Good morning!!

A couple of changes this week. Frittata is back and available with or without meat. They feed eight and are great for entertaining and also freeze exceptionally well. Soup is carrot leek, a warming soup, velvety and naturally sweet is just right for this crisp fall weather. Cauliflower is in season right now and is especially delicious. We are preparing it similarly to the Italian potato salad you’ve enjoyed in the past. The vegetable quiche is with Blue Star Farm spinach, chives and chedda. Lasagne is layered with garlicky lacinato kale with summer tomato sauce, ricotta, mozzarella, pecorino, parmigiano. The salad this week is castlefranco radicchio and frisèe topped with sweet roasted beets, silky roasted peppers, cucumber, pickled onions, toasted farro with goat cheese, pistachio and shallot vinaigrette. In sandwich world, we’ve got Kinderhook Farm ham and gruyère with sweet butter, dijon and cornichon on baguette. A favorite from last season, apple & cheddar with Mimi’s chutney with endive on baguette makes for a delightful bite! Thumbprint cookie gets updated with toasted hazelnuts and raspberry jam. Scone is plum and einkorn flour. And lastly, apple snacking cake, along with a nice cuppa tea makes for a perfect afternoon pick me up!

Don’t forget yummy Via Ravioli for a speedy and delicious meal. Only 4 minutes in boiling water, simply dress with butter and some grated cheese or your favorite sauce. And as always, Mimi’s jams and preserves, Yundwel Farm fresh pastured eggs and Tribeca Bakery baguette.

Michael will be taking your calls beginning at 9am.

Have a lovely week!!