Amaranth Greens with Crispy Capers


Recipe by Emilia Petrucci

Serves 2


  • 1 tbsp olive oil

  • 2 tbsp shallot, minced (about 1/2 large shallot)

  • 1 tbsp capers, drained

  • 1 bunch amaranth greens, chopped

  • Salt and pepper to taste

  • 1 tsp dried red chile flakes 



  1. Heat oil in a sauté pan over medium heat.

  2. Add shallot and sauté for about 3 minutes, until fragrant.

  3. Add capers and sauté for 1 minute.

  4. Stir in amaranth greens and sauté until tender. Season with salt and pepper to taste.

  5. Sprinkle red chile flakes over greens before serving.


Pan Seared Roast Breast of Chicken with Green Garlic Sauce


Recipe by Great Performances

Serves 2

For Green Garlic Sauce:


  • 5 stems fresh green garlic, washed, dry layers removed, and thinly sliced into coins.

  • 1 cup crème fraiche

  • 1 tbsp extra virgin olive oil

  • 1 lemon, juiced

  • Sea salt to taste

  • Fresh cracked pepper to taste


  1. Pulse garlic in blender with olive oil until smooth. As garlic gets smooth, increase blender speed and purée until very smooth.

  2. Add remaining ingredients until blended. The sauce should be pale green, thick and creamy like mayonnaise. Taste and adjust seasoning.


For Breast of Chicken:


  • 2 6 oz. breasts of chicken, with skin

  • 1 medium shallot, peeled and minced

  • 2 tbsp blended oil (20 % olive oil, 80 % canola oil)

  • 1 tbsp unsalted butter

  • 1 sprig fresh thyme

  • Sea salt to taste

  • Fresh cracked pepper to taste


  1. Rinse chicken under cold running water and pat dry. Season with salt and pepper. Let it rest uncovered until room temperature for 20 minutes.

  2. In a heavy bottom skillet, heat oil until almost smoking. When oil shimmers, place chicken skin side down. When skin is crisp and brown, flip and cook the other side. Meanwhile, sprinkle in minced shallot, sprig of thyme and butter.

  3. When pan drippings are brown and shallots translucent, baste the chicken.

  4. Remove from heat and place in a moderate oven and roast until meat reaches 145°F, for 15 minutes.

  5. To serve, remove from oven and place on warm plate. Garnish with pan drippings and green garlic sauce.


Chilled Cumin-Spiked Tomato Soup

Recipe from “Sylvia’s Table” by Liz Neumark

Ingredients (serves 4-6):
2 tsp cumin
2 lb ripe tomatoes, cored and coarsely chopped
1/2 cup chopped red onion
1/4 cup plus 2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tsp salt
1 cup Greek yogurt
1 cup ice water (optional)

1) Toss the cumin in a small skillet over low heat, stirring, just until fragrant, 1-2 minutes; do not let it burn.

2) Combine tomatoes, onion, and 2 tbsp cilantro in a blender and puree until smooth. Transfer mixture to a large bowl; add the toasted cumin, 2 tbsp lime juice, and salt and stir to combine. Refrigerate the soup until it is thoroughly chilled, at least one hour.

3) Meanwhile, puree the yogurt and remaining cilantro in a blender until smooth. Cover and refrigerate until ready to serve. Before serving, adjust the soup to taste with additional salt and lime juice; add ice water as needed if you would like a thinner texture.

4) Divide the soup among individual chilled bowls and garnish with a generous swirl of cilantro yogurt.

Rhubarb Applesauce with Toasted Oats

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For the applesauce

1 lb rhubarb stalks cut into ½-inch pieces
½ lb apples
½ cup sugar

For the oats

½ cup rolled oats
½ teaspoon cinnamon
2 Tablespoons brown sugar
2 Tablespoons olive oil



1.       In a saucepan, combine rhubarb pieces with sugar over low heat. Stir frequently as it starts to cook, making sure the sugar doesn’t burn.

2.       Add apples as rhubarb begins to cook down.

3.       Meanwhile, heat a skillet over medium-high heat. Add olive oil, and once shimmering, add oats, brown sugar, and cinnamon. Cook for 5 minutes until well combined and oats become crispy.

When apples have almost cooked down, remove from heat. Taste for sweetness. Let cool and serve with toasted oats sprinkled on top.


Braised Fennel


  • 1 fennel bulb with frond attached
  • 1/2 cup white wine
  • Olive oil
  • Salt and pepper
  • Juice of half a lemon 
  • Freshly grated Parmesan (optional)


1) Trim and discard stems of fennel bulb. Finely chop fennel fronds (green leafy tops) and place aside. Slice the fennel bulb lengthwise into ~1/2 inch pieces. 

2) Heat olive oil in a skillet over medium-high heat. Brown, not burn, fennel on all sides, about 5 minutes total. 

3) Reduce heat to low and add white wine to deglaze pan. Also add a healthy splash of water. Cover and cook until fennel is tender, about 8-10 minutes. 

4) Remove from heat. Squeeze half a lemon over fennel, season with salt and pepper. Finally, mix in some chopped raw fennel frond. If using, finish with freshly grated Parmesan cheese. 

Makes a great side dish for fish. Can also use for the base of a great pasta dish by adding other fresh seasonal vegetables.