Easy, go-to recipes on the run with One Big Table

I am a big fan of pre-planning meals. And by big fan, I mean I think it's an amazing idea that I don't always put to good use. Hence why, when I'm staring down the barrel of the 4:30, "what's for dinner tonight?" dilemma, I always think preplanning is a good idea :) So, I just went ahead and asked my amazing Italian chef buddy Giulio to come up with some easy, go to recipes for batch cooking, that also make use of local, in season ingredients. And being the amazing guy he is, he came up with delicious options I have made numerous times since our shoot. Both recipes are the kid-friendly, husband-friendly and momma happy kind. Enjoy. 

Recipe and instructions by Giulio, of One Big Table:

SWISS CHARD FRITTERS (makes about 14-16 fritters)

Simple & Delicious: I love serving this dish that will turn Swiss Chard into your new best friend. These fritters freeze very well and make an excellent snack for kids and a surprising appetizer for the whole family!


2 bunches, Swiss Chard

1 clove Local Garlic

1/4 tsp nutmeg

2 eggs

1 tbsp flour (wheat, spelt or gluten free)

1 handful mint

1 handful cilantro

2 generous pinches of sea salt

1 lemon for garnish olive oil for frying.

Separate Swiss Chard leaves from the stems. Blanch leaves in a large pot of boiling water for about 5 minutes, then cool off in a water bath.

Once cool, squeeze all the excess water out.

Next, in a food processor add all the other ingredients except for the flour and blend until smooth. Then add Flour.

Pan fry large spoonfuls of mixture, in a non stick pan with a splash of olive oil on a lively heat for about 3-4 minutes per side (small pancakes size, about 2 inches across).

Serve with lemon wedges.


This is a great Salad, filling and delicious, and perfect for those weeks you are on the go. Make a big batch at the beginning of the week. and personalize the recipe with what you have in the fridge or what inspires you the most.

3/4 lb Yams

1/4 cup Carmelis Goat Feta

handful of Cilantro (or your favorite herb)

1 Red Pepper diced

1 handful of Local Sprouts (pick your favorite, we used garlic sprouts in this recipe)

2 Tbsp. of Shiro Miso Paste

2 Tbsp. Rice wine Vinegar

2 Tbsp. Olive Oil

Salt to taste

Start by peeling the Yams and grating them with a cheese grater. Blanch the Yams in a large pot of boiling water for about 2 minutes - the yam should still have a bit of firmness to it, so imagine you are cooking pasta.

Immediately cool down the yams in a water bath and, once cool, allow the excess water to drain.

In a bowl, add peppers, sprouts and yams mixing well. Add the miso, the vinegar and the oil, season with salt and mix with your hands. Gently massage Miso into the salad making sure to blend thoroughly

Check the flavors - depending on your yams and the quality of the ingredients, you can add a little extra miso and vinegar to bring the flavors up a few notches. Trust your palate and let it guide you to make a beautiful dish.

Once you are happy with the flavors, crumble the feta in it, give it a final mix and enjoy this beautifully colorful and nutritious salad!

Buon appetito! G