What I’m cooking tonight
Just tried re-creating a dish from one of my favorite restaurants…..goat cheese tart with organic yellow, pink and red beets. I give it an 8 out of 10. Even what I cook isn’t always perfect! Looking forwward to practicing again…any guinea pigs out there who want to try it?!!
This makes an excellent starter for an elegant dinner party or even as a vegetarian entree. Alongside, I made a a refreshing summer salad with ingredients I bought yesterday at the farmer’s market. Delicous, fresh and EASY:
Blanch (for a few minutes) in boiling salted water fresh fava beans, asparagus and green peas. Shock in ice water to cool down and prevent further cooking. Dress with lemon juice, olive oil and chiffonade of mint. Season with salt and pepper to taste. What a great side dish to grilled fish or chicken! Or shave some fresh parmesan and serve as your salad course. The best part is – you can make this in advance. In fact, I like to dress it a couple hours before my guests arrive so the citrus and mint have time to marry. A winning summer dish in less than 10 minutes!
