Drizzling figs with honey and popping them under the broiler gives them an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.
Our po' boys, a New Orleans traditions, are rich with flavor and made with one of our Super Seven Sustainable Seafood picks -- U.S. farmed tilapia
My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can't be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
This sandwich should come with a rating--and not because it's topless (tartine is the French word for open-faced sandwich). Because it's that good.
This sandwich embodies all sorts of nutritional virtues: whole grains, healthy fats and fresh vegetables. But really it does even more than that . . . it exemplifies how enjoyable even the simplest fresh food can be.
Everything about this sandwich makes me happy. The radishes--so vibrant and colorful--come straight from our backyard, the bread from our local bakery, and the cheese from grazing goats just a few miles away. Even the olive oil comes from a local producer.
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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