This will probably be the last regular post for a couple of weeks, as I will be on vacation in San Francisco starting Thursday. I might do an update at the end of June however; will have to see what’s going on at that time.
Clicking on any of the photographs below will bring up a larger version of the picture as a slideshow. Enjoy.
Cauliflower with tahini, pomegranate molasses and mint.
Roasted asparagus, almond picada.
Tawny port French toast, plum confiture.
Chicken with onion and sumac.
Spicy carrot salad.
Fried heirloom tomatoes with filfel chuma and parsley, served with whole wheat sourdough bread.
Crispy bacon, chicken skin chicarrón, radishes.
Strawberries (in quart-sized containers)
Sugar snap peas
Asparagus, shallot vinaigrette, soft-boiled egg.
Carrots and radishes.
Sucrine lettuce. Has a pleasant, faintly sweet flavor and a buttery soft texture.
Beets and white carrots.
Swiss chard with pine nuts and tahini.
Chicken salad sandwich, Jersey tomatoes with herbs.
Young onions. Try them grilled and paired with an aioli or served alongside roast beef sandwiches.
Crostini with Castelvetrano olive tapenade and fromage blanc.
Cold roast chicken, fagiulini spilusieddi (“imaginative green beans” or green beans cooked with onion, parsley and mint)
“It really is a whole chicken!!!”
Strawberries with rose sugar, heavy cream and black pepper.
Green beans with onion, parsley and mint.