Aw heck y’all.

I LOVE to bake bread. Year one, my chef drafted me to cover bread one day a week so the baker could have a 5-day workweek, and it kicked off a deeply rewarding sideline to my main professional pursuits. Weeklyish sourdough baking has been part of my routine for a minute. This focaccia is a recent iteration: it's infused with a SERIOUS amount(you don't need to know, trust me) of VERY herby oil. Unlike traditional focaccia, I kept the sourdough leaven and ratio, and the result is chewy, satisfying and SO flavorful. I hope you like it.

Also flavorful? Beef pozole. We took the chili and toasted garlic broth from our chicken chili, and nudged it in the direction of a molé with pepitas and some extra dried spices. It's got blanched kale because it's great and in season, and hominy because we all need our whole grains. 

I'm bringing back the bean soup with dried speckled limas (also called Christmas limas), plenty of veggies, and a very spring-appropriate green garlic and walnut pesto. 

And finally the salad, always special: Buttercrunch lettuce, lightly-pickled beets, Dayspring farm black soybeans, sunflower seeds and caramelized scallion vinaigrette.