thick culotte steak, from Dickson’s Farm Stand Meats, pan-seared, then cooked briefly in a hot oven and finished with a drizzle of oil and lemon and the addition of chopped parsley; accompanied by halved tiny ripe cherry tomatoes from Garden of Eden briefly heated in oil and finished with some chopped thyme; and wild nettles from the stall of Paffenroth Gardens in the Union Square Greenmarket wilted inside a large pan in which chopped ramps had been briefly sauteed, then finished with a squeeze of lemon
