I’ve been making small batches of what I’m calling summer squash-tomato jam. The squash is first sautéed with fragrant thyme and garlic with a bit of heat from dried red pepper. Then, slowly simmered with tomatoes until they caramelize, flavors become rich and sweet. What I had in mind when I made this was as a topping for crostini—a perfect light bite to […]
New potatoes and fresh shelled peas with an herb-packed green goddess dressing (making good use of fresh herbs right from my window garden), then finished with a slathering of crumbled egg yolks. The color is just beautiful…
Strawberries have been a little late this season, but are finally coming in. I couldn’t resist shooting this summer classic with crumbly, vanilla specked shortcakes and softly whipped cream.
A greenmarket recipe using collard greens and tart apples.