Summer bounty

by Meg on June 20, 2010

I’ve been cookin’ up a storm the last two days. I really am happiest in the kitchen, and I now have plenty of food for the week!

Yesterday, I made gazpacho(tomatoes, zukes, red onion, parsley, red pepper,and serrano pepper, red wine vinegar, garlic, and olive oil). It tastes like summer, and is perfect when it’s hot out!

I picked up some rhubarb at the farmer’s market in Union Square and decided to make a rhubarb & blackberry crisp for dessert.

A beautiful collection of rhubarb and blackberries

The crisp!

For dinner tonight: turkey and tofu ‘fresh’ rolls.

In the rolls: turkey and tofu, carrots, red peppers, cilantro and buckwheat noodles.

The rolls

It’s a busy one this week: last week of summer school, an MDA committee meeting, family wedding, volunteering in the hospital, and clients. Bring it ON!

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