- Small head red leaf lettuce

1/2 bunch basil
1 apple
1 small tomato

I love that Blogger is offering a chance for bloggers to make money for charities. I chose to support Invisible Children. Take a look at the link on the right side of this page.

From Food & Wine September 2009: Green Goddess Chicken Salad .

I'm assigning it the rating of GOOD. (It was good dish, but wouldn't make it again.) Dear Husband liked it more that that, but since I'm the top chef in this house, it wont be made again.

Left out celery and piquillo peppers, added roasted bell pepper. I don't think that was why I didn't love it...the herbs and dressing was just not that exciting to me.

- and then we ate -

5 tomatoes
5 peaches
2 nectarines
Head of Lettuce
4 apples
1 bunch basil
1 bunch small carrots
1 bunch swiss chard
5 ears corn
10 radishes
4 beets

Carrot Pasta

My rating system for future posts:

Failure: Things went horribly wrong and the recipe should be shredded
Ok: Edible, but nothing special or exciting. Would not make it again.
Good: It was good dish, but wouldn't make it again
Great: Highly Enjoyable, would make it again
Fantastic: Doesn't get any better. Goes in the vault of recipes to keep forever

• 3 apples
• 2 nectarines
• 1/2 head romaine
• 1/2 bunch dill
• 7 aji dulce peppers
• 1/2 bunch cilantro
• 1 jalapeno
• 1 bunch kale
• 5 carrots
• 15oz plums
• 9 radishes
• 6 beets
• 1 small watermelon
• 8oz cranberry beans
• 8 ears of corn
• 1 peach

Throwing out: 2 yellow plums

To those of you who are still stickin' with me and blog, I'm sorry that things have been so slow. I haven't stopped cooking, but I haven't been able to find the time to properly document everything I've been working on. I have been taking photos and book marking recipes, so not all is lost.

But since I start work next week (yeah for teachers having summer off!) I know the old way of doing things just wont work and I'll get so behind that I just give up. So, rather than letting that happen, I'm simplifying my process...which ultimately means that I'll be saying less about what I'm doing. Haven't quite worked things out yet, but I'm thinking photos, links to the original recipes, a tip or two and rating system.

Stay tuned!

Please?

• 5 ears of corn
• 2lbs tomatoes
• 3lbs potatoes
• 2lbs plums
• 1 bunch carrots
• 2lbs nectarines
• Pint of blackberries
• 1 head of lettuce
• 1 bunch of cilantro

No pasta this week...but double next week!

I made this for the previously mentioned Chardonnay dinner. I call it "Arabic-ish" salad because I used a recipe called Arabic Salad and added a bunch of other things...so I'm not sure if its Arabic or not. Click here for the link to the original on epicurious.com or keep reading for my version.

Sous Chefs on Loan: Sister PB, NB and KK

Ingredients for my Version

• 1 lemon
• 3/4 t salt
• 1/4 t black pepper
• 3 T olive oil
• 1 pound diced tomatoes
• 1.5 T chopped white onion
• 1 scallion
• 1 cup coarsely chopped purslane
• 1 cup finely chopped parsley
• 1/2 t dried mint (would love to use fresh, but didn't have it)
• 3 T chickpeas
• 1/2 medium radish
• 2 oz crumbled goat cheese

The directions for my version is the same as the epicurious version:

Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

The recipe for the fish has to be one of my FAVORITE ways to prepare fish. Its so easy and really delicious. And because you bake it, its also easy to prep ahead, set the timer and forget about it til its ready! Its a simple mix of Japanese bread crumbs (panko), nuts and fresh herbs, plus a little butter and salt. The original recipe uses walnuts, but I prefer to do it with pecans. You can probably sub any nut you want. I also make herb substitutions using the ingredients that I have. Always comes out beautifully! Click here to see the recipe on epicurious.com.