Having kids home for the summer is seriously cutting into my writing time, which is why several weeks rolled right on by without My Week in Food. In the event of another dry spell, you can always catch what I’m up to on Instagram.
For now, let’s talk about 4th of July, which suddenly seems forever-ago. This Eton Mess was such a hit last year that I did a command performance. You can find my recipe over on Pop Sugar by going here.
This Tabouleh Salad made by my sister-in-law, Alison, was a big hit too, done up with barley instead of bulgur. Have a peek here for a version using quinoa.
Bribed my four-year-old niece into being my hand model for this shot. The prize? Why, the ice cream, of course. The recipe, from the new Ample Hills Creamery cookbook, is easier than most and no less delicious. Love that.
Friends visiting over the 4th from Minnesota brought me wild rice and a little cookbook from their great state. I’ve got little experience with wild rice, so hit me with your tips and favorite ways to cook it. Pretty please.
Warm weather calls for starting the day with smoothies. We’ve been doing these three-ingredient numbers, roughly equal parts plain Greek yogurt, fruit, and milk. They’re thick and tangy. Add a drizzle of honey or maple syrup if they strike you as too tart.
On the subject of breakfast, when my dad saw me cooking vegetables with eggs one morning, he responded as if I was pouring vodka over my breakfast cereal. Who has vegetables for breakfast? WE DO! Especially good with corn tortillas as a handy wrapper. And salsa. Always.
The wrapper here was a whole wheat naan bread for a tandoori-style chicken dinner. I marinated boneless chicken breasts in plain yogurt mixed with turmeric, coriander, cumin, cayenne, and a couple of chopped garlic cloves. Grilled the chicken alongside red peppers and onions. Everything went into the naan topped with more yogurt. Easy. Excellent.
Many of our meals of late have been the no-cook summer variety, including this one arranged on our living room coffee table by Virginia. Salads, cheese, charcuterie and good company. The best sort of supper I know.
Another no-cook number that I had all to myself: tomatoes, basil, burrata, and baguette. Oh, and red wine, just maybe.
Didn’t make it through all that burrata, so I shared it the next day with the rest of the house, paired with sliced peaches, basil, and chopped marcona almonds. Make that!
I’m thinking Cooking Light has the right idea with these 15 Minute Mains. More time to be outside, but still plenty of inspiration.
Speaking of inspiration, two favorite food writers are in cookbook launch mode. Here I joined Andrea Nguyen at a book party for her Banh Mi Handbook. More about that soon.
And I loved watching the video Erin Scott did for her Yummy Supper book. Like everything she touches, it’s gorgeous, and so is her book, which comes out next month. Stay tuned.
And stay tuned for these crazy-good, almost-candied tomatoes. The cherry ones are always the first to ripen in my garden and I’ve been slow roasting up a storm. Here they went on pasta with a spoonful of fresh ricotta for good measure.
Since we sided with Argentina for the World Cup, I picked up a dozen Nucha Empanadas for the occasion (festooned with flags that Rosie made). The outcome of the game was disappointing. The empanadas were not.
Somehow all the summer fruit around here still doesn’t quench my craving for chocolate. Leftover frosting in the fridge is never safe. It found its way onto a graham cracker finished with a couple of raspberries. What? It’s fruit.