My market run last Saturday (and one more in between) got me through the week deliciously. I wanted to make sure I left nothing fresh in my kitchen that could spoil by the time I return (the tragedy of letting the last batch of ramps go to waste!). So I cooked up those ramps with everything from mushrooms to my cannellini bean salad with anchovies, and even baked them with small sweet potatoes and olive oil. The tomatoes and basil were gone in a few days, and the filets of skate from my Wednesday night fish market run were grilled with quinoa and green garlic pesto for a friend last night - and accompanied by the first of many, many glasses of rose this summer. So the kitchen is now empty of fresh produce, and ready for another run when I'm back from Miami.
In the meantime, I wanted to share a couple of photos from my bounty. So simple you really don't need much of a recipe for these. Which is actually one of the many great aspects of Spring and Summer cooking. With great, fresh produce and simple ingredients, there's not much 'cooking' involved. When it's hot out, the last thing you want is the heat from the stove. And sometimes, cold ingredients like crispy greens, a vine-ripened tomato - or opening a jar of anchovies in olive oil - is all you need. So, behold:
- Micro sunflower greens with anchovies and lemon-shallot dressing (max 5 ingredients in the dressing: lemon juice, shallots, olive oil, salt and pepper)
- Fresh tomatoes with basil, olive oil, truffle salt and pepper
- Oyster mushrooms with ramps sautéed in a small spray of olive oil, with truffle salt and pepper. Get yourself this brilliant little tool to control an even distribution and quantity of olive oil.
More to come from Miami next week. Have a great Memorial Day, wherever you are. And thank you to all the servicemen and women out there!
xx,
- Paloma
.JPG)
.JPG)
.JPG)
.JPG)
No comments:
Post a Comment