This was an excellent way to start the week off … Sunday dinner featuring juicy tomatoes, basil, olive oil, salt, and lumps of creamy burrata cheese. Make this! It’s summer on a plate.
Whose husband gives them graphic posters of pork and an illustration of knives for their birthday? Mine does. They only took me a year to frame and another to hang. Love them.
Took the “Unsung: Elevating Vegetables in the Modern Home Kitchen” cooking class at 18 Reasons, the non-profit associated with Bi-Rite market. Thanks to our excellent teacher, Michelle McKenzie, we learned to tame the likes nettles, daikon radish, and tomatillos and made this refreshing shaved daikon salad with pea shoots.
On the subject of vegetables, here’s proof that it’s never too early to introduce new flavors. We gave my neice a little green juice in a bottle and she slurped it down like chocolate milk. Just gotta keep it up through the toddler years.
Looks like it was a veggie sort of week including lunch at Gracias Madre, a vegan Mexican restaurant in San Francisco: Sweet potato “quesadillas” with cashew nut crema and toasted pumpkin seeds. I love my cheese and sour cream, but didn’t miss it on this luscious plate of food.
I always have to show off my sister-in-law Alison’s beautiful confections including this twist on her coconut cake, make gluten-free for my mom’s birthday.
This is what greeted me at Sarah Becker Skincare after my friend (Sarah) treated me to the world’s best facial: a little tableau of roasted almonds, dark chocolate, and a dried fig along with herb tea. Spoiled rotten.
Looking forward to the upcoming Week in Food, including my first book signing on August 1st at Hicklebees in San Jose. I’ll be doing a demo of recipes from the book and raffling off great lunch box gear from Lifefactory and Kids Konserve. Come!