Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.
This salad is delicious for breakfast, lunch, or dinner. It's easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. To add more spice, fold preserved Calabrian chiles or pickled chiles into the farro in place of the Aleppo pepper. If you're an anchovy fan, add some chopped anchovy to the saute pan along with the garlic. In place of the broccoli raab, try toasted broccoli or cauliflower. Or prepare the salad without the eggs and add a handful of tiny cubes of aged or fresh pecorino.
We devised this simple recipe in order to encourage our daughters to get used to eating green-colored food. Both of them still love this dish, even though they both eventually graduated to other green vegetables.
Okay, here you are: This is my single favorite go-to, home-cooking, just-us-folks, one-dish meal. I make it all the time —at least once a week, my vast bean (and other) culinary appreciation and repertoire notwithstanding. If, growing tired of coming up with the nightly menu, I say to my companion, "Anything in particular you're in the mood for, David?" I can be pretty sure he'll say, "Well, how about the greens and beans and pasta? We haven't had that in a while." That we actually have had it is irrelevant; it's that good.
The combination of beans and rice is one of the most nutritionally complete vegetarian meals possible.
I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings — as a main dish or snacking food — are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can also be separated in 2 for smaller portions, detatching the drumette at the joint. Serve with a bottle of hot sauce at the table.
This is good warm and cool and keeps in the refrigerator for a day or two.
This is a bowl brimming with the fresh clear tastes of Spring.
A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.