Heavenly carrots from the Copley farmers’ market – I wish I could remember the name of the farm. I’ll be back for more and will make a note of it.
This is totally Amy‘s fault. I know it’s not the most sustainable option, and it’s definitely not local, but this snapper caught my eye at Whole Foods and I couldn’t leave without it. The filets are simply pan-seared and served on top of peas, favas, carrots and shallot, sauteed ever-so-briefly in butter and finished with a little white vermouth and fresh dill.
To go with the fish, a lip-smacker from our most recent mixed case. Yum.
There will come a time when I’m sick of summer squash. But that time is a long way off.
There will never come a time when I’m sick of pasta. This one’s tossed with the aforementioned summer squash, the rest of our first summer tomato, soft goat cheese, lemon juice and zest, and a sprinkling of opal basil. Simple and delicious.
This really is the most exciting time of year to cook, isn’t it?