The Essential Kitchen

Seared scallops with creamy beans, lemony arugula, and toasted breadcrumbs. 🍋

The ultimate rooftop fiesta bursting with color! 🪅

Whole branzini grilled to perfection with the last of the asparagus and the first summer sun tomatoes. Everything tastes better when you eat with the seasons! 🍅

The last of the rhubarb! 🍓
These little minis were almost too cute to eat…but not quite 🤪

Galette:
1/4 cup ice water
2 tsp AC vinegar
1 stick cold unsalted butter
11/4 cups AP flour
1/2 tsp salt
1 Tbsp sugar

Filling:
1 cup sliced strawberries
1 cup unpeeled sliced rhubarb
1 cup sugar
2 Tbsp cornstarch or arrowroot
1 tsp vanilla extract

Chill the dough, cook down the filling until jammy.
Top off with fresh berries, egg wash crust, and baking at 400 for 20-25 mins.

A fun little spring dinner party from last month 🍓

Israeli salad with homemade challah croutons 🤌 Yes there is an entire loaf of bread in this salad and I will be eating it all. summer. long

🌱 Spring has sprung!! (ignoring the snow in Chi today 🙄). Couldn’t be more excited for the promise of bright, fresh colors and flavors to come 🌱

Gently poached salmon in a light coconut miso broth with steamed bok choy and brown rice 🥬

Ready in 30: creamy white beans in garlicky fresh tomato sauce with shaved parm and pine nut pesto. A simple, satisfying dish to savor 🫶

Lentil stuffed eggplant with warm Moroccan spices, drizzled with the very best tahini 🍆

Shrimp ceviche, mango habanero, quick pickled onions 🥭

🌬️Winter comfort food : butternut squash, brussel sprouts, apples, vegan fennel sausage and goat cheese.