Tomatoes are still sticking around in my neck of the woods, so we’re enjoying every last one. Here, in a panzanella salad: ripe tomatoes cut into wedges, lightly toasted levain bread, loads of fresh basil, salt, olive oil, and a dribble of balsamic.
Had to make a batch of Yummy Supper’s Sunshine Soup before the tomatoes disappear. A bowl of this roasted pepper/tomato deliciousness will make you wish summer wasn’t over.
Feeling much more fall were the first figs on our tree, along with a couple of pumpkins from the garden. Keep your eye out for this rouge d’estampes variety; it’s my favorite for making pumpkin soup.
Those figs became a crazy-good, bite-size afternoon snack topped with Greek yogurt and drizzle of honey.
Figs also went into a fancy little lunch for Virginia this week, along with some leftover cheese and Raincoast Crisp crackers (do you have those where you live? Love).
Speaking of cheese, my mom has this habit of acting like she doesn’t know her way around a kitchen and then pulls off something like this epic cheese spread. It’s all a ploy so she doesn’t have to cook any more, but we know better.
I hopped on over to Vermont for a conference this week, where it felt very much like fall. My first time there and I’m considering a trancontinental move. Mr. Mom’s Kitchen doesn’t know yet, so let’s just keep it between us.
S’Mores with dark chocolate after lunch one day certainly didn’t hurt my opinion of Vermont.
When I got home, this was the first thing I made: Almond Skillet Granola, all done on the stovetop in about 7 minutes. I got the oats and almonds good and toasty in the pan and cut the brown sugar in half. Well worth repeating.
Also full of good nuggets is Cooking Light’s Whole Grain Apple Cake, which I made for no other reason than celebrating RAIN in San Francisco. Have we talked about how much I like cake (and rain)?
How was your Week in Food?