Summer

Cocagne Bean & Artichoke Salad
Cocagne Bean & Artichoke Salad

The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.

Anna's California Miso Avocado Salad
Anna's California Miso Avocado Salad

A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.

Pomelo Noodles
Pomelo Noodles

Being nice to your future self & and simple lunch salad made with noodles, edamame, greens, ponzu dressing, peanuts, and pomelo.

Sopa Verde de Elote
Sopa Verde de Elote

There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.

Black Pepper Cauliflower Salad
Black Pepper Cauliflower Salad

A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.





Deviled Eggs
Deviled Eggs

We had some beautiful deviled eggs leftover from lunch on Friday - they had an herb-flecked filling made with Greek yogurt and topped with chive flowers and toasted almonds. I packed them, along with a big pot of soup, for an overnight with friends in Bolinas.

Olive Oil Braised Spring Vegetables
Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

Giant Lemon Fennel Beans
Giant Lemon Fennel Beans

Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.

Shredded Egg Salad
Shredded Egg Salad

Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.

Horseradish Sauce
Horseradish Sauce

Inspired by recipes in George Lang's The Cuisine of Hungary - a simple, goes-on-anything horseradish sauce. It has been great twist to all sorts of basics - baked potatoes, egg salad, and any number of soups and stews.

Guacamole
Guacamole

To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.

Poached Eggs in White Wine
Poached Eggs in White Wine

Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.

Avocado Spring Rolls
Avocado Spring Rolls

I'm posting this spring roll recipe from Morocco, they were much needed for the flight over. Rice paper wrappers with brown rice, tofu, avocado, chopped hazelnuts, and a slather of intense oregano sauce. Plus a few snapshots of the trip so far.

Tofu Amaranth Salad
Tofu Amaranth Salad

A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!

Silverdollar Socca
Silverdollar Socca

Tiny socca-inspired pancakes made with buttermilk or keffir - golden, tender, and cooked in cold-pressed spicy mustard oil. Flat out delicious.

Pluot & Poppy Yogurt  Bowl
Pluot & Poppy Yogurt Bowl

A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.

Chive Pancakes
Chive Pancakes

Whisper thin crepe-like pancakes made from brown rice flour, coconut milk, eggs, and sesame seeds. And my preference in pots and pans.

Summer Vegetable Curry
Summer Vegetable Curry

A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.

Miso Oat Porridge
Miso Oat Porridge

A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.

Yellow Wax Beans & Scallions
Yellow Wax Beans & Scallions

A quick sauté of yellow wax beans, golden almonds and pepitas, topped with threads of tiny micro scallions.

Saffron Raspberries
Saffron Raspberries

Beautiful raspberries tossed with saffron brown sugar, vanilla paste, olive oil, and toasted almonds.

Five Herb Pesto
Five Herb Pesto

A summer pesto made from a mix of coriander, basil, arugula, oregano, and chives, and links to a few other new recipes we've sprinkled around the QUITOKEETO shop site.

Mung Bean Hummus
Mung Bean Hummus

To get the smoothest, creamiest hummus using chickpeas, you have to peel them. For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives, and za'atar.

Red Fruit Salad
Red Fruit Salad

A seasonal fruit salad made with plump strawberries, sweet cherries, lemon zest, and coriander brown sugar. Plus a few photos from QUITOKEETO.

Steaming Vegetables
Steaming Vegetables

A reminder of just how good simple, steamed vegetables can be.

Cold Soba Noodles
Cold Soba Noodles

Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.

Moroccan Carrot and Chickpea Salad
Moroccan Carrot and Chickpea Salad

A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.

Whole Wheat Blackberry Ricotta Scones
Whole Wheat Blackberry Ricotta Scones

Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.

Millet Croquettes
Millet Croquettes

Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.

Na'ama's Fattoush
Na'ama's Fattoush

A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.

Fennel Mushrooms
Fennel Mushrooms

A fennel mushroom recipe inspired by one of my vintage cookbooks, The Seasonal Kitchen by Perla Meyers. It's a simple, brilliant twist on everyday sauteed mushrooms with dill, chives, fresh fennel, and a kiss of creme fraiche.

Tarragon Oil
Tarragon Oil

Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.

Mast-o-Khiar Yogurt Dip
Mast-o-Khiar Yogurt Dip

The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.

Coconut Corn Salad
Coconut Corn Salad

Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...

Yellow Bean Salad
Yellow Bean Salad

A summer yellow bean salad with a green chile-spiked, cilantro-flecked, and coconut milk dressing, toasted pepitas, and (if you want to make a meal of it) pan-fried tofu.

Tomato Tarte Tatin
Tomato Tarte Tatin

A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...

Parmesan Celery Salad
Parmesan Celery Salad

A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.

Fresh Mint Chip Frozen Yogurt
Fresh Mint Chip Frozen Yogurt

A luscious fresh mint frozen yogurt recipe from the soon-to-be-released(!) Sprouted Kitchen cookbook.

Heirloom Tomato Salad
Heirloom Tomato Salad

My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

Sunchoke and Cashew Stir-fry
Sunchoke and Cashew Stir-fry

A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.

Kale Market Salad
Kale Market Salad

There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.

Nettle Pasta
Nettle Pasta

Nettles in a pasta with feta, sesame, almonds, and onion sprouts & a few pics from the Golden Gate bridge birthday fireworks.

Blueberry Lemon Verbena Pie
Blueberry Lemon Verbena Pie

A heads up about a recipe I've done for Nikole Herriott's new For the Love of Pie series. My contribution: Blueberry Lemon Verbena Pie.

Sprout Salad
Sprout Salad

One of the best salads I've made in a long time (mung bean sprouts, avocado, arugula, yogurt, almonds) & a look at the QUITOKEETO packaging.

Broccolini Salad
Broccolini Salad

Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.

A Simple Tomato Soup
A Simple Tomato Soup

A simple tomato soup recipe inspired by a Melissa Clark recipe - pureed, warmly spiced, and perfect topped with everything from toasted almonds and herbs, to coconut cream or a poached egg.

Toasted Four Grain Cereal
Toasted Four Grain Cereal

A hot, filling, wintertime DIY four-grain breakfast cereal that you can trick out with all sorts of different toppings.

Baked Quinoa Patties
Baked Quinoa Patties

A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.

Tortilla Salad
Tortilla Salad

A tortilla salad made from all sorts of good stuff - heirloom beans, avocado, watermelon radish, and cauliflower. Electric colors, punchy dressing, fresh and filling.

A Nice Berry Pie
A Nice Berry Pie

My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves.

Lillet Buttermilk Shakes
Lillet Buttermilk Shakes

Lillet-spiked buttermilk shakes. Just a quick grown-up twist on the classic vanilla milkshake.

Herb Cream Cheese Scrambled Eggs
Herb Cream Cheese Scrambled Eggs

A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.

Sesame Yogurt Pasta Salad
Sesame Yogurt Pasta Salad

An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.

Summer Corn Salad
Summer Corn Salad

A crunchy, sweet no-cook summer corn salad & a few snapshots from the nearby dahlia garden in bloom right now. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.

Lemon Anise Slush
Lemon Anise Slush

This lemon anise slush is one way I use up the fresh lemon juice I have leftover from all those lemons I zest. Adapted from a recipe in a 2004 issue of Gourmet magazine.

Corn Soup
Corn Soup

A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.

Macaroni Salad
Macaroni Salad

A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.

Shaved Fennel Salad
Shaved Fennel Salad

This could very well be my favorite salad recipe from Super Natural Every Day - shaved fennel, arugula, zucchini coins, feta, toasted almonds.

Quinoa with Currants, Dill, and Zucchini
Quinoa with Currants, Dill, and Zucchini

Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's new book, Ancient Grains for Modern Meals.

Cucumber Peanut Salad
Cucumber Peanut Salad

We picked two new cookbooks to focus on in the 101 Cookbooks Library, and this recipe is inspired by a recipe from one of them. A refreshing chopped cucumber salad loaded with peanuts, spices, coconut, and chiles.

Black Sesame Otsu
Black Sesame Otsu

The Black Sesame Otsu recipe from Super Natural Every Day - soba noodles and tofu slathered in a thinned-out, salty-sweet black sesame paste, then topped with lots of sliced green onions.

Leek Soup with Dill Oil
Leek Soup with Dill Oil

A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.

Quick Pickled Zucchini
Quick Pickled Zucchini

I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.

Golden Tomato Sauce
Golden Tomato Sauce

I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.

Buttermilk Farro Salad
Buttermilk Farro Salad

A buttermilk farro salad inspired by one I had at Clyde Common in Portland, Oregon - farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.

Spiced Tomato Gratin
Spiced Tomato Gratin

In a Indian spiced departure from a favorite Suzanne Goin recipe - this is a rustic, deeply flavorful summer gratin made with sliced tomatoes, potatoes, caramelized onions, curry powder, and a kick of red chile flakes.

Sautéed Zucchini
Sautéed Zucchini

Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted gold slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for a bit of crunch.

Buttermilk Squash Soup
Buttermilk Squash Soup

A nice way to use up a good amount of summer squash. This soup is a soft, pastel shade of yellow, and aside from a hint of tang from the buttermilk, is quite mild in flavor. I finish it with a cumin brown butter drizzle that punches right through the creaminess, and plenty of chopped chives.

Old-Fashioned Blueberry Cake
Old-Fashioned Blueberry Cake

An old-fashioned blueberry cake sweetened with molasses adapted from a reader submitted recipe to the July 1974 issue of Gourmet Magazine - rustic, dark as chocolate, tender, and punctuated with lots of tiny pockets of oozy, magenta berry flesh.

Summer Green Bean Salad
Summer Green Bean Salad

The perfect summer salad inspired by a memorable meal at Contigo - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee tossed with a creamy herb vinegreta.

Cherry Tomato Couscous
Cherry Tomato Couscous

I spent the weekend at my friend Lori's Northern California cabin and she made this tasty cherry tomato couscous for us - cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta.

Summer Squash Gratin
Summer Squash Gratin

A decadent, crunchy-topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs- all baked at high-temperature until the squash is tender and the top is crunchy.

Orzo Super Salad
Orzo Super Salad

And orzo salad packed with nutritious ingredients - asparagus, almonds, feta, sprouts, broccoli, cucumber, and a zesty lemon dressing.

Zucchini Ricotta Cheesecake
Zucchini Ricotta Cheesecake

A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic fare.

My Special Zucchini Bread Recipe
My Special Zucchini Bread Recipe

A favorite zucchini bread recipe - green-lined strands of shredded zucchini, lemon zest, poppy seeds, and fragrant notes of coriander, cumin, and clove make this a very special zucchini bread recipe.

Grilled Potato Salad
Grilled Potato Salad

This potato salad recipe is what happens when potato salad meets the grill. Grilled potato wedges are tossed with a vinaigrette finished with barely a hint of toasted sesame oil.

Macaroon Cherry Tart
Macaroon Cherry Tart

My go-to cherry tart recipe - unfussy, and quick to make with a moist, coconut macarooned top.