The farmland outside Hillsboro, Oregon is verdant, lush, and picturesque. We visited a you-pick peach orchard an hour or two after sunrise to gather the last ripe peaches of the season.
It’s hatch chile season! We first had these in New Mexico, roasted up in a grocery store parking lot. I bbq’d these on the grill. An experiment that turned out deliciously.
Roll the chiles in olive oil and grill them on a medium-high grill until both sides are charred.
When the weather turns rainy, the smell of pot pie makes your house smell so cozy. And this is borderline fall.
Start the way so many good things start: 2 carrots, 2 celery, an onion, half a russet potato, and some herbs. We used rosemary, thyme, and sage from the garden.
Saute the onions in olive oil on medium heat until they start to relax, then add the rest of the chopped vegetables and let them cook down. Splash in some red wine to help the process (red wine helps everything), and chop up the herbs and toss those in, too. Include two of your favorite sausage, chopped into rounds (we like the vegetarian ones).
At lunchtime, why spend money buying food that makes you plump? This crockpot chili is easy to make on a Sunday afternoon. Then, just add it to tupperware Sunday night, and you have healthy, delicious lunches for the week.
Every brunch is better when enjoyed with a leisurely read of a newspaper. Our newspaper? The New York Times. An added bonus? Brunch al fresco, on the patio, listening to the bees in the rosemary, sitting out under the blue sky.
Scrambled egg with cheddar cheese and green onions, on a warmed up tortilla, topped with avocado and salsa and more green onions.
Drink your fruit! Coconut milk (thanks Trader Joe’s), frozen blueberries, fresh peaches and a banana, all whirled in a blender for a whisper of a moment.
This braised chicken thigh dish is from the Thomas Keller cookbook called ad hoc at Home. (LOVE that book.) The combination of green olives, lemon and onions is irresistible.
We’ve been eating garden vegetables. A LOT of garden vegetables. Sometimes a person should take a break from all that roughage. Pizza is good for that. Also, when the Seattle summertime temps soar into the high 68’s, it’s nice to cook outside on the grill, so as not to overheat your kitchen.
Press out your pizza dough and shape it. Meanwhile, set onions to carmelizing on the stove top in some olive oil. It’s handy to put the dough on a pizza peel that’s been heavily dusted with corn meal. Paint on some olive oil, then top with the onions, goat cheese, some fresh thyme chopped up roughly, and some kalamata olives. Carefully slide it onto your grill, and close the lid. It will cook quickly.