Recipes
Recipes from local chefs and farmers that take advantage of the excellent local products available to us here in Pittsburgh.
Chanterelles and Arugula Bruschetta
Earthy mushrooms and the bite of spicy arugula pair perfectly on toast.
Corn and Swiss Chard Bruschetta
Passed with drinks, or as a light lunch, bruschetta is an elegant way to allow guests to eat cooked vegetables with their hands
Ratatouille at Dilworth
All the flavors of late summer mellow together in this class French Provencal vegetable stew
Farm Fresh Raw Vegetable Slices with Beet and Scallion Raita
The season of bountiful vegetables fresh enough to eat raw!
Wilted Arugula with Pine Nuts and Lemon
Bright and peppery, arugula -- also known as rocket or rucola -- is a staple in Italian cooking. Often tossed into salads, the leafy green also makes a terrific side dish when sauteed in olive oil. This recipe is as easy as it is fresh and fast!
Garlic Scape Pesto
This recipe is adapted from one introduced to us by the wonderful Brandy Stewart, former Kaya & Soba Restaurants Exec Chef
Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes
Did you take advantage of the garlic scapes and wild mushrooms at this morning's Farmers@Firehouse? If so, try this main course dish for dinner
Orange Rhubarb Loaf
This English loaf cake tempers the sour flavors of rhubarb with orange and warm spices
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