Directions

1. Toss mixed greens and carrots together with dressing to taste. Divide onto salad plates.
2. Top each plate with sliced chicken fingers and onion rings.
3. Serve immediately.

Directions

1. Combine flour, salt and pepper. Mix well.
2. Beat egg with 1/4 cup cool water until foamy.
3. Set up a bowl or plate containing the flour, a bowl containing the egg wash and a bowl or plate containing the bread crumbs in an assembly line.
4. Dredge the onion rings first in the flour, then immediately in the egg and directly into the breadcrumbs, lightly shaking off excess with each step.
5. Heat about 1 1/2" of oil in a large frying pan over medium-high heat. Cook the onion rings in the oil, working in batches, for 1-2 minutes or until brown and crispy. Drain on paper towels.
6. Serve immediately.

Directions

1. Preheat oven to 450 degrees F.
2. In a blender or food processor, puree extra virgin olive oil and garlic cloves until smooth (the liquid will look creamy and almost white).
3. Place cubed bread in a large bowl. Pour garlic-oil mixture over bread and use hands to mix well, making sure each bread cube is coated.
4. Spread cubes on an ungreased baking sheet. Sprinkle with salt.
5. Bake for 12-15 minutes. Check and flip croutons over halfway through, so they are evenly browned.
6. Serve warm or cooled, on salads.

Makes about 2 cups croutons.

Directions

1. Preheat oven to 400 degrees F.
2. Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.
3. Under cold running water, gently remove the beets' skins. Chop the skinless, roasted beets into 1" pieces and set aside.
4. Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes. Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.
5. Add lemon juice and zest and parsley.
6. Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.
7. Serve hot or chilled.

Directions

1. Combine the flour, pepper and 1 tsp salt in a mixing bowl. Stir to combine.
2. Pile the flour mixture on a clean, dry cutting board. Create a little well in the center and carefully crack the eggs into the well. Gently mix the eggs with a fork to break the yolks.
3. Use your hands to combine the eggs and flour mixture until a sticky dough forms (for help, check out this page).
4. Knead the dough on a lightly floured surface (too much flour can make the dough tough) for 6-7 minutes. Alternately, this can be done for about a minute in a food processor or stand-up mixer.
5. Divide the dough into 4 pieces and roll out, on a lightly floured surface each piece into a rectangle that is approximately 11"x16". Stack on a floured surface with flour in between each sheet of pasta.
6. Use a sharp knife to cut the kernels from the corn cob. Set aside.
7. Heat the olive oil in a medium frying pan over medium heat. Add the diced leeks, corn kernels and red pepper and cook for 1-2 minutes, or until leeks are very fragrant. Remove from heat and transfer to a bowl. Let cool for 5 minutes.
8. Once mixture has cooled, add ricotta and 1/2 tsp salt. Mix well.
9. To make the raviolis, Lay a sheet of pasta on a clean, lightly-floured surface. Drop the filling in 1 tbsp-increments with 2" spaces between them neatly across the pasta sheet. Use a pastry brush to lightly brush spaces not holding filling with water.
10. Carefully drape a second sheet of pasta over the first. Try to line up the edges as much as possible. Carefully press down, making sure to avoid the places where filling is being held.
11. Use a sharp knife to trim away excess dough. Cut the raviolis into square (or square-ish) pieces and transfer to a lightly-floured platter or cutting board.
12. Repeat with remaining dough and filling.
13. To cook the raviolis, bring a large pot of lightly-salted water to a boil. Turn down heat to a simmer. Drop raviolis a few at a time into the simmering water and cook for 2-3 minutes (the raviolis will float to the surface--give them about 1 1/2 minutes after that happens). Work in batches to avoid overcrowding.
14. Gently remove raviolis with a slotted spoon and transfer to a serving plate.
15. To make the brown butter, heat the butter in a small pot over medium heat. Just after it melts, it will begin to brown. Swirl it around a few times and then remove it from heat as soon as it turns brown.
16. Serve the raviolis warm, drizzled with the brown butter sauce and more salt and pepper to taste.