Chef Sam Cooks

09/02/2026

Served this comforting soup for a lovely client hosting a ladies vegetarian luncheon..Hearty Lentil, Swiss Chard & Potato with Garlic-Lemon Broth. Used locally grown lentils from River Valley Community Grains and all vegetables from Ethos Organic Farm. I love the time in between the transition from Summer to Fall where both season’s ingredients are available 🌱

08/19/2026

Pillowy hand rolled ricotta gnocchi made with Valley Shepherd ricotta with slow roasted organic eggplant, yellow zucchini and tomatoes grown locally Farm to Health

08/18/2026

Humid Summer days call for refreshing, family-style dinner salads and this is a fav! Peppery arugula, cucumber, red onion, sweet grilled corn and juicy NJ peaches with grilled pork tenderloin and bright basil vinaigrette 🌱 🍑

08/15/2026

08/14/2026

🌱 Summer Bites 🌱 Creamy locally made burrata with Italian plums, pistachio, basil, 25 year aged balsamic and artisanal olive oil. Simple, seasonal cuisine using the highest quality ingredients- locally sourced whenever available.

08/13/2026

As an active chef who not only strength trains heavy in the gym but gets a workout in the kitchen, I enjoy fueling my body with wholesome foods that it’s craving. Sometimes it’s a juicy grilled steak and other days it’s a plant based dinner such as the one pictured here. Both are super high in complete protein. This comforting lentil-quinoa pasta with slow simmered kale & tomato ragu was so satisfying and literally took 20 minutes to make. Thanks Ethos Primary Care PC for the incredible organic produce 🍅 🌱

08/10/2026

Lumache with Heirloom Tomato Sauce, Burrata & Anchovy-Herb Sourdough Breadcrumbs- this comforting pasta dish begins simmering sweet local heirloom tomatoes with copious amounts of garlic, onion, Calabrian chili, and basil infused vodka. Finished with a k**b of butter, high quality olive oil, creamy locally crafted burrata and a sprinkling of freshly toasted savory anchovy-herb breadcrumbs. Thanks for the inspiration Madi Snacks!