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»
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»
“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}»
“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»
“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
Zucchini Bread with & without Chocolate Chips The summer solstice arrived last week, the Bay waters in the cove below my deck are once again dotted with the tiny sailboats bobbing with new students in the summer sailing school, warm afternoons continue to give way to cool evenings cloaked in fog, Sunday concerts in the Continue reading → «Zucchini Bread»
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»
TUESDAY Pan~Seared Sea Scallops | Lemon Risotto | Buttery Pan~Seared Artichokes
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»
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»
