Now settled deep into summer, this is the time to stop and take it all in. Its summer in the finger lakes region which we call home, and that deserves our full attention, for a moment at least. August in full bloom does not last long.
Our meal this week celebrates this particular week in August. We have happily made it through a very hot week in the kitchen working with fresh picked veggies, to bring you refreshing basil "ricotta" on tender young summer squash, an oh so refreshing (and mouthwatering) cucumber salad, tender crips green beans with summer garlic of nasturtium leaves - and of course much more (Peach galettes anyone?). So, we hope you're all loving summer, and look forward to seeing you at market tomorrow!
Rice and Beanly Yours,
The Macro Mamas
II Sampler Platter II
Brown rice & red quinoa w/ sautéed garlic scapes, sweet corn, dill seed & ume-su
Red kidney beans w/ pickles & dill
Green beans sautéed w/ local squash blossoms & nasturtium leaves
Kale w/ garlic chips & pickled beets
Squash gratin w/ cashew basil ricotta
Cucumber, red pepper, red onion & dulse salad
Field greens w/ sprouts & lemon poppy seed
II Desserts II
Chocolate summer berry pudding
Peach & berry galettes
Heavenly Tapioca (GF)
Strawberry, lemon & coconut cream parfaits (GF)
Peach, ginger & cherry crisp (GF)
Chocolate cupcakes (GF)
Carrot cupcakes
Cookies:
Mexican hot chocolate snicker doodle(GF)
Almond