My Week in Food

Summer Eggplant Parmesan

Had our first taste of summer eggplant in Sarah Copeland’s Eggplant Parmesan Supper from her book, Feast. I was short on time so used prepared tomato sauce, which didn’t seem to make a dent in how totally excellent the dish is.

Moroccan Spiced Walnuts / Mom's Kitchen Handbook

Did up a few food gifts this week, starting with a batch of these Sweet, Salt & Spice Walnuts, which are ridiculously easy to make and “can’t eat just one” delicious.

Moroccan Spiced Walnut / Mom's Kitchen Handbook

So good, they posed for a close up.

Make and Freeze Cookie Dough / Mom's Kitchen Handbook

Made this batch of cookie dough to leave in the freezer of a friend who is generously sharing her weekend retreat.  Brown Butter Chocolate Chip from Cooking Light  is a favorite over here.

Zuni Oysters / Mom's Kitchen Handbook

Celebrated a birthday this week, with a “just family” late lunch at Zuni Cafe. Had to start with oysters and La Vie en Rose cocktail. Pink bubbly + oysters = can’t go wrong.

Zuni Cafe Chicken

Had to finish with their world famous chicken. Never disappoints. If you can’t get yourself to Zuni, you’ll find the recipe here. 

Free Farmers' Market

Stumbled upon a Farmer’s Market in the Mission on Sunday that made my day. Every fruit, vegetable, head of lettuce, and herb is plucked from gardens within San Francisco and given away for FREE. Hope this is contagious.

Mexican Cabbage Slaw / Mom's Kitchen Handbook

Speaking of produce, I put a pile of it into this giant batch of Mexican slaw for taco night with friends. A Tex Mex staple in our house.

Harley Farms

Visited Harley Farms over the weekend, a goat dairy in sleepy Pescadero that specializes in fresh goat cheese. My children ate their weight in free samples.

Squash Blossoms

Which made me feel obliged to buy some. I figured goat feta and ricotta would be perfect for filling these zucchini blossoms from the garden. So delicate, they’re best put to work the day they’re picked.

Stuffed Zucchini BlossomsI sauteed a diced zucchini and folded in the cheeses along with fresh basil. After twisting the ends of the flowers, I dipped them in a whole-wheat flour batter, and fried them in olive oil. Grateful to the garden AND the goats.

Favorite read in food this week was this excellent post by registered dietitian Janet Helm about saturated fat and health. She clears up some of the controversy about a couple of recently published articles on the subject, and lends smart perspective about saturated fat in our diets.

Mango Pops

On a lighter note, these dreamy Mango Sorbet Pops are coming your way next week. Stay tuned!

How was your Week in Food?


06.16.2014 at12:38 PM #


Sounds like a delicious week! Looking forward to the mango pops recipe. Might you be willing to share your Mexican slaw recipe too?

06.16.2014 at12:38 PM #

Katie Morford

Hi Erica

At some point, I will post a real recipe. In the meantime, it’s a haphazard assembly of shredded green and/or red cabbage, grated carrot, red pepper cut into matchsticks, chopped cilantro, slices scallions, dressed with lime juice, olive oil, and salt. Add minced jalapeno is you are feeling spicy. 🙂

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