One of my favorite weekend rituals is hitting the local farmers’ market, and San Francisco has no shortage, with one in nearly every neighborhood. This weekend #SundaySupper is all about farmers’ markets and enjoying the local bounty–T.R. over at Nobody Likes Crumbley Cookies is hosting. Of course, the farmers’ market is the best place to get heirloom tomatoes, so today, I’m stuffing some for you.
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Seems we’ve been eating lots of rich foods lately, so I thought I’d change things up with a heart healthy meal. Now, some might figure low-sodium + low-fat = blah. Plus, why ruin this quintessential comfort food? I know, I used to think that way, but this meatloaf is anything but bland. True, when you’re cutting salt, it can take some time for your palate to adjust. But with all those herbs (along with celery which gives it salty a boost), even my salt-crazy friends went back for seconds.
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Personally, I could eat breakfast all day. How about you? I’m not talking about the sweet stuff either. Sure, I enjoy a short stack every now and again, but I’m a savory gal through and through. So, when Conni over at the Foodie Army Wife said she was hosting a Breakfast for Dinner #SundaySupper, I couldn’t resist. My thoughts promptly turned to a Bay Area staple, something on the menu of every restaurant named Joe’s and then some. I’m talking about Joe’s Special–the original San Francisco treat.
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Mmmm what a refreshing glass of buttermilk, said no one. Ever. Well, maybe except for my dad. He loved his buttermilk. Of course, as a child, I had no clue why, but as we mature, so do our palates. Just to be clear, I still have no desire to chug a glass of buttermilk, but I’ve found it does have its place in cooking, which brings me to this ice cream. Creamy, rich, delicious, buttermilk ice cream. Since July is National Ice Cream Month, I figured, why not?
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Have you ever seen a recipe and thought I must try that? Of course you have, and for me, that was the case with this cake. It was some time last year that I first discovered the Browned Butter Peach Cake on Spontaneous Hausfrau, and I was mesmerized. Now, you’d think it was those fresh, summery peaches that drew me in, but alas, it was the browned butter. I wasted no time making the cake and enjoyed every bite. Then my thoughts turned to figs. What if I subbed figs for the peaches? Tossed them with a little honey? Sounds divine, no?
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Summer and BBQ seem to go hand-in-hand. Here in San Francisco, summer usually waits until August to usher itself in, yet we find ourselves in the middle of an unseasonal heat wave right now. At my sister’s today, just a couple of hours outside San Francisco, it was 104F. And despite the oppressive heat, we barbecued. That’s just how it is. With the July 4th festivities right around the corner, the #SundaySupper crew decided to throw a virtual BBQ, and Jennie over at the Messy Baker Blog is hosting. To make this event extra special, I’m barbecuing the whole hog.
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If you’re gonna be bad, there’s no point in holding back. That’s my thinking anyway. So when I saw OXO’s hand-held mandoline
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Boy do I have a delicious treat for you–a cookbook to be exact. Several weeks back, HCI Books generously provided me a review copy of Vegan Yum Yum
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Seems it’s that time of year again when we celebrate dad, so what better way to honor him than with his favorite meal? This week Isabel, owner of FamilyFoodie.com and the founder of the #SundaySupper Movement, is hosting a virtual shindig celebrating Father’s Day. For me, this was a no-brainer, as my dad loved his mother’s lamb stew, so that’s what I’m bringing.
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As I mentioned a few posts back, I recently attended Camp Blogaway in Angelus Oaks. What a fun weekend packed with lots of good food, great presentations, and about a 100 bloggers eager to learn. I met so many wonderful folks there–connections that will last a lifetime. I returned with cherished memories, and two bags overflowing with swag. Of course, I was stoked to see Bob’s Red Mill was a featured sponsor, and I returned with quite the stash, including some wonderful organic farro.
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