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Asparagus Risotto with Poached Eggs
After the doldrums of winter, each new week of spring is like a food reawakening for me. In the past few weeks, a number of my favorites have started popping up again at the farmer’s market, and as I...
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Penne with Seared Chicken Breast and Green Garlic Pesto
I’m a little late on posting this recipe since green garlic season may have already come and gone (some of you might still find it), but that brings us right over into garlic scape season, so its an...
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Beet Risotto
Did you miss me? Well I missed you–its been a long time since I last posted, so I thought I’d come back with something bold and colorful: beet risotto. Even the beet skeptics will love this one given...
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Mint and Balsamic Vinaigrette Stained Pappardelle with Fennel and Peas
When I’m without a solid idea for what to make for dinner, my mind drifts to pasta. I’ve probably said the same thing for countless other dishes in the ~3.5 years I’ve been posting here, but meh. This...
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Arancini di Riso (deep-fried balls of risotto)
Deep frying things just has a way of making all sorts of simple things more interesting, and well, downright incredible. So imagine if you took something that was already pretty incredible to start...
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Asparagus, Swiss Chard, and Goat Cheese Pizza
Spring time is when food starts to become more fun for me. All the interesting produce starts to slowly come into season again, teasing their way forward to the bounties of summer. One such beacon for...
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Penne with Squash Blossoms, Asparagus, and Sausage in a Light Parmesan Cream...
As spring transitions to summer, a lot of fun, promising produce is available with the best of spring and the best of summer both still available to work with. This dish tends a bit more towards...
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Spring Pea Risotto with Garlic Scapes and Pancetta
When I want to enjoy the produce of spring-time, whether its beets or asparagus, I’ve found I follow something of a trend: I make risotto. So with the arrival of fresh English peas and garlic scapes,...
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A Pretentious Beach Picnic in a Jar
Summer-time is vacation time. I recently enjoyed a short trip to the beautiful beaches in the state I now call home, so I will return to our regularly scheduled programming shortly. Before heading out...
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Eggplant Parmigiana…deconstructed
For a good while now, I have been a rude host: I have neglected to introduce you, my dear readers, to the hostess of Mike’s Table. My partner in crime and someone who is as happy to be in the kitchen...
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