The past six weeks have been a blur — did lots, wrote very little, as you know. But, I am back home, rested and ready to recall some of the highlights of my food and other adventures. This post will touch lightly on several good meals early during that period.
Vegetables have been plentiful and gorgeous this summer. One of my suppers started with a first course of beets, hearts of palm, peppadews, olives, and tahini sauce:
This was followed by a Tofu Scramble, accompanied by toasted bread rubbed with heirloom tomatoes:
In mid-July the local farm stand offered their own butter beans (or wax beans, as I would know them), and I made a dish wish sauteed carrots along with a plate of grilled zucchini with a balsamic drizzle, and imported Greek beans with tomato sauce (from a can!):
Those same wax beans provided another good dish, starting with a base of brown rice and black barley, cooked separately and mixed. Then a vegetable medley with zucchini, beets, swiss chard, and turnips was pan-roasted and placed on the grains:
That same week also produced a simple plate of the best vegetables — some pan-roasted, others in the oven:
- sweet potato
- eggplant topped with tomato sauce
- golden and red beets
- frying peppers
- yu choi, stir-fried with red onion, and incorporating cooked farro
Lest you be concerned that I have given up wine, I am providing a photo of the 2007 Lacrima di Morro d’Alba which accompanied this meal and the next.