MARKET TO TABLE: ROASTED ROOT VEG TWO WAYS – LET’S GET COZY

I love making dinners from root vegetables in the autumn. There is just something so satisfying about them – in addition to the fact that they are very easy to prepare. Today on Market to Table, I’ll show you how to prepare a few root veggies and some ways to make them a meal in your home.

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MARKET TO TABLE: TAGLIOLINI CACIO E PEPERONCINO

The first Market to Table recipe from my new apartment in Bra, Italy. A pasta dish that is quick, easy and uses only ingredients that were grown or produced locally, but can easily be reproduced elsewhere in the world. I hope you’ll enjoy this inaugural Italian Market to Table!

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MARKET TO TABLE: POLENTA TWO WAYS

Polenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.

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INTRODUCING MARKET TO TABLE: BEET PASTA WITH CHANTERELLES & CHÈVRE

Introducing a new feature on Meet Me at the Long Table: Market to Table, where twice monthly we’ll share recipes highlighting the best of our local ingredients. We hope you enjoy these and get out to meet the farmers and producers in your area and support them as they nourish you.

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