Ken Vedrinski (left) with Sidi Limehouse of Rosebank Farms on John’s Island
For Starters: Scattered greens, a pickled pepper, squash pieces, and shaved Pecorino add color and texture to Vedrinski’s winter squash and sheep’s milk ricotta bruschetta.
The Good Stuff: Brown butter and extra Parmesan cheese up this pasta dish’s indulgence.
To Serve the Swordfish Braciole: Spoon some tomato mixture into a dish, add the braciole, and garnish with pancetta.
