EGGPLANT CROSTINI WITH CORIANDER/
SQUASH BLOSSOM AND RICOTTA RAVIOLI WITH SUMMER TOMATO SAUCE/
FARRO AND ARUGULA SALAD WITH CHERRY TOMATOES AND PECORINO/
GRILLED FLANK STEAK WITH SWEET CORN, ROASTED PEPPERS, AND BASIL/
PLUM FOOL WITH NECTARINES, BLUEBERRIES, AND CARAMEL SAUCE/
The inaugural Creative Seasonal Cooking class is over! Let me tell you, it was hard to plan this final menu—there were still so many summer dishes I wanted to cover. Eggplant, peppers, corn salad, squash blossoms, tomato sauce, farro salad, fruit fool…I just had to make them all…and we did! That’s the mandate of seasonal cooking: to avail yourself to each seasonal offering before the season ends. Before long, it will be fall again; seasonal cooking urges us to make the very most of each moment, to “make hay while the sun shines.”
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