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Panzanella
Quinoa Bowl with Jammy Eggs+Pickled Shiso
A warming pot of grains or beans makes for the often needed set-it-and-forget-it mode, allowing me to focus on the day’s numerous other tasks. For that reason, as well as the fact that they’re hearty and healthy, grain and legume bowls are solid go-tos at the cottage. In this version I’ve used quinoa, but you could just as readily use brown rice or barley, or choose lentils or chickpeas.
Chioggia & Roasted Fennel Salad with Pecan Whipped Ricotta
This colorful cooked and raw salad is a bridge between warm and cooler weather. It marries sweet and juicy roasted fennel with bright, crunchy shaved raw beets. Pecan-infused ricotta is the perfect foil to all. This makes a great vegetarian main course, or an appetizer to share.
Pumpkin-Pecan Mac and Cheese
Deluxe Avocado Toast
Romanesco Steaks, Pink Peppercorns, and Crème Fraîche
Jammy Eggs with Creamy Feta Sauce, Crispy Fennel Seeds & Pink Peppercorns
