Thursday, June 23, 2011

Help Sent, but Keep it Coming

I've received some great hot-weather ideas and recipes, so I'm posting them as they come in.  Here's another picture:

Cottage Lamplight, oil on paper 13"x20" 2006

First, a recipe from good friend and rock star extraordinaire Tom:
Mackerel, arugula and tomato sandwich 
"Halve some ciabatta rolls, toast or grill, spread with fresh roasted garlic all mashed up, top with arugula, red onion, tomato and mackerel. You can usually get the fish in a package, already smoked, in the fish dept."
Here's a Ligurian Tomato Salad from the wonderful Judith Greenwood.

And from fellow RFC foodie Serene:
Chinese Cabbage Salad
"Shredded cabbage and
chopped scallions tossed with a dressing of soy sauce, fruit juice (fresh-squeezed citrus juice or the juice from a can of mandarin
orange slices), sesame oil, a touch of brown sugar, fresh grated
ginger, and rice vinegar). Add optional mandarin orange slices and
optional almond slivers and optional crushed-up ramen noodles. Let sit
in the fridge for at least an hour unless you have no self-control, in
which case go for it unless there's ramen in there."



  1. I love that fish sandwich. A little olive oil in the garlic makes a tasty paste. This is the time of year I like to make pesto and put it on any old thing--eat it with cheese and crackers or cured meats, pasta if you're up for the stove top. I've been using pepitas instead of pine nuts since they've become so expensive. It's equally delicious! No measurements, just throw the garlic, basil, nuts and oil in the processor and salt to taste.

  2. Thanks for the tips, kg. I love both pesto and pepitas.