Featured
David’s Pea Salad —
snappy! herby! fresh!
Green Gazpacho
Chef Hannah’s Green Gazpacho is the amuse bouche on Holly Hill Inn’s Restaurant Week menu and we’re already getting customer requests for the recipe. Enjoy it at Holly Hill Inn, then recreate its refreshing flavor at home when Restaurant Week is done!
Farmers Market Panzanella
Our panzanella recipe was inspired by Marcella Hazan’s “Bread and Vegetable Salad with Anchovies” from The Classic Italian Cookbook, first published in 1973.
Kentucky Spring Rolls
Cool, crispy, crunchy, fun to make and fun to eat, our Kentucky Spring Rolls can be filled with all kinds of farmers market veggies. Pick up a package of rice paper sheets and one of rice noodles and turn the production into a tasty project. Chef Tyler McNabb says these spring rolls are great just as they are, but feel free to add proteins like tofu, shredded cooked chicken, beef or pork; or poached shrimp or mussels.
Bonus! no cooking required except for boiling water to soften the noodles.
Rhubarb Upside-Down Cake
It’s rhubarb season! And it doesn’t last long, so take advantage of it by making this cardamom-scented upside-down cake, with its slight crunch of cornmeal.
beet carpaccio
Chef Abra Berens shares the recipe for this vibrant salad just as local beets and strawberries are on the way! Unsprayed violets, redbud blooms or pansies would all make great garnishes and her candied fennel seeds are the secret ingredient we never knew we needed until now.
Radish Frittata
Do you get as excited as we do when bunches of baby radishes start showing up in the market? And then buy lots more than you should? Us too. When you’ve eaten your fill of radishes with sweet butter and coarse salt, try this deliciously different way to enjoy them. Pro tip: baby turnips would be equally good given the same treatment.
Spring Greens Soup
Here’s a great basic recipe that’s infinitely variable according to your garden, the farmers market or your fridge. Make it a forager’s soup by swapping out some or all of the cultivated greens for wild ones like stinging nettles, dandelion leaves and ramps.
Getting By: The Pantry Challenge
In which we rethink our relationship with food and how to make the most of our culinary assets.
Summer Veggies, No Heat Required
Baby, it’s hot out there! In our ongoing battle to beat the heat, we’ve put together some tasty dishes using fruits and veggies in season at the moment. Cukes, tomatoes, and squash are all hitting the farmers markets (and our backyard gardens!) hard right now. No heat required for these tasty treats!
10 Tips to a More Sustainable Kitchen
With help from Chef Ouita and Culinary Director Tyler McNabb, we’ve pulled together some creative ways you can integrate sustainability into your kitchen by reducing food waste, lowering energy consumption, and eating well.