Leek and Potato Soup
Leeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Quick English Scones
Bake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.
Corn and Pine Nut Stir Fry
If you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.
Grilled Gravlax Salmon with Warm French Lentil Salad
Heat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.
Sourdough Crepes
Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Honey Roasted Figs
In the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.
Creamy Broccoli Soup
Blend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a drizzle of EVOO and a dollop of scallion gremolata.