roasted: pollock with lemon, chives; cauliflower; radishes


Yes.  And colorful.


  • two 8-ounce pollock fillets from American Pride Seafood in the Union Square Greenmarket, seasoned with salt and pepper and placed in a buttered baking dish, spread with a mixture of soft butter, zest from what may have been a Frost Lisbon Lemon, grown locally by Fantastic Gardens of Long Island, and scissored whole baby chive plants from Rogowski Farm, baked 12 to 15 minutes at 350º, removed to plates and spread with the cooking juices and sprinkled with a small number of salted capers which had been rinsed, drained, dried, before being briefly heated in a little hot olive oil
  • a handful of golden radishes from Lani’s Farm, roasted at 400º for about 20 minutes on a small ceramic oven pan with branches of thyme from Stokes Farm, then sprinkled with more thyme, now chopped
  • two quite small purple (lilac?) cauliflower heads from from Van Houtem Farms, cored, the florets separated from each other, tossed with olive oil, salt, and pepper, spread on another ceramic pan and roasted in the same hot oven, for barely 15 minutes, since they were so tender, then finished with chopped parsley from Whole Foods