The Week in Food

No hobbit lives on BBQ alone.

This post in response to Homer‘s reply from earlier. 😉

Black bean soup served with coconut rice and lime

Salad greens, heirloom radishes, herbs and a poached farm egg

Glazed scallops with asparagus and ramps

Tri-color penne pasta with asparagus, red sorrel and chives

Fromage blanc omelette, salad with a white wine viniagrette

Fromage blanc with Champagne currant conserve, fresh squeezed orange juice

Lamb’s quarters, heirloom potatoes and chopped tomatoes

Tagliatelle with radish greens and garlic

Roasted asparagus with a poached farm egg and shaved Parmesan cheese

Chopped salad — English cucumber, heirloom tomatoes, peppers, herbs, sea salt, extra-virgin olive oil

Heirloom radishes and asparagus braised in butter and herbs
Crimini mushrooms sauteed with green garlic, Italian parsley and lime


  1. dinner at YOUR house. every night. geez. i’m embarrassed by what i whip up compared to all of this.

    i’m curious…have you ever used quinoa in a recipe? i got hooked on it recently, and wondered if there was some sort of something you use it in/with.


  2. Thanks luv, but I don’t have any formal training when it comes to cooking. I’m mostly self-taught, from watching Julia and Jacques to reading cookbooks at the library.

    Re quinoa — I’ve never cooked with it, but I’ve had it while dining out.

    Use as you would couscous or white rice. Grilled chicken with quinoa and sauteed fennel; baby artichokes stuffed with quinoa and nut dressing; quinoa tossed with roasted vegetables, chervil and mint; quinoa with roast pork loin and caramelized onions…


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anna brones

writer + artist + activist

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