I don’t eat veal all that often, but when I do, I make sure that it’s from a ranch that has allowed their stock to romp freely in the open pasture and consume grass along with the mother’s milk. Thankfully, we have several such purveyors here in Virginia, and the end result is superlative and far more flavorful than that of “commercially-raised” veal.

Virginia veal scaloppini with wild porcini mushroom sauce
House-made pasta tossed with extra-virgin olive oil, garlic, and fresh chives and parsley from the deck garden
Steamed rapini and baby turnips
Sauteed apple slices with a topping of brown sugar, spices, and minced pecans