soup

Late Summer Soups

Right now we are suffering a wonderful surplus of late season vegetables, and when in doubt I turn to soup as an easy way to eat my veggies.  During my last evening visiting Indiana, I made this incredibly luscious and oh-so-simple fresh lima bean bisque.  If you have never tried limas fresh you should really […]

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Fresh Peach and Riesling Sorbet

Fresh Peach and Riesling Sorbet

During our annual Peachapalooza there were many splendid peach concoctions whipped up using the giant box of Western Slope peaches–the saffron-peach preserves were pretty outstanding, for one–but the easiest and most refreshing dish was this beautiful sorbet, made with fresh peach blended with agave and Flip Flop Riesling.  I received some sample wines from Flip […]

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Durian

Our First Durian

After a rather trying morning, we made a trip to Aurora to visit H Mart, a sprawling market filled with all kinds of interesting, international foodstuffs.   Since today was my birthday, Harrison remained quiet while I piled the cart with lots of (to us) exotic produce.  As I was doing a little dance of joy […]

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Shrimp and White Bean Tostadas

Shrimp and White Bean Tostadas

When the semester gets busy–which is pretty much immediately–I start to fall back on fast, easy to put together meals.  Anything elaborate either happens on Sundays or is prepared by one of our favorite restaurants.  One of my absolute favorite “fast food” meals is shrimp tacos or tostadas.  They come together really quickly, taste wonderful, […]

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Fresh Peach Breakfast Parfaits

Fresh Peach Breakfast Parfaits

Every year our local Sierra Club chapter holds a fundraiser selling organic, Western Slope peaches.  Every year we buy at least 20 pounds and have a mini peach fest at the house.  Peaches came in ripe and ready yesterday, and today we enjoyed these splendid parfaits. This was a “happy accident” recipe, in that I […]

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Crispy Almond Eggplant with Romesco Sauce

Crispy Almond Eggplant with Romesco Sauce

Eggplant is seasonal and sweet, and I have been tossing the little ones from our garden into practically everything.  This recipe developed from a desire to do a lighter, Spanish-inflected version of Eggplant Parmesan–one that avoided using breadcrumbs.  The coating is coarsely ground almonds instead of bread, and it bakes up crispy and crunchy and […]

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