herbed swordfish, wilted radish greens, tomato


  • herb-rubbed (that is, oregano, parsley, thyme, rosemary, lemon zest and garlic, chopped with salt, pepper then added, along with a bit of olive oil) swordfish steaks from Blue Moon Fish, pan-grilled, then finished with a squeeze of lemon and olive oil
  • radish greens from Phillips Farm, wilted in olive oil and some warmed garlic from Catskill Merino Sheep Farm, finished with salt & pepper and drops of additional olive oil
  • wedges of a red heirloom tomato from Berried Treasures, dressed with oil, salt, and torn New York rooftop basil from Gotham Greens at Whole Foods
  • a Sicilian white, Tenuta Rapitalà Terre Siciliane Piano Maltese 2012