Red Swiss Chard is an absolutely favorite veggie of mine! My recipe for one bunch of organically grown chard is simple: Cut leaf away from each stem then fold a chop. Sauté in olive oil and sliced garlic on med high. Stems are very tasty too but cook first for a bit and then, Read More

The Market Table seared scallop in blood orange sauce

OK, so it’s true, New York City is a gastronomical delight. People really do eat their way through the Big Apple. I’m sure part of the reason is because they can…they can have food of any ethnicity, any price and at any hour. Once we finally made it here, we were 3 hours later, Read More

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