Tag: garden to table

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Pappardelle with Artichokes, Shrimp & Lemon

Post author By Ed Hart
Post date May 10, 2026
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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.

Tags artichoke pasta, beet salad, comfort food, dinner party recipes, entertaining at home, family dinner, garden to table, gathering around the table, homemade pasta dinner, italian dinner, italian-inspired recipes, lemon pasta, pappardelle recipe, pasta recipes, roasted asparagus, seafood pasta, shrimp pasta, spring entertaining, tiramisu

Eat Gardening

Roasted Beet, Arugula, Citrus & Pistachio Salad

Post author By Ed Hart
Post date May 10, 2026
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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.

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Sautéed Beet Greens with Bacon, Shallots & Apple Cider Vinegar

Post author By Ed Hart
Post date May 2, 2026
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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.