Smashed Chickpeas on Toast with Sauteed Kale

Asparagus, Arugula, and Goat Cheese on Millet Toast

It's spring! I dressed the asparagus and arugula with some shallots, red wine vinegar, olive oil, salt and pepper.

Bruschetta with Braised Fennel and Salumi

Beet and Goat Cheese Bruschetta and Salad with Asparagus, Fennel, Arugula and Toasted Almonds

My favorite salad dressing these days is a little Dijon mustard, lemon juice, salt and pepper, and some finely chopped shallot. Super healthy and super yummy! The beets were dressed in red wine vinegar, capers, sliced spring onion, and chervil.

Asparagus and Goat Cheese Bruschetta, Beet Salad

Bruschetta is the perfect vehicle for almost any salad. Inspired by this recipe, I dressed the shaved asparagus with some finely sliced shallots, lemon juice, salt and pepper. Beet salad recipe here.

Beet Bruschetta

Stuck in Chicago during "Snowpocalypse 2011," my friend Piper and I have been working with what food she has in her pantry... by which I mean, the most amazing assortment of ingredients! Inspired by a meal we had at Lula before the blizzard, I used the beets from her last CSA box to make my favorite salad, and served it atop her incredible homemade sourdough with her homemade farmers' cheese. Yum!

Bruschetta!

with homemade ricotta, arugula, olives and chilies


with smashed chickpeas and sauteed chard

Still Hungry?

Hello again! I am thinking about posting on this blog again. Most of the things I cook lately are very simple (and don't really require recipes), but I would like to keep a better record of them, so I guess that this will be more of a collection of different combinations of ingredients from here on out (with the occasional real recipe, I'm sure). Summer makes it easy to take advantage of all the wonderful local produce available. Here are some of the things I've eaten over the last couple of months:


Tomatoes on toast with Fleur Verte goat cheese.


Blistered Padron peppers with sea salt.


(Richard made this one, but I intend to copy it.)
Tomatoes, basil, snap peas and grilled chicken in a garlic-anchovy dressing.


Sangria made with kumquats, key limes, plums, nectarines, grapefruit, and Moscato D' Asti.


Little gems lettuces with Mission figs and mint in a creme fraiche dressing.


Homemade pot pie and a spinach salad with mint, basil, fennel and strawberries with pecans and ricotta in an orange-balsamic dressing.


"The Eton Mess" (strawberries, whipped cream, and crushed meringues).


A gimlet with bergamot-basil simple syrup, lemon juice, and vodka.


Scrambled eggs with broccoli rabe and aged Danish gouda served with fruit salad and toast.


Tomato-grape salad with mint and feta.

Roasted Cherry Tomatoes

These are delicious on panini or bruschetta, or served on top of a juicy steak. I used them on these little open-faced steak sandwiches I made for a party last month, with blue cheese and arugula.

2 pints cherry tomatoes
Olive oil
Salt and pepper


Slice the cherry tomatoes in half and arrange in one layer, cut side up, in a baking dish. Season well with salt and pepper, and drizzle generously with olive oil. Roast in a 300 degree oven for between 2-3 hours.