"Late Winter" A curated menu for early March

These curated dinners are one of my favorite things to construct. Most often they include recipes found from books, blogs, stories of culture and food... The links and credits are always right below the photos for you to click on- I hope you will discover some favorite new folks to follow and new food and drink to cook up and enjoy with the people you love! 
Every Monday you will find a new menu here- giving you plenty of time to plan ahead for your weekend gathering. If you don't have time to create every course share this post with a group of friends and have each guest be responsible for 1 course. It is a great way to enjoy delicious meals without having the stress of creating everything being served. 
Bon Appetit!

The Avery Julep

Are you on Instagram? I love it and am always inspired by the creative talent found there. So,  whiskey - Go to Insta and follow @womenandwhiskies -A group devoted to educating women on drinking whiskey, a spirit usually targeted at men. For Valentine's Day, they asked members for recipes to combat the typical syrupy-sweet dessert cocktail. Erin Rose, a young & talented bartender at San Francisco's @hardwatersf developed this earthy, sensual drink, named the Avery Julep:
Combine 2 parts bourbon, 2 rosemary sprigs, and .5 part crème de cacao in a shaker. Dry shake (no ice) ingredients to release essential oils. Strain over crushed ice into a julep or rocks glass. Garnish with a rosemary sprig and nutmeg. Photo by @madypopelka

Joshua McFadden's Bitter Greens Salad with Melted Cheese

What I love here is that sometimes in winter I crave a green fresh {salad} but really want something a bit more warming. Salads are a easy course when entertaining because it can be prepped and ready beforehand so you can focus on your guests and main course. Here you can have it all- just set it in the oven quick before serving (who doesn't like melted cheese?)

Serves 6

  • 3 tablespoons red wine vinegar
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 large head radicchio (3/4 pound), cored and coarsely shredded
  • 5 ounces arugula
  • 1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
  • 1/2 cup roughly chopped lightly toasted hazelnuts
  • Saba or balsamic vinegar, for drizzling
  1. Heat the broiler to high.
  2. Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
  3. Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

Brown Butter Mushrooms, Greens, and Soba Noodles

I would double this recipe to serve 6 people,
and use lemon rather than lime.
Serves 4

  • 4 tablespoons butter
  • 1 tablespoon fish sauce (I like the Red Boat brand)
  • 1/2 teaspoon chile-garlic sauce, or to taste (virtually any type of chile sauce will work here)
  • 8 ounces mushrooms, sliced (cremini, shiitake, or a combination)
  • Finely grated zest of one large lime (juice reserved) 
  • 2 to 3cups roughly torn kale, chard, or spinach leaves (about half a small bunch)
  • 6 ounces soba noodles
  • Kosher salt, to taste
  • 1teaspoon toasted sesame oil
  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat, melt the butter and cook until it turns brown and smells nutty, about 4 to 6 minutes. Stir frequently, scraping up any bits from the bottom so they don't burn.
  3. Add the fish sauce, chile-garlic sauce, and lime zest to the brown butter, stirring to integrate. The fish sauce will smell strong at this point, but it’ll mellow as the dish comes together.
  4. Add mushrooms and sauté until tender, about 4 to 6 minutes, over medium heat, then add the greens and sauté a few minutes longer. (If using young, tender greens, skip this step and add them at the end with the soba noodles.)
  5. Meanwhile, cook the soba noodles according to package directions.
  6. When the soba noodles are done, drain and immediately add them to the skillet. Add 1 teaspoon sesame oil and 1 tablespoon of lime juice, and toss together until the noodles are evenly coated with the brown butter sauce. Taste for seasoning and balance, adding kosher salt, more lime juice, or sesame oil if needed.


Lemon Ricotta Cake

Serving 6? Double this recipe and either pour into individual ramekins or use a 8 or 10 inch cake pan. 
A light and super moist cake made with fresh ricotta and lemon. 

 Course Dessert

 Prep Time 15 minutes

 Cook Time 25 minutes

 Total Time 40 minutes

 Servings 4

 Calories 248 kcal


  • 3 tbsp unsalted butter softened, plus more for greasing pan
  • 5.5 tbsp granulated sugar
  • 1 egg
  • 6 tbsp all-purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/3 cup ricotta
  • zest of half a lemon
  • 1/3 a medium apple (approx 1/3 cup) peeled and grated
  • powdered sugar to dust the top with


  1. Preheat the oven to 400°F. Grease a 6" cake pan with some softened butter. In a large bowl, mix the butter and sugar together using a rubber spatula. When the two are combined and creamy, add in the egg and mix to combine. 

  2. Pour in the flour, baking powder, and salt. Stir everything together. Then add in the ricotta, lemon zest, and grated apple. Again, stir everything to combine  - there should be no visible clumps of flour or dry ingredients. 

  3. Scrape the batter into the prepared cake pan and smooth out the batter. Bake the cake for approximately 25 minutes, until the cake is beginning to golden on top and the edges start to pull away from the sides of the pan. Let the cake cool in the pan for 15 minutes before flipping out onto a wire rack to cool completely. Dust the top with powdered sugar.