Pluot Galette

Inspired by a tart I had at Chez Panisse last month, we served this with rosewater whipped cream, which really brought out the fragrance of the pluots. (Pictured below with our favorites from the River Cafe books: Chocolate Walnut Torte and Pear Almond Cake)

Spicy Squash and Hand-Pulled Mozzarella Skewers

Erik pulled the mozzarella just moments before we served the skewers. Recipe from Jamie.

Smashed Canellini Beans with Thyme and Garlic, Arugula Salad, Toast

Arugula and Avocado Salad, Avocado Toast

Black Cod Tagine with Green Peppers, Tomatoes, Potatoes, and Olives

Also from Moro.

Fava Bean and Cucumber Soup

I had this at Moro when I was in London this summer, and now that I have their cookbook I've been dying to make it myself. It was just as delicious as I remembered and surprisingly easy to make. We made it with fresh fava beans instead of the dry ones in the recipe, which made it even quicker to put together.

Tagliatelle with Roasted Tomatoes, Olives, Capers, and Arugla

Inspired by River Cafe, as always...

Cranberry Beans with Arugula and Corn Salad

I cooked the beans with garlic, tomato and sage.

A Very Camino Dinner (Polenta, Cranberry Beans, Roasted Tomatoes and an Egg)

Leftovers

Smashed chickpeas, toast, roasted cherry tomatoes, pot roast from Chez Panisse, beet and carrot salads.

Smashed White Beans and Roasted Cherry Tomatoes on Toast

Roasted Carrots with Lemon and Cumin

Made with carrots from my garden!

Beet Salad with Yogurt and Nigella Seed

This is from the first Moro cookbook.

Tagliatelle Carbonara with Zucchini

Roasted Beet Salad with Olives, Capers, Shallots and Buffala Mozzarella

I harvested my first beets last week, and made them into this amazing salad. It was so good- I expect to be eating it lots more this winter.

Roast the beets, covered with foil, at 450 degrees for 45 minutes with about an inch of water in the bottom of the pan. When they are done, you can slip off the skins and roots and cut them into chunks or slices if you prefer. Dress them while they are still warm with a bit of red wine vinegar, finely chopped shallots, and salt and pepper. Let them soak up the vinegar before you add any olive oil, and then add the chopped olives and capers.

Homemade Mozzarella with Tomatoes and Basil From the Garden

Treviso with Gorgonzola, Walnuts, and Shaved Parmesan

Leftovers

I had leftover jerk chicken and dirty rice from Brown Sugar Kitchen, so I cooked up some black beans and fried some plantains to go with them. Yum!

Watermelon Salad with Lemon Verbena and Basil

Breakfast Tacos with Sweet Corn, Chilies, and Caramelized Onion