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Bountiful Supper

Photography Libby WIlliamsPhotos 10Issue November 2017
Bountiful SupperDavid Vagasky (left) preps the meal while Jim Martin sets the dining space.David Vagasky & Jim MartinAfter kneading the pasta dough, Vagasky rolls it out with a hand crank, then stamps out individual raviolis and fills each with a shrimp and a dollop of ricotta.Bountiful SupperBountiful SupperMartin prefers using Roma tomatoes for sauce, because they’re still fresh in November.Lettuce is prepped for a fresh side salad. “It’s all about what I have in the garden,” says Martin.This classic Southern pie is delicious served on its own or topped with whipped cream.Lemony chicken with chard makes for a flavorful main

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