From the back yard garden, kale and radicchio that’s finally forming heads (planted last fall).
With fermented Jimmy Nardello pepper paste…
From earlier this summer, a bowl mostly picked from our little urban raised-bed garden: Armenian cucumber, tomatoes, blistered Padron peppers, sliced jalapeno (along with a soft-boiled egg and some sardines).
I wish I ate like this all the time.
Starting to cook weeknight dishes from Ottolenghi’s Plenty. The salad was simple but surprisingly good.
Cooking from Plenty. Excellent.
And the Straus plain Greek yogurt is now my favorite brand.
That thing where you bake oiled delicata squash slices in the oven for 40 minutes at 400F, and crack a raw egg into them 15 minutes before the end? Still really good, and easy. +Oven-roasted kale and pancetta.