This week: grains! We’ve got wild rice on the menu, in an interesting Italian take on rice + beans. Farro risotto is something that I’ve never tried, but is something that I’m looking forward to. I’m maybe a little worried that it won’t get creamy like arborio rice, but I have no doubt that it will be delicious.
And you can’t really go wrong with smashed avocado on toast. I’m pretty sure I’m going to want to rub that all over my face (the true metric with which to measure the goodness of food).
This week in the garden – and, I assume, in gardens all over Charleston – a transition period. Tomatoes and other high summer veggies are kaput, and it’s still a bit too early to be planting fall/winter crops. So the garden looks like a zinnia and basil farm.
Avocado Tartine with Cucumber and Sesame Seeds
Birthday Party for Liz
Monday and Tuesday
Wednesday and Thursday
Friday and Saturday
Farro Risotto with Squash and Collard Greens
On the back burner (a to-cook list):