Beets with Miso Dressing
Black Beans with Sofrito
Couscous Salad with Roasted Vegetables and Chickpeas
Cheese Fondue
Corn and Zucchini Salad
Curry Roasted Butternut Squash and Chickpeas
Eggplant Parmesan
Franny’s Stewed Zucchini
Green Rice with Curried Tofu
Hoppin’ John
Leek and Asparagus Tart
Moroccan Beet and Kale Salad
Roasted Vegetable Frittata
Parsnip Steaks
Polenta with Roasted Mushrooms
Summer Vegetable Frittata
Tomato Salad with Roasted Lemon
Watermelon with Halloumi
Wheatberry Salad with Zucchni and Snap Peas
Zucchini-Tomato Gratin
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
