The carrot crops are starting to come in, and we’re looking forward to a summer of our sweet orange friends. Grilling carrots brings out their sugars, caramelizing them until they’re in danger of being snacked right off the grill before the main course is ready.
Our friend Angie went for a fishing trip and caught us some black rockfish out of Neah Bay. We’d never had this firm-fleshed white fish before. It’s reminiscent of red snapper in flavor and texture – which means it’s delicious. Thank you, Angie. We hope you have another successful fishing trip soon.
There used to be a restaurant in Seattle’s Fremont neighborhood called Still Life. They made sandwiches with creative toppings and great spreads and it was a wonderful place to spend a rainy afternoon eating lunch. So when I took the first bite of this sandwich, I felt like I was re-visiting one of my favorite lunch places. The tang of the goat cheese, the richness of the grilled portobello and the sweet smoky flavor of the onions all merge for one delicious sandwich.
We’re in the heart of Seattle summer, and it’s a beautiful time. The squash blossoms are in full bloom and the summer squash is growing so happily. These squashes taste best when picked relatively small, plus the picking encourages new growth, so our current focus (along with lots of lettuce) is eating yellow squash.
Even if the Seattle weather (in the high 60s) isn’t exactly summery right now, we still have the glory of sweet summery peaches. And for our friends in warmer parts of the country, here’s a recipe you can make entirely on the grill, without heating up your kitchen at all.
Summertime is the time for putting things on the grill. Got kale? Grill it! You’ll be pleasantly surprised by the rich, smoky, tart and tangy, sweetly complex flavors of this summertime salad. It was so good we ate the entire ‘four to six servings’ between the two of us and were quite pleased. This is another great summertime recipe from Bon Appetit – and a good no-stove recipe for those of you with hot kitchens.
We saw this banh mi recipe in this month’s Sunset Magazine and were drawn to this Vietnamese sandwich, with its piles of vegetables and promise of a great marinade. We loved the sweet, spicy, tangy sauce so much we ate two servings each. And, what a great way to enjoy basil and mint, which should be growing voluminously in your garden right about now.