Right now I should be getting ready for a wedding. A very good friend was supposed to get married today. In Delaware. Near the beach. Clearly that wasn’t going to happen, so the rehearsal lunch yesterday turned into a wedding reception, and the wedding rehearsal was the real thing. Everything came together at the last minute and it was a beautiful afternoon.
Afterwords, S and I heeded the evacuation orders and went straight home. Since I’m homebound, I thought now would be a good time to share some recent food pictures.
From early in the summer, here’s some grilled pak choi. This preparation was suggested by the farm. S whipped up a Chinese BBQ sauce for a glaze.
As the summer progressed, we ate more cold dinners. I also started reading Choosing Raw, so many of my dinners were raw and vegan inspired if not techincally either. Here is a panzanella, kale salad, and zucchini roles with a tabouleh.
I had a panzanella salad at Rustico happy hour and did a good job (if I do say so myself) recreating it at home.
We’ve had this kale salad so many times this summer. I can’t wait until kale is actually in season again so we can have it even more. It’s a very hearty and delicious salad.
Although I had the idea for zucchini rolls from Gena, I filled them with an almond and carrot spread from Ani Phyo.