Heat wave number two has arrived and it’s starting to make me worried. Will I ever want to turn on my oven again? Will I ever want to serve something other than cold soup, raw vegetables, fruit, and ice cream?
Who am I kidding? That menu doesn’t have me worried in the least! I am worried about the environment, climate change, etc., but it’s not so bad to live in a world where vegetables are crisp, refreshing, and satiating. A girl can dream.
Here’s a list of the things I’m making or wish I was making this Shabbat.
I’m always playing with challah–I try to make a different kind every week. But sometimes I like to stray a bit from the norm and make a bread that isn’t actually challah, but still allows me and my guests to say hamotzi. So if I were you and you were feeling adventurous this week I would make this Sour Cherry Focaccia. It speaks for itself
Fig Taleggio Pizza is sweet and pungent and bitter all at once. It’s festive and light.
Since we’ve entered the full swing of CSA season and local crop availability is hitting its peak, my box was crazy heavy this week and snuggled in with the romaine and the chard was kohlrabi. A funky looking vegetable, it’s a great base for a slaw or home fries or any number of other recipes.
Another wonderful light side or main dish is this radish cous cous. You can easily substitute vegetable stock for the chicken stock if you want to make it pareve. I would also recommend my favorite radish for this dish
This blueberry boy bait (I don’t know what boy bait is, but it looks like something I would want to eat a whole pan of) PLUS roasted peaches and lavender ice cream, which is sweetened with honey! If you make these, can I come over for dessert?