a couple years ago at spence farm i tried a shaved raw butternut squash salad that my friend chris pandel was serving. i was hooked. the crunch and natural sweetness of the squash were perfect. i love taking that sweet crunch and adding earthy roasted mushrooms and our chee for spice. simple with a lot… Read more »
“The Top Chef season 4 winner, Stephanie Izard, wed craft-beer consultant Gary Valentine on Sunday in Chicago and, as expected, the menu was something to talk about.” Click here to read more!
the one episode i’ve seen of portlandia had a skit about a couple going to a local restaurant. when they inquired where the chicken they were ordering came from, the server actually took them on a quick trip to the farm so they could pick one out for dinner. how sweet would that be, i thought!… Read more »
okra relish yield: 2 cups 2 pounds okra 1 large poblano pepper ½ tablespoon shallot, minced 2 tablespoons fish sauce 2 tablespoons malt vinegar 2 tablespoons extra virgin olive oil oil and salt the okra. char whole okra over high flames on grill. allow to cool char poblano pepper until skin is blistering. allow… Read more »
just finished whipping up a batch of my new favorite side dish. it can also be used as a sandwich topper! we serve it at little goat on our new fun and crispy chicken sandwich and at french market as a side salad with asian noodles. enjoy! rapini relish yield: 3 cups 1 bunch rapini,… Read more »
preserved lemons with marinade yield: 12 lemons 12 fresh lemons, room temperature 2 ¼ cups kosher salt 2 cups sugar 2 cups vodka, any is fine 1 tbsp the marinade 3 quart size ball jars fill a medium stock pot half way with water and bring to a boil. carefully add lemons to pot. allow… Read more »
i always love reading about foods from various cultures and seeing what catches my eye… anything fun with eggplant usually does just that. (even though i’m a bit allergic, i love the stuff!) this dish is a ‘salad’ in moroccan cuisine that we love to serve as a dip, under fish, over a pork chop……. Read more »
summer is winding down, and so is tomato season! this vinaigrette goes great with a simple mozzarella salad, over greens, or used as dipping for some crusty bread. tomato vinaigrette yield: 2 cups 1 lb heirloom tomatoes ½ lb sungold cherry tomatoes 1 clove garlic 1/3 cup extra virgin olive oil ¼ cup red wine… Read more »
summer is coming to an end and we saved up our watermelon rinds to serve through early fall! it’s not too late to make some at home or if you are in the area, pick em up from the grab ‘n go at little goat! the relish is great with sweet scallops or try over… Read more »
whether you’ve got a charcuterie board, bread, or fish, tapenade is a fun topping for just about anything. we put our house preserved lemon in everything at little goat, but it’s a favorite of ours to combine it with briny olives. while you can get preserved lemon at little goat’s grab n’ go, you can also… Read more »