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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A BATTLE ON SACRED GROUND

If you ask a woman what she loves about her body, she will likely name one or two minor things – she has long eyelashes or shiny hair. If you ask a woman to name what she hates about her body – well, the conversation can go on ad nauseam. Let’s end that. Let’s stop the negative chatter about our bodies. Let’s change the conversation – because there are so much more life to live than what we limit ourselves to.

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PLEASURE IS A PANCAKE: BUCKWHEAT PANCAKES WITH BANANAS & CHOCOLATE CHIPS

Chocolate chip pancakes remind me of college brunch with my friend Val, whereas I can never eat banana pancakes without listening to Jack Johnson. Put them together and, well, it makes the best weekend breakfast (or dinner!). The addition of a few interesting ingredients make these pancakes super special. Whip up a batch yourself and see.

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FOMO & THE QUEST TO RESTORE SUNDAY DINNER

In a world where we are all busy and life goes by too fast, how do we give slow food a go? How do we give time to what goes into our bellies, when there are so many convenient and quick options out there? How do we sit down together, put down our phones and just enjoy each other’s company? Here is one take on how to start.

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RANDOM THOUGHTS & WHITE SPAGHETTI

Funerals can serve not only as a stark reminder of our own mortality, but also as an opportunity to reflect on the importance of those closest to us, especially if our memories are all that remains of a beloved relationship. A reminder to cherish what we love most – both when we have it and after it has left us.

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THE BEST OF THE BASICS: SPAGHETTI WITH SHRIMP & BROCCOLI

A favorite one-pot recipe from Beverly and her late husband. As she describes her cooking education: “Everything was done by sight and individual taste, passed down to the following generation leaving them to figure it out.” This is how she figured it out and now its for you to enjoy.

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