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101 Cookbooks

Peace, Love & Energy Dip: I’m going to share the best thing in my refrigerator right now. It’s a dip, and I can’t get enough of it. If you can imagine an updated version of the virtuous hippie spreads found for decades in California grocery co-ops and farmers’ markets -- that's what I was going for. The base is a trifecta of creamy ripe avocado, nuts (cashews or almonds), and chickpeas. Citrus juice kicks in with acidity from orange and lime. And I raided the spice drawer after that - cayenne, curry powder, and ginger all play for keeps here.
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A Few Favorites This Week //

- Listening to // Heavy Medals (30FOR30)

- Playlist // Vintage Reggae One (QUITOKEETO)

- Watching // Covid's Hidden Toll (Frontline)

- Newest cookbook arrival // Kosmic Kitchen: Everyday Herbalism and Recipes for Radical Wellness (congrats ladies!)

- Last thing I cooked // Made a triple batch of this sofrito with tomatoes from the garden to freeze.
More Summer Cooking // 

Spaghetti with No-Cook Sauce
Spaghetti with No-Cook Sauce //

What you see is a tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. It’s bright, summery, colorful food, easy to adapt based on what you have on hand. The key? Make it on an extra hot night when tomato season is at its maximum. And don’t even mess around if your tomatoes aren’t on point. If you have a box of spaghetti and some good tomatoes you’re half way there. Try the recipe!

Yellow Tomato Bloody Mary
Yellow Tomato Bloody Mary //

Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It's the bloody mary I want to drink, and I suspect you’ll love it too! Try the recipe!

A Favorite Stir-Fry

Rustic Tomato Tart

Berry Swirl Ice Cream
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