A great resource for recipes is  Each week, New York Magazine features a recipe, usually centered around an in season ingredient, from a particular local chef or restaurant.  It’s worth reading the magazine just for that, and of course Maura Jacobson’s crossword puzzles (though happy for her and her retirement, we sure miss her puzzles . . . )

One of my All Time Favorite recipes is from an issue last summer and it’s called Saltie’s Romaine Dinghy.  Saltie is a sandwich shop in Brooklyn.  I’ve not been, but I just know we’d hit it off.  Prepare yourself, this sandwich is off the hook–

Saltie’s Romaine Dinghy
1 sandwich-size square of focaccia (I use seeded rye b/c it’s a favorite at our house and in a pinch I’ve omitted the bread all together and had a salad.  You can’t really go wrong here)
2 T. mayonnaise
4 to 6 large romaine leaves
1 breakfast radish, sliced thin on mandoline (I’ve also used daikon, beets, turnips, kohlrabi.  Again, can’t really go wrong.)
1 t. anchovy, chopped (Being a veg., I substitute capers, though I’ve made it for non-veges and used salmon–big hit.)
1 t. chive, minced
juice of half a lemon
extra-virgin olive oil
sea salt (I also use cracked pepper)
*My friend Amy Matthews once brought back some Moroccan Preserved Lemons from a trip to Berkeley and thus began my obsession with Cultured and fermented foods (more on this later!).  I put these Moroccan Preserved Lemons on Saltie’s Romaine Dinghy.  It’s almost too much for my gastrointestinal system to handle–in the best of ways.

Enjoy!  And and EXTRA SPECIAL THANKS to Saltie for sharing this recipe!!

p.s.  If there’s a particular vegetable with which you are wondering what to do, let us know in the comments and we’ll feature it.

p.p.s.  Couldn’t not (I know it’s a double negative, I bite my thumb at this rule of grammar) share this photo of one of Farmer John’s snap peas.  Nine peas in a pod–that’s amazing!!

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