Rebecca Weger

The concept for this recipe originated with a friend named Steve who I haven’t seen in many years. It was the perfect meal for the season’s first summer squash and basil.

If desired, cook some Italian sausage, cut into half-moons and set aside.
Cook pasta (Tinkyada rice pasta) with several handfuls of fresh chopped basil [...]

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In the spirit of “Food Independence Day” we decided to cook up a pretty traditional meal for the 4th, and took the challenge to source our food pretty close to home.  Here’s how I think we did:

Grass-fed beef and potatoes from Sabol’s Farm (26 miles)
Bun from Le Garden Bakery (13 miles)
Mushrooms (Pennsylvania)
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There’s so much going on and so much to write about, but I’m busy living it! In the meantime, here’s a shot of today’s bounty from the Farmer’s Market: flowers, dill, lettuce, kale, chard, bok choy, snap peas, garlic, broccoli, eggs, sausage.

I’ve been finishing up a big work project on deadline. Almost there, but I’ll probably go in for a few minutes over the holiday weekend. But tonight, it was time for a break. First we headed out to the wine tasting at Red Feet. The focus was on American wines, and [...]