Outstanding in the Field: A Farm to Table Cookbook

Apple Spread with Lemon Verbena

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Baby Turnip Soup

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Beet Greens with Lemon Juice and Extra-Virgin Olive Oil

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Blueberry Granita

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Burrata Cheese with Nectarines, Mache and Hazelnuts

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Corn Chowder with Marjoram

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Dried Tomato Conserve

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Farro Risotto with Broccoli Rabe

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Farro Soup with Greens

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Gazpacho

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Goat Cheese Crostini with Sweet Pea Pesto

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Grape and Walnut Schiacciata

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Green Garlic and Potato Gratin

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Green Tomato Marmalade

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Haricot Vert and Early Girl Tomato Salad with Summer Savory

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Little Gem Lettuce with Chopped Egg and Lemon

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Orange and Almond Cake

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Pasta with Walnut Sauce

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Peaches Soaked in Grappa with Goat Cheese and Chestnut Honey

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Pickled Trout with Marinated Roasted Beets and Horseradish Cream

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Pot-roasted Free-range Chicken

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Potato, Sweet Chile and Wild Fennel Salad

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Rhubarb Cobbler

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Salad of Santa Rosa Plums, Red Cabbage, Purslane and Sunflower Petals

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Savory Pecan, Parmesan and Thyme Shortbread

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Sea Scallops with Sugar Snap Peas and Chervil

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Spot Prawns with Chickpea Puree

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Summer Vegetable Soup with Pistou

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Sweet and Sour Cherries

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Upside-Down Fresh Fig Cake

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Wild Mussels with Sea Beans

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Wild Rice Baked with Chicken, Fennel and Porcini

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Chicken Saltimbocca

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