An abundance of late-season citrus landed in this simple salad of grapefruit, oranges, and cucumbers. The dressing: 1/2 teaspoon coarse mustard, 1 teaspoon honey, 2 teaspoons white wine vinegar, 1 tablespoon olive oil, pinch salt.
Spent Saturday at a track meet where we opted for a BYO lunch instead of the concession stand: bean salad, veggies and dip, empanadas, pixie tangerines, popcorn.
Was treated on Mother’s Day to lots of handmade artwork. My puzzle skills are a little rusty, but I was able to tackle this one.
This little parcel was among a few gifts along with those cards. Is it normal to be so smitten by a dishtowel packaged up in a berry carton?
Mr. Mom’s Kitchen brought home the season’s first cherries…two kinds. They lasted no more than 10 minutes, tops.
A grilled little gem lettuce salad and this “almost too pretty to drink” Pim’s Cup were the highlights of dinner out at Starbelly .
Determined to try my hand at that salad, I sliced little gems in half, quickly grilled them, and tossed them with oranges, almonds, feta, oil, and vinegar. Not the knockout that Starbelly made, but close.
Favorite breakfast of the week: strawberry rhubarb compote on buttered toast.
Had intended just lunch at Salumeria in The Mission but couldn’t walk out without picking up these beautiful lamb raviolis for dinner. Like delicate little candies.
Made a pot of beautiful beet soup topped with sour cream and dill. Nothing is more comforting.
Congratulations to Holly of Seal Beach, California who won the Fearless Feeding cookbook. There’s still time to enter the Absolutely Avocados giveaway…and more coming next week!
How was your Week in Food? Highlights? Kitchen disasters?