I wrote about it last year, but some things are worth repeating. Late September and early October is a time like no other. The time of harvest. Market stalls are overflowing with gifts from summer and fall, before and after, because both past and future are ripe and giving.
Market is my inspiration. An artists and a teacher. My best cooking and the wildest ideas happen when I come home and unload my basket on the table. I look at all the glorious produce, still ripe with the summer heat it feasted on, and the produce talks to me. No need for recipes and instructions, the produce talks and I listen. Therefore, no recipe this time, but a menu. Coming up with menus is one of my favorite things to do. It's like having an imaginary LEGO set, where dishes, ingredients and recipes are building blocks, and then you go crazy about it and make castles, and spaceships, and rockets, and beach houses, and tree houses (or a miniature science lab for girls, a much needed in LEGO repertoire, but I am digressing.) This particular menu we made last weekend for an impromptu dinner with friends; my market basket made me do it, I have not cooked for a while and I was itching. Check it out, and let me know what you think.
Happy fall.
Be merry.
xo
Early Harvest Menu
Blistered Shishito Peppers + Lemon Mirin Yogurt Sauce
*
Grilled String Beans with Olive Puree, Mozzarella, and Basil Oil
*
Stuffed Zucchini Blossoms with Pepita Salsa
*
Roasted Fairytale Eggplant with 1001 Night Glaze
*
Garlic Fried Peppers
*
Stuffed Zucchini
*
Vanilla Ice Cream with Warm Roasted Plums
Blistered Shishito Peppers + Lemon Mirin Yogurt Sauce
*
Grilled String Beans with Olive Puree, Mozzarella, and Basil Oil
*
Stuffed Zucchini Blossoms with Pepita Salsa
*
Roasted Fairytale Eggplant with 1001 Night Glaze
*
Garlic Fried Peppers
*
Stuffed Zucchini
*
Vanilla Ice Cream with Warm Roasted Plums
