When on holiday I always like to come home with something reminiscent of my trip: an artifact, a sculpture, some pottery, a blanket. Something. This time I came home with the idea to reproduce these delicious roasted shallots. That's something. Not exactly worthy of a place on the mantel, but definitely worthy of a place at the table.
At some point it's time to gather all those Post-It's stuck to the inside of cupboards, the hand written notes jammed hastily into drawers, the binders exploding with recipes past, organize and begin sharing the best of them.
We started by roasting the vegetables to get a deeper, more intense flavor - and as a way to entice a two year old to participate. She thought it was great fun, and the resulting soup was hearty and delicious!
Summer brings one salad after another, many nameless but all delicious and fresh and seasonal. Everything seems to work and the combinations abound. Occasionally I pine for a classic: this summer I seem to be volleying between traditional Greek and improvised Nicoise ...
Do you remember when we were told to eat only colorful foods? Eliminate the bland from your plate: consume vegetables and fruit that are green, red, blue, orange. We walked the produce isles looking for health and vibrance, ignoring the scorned white cauliflower.
Everyone I know has a special Chicken Soup Recipe. Either handed down from a parent or grandparent, shared from a sibling or friend, found in a cookbook (or online): a recipe that has evolved over the years. Just as mine has.