Anchovy(ies):
Parsley, and Garlic, Grilled Broccoli with
Apple(s):
Hard Cider–Braised Pork Shoulder
Summer, and Blackberry Pie, Monica’s
Asparagus:
Bacon:
Smoked, and Vinegar, Turnip and Mustard Greens with
Smoked, Old-Fashioned Baked Beans with
Beans:
Green, with Garlic Bread Crumbs and Tomatoes
Old-Fashioned Baked, with Smoked Bacon
Red Lentil Soup with Smoked Paprika
Roasted Pumpkin, and Ham Hocks, Macaroni with
Warm Edamame with Seven-Spice Powder
Beef:
Grilled Grass-Fed Porterhouse with Crisp Herbs
Onion-Braised Overnight Brisket
Berry(ies):
Monica’s Blackberry and Summer Apple Pie
Beverages:
Blackberry and Summer Apple Pie, Monica’s
Black Cod and Potatoes, Steamed, with Pounded Parsley, Garlic, and Mussels
Bread Crumbs, Fine Lightly Toasted
Broccoli:
Grilled, with Parsley, Garlic, and Anchovies
Brussels Sprout Leaves in Brown Butter
Cabbage:
Red, Sweet and Sour, Rye Bread, and Mustard, Crispy Chicken with
Savoy, Sautéed, with Speck and Lemon
Carrot(s):
and Fennel, Pickled, with Dill and Coriander
Soup with Toasted Curry and Pistachios
Catfish, Crispy Pan-Fried, with Hot Slaw
Cauliflower
Gratin with Aged Raw Milk Cheese
Chard, Braised, with Fresh Hot Chiles
Cheese:
Aged Raw Milk, Cauliflower Gratin with
Blue, Red Grapefruit, and Sunflower Sprouts, Red Lettuces with
Broiled Baby Zucchini with Parmesan
Broiled Ripe Figs with Warm Ricotta and Honey
Warm Fresh Mozzarella with Grits, Grilled Radicchio, and Balsamic
Zucchini “Noodles” with Ricotta
Cherry(ies):
Sweet, and Grilled Red Onion, Squab with
Chestnuts:
Chicken:
Crispy, with Rye Bread, Mustard, and Sweet and Sour Red Cabbage
Livers, Pan-Roasted, with Thyme and Schmaltz
Roast, with Fennel and Spring Onions
Chile(s):
Jalapeño and Red Onion Escabeche
Red, and Crushed Fennel, Roasted Spareribs with
Cilantro:
Colcannon with Scallion and Greens
Collards, Baby, Wilted, with Ginger and Shoyu
Corn:
and Potatoes, Spicy Crab and Shrimp Boil with
Crab(s):
and Shrimp Boil, Spicy, with Corn and Potatoes
Soft-Shell, Garlic and Black Pepper
Cucumber Salad with Lemon Basil
Curry, Toasted, and Pistachios, Carrot Soup with
Custard, Honey Frozen, with Honeycomb Candy
Desserts:
Broiled Ripe Figs with Warm Ricotta and Honey
Chilled Berry Pudding with Cream
Honey Frozen Custard with Honeycomb Candy
Monica’s Blackberry and Summer Apple Pie
Sour Cream Ice Cream with Sorghum
Duck, Roast Moulard, with Kumquats and Salt-Cured Chiles
Edamame, Warm, with Seven-Spice Powder
Eggplant:
Egg(s):
Fried, and Black Sesame Sauce, Watercress with a
and Lemon, Escarole in Broth with
Escabeche, Jalapeño and Red Onion
Escarole in Broth with Lemon and Eggs
Fennel:
and Carrots, Pickled, with Dill and Coriander
and Spring Onions, Roast Chicken with
Fig Leaves, Clay-Pot Chicken in
Figs:
Ripe, Broiled, with Warm Ricotta and Honey
Fish. See also Anchovy(ies); Shellfish
Cast-Iron-Skillet Fresh Trout with Cornmeal
Crispy Pan-Fried Catfish with Hot Slaw
Grilled Spanish Mackerel with Green Sauce
Steamed Black Cod and Potatoes with Pounded Parsley, Garlic, and Mussels
Fruit. See specific fruits
Garlic:
and Black Pepper Soft-Shell Crabs
Green, and Lettuce, Fresh Peas with
Oil, Roasted Shiitake Mushrooms with
Stewed, Slow-Cooked Black Kale with
Ginger:
and Shoyu, Wilted Baby Collards with
Grains. See also Rice
Grapefruit:
Red, Blue Cheese, and Sunflower Sprouts, Red Lettuces with
Green Beans with Garlic Bread Crumbs and Tomatoes
Greens:
Braised Chard with Fresh Hot Chiles
Escarole in Broth with Lemon and Eggs
Fresh Peas with Lettuce and Green Garlic
Pea, with Ume Plum Vinaigrette and Chive Blossoms
Red Lettuces with Blue Cheese, Red Grapefruit, and Sunflower Sprouts
Slow-Cooked Black Kale with Stewed Garlic
Spinach with Melted Leeks and Cardamom
Turnip and Mustard, with Smoked Bacon and Vinegar
Warm Fresh Mozzarella with Grits, Grilled Radicchio, and Balsamic
Watercress with a Fried Egg and Black Sesame Sauce
Wilted Baby Collards with Ginger and Shoyu
Ham:
Hocks, Beans, and Roasted Pumpkin, Macaroni with
Sautéed Savoy Cabbage with Speck and Lemon
Herbs. See also specific herbs
Crisp, Grilled Grass-Fed Porterhouse with
Honey:
Frozen Custard with Honeycomb Candy
and Ricotta, Warm, Broiled Ripe Figs with
Ice Cream, Sour Cream, with Sorghum
Kale:
Black, Slow-Cooked, with Stewed Garlic
Kumquats and Salt-Cured Chiles, Roast Moulard Duck with
Lentil, Red, Soup with Smoked Paprika
Lettuce and Green Garlic, Fresh Peas with
Lettuces, Red, with Blue Cheese, Red Grapefruit, and Sunflower Sprouts
Livers, Chicken, Pan-Roasted, with Thyme and Schmaltz
Macaroni with Beans, Roasted Pumpkin, and Ham Hocks
Mackerel, Spanish, Grilled, with Green Sauce
Melon:
Salad, Spicy, with Peanuts and Mint
Mint:
Chile Oil, and Toasted Pine Nuts, Grilled Zucchini with
and Peanuts, Spicy Melon Salad with
Mushroom(s):
Shiitake, Roasted, with Garlic Oil
Warm, Salad with Shallots and Sherry Vinegar
Mussels, Pounded Parsley, and Garlic, Steamed Black Cod and Potatoes with
Mustard and Turnip Greens with Smoked Bacon and Vinegar
Nuts:
Carrot Soup with Toasted Curry and Pistachios
Eggplant Salad with Walnuts and Garlic
Pine, Toasted, Mint, and Chile Oil, Grilled Zucchini with
Roasted Chestnuts in the Fireplace
Spicy Melon Salad with Peanuts and Mint
Okra:
Fried, with Indian Spices and Hot Tomato Relish
Onion(s):
Red, Grilled, and Sweet Cherries, Squab with
Spring, and Fennel, Roast Chicken with
Oyster(s):
Parsley:
Pounded, Garlic, and Mussels, Steamed Black Cod and Potatoes with
Pasta. See Macaroni
Pea Greens:
with Ume Plum Vinaigrette and Chive Blossoms
Peanuts and Mint, Spicy Melon Salad with
Peas:
Fresh, with Lettuce and Green Garlic
Peppers. See also Chile(s)
Shishito, Flash-Fried, with Sea Salt
Pickled Carrots and Fennel with Dill and Coriander
Pie, Blackberry and Summer Apple, Monica’s
Pine Nuts, Toasted, Mint, and Chile Oil, Grilled Zucchini with
Pistachios and Toasted Curry, Carrot Soup with
Roasted Spareribs with Crushed Fennel and Red Chiles
Potato(es). See also Sweet Potato(es):
and Black Cod, Steamed, with Pounded Parsley, Garlic, and Mussels
Colcannon with Scallion and Greens
and Corn, Spicy Crab and Shrimp Boil with
Poultry. See also Chicken:
Roast Moulard Duck with Kumquats and Salt-Cured Chiles
Squab with Grilled Red Onion and Sweet Cherries
Pudding, Berry, Chilled, with Cream
Pumpkin:
Roasted, Beans, and Ham Hocks, Macaroni with
Radicchio, Grilled, and Balsamic, Warm Fresh Mozzarella and Grits with
Rice:
Rosemary and Black Pepper, Turnip Soup with
Salads:
Eggplant, with Walnuts and Garlic
Melon, Spicy, with Peanuts and Mint
Pea Greens with Ume Plum Vinaigrette and Chive Blossoms
Red Lettuces with Blue Cheese, Red Grapefruit, and Sunflower Sprouts
Warm Mushroom, with Shallots and Sherry Vinegar
Salt Crust, Whole Fish Baked in a
Sandwiches:
Sauces:
Sauerkraut:
Sausages:
Scallion and Greens, Colcannon with
Seafood. See Fish; Shellfish
Shallots and Sherry Vinegar, Warm Mushroom Salad with
Shellfish. See also Crab(s); Oyster(s); Shrimp:
Steamed Black Cod and Potatoes with Pounded Parsley, Garlic, and Mussels
Shrimp:
and Crab Boil, Spicy, with Corn and Potatoes
Soups. See also Stews:
Carrot, with Toasted Curry and Pistachios
Red Lentil, with Smoked Paprika
Tomato, Cream of, with Tomato Leaves
Turnip, with Rosemary and Black Pepper
Sour Cream Ice Cream with Sorghum
Spanish Mackerel, Grilled, with Green Sauce
Speck and Lemon, Sautéed Savoy Cabbage with
Spices:
Spinach with Melted Leeks and Cardamom
Squab with Grilled Red Onion and Sweet Cherries
Squash. See also Pumpkin; Zucchini:
Slow-Cooked, with Butter and Basil
Stews:
Stock:
Sunflower Sprouts, Blue Cheese, and Red Grapefruit, Red Lettuces with
Sweet Potato(es):
Whole Roasted, with Butter, Molasses, and Salt
Tomatillos:
Tomato(es):
creating “tomato tasting” salad
and Garlic Bread Crumbs, Green Beans with
Plum, Kathe’s Baked, with Olive Oil and Bread Crumbs
Soup, Cream of, with Tomato Leaves
Trout, Fresh, Cast-Iron-Skillet, with Cornmeal
Turnip(s):
and Mustard Greens with Smoked Bacon and Vinegar
Soup with Rosemary and Black Pepper
Vegetables. See also specific vegetables:
Raw, with Garlic-Anchovy Mayonnaise
Walnuts and Garlic, Eggplant Salad with
Watercress:
with a Fried Egg and Black Sesame Sauce
Zucchini: