My Week in Food

This summery spin on avocado toast is what breakfast looked like most of the week. I layered ripe avocado, a squeeze of lemon juice, salt, chopped fresh basil, and sweet cherry tomatoes with a dribble of olive oil over the top. I may just have to keep this up into next week, too.

Farmers' Market Tomatoes

This is where those tomatoes came from: The Half Moon Bay Farmers’ Market, one of my all-time favorites. I grabbed a big handful from each and every bin and used them in almost everything all week long.

DIY Tartine Bar

Except for this “make-your-own” Tartine bar, which featured beefsteak tomatoes instead. I cleaned out the fridge for fixings:  grilled peppers and zucchini, tomatoes, basil, arugula, Dubliner cheese, shredded Parmesan, pesto, olives, and kimchi. Everyone layered on whatever they wanted on open-faced sandwiches that we got crispy and warm in the toaster oven. Worth repeating.

Dandelion and Quince

Speaking of produce, this is a beautiful new cookbook for when you stumble upon that fruit or vegetable in the market that you don’t quite know what to do with. With chapters on everything from sorrel to cardoons to Buddha’s Hand, talented chef and cooking teacher, Michelle McKenzie has you covered.

Pasta with peas, corn, zucchini, and mint

Less exotic on the produce front was this summer pasta. I sauteed garlic in olive oil, added fresh peas, corn, and diced zucchini, a small handful of mint and basil, and two generous spoonfuls of creme fraiche. Tossed that with spaghetti, a little of the pasta cooking water, and grated Parmesan over the top! Oh, and salt.

Watermelon Shandy

I spent the better part of my week at Lake Tahoe with my oldest daughter, where we hiked, swam, and I got some work done looking out at the world’s best view. This was my “recovery drink” from Plumpjack restaurant after a vigorous hike. Called a Watermelon Pop Shandy, I was skeptical at first. But a few minutes of the pop melting into the glass of pilsner and it was oddly tasty.

Sparkling Wine Pop Cocktail

Even better, though, was when I did up my own version back in the cabin. This time, the pops were strawberry and melting into glasses of bubbly.

Wrtrmln wtrHere’s a more reasonable recovery drink, though, which I got to sample when I bumped into the Wanderlust festival in Tahoe. I predict WTRMLN WTR is bound to be the next coconut water. It’s 100 percent watermelon juice (apparently they throw in a bit of the rind, too), a good source of potassium and vitamin C, delicious, AND (according to my teen) is Beyonce’s new drink du jour. So will drinking it bestow me with Beyonce’s hair/skin/voice/wardrobe/dance moves/bank account?

Mochi Bar

Here’s another new discovery, found in the aisles of Whole Foods en route to Tahoe. An entire case of multi-colored, multi-flavored Mochi. Grab a container and pick all your favorite flavors.

Cheese and Wine Snack

Since we are talking all things summer, some dinners just look like this, especially when it’s too hot to cook: good cheese, fresh nectarines, crackers, olives.

How was your Week in Food?



07.17.2016 at7:51 AM #


We love the Mochi at WF – so yummy – a perfect little summer treat!

07.17.2016 at7:51 AM #

Katie Morford

Ah, so this wasn’t a one off at this particular Whole Foods. I’ll have to keep my eyes out for it closer to home.

07.17.2016 at10:07 AM #

Kristen Daniel

Thanks for the twist on avocado toast…I was just starting to burn out on having it with mayo, lemon, and chili flakes on Dave’s bread. Also, every restaurant in the universe now serves avocado toast!!

07.17.2016 at10:07 AM #

Katie Morford

I know, the avo toast revolution in SF is nuts.

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