Garlic Confit from Brad Farmerie

Garlic Confit, photo by Brad Farmerie

Give your CSA garlic the starring role for once. This easy confit is an herb-scented spreadable garlic that you can use on its own or in sandwiches, salads, and sauces. Continue reading

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Cucumber and Pickled Okra Salad from Brad Farmerie

Cucumber and Pickled Okra Salad, photo by Brad Farmerie

This chilled salad is easy to make yet has many textures and flavors that defy the simplicity of its production. You’ll be a hit on the Brooklyn picnic circuit with this unique summer treat. Enjoy!

-Brad Farmerie Continue reading

Sesame Cinnamon Squash from Brad Farmerie

Sesame Cinnamon Squash, photo by Brad Farmerie

This recipe takes its inspiration from a trip to Morocco a few years back, where cinnamon makes its way into not just the sweet dishes but the savory dishes as well, giving them a whisper of something familiar yet exotic.

This salad shows that when veggies are at their best you don’t need to drown them in butter, bacon, or dressing to make them taste good–they just ARE good. –Brad Farmerie Continue reading

Roasted Corn and Black Bean Salad from Brad Farmerie

Photo by Jason Adams

Brad Farmerie is the chef at Public, The Monday Room and Double Crown. You may recognize him from Iron Chef, or around the neighborhood. He’ll be sharing recipes based on his CSA vegetables all season, so get ready to be inspired.

This is a super simple, super tasty salad that can be whacked together in about 10-15 minutes, making it perfect for last-minute picnic planning.

Aleppo is a sun dried chili from Syria (they have it at Fairway) that has a mild sun dried flavor to it. If you aren’t in the mood to try something new, feel free to add any dried chili flakes or powder that you like.

Add a few dashes of Tabasco or some sliced fresh chili and this dual-purpose delight will make a pretty mean salsa for pork, chicken, or even fish tacos. –Brad Farmerie Continue reading