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  • Tomato, Broccoli, and Bacon Salad

    Tomato, Broccoli, and Bacon Salad

    4 cups fresh broccoli
    2 cups cherry tomatoes
    1/2 pack bacon

    Chop bacon and cook until crisp. Toss bacon, broccoli, and tomatoes, with bacon grease. Roast for 15 minutes, or until broccoli begins to brown and tomatoes begin to wrinkle. Serve hot or cold.
  • Marrow Butter

    Bone Marrow Butter

    (makes about 1 cup)



    1. Preheat oven to 425F. Spread bones out on cookie sheet lined with parchment paper, marrow side up.
    2. Roast bones for 15-20 minutes until marrow is bubbly and knife-tender all the way through.
    3. Let marrow bones cool to touch, then scoop out marrow.
    4. Add marrow, butter, salt, parsley and rosemary to a food processor. Blend until incorporated.
    5. Serve.