Winter Shepard’s Pie

Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as delicious. I’m going to include the recipe below, but do … Continue reading Winter Shepard’s Pie

December GRID Happy Hour Tonight

Hey everyone! Our favorite magazine about sustainability in Philadelphia hits the stands today! Check out my recipe for butternut squash and mushroom lasagna (pictured below) in the print addition or online. GRID Cover December 2009 And join us to celebrate its release: WHERE: The Abbaye (3rd and Fairmount) WHEN: 5-8 p.m. Wednesday, Dec. 9 $3 drafts and ½ price appetizers! See you there! Continue reading December GRID Happy Hour Tonight

September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce

The September issue of GRID is hitting the stands today with a special, larger than ever, “Back to School” issue. Ever conscious of in-season produce (both me and GRID!), I contributed a recipe using September’s still-bountiful crop of bell peppers. The fresh basil and goat cheese ravioli with roasted red pepper sauce, pictured above, may seem complicated, but it’s really just all about multi-tasking. If … Continue reading September GRID: Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce

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