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Orange Olive Oil Cake

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An aerial view of just the left side of a rectangular an Orange Olive Oil Cake
The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward.

The beauty of baking with olive oil is that it enhances and elevates flavors and allows for the nuance of ingredients to spring forward. And you would be right to imagine that the taste and fragrance of orange take center stage in this impossibly moist and scrumptious cake.

Orange Olive Oil Cake Recipe

INGREDIENTS

1 1/3 cups Liokareas Orange Olive Oil
3 eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated orange zest
1 finely sliced orange
1/4 cup orange freshly squeezed juice
1 tsp lemon or orange extract
2 tsp ground cardamom
1/4 tsp poppy seeds (optional)
1 3/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup lemon curd

INSTRUCTIONS

  1. Preheat oven to 325F. Grease a loaf pan and line it with parchment paper. Brush the paper with butter. Arrange thin orange slices on the bottom of the paper-lined pan. If desired, sprinkle some poppy seeds into the spaces in between the slices. Set aside.
  2. In a mixing bowl, beat olive oil and eggs together. Add milk, orange zest, orange juice, orange extract, and cardamom, and beat together. Once well combined, add sugar and beat for a minute more.
  3. Now add flour, salt, baking powder, and baking soda and beat on low just long enough to blend.
  4. Pour batter gently into the pan so that you don’t disturb the orange slices. Bake for 60 minutes. Test with a wooden skewer and continue to bake until the skewer emerges clean from the loaf.
  5. Remove from oven. Gently insert a spatula between the paper and the pan to loosen. Let cool to room temperature before lifting the loaf out of the pan. Gently and slowly remove the parchment paper. Flip over onto a platter so that the orange slices are on top.
  6. Warm the lemon over a low flame, stirring until it is loose and glaze-like. Spoon over the top of the loaf, letting the lemon curd drip generously down the sides.
  7. Serve with a dollop of whipped cream. Garnish with edible flowers or fresh citrus zest.

RECIPE AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

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Easiest Fruit Dip

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A bowl of easiest fruit dip in a light blue bowl on a white quartz surface surrounded by fresh strawberries, blackberries, raspberries, kiwi fruit, mandarin oranges, and apple slices.

Chef Sarah Lujetic‘s nostalgic fruit dip is a throwback to the 1980s classic, an oh-so-simple and sweet solution to snack time that will satisfy your kids’ cravings and make mealtime fun. Build your fruit board on a wooden cutting board, overflow it with fruit goodness, and let the kids dig in. Feel free to substitute Greek yogurt for the whipped cream, too.

Easiest Fruit Dip Recipe

INGREDIENTS

1 cup marshmallow fluff
6 oz strawberry cream cheese (whipped) and room temperature

INSTRUCTIONS

Whisk together rapidly for 3 minutes until the lumps are worked out. You can make this the night before, and it will last in an airtight container for up to a week.

Recipe by Sarah Lujectic
Styling and Photography by Star Laliberte

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Santa Fe International Literary: A Table Set for Stories

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For many in 2022, the Santa Fe Literary Festival was their first foray back into the warmth of in-person discussion and conversation. This year, redubbed The Santa Fe International Literary Festival, co-founders Clare Hertel and Carmella Padilla, chief curator Mark Bryant, and a crew of energetic associates and volunteers, will bring more magic of the written word to The City Different.

In case you missed it, thousands of lovers of the written and spoken word gathered last spring at the inaugural Santa Fe Literary Festival to bask in the power of story. Four stages hosted some of the world’s greatest authors, thinkers, and speakers from around the world––and from right here in Santa Fe. Excitement and anticipation filtered through the hallways and courtyard as festivalgoers lined up to see their favorite writers, and voracious shoppers left the pop-up bookstore in the lobby with bespoke tote bags overflowing with recent releases.

After each session, many were eager to turn to their friends or companions for a debrief on the talk they’d just attended. Others reached for their phones to snap a photo for Instagram or send a picture to their friends and families, letting them know they’d just seen their literary hero in the flesh. Quieter guests preferred to find a less crowded corner of the Convention Center or the courtyard to turn a few pages of a new book before heading into the next event.

Zascha Fox and Mara Christian Harris. A note from 2022 SFILF participant Margaret Atwood. SFILF co-founder Clare Hertel and a canine friend.

Behind the scenes, SFLF co-founder Clare Hertel, chief curator Mark Bryant, and the rest of the event staff worked overtime to ensure everything ran according to plan.

When they’re not putting on a world-class international festival, Hertel and Bryant are accomplished hosts, always keen to set a beautiful table and bring friends together. Last fall, 14 guests gathered at the couple’s home, celebrating the success of the inaugural Festival and looking forward to a future event.

As golden-hour sun illuminated the living room of their John Gaw Meem home (nestled on Old Santa Fe Trail near the base of Sun Mountain), guests poured in through the oversized wooden front door. Maryanne, Goose, Mellie (the family’s three labs), and Suki, an English cream retriever on loan from a friend, served as an exceptionally inviting welcoming committee, with generous tail wags afforded to all. Also, among those in attendance? Journalist/historian Hampton Sides and his wife Anne, model/filmmaker and Festival co-MC Jill Momaday, a host of select volunteers and staff members, and myself.

Zascha Fox. A table detail. Volunteers supporting the Santa Fe International Literary Festival.

Back to dinner: attendees helped themselves to champagne, wine, and sparkling water before grazing on hors d’oeuvres. Mini skewers of watermelon, feta, mint, and balsamic glaze accompanied chilled zucchini soup topped with crème fraîche and cilantro, all lovingly prepared in the house kitchen. A sumptuously simple green salad was sourced from the Santa Fe Farmers’ Market. With margaritas or mocktails made from (painstakingly) hand-squeezed lime juice, everyone made their way to the outdoor table. Enchiladas from local staple El Parasol were a hit with the dinner guests as casual conversation wafted above the handmade candle holders serving as centerpieces and an eclectically curated selection of hand-blown drinking glasses from Mexico.

Over pie from Chocolate Maven––a choice between Colonial Apple or Strawberry Rhubarb (or both, of course!), small talk tapered off and the conversation shifted to the Festival, both a discussion of highlights of the inaugural event and ideas for the upcoming one.

Last May, the Reporter said that it “seemed so natural that a town crawling with literary talent should have a festival to celebrate that.” “Tales of resilience provided a poignant note to a festival that has served up a feast of ideas, and left those who attended merrily drunk on the power of stories,” added the Independent.

This year, the event lives on in a new iteration as the Santa Fe International Literary Festival. The lofty goal is to “reflect the vast diversity of the world’s literary community as we strive to create a global gathering of extraordinary writers, readers, and thinkers from near and far in Santa Fe.” Sessions in 2022 felt ever-pertinent. Margaret Atwood discussed The Handmaid’s Tale in the interim between the leaked draft decision and the official Roe v. Wade overturn. Sandra Cisneros and Joy Harjo shared stories of marginalization as minorities at the famed Iowa Writers’ Workshop, and Jon Krakauer spoke about the importance of democracy and freedom of speech within investigative journalism. The curatorial team felt strongly that during this time of extreme change and polarization, these and other speakers were able to show just how much words truly matter.

A gathering of Santa Fe International Literary Festival co-founders and volunteers.

Though it would be challenging to capture the total outward impact of an event like the Festival, one particularly gratifying outcome of SFLF was the collaboration that came about between Elena Gonzales, Santa Fe’s current Youth Poet Laureate, who read her poetry on the community stage, and the aptly awarded Genius Grant-recipient and SFLF speaker, Valeria Luiselli. The Literary Festival hosted the world premiere of Echoes from the Borderlands, Luiselli’s multimedia “sonic essay” documenting the history of violence against land and bodies along the US-Mexico border.

Luiselli and her sound production team met with Gonzales to record some of her poetry for inclusion in the essay, which has already been shown at universities and other venues across the US. “I’m really grateful to the Santa Fe Literary Festival for pulling us together, for giving us that opportunity because she’s definitely been an inspiration much more now that I’ve met her than I ever anticipated,” said Gonzales. “When I get the opportunity to connect with women who look like me and who understand me, I feel inspired to keep writing and to push my own creative limits.”

For many, the Festival was their foray back into the world of idea-sharing and community inspiration. What better way to dip one’s toe into the world of in-person idea-sharing and community inspiration than to bask in the warmth of discussion, conversation, and the magic of the written word? And what better city to host such an event? “That’s what Santa Fe is all about. It’s different, it’s unique, it’s enchanting, it’s inclusive, it’s organic, and it’s cool,” said Jill Momaday.

For a full schedule and to buy tickets visit sfinternationallitfest.org.

ABOUT THE HOUSE

John Gaw Meem’s Dodge-Bailey House is home to Clare Hertel, Mark Bryant, and their daughter. Nancy Meem Wirth, daughter of the celebrated architect, owns the home and grew up on her family’s adjacent property, and remembers using the extensive walking trails behind the house to run between the homes as a child. Designed in 1940 for family friends, the Dodge-Bailey house is a prime example of both Meem’s Spanish Pueblo Revival and Territorial Revival Styles.

STORY BY ZASCHA FOX / PHOTOGRAPHY BY TIRA HOWARD

Whipped Feta Dip with Blistered Tomatoes

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Creamy whipped feta and blistered cherry tomatoes

The food processor does all the serious work of turning feta, cream, roasted garlic and black pepper into a luscious Whipped Feta Dip. Grill or broil some fresh cherry tomatoes from your local farm or farmers’ market, toast some bread, and pour glasses of wine for the guests. You’ll love this carefree appetizer.

Can You Make This Recipe Without a Food Processor?

You can make this Whipped Feta Dip without a food processor but you’ll have to use some man power for mashing and whisking. Start by making sure your feta is crumbled and at room temperature. This way, as you thoroughly mash the feta with a fork, it will be easier to work with and help you get it as fine as possible. Then, in a separate bowl, you’ll whisk the heavy cream until it forms soft peaks. After that, you’ll combine the rest of the ingredients into the mashed feta. Finally, gently fold in the whipped heavy cream to keep the airiness and creamy texture.

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Creamy whipped feta and blistered cherry tomatoes

Whipped Feta Dip with Blistered Tomatoes


  • Author: Anna Franklin

Description

Creamy, salty feta and juicy, blistered cherry tomatoes create an effortless dip for your guests.


Ingredients

Scale
  • 8 oz feta cheese
  • ½ cup heavy cream
  • ¼ cup water
  • ½ tsp black pepper
  • 4 cloves garlic, roasted
  • 2 cups cherry tomatoes
  • ¼ cup extra-virgin olive oil
  • 1 tsp sea salt


Instructions

  1. Preheat oven to the broil setting.
  2. In a food processor, add feta, heavy cream, water, pepper, and roasted garlic. Whip until the mixture is smooth and creamy. Place in serving dish and set aside.
  3. Toss tomatoes with olive oil and salt, place on a sheet pan and broil (or grill) just until the tomatoes start to blister. Place on top of whipped feta, drizzle with more olive oil, and serve with crusty bread.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce

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Spring Pea Salad

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a variety of green spring peas in a beautiful spring pea salad
A gorgeous green pea salad with beautiful bright and sweet flavors.

Spring Pea Salad is a gorgeous way to put spring‘s beautiful green harvest of bright and sweet flavors onto your plate.

Spring Pea Salad Recipe

INGREDIENTS

English peas, blanched for 1 ½ minutes
sugar snap peas
fresh pea tips
cooked edamame
thinly sliced shallots
slivered almonds
Feta cheese crumbles

For the dressing

3 tbsp olive oil
1 tbsp honey mustard
1 tbsp finely minced fresh mint
1 tsp sugar
1 tbsp fresh lime juice
salt and pepper to taste

INSTRUCTIONS

  1. Assemble your salad on individual plates and top with the slivered almonds and feta cheese.
  2. Whisk all the dressing ingredients together. Dress the salad just before serving.

Recipe and Food Styling by Veda Sankaran / Styling Anna Franklin / Photography Dave Bryce 

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Pittsburgh Happenings: April 25-May 1

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An exhibit featuring painted faces on newsprint, part of the Pittsburgh Cultural Trust's Spring Galley Crawl, April events in Pittsburgh
Courtesy of the Pittsburgh Cultural Trust and Seth Culp-Ressler

Where did spring go? Our fingers are crossed for the warmer weather to return…

Photo courtesy of AWAACC’s Facebook

A Taste of the American Century
August Wilson African American Cultural Center, April 26
In this memorable foodie experience, the AWAACC cafe becomes the stage for a dinner highlighting the many historical Black food and desserts mentioned in the famous playwright’s American Century Cycle.

Photo courtesy of Pittsburgh Playhouse

Cion: Requiem of Ravel’s Bolero
PNC Theatre at Pittsburgh Playhouse, April 27 to 28
Drawing inspiration from Zakes Mda’s novel Cion and Ravel’s Boléro, South African choreographer Gregory Vuyani Maqoma’s Cion: Requiem of Ravel’s Boléro uses singing, crying, and striking movement to give an intimate look at our connection with the loss of life.

Courtesy of the Pittsburgh Cultural Trust and Seth Culp-Ressler

Spring Gallery Crawl
Cultural District, April 28
2023’s Spring Gallery Crawl marks the return of several popular stops: the TRAP + Paint series with Kuwame Kinsel of BOOM Concepts, the WPTS Radio local music showcase, where two acts chosen by the University of Pittsburgh’s student-run radio station perform live, and the hit after-hours Silent Disco. As always, new and already on-display exhibitions are the stars of the crawl, with thrilling entertainment and shopping options like Street Magic and Fashion is Art — a joint mother-and-daughter arts pop-up at Fresh Nostalgia Boutique — peppering the evening.

Photo courtesy of Handmade Arcade’s Facebook

Handmade Arcade Spring Market
Construction Junction, April 29
Do you desire a little spring refresh? Handmade Arcade’s annual Spring Market is home to 33 local artisans and makers offering one-of-a-kind accessories, artwork, statement pieces, and more to adorn you, your home, or both.

Allegheny City Brewing x Hitchhiker Brewing Spray Collab: Photo courtesy of Allegheny City Brewing’s Facebook

Tiny Little Beer Fest
Allegheny City Brewing, April 29
Whether you enjoy ales, lagers, dark brews, or something else, every one of the alcoholic beverages at Tiny Little Beer Fest features a 4.5% ABV or less. Joining the other 31 breweries and their low-alcoholic drinks are food trucks, music, and a special local collaboration beer.

Photo by Jeremy Cowart

Luke Combs
Acrisure Stadium, April 29
Country fans, rejoice! Another year, another boot-stomping Luke Combs performance — a little over a month after the release of his latest album, Gettin’ Old.

Violet Collins Cocktail

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a gin cocktail with a dash of purple

It’s safe to say that we often drive our publisher, Justin Matase, to drink. But being the sport that he is, he turns the proverbial lemons into, well, in this case, a Violet Collins Cocktail: your new spring/summer cocktail perfectly refreshing as it is delicious, simple to make, and eye-catching in color.

How Did The Violet Collins Cocktail Get Its Name?

The “Collins” cocktail originated in the 1892 bartending manual Harry Johnson’s New and Improved Bartender’s Manual, or How to Mix Drinks of the Present Style, in English and German. Johnson’s “Tom Collins” called just for Old Tom gin, lemon juice, and carbonated water. The later “John Collins” was the same, but with Holland Gin. Our addition to the Collins family is the colorful, flirtatious Violet Collins; we’ve simply added créme de violette, a violet flower liqueur, to the classic Collins recipe to balance the herbaceous flavors of the gin with a graceful springtime botanical. We’ve used an orange for garnish, but there are many other ways you could decorate this cocktail. Try some edible flowers, a citrus twist, or funky glassware for presentation.

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a gin cocktail with a dash of purple

Violet Collins Cocktail


  • Author: Justin Matase

Description

A gin cocktail with a dash of purple.


Ingredients

Scale
  • Ice
  • 1/2 oz Crème de Violette
  • 1 1/2 oz gin
  • 3/4 oz fresh squeezed lemon juice
  • 1/2 oz simple syrup
  • 2 oz club soda
  • Blood orange slice for garnish


Instructions

  1. Fill a rocks glass with ice and place in the freezer while you prepare your Violet Collins cocktail.
  2. In a cocktail shaker, combine gin, lemon juice, and simple syrup with 1 1/2 cups of ice, and shake for approximately 15 seconds.
  3. Remove your glass from the freezer and pour the Crème de Violette over the ice into the chilled glass.
  4. Layer the gin mix over the Crème de Violette by slowly straining it into the glass.
  5. Top off with club soda.
  6. Add a slice of blood orange for garnish and enjoy a sippable cocktail with Violet Collins!

Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce

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Strawberry‑Rhubarb Salad

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A strawberry salad with rhubarb in it.
Photography by Dave Bryce

Strawberry Salad and Rhubarb Balsamic Vinaigrette, yum! No one really wants to hear this … but swimsuit season is coming. Perhaps it’s time get lean by leaning seriously into salad? This gem was made with white and red strawberries from lettuces from one of our favorite farmers, The vinaigrette is made with a local farm we loves’s Strawberry Rhubarb Jam. Look for farms near you for the freshest possible ingredients.

When is Rhubarb Season? 

Rhubarb season is from April to June, so before summer really gets into gear, you can get your rhubarb fix for all your salads needs. Look for firm, crisp stalks of it at your local farmer’s market, and avoid the ones that look limp or floppy. You can also homemake rhubarb jam for this strawberry rhubarb salad if you so choose, using a mixture of sugar, water, and rhubarb for the freshest possible outcome. 

 

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A strawberry salad with rhubarb in it.

Strawberry Salad and Rhubarb Balsamic Vinaigrette


  • Author: Anna Franklin

Description

A refreshing summer salad for swimsuit season.


Ingredients

Scale

For the dressing:

  • 1/2 cup balsamic vinegar
  • 1 tbsp Tait Farm Strawberry Rhubarb Jam
  • 1 lemon, juiced
  • 1/2 cup Liokareas extra-virgin olive oil
  • 1 tsp pink peppercorns, whole
  • Salt and pepper to taste

For the salad: 

  • 1 lb strawberries from Sand Hill Berries
  • 1/2 lb pineberries or more strawberries
  • 1 head frissée lettuce
  • Sliced cucumber
  • 1/2 red onion sliced thinly from Tiny Seed Farm
  • 1/4 cup walnuts


Instructions

  1. Add all vinaigrette ingredients into a Mason jar.
  2. Screw on lid very tightly and shake until everything is evenly incorporated.
  3. Quarter all the strawberries and place in a bowl with the lettuce, cucumber, walnuts and onion. Toss with dressing and serve.

Recipes and Styling by Anna Franklin
Photography by Dave Bryce 

With Support from Buy Fresh Buy Local Western PA

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Crab Pasta with Lemon‑Dill White Wine Sauce

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A plate of Crab Pasta with Lemon and Dill for TABLE recipe.

It’s the local ingredients that make this Crab Pasta with Lemon and Dill White Wine Sauce special. A handful of fresh spinach from Tiny Seed Farm melds with green onion, dill, farm butter, and cream from Brunton Dairy at Sewickley Confectionery… and, of course, fresh crab from Strip District institution, Wholey’s. A splash of white wine from Gibsonia’s Narcisi Winery completes the sauce. This crab pasta is a winner!

Why Do Crab and Pasta Go Together?

Seafood might not be your first thought to pair with pasta. But Italy, where pasta originates from, has an incredibly rich seafood culinary culture. Particularly in the southern provinces, fresh-caught fish is a frequent delicacy. If you prepare it right, crab and pasta together can be delicious and refreshing. Tip: Though most pasta is great with cheese, combining seafood and cheese is an unspoken no-no. The flavors don’t combine well, and butter is better for creating creaminess in seafood pasta dishes.

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A plate of Crab Pasta with Lemon and Dill for TABLE recipe.

Crab Pasta with Lemon and Dill White Wine Sauce


  • Author: Anna Franklin

Description

A delicious seafood pasta with farm-fresh ingredients.


Ingredients

Scale


Instructions

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, about 3-5 minutes. Reserve 1 cup of pasta water for later. Strain and set aside.
  2. In a sauté pan, add stick of butter and melt over medium heat. Add crab and spinach just until the crab is warmed through. Add pasta water and white wine.
  3. Add pasta and heavy cream and gently toss, making sure all the pasta is coated in the sauce. Garnish with dill, sprouts, lemon juice and zest, and green onion.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
With Support from Buy Fresh Buy Local Western PA / TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa.com for more information.

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Goat Rodeo Grilled Cheese with Artichoke Pesto

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A Goat Rodeo grilled cheese sandwich on a plate.

Great ingredients make great food. It follows, of course, that we started off this grilled cheese with fantastic bread from Mediterra Bakehouse. In search of cheese, we chose Goat Rodeo, a local farm and cheesemonger working with a herd of 100 Alpine and Nubian goats. We chose Wild Rosemary, a mixed-milk cheese whose exterior is finished with rosemary and extra-virgin olive oil. Just a quick toast-up under the broiler and a slather of artichoke pesto and we bit into a little bit of heaven.

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A Goat Rodeo grilled cheese sandwich on a plate.

Goat Rodeo Grilled Cheese with Artichoke Pesto


  • Author: Anna Franklin

Description

Truly a gourmet grilled cheese.


Ingredients

Scale

For the pesto:

  • 2 cups fresh basil leaves
  • 1 can artichoke hearts, drained
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1/2 cup Parmesan cheese
  • 1/4 cup pepitas, roasted and salted
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste

For the grilled cheese:


Instructions

For the pesto:

  1. In a food processor, add basil, artichokes, garlic, pepper flakes, Parm, pepitas, lemon juice, olive oil, and oregano.
  2. Pulse until a smooth sauce forms.
  3. This can be frozen for up to 6 months or in the refrigerator for 1 week.

For the grilled cheese:

  1. Assemble grilled cheese with all ingredients, toast in a pan with butter until each side is golden brown and the cheese is melty on the inside.

Try these other recipes from Anna Franklin:

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

With Support from Buy Fresh Buy Local Western PA

TABLE Magazine is proud to partner with Farm to Table and Buy Fresh Buy Local Western PA

As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa for more information.

Subscribe to TABLE Magazine‘s print edition.

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