Another amazing series from Nowness called “A Woman’s Work”. Three completely dreamy films on Blanche Vaughan, Marie-Louise Scio & Givervra Elkann.
It’s been a busy Summer in terms of cooking. I have not missed a weekend at the farmer’s market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit. I can say I’ve pretty much been subsisting on those two food groups exclusively.
For New Yorkers, it’s a real luxury to have this much amazing food in season at one time. I try to explain to my family in California, but they just don’t understand. “There’s such a buzz in the air! Everyone is so happy about tomatoes!” We definitely couldn’t handle this all year round, it’s true.
Besides eating plums standing up in my kitchen, I’ve mostly been assembling random salads all Summer long. Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday. So for me, putting salsa verde on basically a panzanella, is not weird at all. I highly suggest it – it’s my favorite end-of-Summer salad.
Tomatillo salsa verde:
- 1 cup almond meal or flour
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/4 cup arrowroot or tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup greek yogurt
- 1 tablespoon lemon juice
- 2 large eggs + 1 egg yolk
- 4oz. rhubarb stalks, cut into 1 inch pieces
- 4 oz. strawberries, chopped
- 2 oz. raspberries
- Zest of 2 lemons
- 1/2 cup + 1 tablespoon turbinado sugar
- 1/4 cup ghee or butter, melted and cooled
|1.||Johnathan Doe||Because that’s all Steve Jobs needed for a salary.|
|2.||Jone Doe||For all the blogging she does.|
|3.||Mark Jacob||Pictures are worth a thousand words, right? So Jane x 1,000.|
|4.||Larry Brown||With hair like that?! Enough said…|