My Week in Food

Feels like fall with the abundance of apples and pears in markets right now. I got a first hand peek into life on an orchard having spent a couple of days up in Wenatchee, Washington. I was a guest of the folks at Stemilt, fruit farmers with a reputation for growing some pretty stellar fruit, including these beautiful Honeycrisps.

pear eating dogs

I snapped this in the midst of a pear orchard populated by its resident dogs, who spend their days overeating the pears that drop from the trees. #Nicelife.

candied figs with goat cheese

Figs are also making an appearance in markets now. These I roasted in a 400 degree oven until tender and nearly candied and served them with goat cheese from Harley Farms. So often simple is so good.

concord grapes

I look forward to this beautiful fruit every fall in the same way I look forward to cherries every spring. The season for Concord grapes is short and they don’t show up in every corner of the country, but if you find them in your neck of the woods, treat yourself. And if you like the Concord grape flavor, this One-Ingredient Grape Granita is worth your while.

school lunch

Those grapes went into lunch boxes this week, along with a mini version of the Spinach and Feta Frittatas from Rise & Shine.

Cowboy Cookies

I also added a couple of Cowboy Cookies to school lunch, which the kids LOVED. That recipe is coming your way next week. Keep your eyes out!
Pimento and Cheddar Egg Pie

Another one from Rise & Shine: Pimento and Cheddar Egg Pie, only made with a can of hatch chilis instead of pimento. We ate this for breakfast three days running. I added a side of cooked spinach to mine. Great combo.

ham and grilled cheese

The obsession with Wild Brine pickled vegetables lives on (I swear I’m not getting kickbacks). Here I piled pickled beets and cabbage onto an open-faced ham and cheese melt done in the toaster oven. Excellent.

blt salad with avocado

Another desk lunch this week: A BLT salad embellished with avocado slices (I sent the kids with all of these goodies done in a tortilla wrap instead of a salad for school lunch).

ice cream sandwich pops

Also excellent was this fun dessert we made for a barbecue with friends. Virginia and I cut ice cream sandwiches into three or four slices, speared them onto popsicle sticks, and coated them with nuts, shredded coconut, melted chocolate, and other goodies. Thanks to Pop Sugar for the idea.

Easy Creamy Tomato Soup

Just so you don’t think all we eat around here is breakfast, lunch, and dessert, I made Creamy Tomato Soup for dinner one night, this time topped with crumbled feta, chives, and croutons. Homemade croutons is motivation enough for me to make soup.

lifeway kefir

Lifeway sent along some of their Pro Bugs kefir to try. Of all the fun flavors they have, I have to say my kids liked the plain best of all. I have to agree. It’s really good and not too tangy for my taste.

apricot ginger cluster granola

I made a couple of generous batches of granola for a No Kid Hungry breakfast fundraiser in the Williams Sonoma test kitchen, which is such a delightful place that I’d like to quite my day job and move right in.

acai bowls

Granola was among the goodies in the make-your-own-acai bowl breakfast bar, with prizes awarded for the prettiest bowl. I see a breakfast birthday party idea brewing here.

ranch dip

Another cute idea: single serve cups of ranch dip with veggies that the folks at Sprouts Market passed out when I did a cooking class there last week. This could be a good one for a classroom party too.

March SF

More event updates: I’ll be sharing tastes from Rise & Shine and signing books at March, the city’s (world’s?) prettiest cookware shop located at 3075 Sacramento Street. Drop by this Saturday, September 17, from 11 to 1.  I’ll also be at the Book Passage in Corte Madera on Thursday, September 22 at 7 p.m. Come!

How was your Week in Food?

Comments

09.19.2016 at8:40 AM #

Cynthia Jones

Hey Katie, could you link to the recipe for the Cheddar and Egg Pie?
Thanks!

09.19.2016 at8:40 AM #

katiemorford

It’s in my new cookbook, Cynthia. I don’t have the recipe published here.

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