10/1/14
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End~Of~Season Tomato Soup

End~of~Season Tomato Soup  |   Garlic & Parmesan Roasted Chickpea Croutons “I devour them in the hand; eat them raw with olive oil, salt and basil; grill them with oregano and garlic~rubbed bread; bake them with goat cheese; and occasionally simmer them as a sauce or soup…But come the first frosts, I shut the door Continue reading → «End~Of~Season Tomato Soup»

09/5/14
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Sweet Corn & Lobster Risotto

Sweet Corn & Lobster Risotto  |  Tomato & Arugula Salad Last Sunday I told you about this wonderful, savory corn risotto we had recently enjoyed and shared my big plans for adding some out~of~the~ordinary lobster mushrooms that I had picked up at the SF Farmer’s Market {check them out here} to that same risotto this Continue reading → «Sweet Corn & Lobster Risotto»

08/28/14
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Summer Corn Chowder {Dairy~Free}

“I have a love affair with tomatoes and corn.  I  remember them from my childhood.  I only had them in the summer.  They were extraordinary.”   ~  Alice Waters   September is knocking at the door.  The children here are back in school and the days are becoming noticeably shorter.  But, before the lingering days Continue reading → «Summer Corn Chowder {Dairy~Free}»

08/5/14
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Summer Skillet Corn & Tomato Salad

“No matter what the variety, it is still safe to say that the fresher the corn the better.  If you don’t have a corn patch of your own, buy locally grown corn straight from the farmer ~ at a produce stand on the side of the road or at a farmer’s market.  At the market, Continue reading → «Summer Skillet Corn & Tomato Salad»

07/9/14
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Spicy Carrot Pasta Sauce

“Not for me the pile of buttered carrots on the plate.  Too sweet, too orange {too bloody cheerful more like it}.  But the carrot’s place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavor.” ~ Nigel Slater, Tender

05/2/14
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Pan~Seared Halibut & Creamy Sorrel Sauce

WEDNESDAY Pan~Seared Halibut  |  Steamed Baby Potatoes  |  Creamy Sorrel Sauce  |  Sautéed Purple Asparagus   “Because its tartness is so pronounced, sorrel is good at brightening foods like potatoes, oily fish, eggs, and grains.  Sliver a few leaves into a salad and the palate is given a nudge.  Cream and sorrel are divine together, Continue reading → «Pan~Seared Halibut & Creamy Sorrel Sauce»

04/16/14
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Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche

MONDAY Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche  |  Farmer’s Mix Kale Salad with Dijon Vinaigrette “Eating what stands on one leg {mushrooms and plant foods} is better than eating what stands on two legs {fowl}, which is better than eating what stands on four legs {cows, pigs, and other mammals}.”  Chinese Proverb via Continue reading → «Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche»

04/11/14
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Salmon Grilled with a Vodka~Infused Citrus Glaze & Miso Roasted Asparagus

Grilled Salmon with a Vodka~Infused Citrus Glaze  |  Miso Roasted Asparagus  |  Brown Rice We don’t eat enough fish.  It’s a fact, both here in my own home as well as in the broader realm of the general American diet.  Despite the well-known health benefits, cited here and here, of a diet which includes foods Continue reading → «Salmon Grilled with a Vodka~Infused Citrus Glaze & Miso Roasted Asparagus»