Seared Radishes with Mint

Radishes and butter are sisters in French cooking. They’re also cheap and plentiful during the spring at the market. My restaurant self gets the best of me when I say that I use every single piece of these babies. Wash the tops a few times in cold water and then toss in off the heat to create a salad/warm side dish to any meal.

Read More

One Pan Broiler Lamb Chops & Sautéed Spinach

Man, oh man, I love this recipe. And the best part? You can apply whatever protein or leafy green to this equation. Broil your meat + add a leafy vegetable (i.e. spinach, Swiss chard, collards, kale). One pan to create a protein and a green in ten minutes. This is an ideal way to experiment and use up those spices in your cabinet… believe it or not, the suggestion to use within a year does have truth to it.

Read More