Last week I wrote what I bought at the farmers market, and Enrico commented that he was curious how I used my loot Ã¢â‚¬â€ Ã¢â‚¬Å“carrots, zucchini, cucumbers, radishes and beans..blueberries and tomatoes?Ã¢â‚¬?
My friends’ 3-year-old was having a birthday party and they asked me to help with the food. For the kids, I made two kinds of sandwiches: peanut butter-and-jelly and turkey-and-jarlsberg. For the adults, I did cucumber-mint and goat cheese-chive. For everyone, we did a fruit salad (blueberries, peaches and bananas with simple syrup and mint) and for the adults, we did crudite: two kinds of beans (yellow and green), two kinds of carrots (yellow and orange) and zucchini.
(By the way, the dipping sauce is an tangy avocado sauce from Rick Bayless’ new cookbook “Everyday Mexican,” and I wasn’t that happy with the consistency… it was a little runnier than I would have liked.)
So, Enrico, there’s the blueberries, cucumbers, carrots, beans and zucchini.
My sister is in town visiting, so I had my parents over for dinner last night and we had radishes for hors d’oeuvres with bread, salt and butter. The tomatoes were as a side dish, drizzled with olive oil and balsamic and sprinkled with basil and sea salt.