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
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.
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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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eh, formal training. who cares? the food you cook looks and sounds awesome. i’m sure it tastes just as good, too.
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All of the dishes look delectable, especially the black bean soup with coconut rice.
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Look like you had a great week!
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