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Archive for the ‘Salads & Sides’ Category

Introducing Tyler: Cheesemonger, Teacher and Cave Manager!

Posted in About Us, Christmas, Gift Giving, Gifts & Wares, Hanukkah, Recipes, Salads & Sides, Staff Profiles, tagged , , , , , , , , , , , , , , , on December 9, 2012 | Leave a Comment »

Tyler

Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Some of you may also know him as an instructor in our classroom where he teaches classes such as “Cheese 101″ or “Brave the Caves.” Not many though, will be familiar with his behind-the-scenes role as Cave Manager. On a weekly basis, Tyler maintains the cheeses in our caves – flipping them, rubbing them down to get rid of excess mold or cheese mites and patching cracks as needed (among many other tasks). This is no mean feat when you are handling 80-100lb. wheels of Comté, Gouda, Gruyère, cheddar and Parmigiano Reggiano! (more…)

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Ricotta Toasts with Turkish Figs and Spring Blossom Honey

Posted in Appetizers & Hors d'Oeuvres, Cheese, Recipes, Salads & Sides, tagged , , , , , , , on August 8, 2012 | 4 Comments »

Ricotta Toast with Dried Turkish Figs and Carlisle Spring Blossom Honey

Ricotta Toast with Dried Figs and Carlisle Spring Blossom Honey

Ever since making B&G Oyster’s inspired arugula, blood orange and ricotta salad, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are effectively a kind of open-faced sandwich. Ideal as appetizers, I find that in this heat they can also be ample for a light dinner. (more…)

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A Salad for All Seasons: Arugula, Blood Orange + Ricotta

Posted in Produce, Recipes, Salads & Sides, tagged , , , , , on July 19, 2012 | 1 Comment »

Ricotta, Arugula + Orange Salad

Recently, I shared a recipe for Toasted Orzo Mac & Cheese, cobbled together after inspiration struck in the form of a couple of visits to B&G Oysters, a restaurant in Boston’s South End. For that side dish, the B&G team used Parmigiano Reggiano. At the opposite end of the cheese aging scale, however, they offered another delicious dish on their menu: arugula salad paired with citrus and their house-made ricotta – a fresh, young, milky cheese. (more…)

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Mac and Cheese Magic with Toasted Orzo + Parmigiano Reggiano

Posted in Cheese, Main Dishes, Recipes, Salads & Sides, tagged , , , , , , , on July 7, 2012 | Leave a Comment »

Toasted Orzo Parmigiano Reggiano Mac and Cheese

A couple of months ago, I had the good fortune to have a late afternoon lunch at B&G Oysters in the South End. With a natural affinity for all things dairy and, in particular, for a good mac and cheese, I ordered the orzo from their list of “sides” to go with my lobster roll.

It arrived in a small ceramic dish, hot from the oven. I pierced the crumb topping with my spoon and scooped up a bite. A little puzzled because there were some darker colored bits in amongst the cheesy creaminess, I thought that there was a little prosciutto surprise in there. (more…)

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A Taste of Autumn: Golden Beet Salad and Boiled Cider Dressing

Posted in Catering, Recipes, Salads & Sides, tagged , , , , , , , , , on November 10, 2011 | 2 Comments »

Golden Beet Salad with Boiled Cider Dressing

Golden Beet Salad with Boiled Cider Dressing

Labor Day is a distant memory, the farmers’ markets have dwindled in number and the sun now sets around four hours earlier than it did in June. There is no escaping the fact that summer is over, and the shift in seasons is just as easy to see in the produce we display on our shelves as it is in the prepared dishes we feature in the shop. This time of year brings about the starchy squashes, hearty greens and root vegetables the doctor says we can never get enough of! (more…)

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From Our Kitchen to Yours: Roasted Chestnut Risotto

Posted in Grains, Rice, Flours & Beans, Recipes, Salads & Sides, tagged , , , , , , , on November 30, 2010 | 1 Comment »

Eduardo making Roasted Chestnut RisottoOur head chef, Eduardo, has cooking in his bones. His dinners and soups are made largely based on instinct – an instinct finely honed over 15+ years of cooking. We managed to capture some of his genius on paper, however, with this recipe: (more…)

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A Simple Treat: Rancho Gordo’s New World Heirloom Beans

Posted in Main Dishes, Producer Profile, Recipes, Salads & Sides, United States, tagged , , , , , , on May 14, 2010 | 1 Comment »

Rancho Gordo Yellow Indian Woman Heirloom Beans

Rancho Gordo Heirloom Beans

I have gained a new appreciation for the humble bean since we started carrying Rancho Gordo beans in our shops. Rancho Gordo beans have so much of their own flavor you hardly want to add anything else when you eat them.  Steve Sando began the Rancho Gordo company, based in Napa, with the goal of promoting native new world specialty foods, with a focus on beans. Steve reminds us native foods from the Americas are worthy of celebration. We’ve learned from Steve that the very Italian borlotti bean originated in Mexico and the ever-so-French flageolet actually has its roots in Colombia.

(more…)

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