Every once in a while I stumble across a dish that makes me wonder, “Why isn’t everyone making this?” Socca was one of those discoveries.
Author: Ed Hart
There are few things more satisfying than pulling a fresh crop of carrots from the garden. The roots are destined for the kitchen, but the tops often end up in the compost pile. I think that’s a missed opportunity.
I couldn’t find a cocktail that felt like a natural companion to my Woodland Harvest pizza, so I started experimenting with one. The result is a garden-inspired riff on the French 75 that borrows a little sweetness from fresh carrot juice and a little warmth from ginger syrup. It’s not a classic, but I think it earns a place alongside this pizza.
Some cocktails feel like they’ve been around forever, even when they’re relatively new to the scene. The Paper Plane is one of those drinks.
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Louisiana-Style Swiss Chard
Swiss chard is one of those garden vegetables that can quickly outpace your plans for it. When a fresh harvest needed a place at the table, I wanted something that complemented a pot of smoky red beans and rice without asking the chard to pretend it was collard greens.
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Classic Tiramisu
After a leisurely Italian-inspired dinner with good conversation, a glass of wine still lingering on the table, and the remains of pasta dishes slowly disappearing, tiramisu feels like the only appropriate finale. It’s elegant without being fussy, rich without being heavy, and somehow manages to feel both indulgent and impossibly light at the same time.
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Pappardelle with Artichokes, Shrimp & Lemon
The menu came together in a way I always enjoy most, building around one central dish and letting the rest of the meal support it. This lemony pappardelle with artichokes and shrimp became the anchor, paired with a garden-to-table roasted beet salad made with produce harvested just hours earlier, simple roasted asparagus, and a classic tiramisu to close the evening. It was elegant enough for guests without becoming overly complicated, which is often the sweet spot when entertaining at home.
There’s a particular kind of satisfaction that comes from building a meal around ingredients you’ve grown yourself. This salad started with a spring walk through the garden and a basket filled with fresh beets, peppery arugula, and tender lettuces ready to harvest. Moments like that are part of what makes gardening so rewarding, watching something move from seed to soil to the dinner table in a way that feels both simple and deeply satisfying.
Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.
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Carrot Top Pesto
If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.