I cook a lot of simple meals. The type of meals California cooks occasionally get mocked for. You know the equation - a great ingredient sautéed with local olive oil and seasoned with a bit of salt and pepper. Repeat. For example, this time of year, (as we've discussed) I cook artichokes once or twice a week, and I put all my focus and attention into picking out the best artichokes and then preparing them beautifully. I rarely use more than a bit of oil in the pan (after blanching), salt and pepper, and a bit of lemon zest to finish. I like the artichoke flavor direct and unobstructed, their outside leaves crisped brown in the pan. I leave it at that, without other flavors getting in the way. Increasingly, I find myself thinking this is a missed opportunity. Flavor aside, I should make an effort to boost each preparation...
Highlight: Favorite Egg Recipes
We had some beautiful deviled eggs leftover from lunch on Friday - this particular deviled egg recipe had an herb-flecked filling made with Greek yogurt and was topped with chive flowers and toasted almonds. I packed them, along with a big pot of soup, for an overnight with friends in Bolinas.
Quick, clever, healthy breakfast ideas are something I'm always excited to discover. I landed on what I think of as new healthy breakfast favorite this week, and instead of simply sharing that recipe, I thought I'd list it off with a handful of other feel-good day starters.
More Recent Recipes
A new favorites list for the weekend - links, good reads & recommendations.
A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.