24 fresh open zucchini flowers 3 cups freshly grated Parmigiano-Reggiano 1 tablespoon fresh thyme leaves 1/4 cups finely slivered fresh basil leaves 1 teaspoon freshly grated nutmeg Salt and freshly ground pepper, to taste 1/4 cup extra virgin olive oil Pick through the zucchini flowers to remove the stamens and check for bugs. In a … Continue Reading →
Recipe from Noelle Carter. 11/2 pounds small tomatoes (6 to 8) 1 tablespoon extra virgin olive oil 11/2 teaspoons minced fresh oregano 1 teaspoon minced garlic 3 tablespoons pitted and chopped kalamata olives, from about 10 whole 1 teaspoon salt Freshly ground black pepper Prepared galette dough (see recipe) 1 egg, beaten 4 to … Continue Reading →
“Montana Dan” Decker, formerly of Bad Axe, started fishing in Alaska several years ago and now has a small fleet of fishing boats. He sells all his own catch, which is flash-frozen, at markets including in Royal Oak. He knows exactly where it comes from, and is often there when it is caught. He is … Continue Reading →
Recipe adapted from “Lidia’s Italy” by Lidia Bastianich. 1 teaspoon coarse sea salt or kosher salt plus 1 tablespoon for the pasta pot 1/2 cup extra virgin olive oil, divided 1/3 cup fresh, sliced garlic 35 ounces canned Italian plum tomatoes preferable San Marzano, crushed 1 pound spaghetti 1/4 cup fresh basil leaves, shredded 1/2 … Continue Reading →