Welcome Summer

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.

Dinner:  June 22, 2008

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.

Dinner:  June 23, 2008

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?

11 thoughts on “Welcome Summer

  1. Laurel Rogers says:

    I truly enjoy your site. I understand about the 13 hour days. No fun. I really love your style of food. Although you’re eastern coast you’re totally cooking Californian. Love it! Keep the great recipes coming! You are feeding a need!!!

  2. I absolutely love pasta. I can eat it everyday. The only reason I don’t cook it everyday is because I feel my family will complain. They are big rice eaters. Rice is okay…but nothing like pasta; it’s so varied and you can make a meal of it. It is succulent and creamy. Hmmm!!!!!!

  3. That purple carrot… is it a different breed or do some carrots of the same breed turn out differently to others? I read somewhere that purple is a carrot’s natural colour and that they only turn out orange because we breed them that way… but I’ve never found anything to substantiate this. Any ideas?

  4. Absolutely: As a kid, I wouldn’t *touch* squash or zucchini, but particularly this year I’ve grown very fond of them. My standby the last month has been wheat pastas with zucchini, herbs, and olive oil. Your versions are a bit more dressed up! Thanks for the inspiration.

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