Spring Greens, Rasberries and Goat Cheese in Grid

The folks from Farm to Philly were asked to contribute a local menu for the June issue of Grid magazine. I contributed a spring greens salad with raspberries and goat cheese. Enjoy, and pick up the issue of Grid! Spring Greens Salad with Raspberries and Goat Cheese serves 4 Salad 6 cups Green Meadow Farm baby greens 4 oz. Shelbrook Farms Sharp Chevre 4 oz. … Continue reading Spring Greens, Rasberries and Goat Cheese in Grid

Simply in Season on Farm to Philly

I wrote this post about one of my favorite cookbook series’ – More-with-Less, Extending the Table, and Simply in Season –  on the blog Farm to Philly, for which I am a contributor. Farm to Philly focuses on eating locally, organically and sustainable in Philadelphia. Simply in Season is a great cookbook whose goal is to help you eat lots of local produce, in season, … Continue reading Simply in Season on Farm to Philly