Roasted Sweet Potato, Borlotti Beans, and Arugula

Chickpea, Pasta and Tomato "Soup"

Another not-so-soupy dish from River Cafe (courtesy of Erik), but much prettier this time.

Arugula Salad with Grilled Figs, Haricot Vert, and Buffalo Mozzarella

Cherry Sorbet

Salad Nicoise

I managed to get a better pic than the last time I posted this summertime favorite.

Pasta with Fresh Peas, Herbs and Creme Fraiche

Pasta with Figs and Chilis

Yes, yes, it's another River Cafe recipe...

Cherry Ice Cream

Erik and I went cherry picking before I left town, and decided to make both ice cream and sorbet, as well as clafouti. We had leftover custard from the rhubarb, so we used that for an ice cream base, and then just added chopped cherries.

Borlotti Bean Soup with Papardelle

I have to admit that this River Cafe dish is probably the least appetizing-looking thing I have ever cooked. The picture really doesn't do it justice- it is sort of a vomit-gray paste with pasta. In order to make it more soup-like, we added a bit of pasta water, and have dressed it up here with some olive oil and herbs. In spite of its appearance, it was rather tasty. I think if I made it again I would fry the pancetta first (instead of boiling it and pureeing it), and leave the beans whole (instead of pureeing them with everything else), and serve everything tossed together as more of a pasta dish than a "soup" (which this was not exactly anyways).

Roasted Rhubarb with Custard

Another Jamie Oliver recipe, I'm afraid. The rhubarb was roasted with orange zest, ginger, and a little sugar, and was delicious with warm custard on top.

Chapati "Tacos"

Erik has been perfecting his chapati-making, so we decided to make "tacos" out of them. We used this recipe for shrimp tikka with mango chutney (which was realy more like an Indian salsa), and then Erik made a batch of extra-thick red lentil dal, plus some amazing raita to top it all off. Definitely a keeper!