Pasta with tomatoes and basil

From the Garden: Quinoa Pasta with Fresh Tomatoes, Garlic and Basil

Here, we gave it a slight spin by using nutritious (and gluten-free) quinoa pasta instead of the traditional white. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought

Filo Roll with Swiss Chard and Ricotta

From the Garden: Filo Roll with Swiss Chard and Ricotta

Myriam Fieulleteau, NGI’s executive steward (and resident gardening guru), brought in these greens from her home garden and Chef Alex utilized them in this recipe.

Purslane salad

From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion

Many are still unfamiliar with this green matter, but it’s high time more of us started incorporating it into our meals. One fool-proof way to fall in love with purslane is in this refreshing salad

Garlic Scape Chinese Pancakes

From the Garden: Garlic Scape Chinese Pancakes

Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s executive steward (and

From the Garden: Burrata Crostini with Strawberries, Honey and Balsamic Reduction

These crostini make a wonderful midday snack, or hors d'oeuvre for your next cocktail party. Myriam Fieulleteau, NGI’s Executive Steward (and resident gardening guru), brought in these gorgeous

Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

Chicken thighs are more moist and flavorful than the ubiquitous chicken breasts, and this recipe features them in a simple, summery preparation. Cucumber and rhubarb make for a zingy, crunchy salsa to

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