Alternatively, you can break the cauliflowers apart into bite-size florets, and toss with the vinaigrette, greens, grapes, pepitas and cotija to make a cauliflower salad.
In this superb salad from Dish Society, even the Brussels sprout leaves have a starring role!
These Balsamic Bacon Brussels Sprouts are the perfect side dish for your Easter ham or lamb from Dish Society.
As our friend Chef Jacques Fox at Artisans Restaurant says, “Foie gras is like butter on steroids!” We couldn’t agree more — this one of the most luxurious dishes we’ve ever tasted.
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.