Recipes from local chefs and farmers that take advantage of the excellent local products available to us here in Pittsburgh.
Farmers @ Firehouse Rhubarb Rumble
OLD FASHIONED STEWED RHUBARB In general, each cup of diced rhubarb (anywhere from ¼ inch to 1 inch chunks) is combined with ¼ to 1/3 cup of granulated sugar. Stir to mix well, cover and allow to sit at room temperature for an hour to as
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
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
Orange Rhubarb Loaf
This English loaf cake tempers the sour flavors of rhubarb with orange and warm spices
This English-style chutney is excellent with cheeses or meats such as lamb