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asparagus toast with whipped ricotta and mint

asparagus toast with whipped ricotta and mint

asparagus toast with whipped ricotta and mint

Whipped ricotta is a versatile base for many flavors and combinations. My asparagus toast with whipped ricotta and mint is creamy, zesty,...

flounder with a buttery butterbean succotash

flounder with a buttery butterbean succotash

flounder with a buttery butterbean succotash

Butterbeans are a humble ingredient that I’ve grown quite fond of. Whether canned, fresh, or frozen, count me in! They’re creamy,...

Featured Posts

July is tomato season in Charleston, and it’s the perfect time to celebrate the beauty of peak produce. When I walk into the farmer's market or Veggie Bin on Spring Street downtown, I am inspired by all the produce options! This time of year, tomatoes are at their prime. Heirloom varieties, beef steak, cherry tomatoes, yellow tomatoes...the list goes on. Caprese salad, to me, is an opportunity to let tomatoes shine. I keep caprese salads simple with tomatoes cut into a variety of shapes, creamy buffalo mozzarella (I use the buffalo mozzarella cheese from goat.sheep.cow that they buy from Luigi Guffanti in Campania ), fresh basil, Olinda olive oil and flaky sea salt. It is so easy to make that you can do it with a glass of wine in your hands or hungry friends and family around you in the kitchen. Check out my five star caprese with mozzarella di Bufala

July is tomato season in Charleston, and it’s the perfect time to celebrate the beauty of peak produce. When I walk into the farmer's market or Veggie Bin on Spring Street downtown, I am inspired by all the produce options! This time of year, tomatoes are at their prime. Heirloom varieties, beef steak, cherry tomatoes, yellow tomatoes...the list goes on. Caprese salad, to me, is an opportunity to let tomatoes shine. I keep caprese salads simple with tomatoes cut into a variety of shapes, creamy buffalo mozzarella (I use the buffalo mozzarella cheese from goat.sheep.cow that they buy from Luigi Guffanti in Campania ), fresh basil, Olinda olive oil and flaky sea salt. It is so easy to make that you can do it with a glass of wine in your hands or hungry friends and family around you in the kitchen. Check out my five star caprese with mozzarella di Bufala

five-star, five-minute caprese with mozzarella di Bufala

ribboned zucchini crostini

ribboned zucchini crostini

ribboned zucchini crostini

Romesco sauce

Romesco sauce

Romesco sauce: a splendid Spanish sauce

Fresh summer corn puree

Fresh summer corn puree

Fresh summer corn puree

blistered shishitos with honey and lemon aioli

blistered shishitos with honey and lemon aioli

blistered shishitos with honey and lemon aioli

roasted potatoes with burrata and many, many herbs

roasted potatoes with burrata and many, many herbs

roasted potatoes with burrata and many, many herbs

fish crudo with olives

fish crudo with olives

fish crudo with olives

seared scallops with an olive oil, thyme and honey vinaigrette with a hint of citrus

seared scallops with an olive oil, thyme and honey vinaigrette with a hint of citrus

seared scallops with an olive oil, thyme and honey vinaigrette with a hint of citrus

pumpkin seed aioli

pumpkin seed aioli

pumpkin seed aioli

prosciutto wrapped peaches with lemon zest

prosciutto wrapped peaches with lemon zest

prosciutto wrapped peaches with lemon zest

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