Fresh produce is as pretty as a flower bouquet, as far as I’m concerned. This still life features the final harvest from my garden: persimmons, onions, red cabbage, figs, peppers.
Cooked those fat figs down with a few teaspoons of honey and a dash of cardamon into this tender compote. Yummy spooned over yogurt.
Had a mad hankering for a grilled cheese & tomato soup dinner one night. Used the fool-proof method for making a killer sandwich from the charming cookbook Grilled Cheese, Please and packed the sandwiches with sharp Cheddar, caramelized onions, and sun-dried tomatoes.
Is there anything better?
Enjoyed an al fresco Saturday lunch with my girl tribe at our new outdoor table. Expect lots of meals to be happening here.
Wandered down to Omnivore Books for the Smitten Kitchen book signing. Apparently I wasn’t the only one with the idea; folks lined up around the block to meet author Deb Perlman and get their hands on a volume of her recipes.
Last night’s quinoa became this morning’s breakfast crowned with sliced apple, toasted hazelnuts, almond milk, and maple syrup.
What’d you get up to in the kitchen this week? I really really do want to know