This was published in the Alternative Press today.  Here is the article and recipe with an extra picture for your viewing pleasure!  Enjoy.

Trio of Early Summer Vegetables as Toppings for Bread or Crostini

 

I made this basic dish for a neighborhood gathering last week and it seemed to be a hit. A couple neighbors even asked for the recipes of the various toppings. The stars here are ingredients that I either purchased directly from the Farmer’s Market in Summit or received from the farm via the Just Farmed program out of Westfield. I showcased local, seasonal ingredients: broccoli rabe, baby fennel, spring onions, and mushrooms. I also utilized three different cooking techniques: roasting, sauteing, and marinating raw vegetables. In doing so, the flavors and textures of the three dishes really became distinct, unto themselves. This dish can be completed easily within an hour if time is utilized properly. The vegetables can be made ahead of time as all three are served either warm or at room temperature. Serve with toasted bread drizzled with olive oil and accented with salt and pepper or simply serve with fresh, crusty bread cut thickly so that it can stand up to the heaviness of the toppings.  The recipes as well as a zoomed in photo of the veggies  follow after the jump! Continue reading →