Green Sauce with Avocado, Tomato-Tomatillo Salsa, and Summer pasta.

Carnegie Hill Newsletter – Week 11


 
Aug
15
    
Posted (Steven) in News

This week’s newsletter includes recipes for steamed eggplant with spicy peanut sauce, tortellini soup, and an heirloom tomato lemon mascarpone tart.

Carnegie Hill Newsletter – Week 10


 
Sep
03
    
Posted (Steven) in News

This week’s newsletter includes recipes for an eggplant appetizer, fresh tomato sauce, and a desert of tahini and honey over fruit.

Carnegie Hill Newsletter – Week 13


 
Aug
19
    
Posted (Steven) in News

This week’s newsletter includes recipes for:

 - Tapenade
 - Shrimp, Cucumber and Mango Escabeche
 - Basil Lemonade Iced Tea

Carnegie Hill Newsletter 11


 
Jun
24
    
Posted (Michelle) in Recipes

Garlic scapes are a CSA and farmers’ market specialty that I look forward to every summer. I usually collect them over the course of a few weeks (they keep for quite a while), then make a batch of pesto with basil.

5 garlic scapes
1 bunch Genovese basil
1 Tbsp toasted pine nuts
1 Tbsp grated Parmigiano cheese
salt and pepper to taste
1/2 cup extra-virgin olive oil

Finely chop scapes, basil, and pine nuts in a food processor. Add cheese, salt, and pepper. While food processor is running, slowly drizzle in olive oil.

Toss with pasta, cheese, and shaved summer squash (as seen below), or use it on roasted potatoes, scrambled eggs, or anything else you think could use a lightly garlicky kick.