I love summer because I feel so inspired to cook everything that's in season... there's an abundance of reds, oranges, blues, greens, leafy, soft, firm, squishy and crispy fruits + vegetables. Here’s the list for this month, it’s a long one!
Apricots, Nectarines, Peaches, Plums, Pluots, Blueberries, Raspberries, Strawberries, Melons, Cherries, Loquats
Beets, Carrots, Celery, Fennel, Potatoes, Turnips, Eggplant, Endive, Green Beans, Cactus pads, Garlic, Leeks, Radish, Peppers sweet & chile, Corn, Cucumbers, Cabbage, Tomatoes
Purslane, Endive, Nettles, Arugula, Chard, Kale, Lambsquarters, Cress
Beet slaw with pistachios + raisins
Pan roasted carrots with carrot top salsa verde, avocado + seared salmon
Celery, apple + peanut salad
Chilled seafood salad with fennel, radish, basil + creme fraiche
Potato & roasted cauliflower salad, olives, feta + arugula
Turnip salad with yogurt, herbs + poppy seeds
Roasted eggplant + corn with fresh tomatoes and torn mint
Cactus and tomato picadillo with fresh cilantro and chilies
Nectarine + blueberry salad with torn mint, bee pollen + tahini drizzle
Baked peaches with cinnamon, topped with chilled whipped coconut cream
Recipes for #1-6 from the book Six Seasons. For other recipes, please connect with me directly.