Wild Oregon Albacore Tuna boats

I used savoy cabbage for the boats. I also replaced the mayo with Nancy's yogurt, which has a yummy tangy bite to it. There is also lots of celery and diced red onion in the tuna salad.

The tuna is special from Don, who fished and canned it himself. Probably the best on the planet.

First Time Making Ratatouille!

Slightly more labor intensive then I thought it would be. I followed a more traditional recipe, cooking each vegetable separately. I think I achieved the point of this dish because it took on its own flavor that was indistinguible of any one vegetable being responsable. 

Chicken Noodle Soup

I made the broth from half a chicken. Then adding whatever veggies I had. It was delightful makes the coming of fall a little easier.

Butternut Squash and Pear soup w/ Fried Sage

I have to admit I didn't make the soup. My darling friend Chloe did and amazing job.

We fried the sage together, but I think we should have used a thinner layer of butter...This was like deep fried sage, still really tasty. I have heard of putting fried sage on fruit with lemon juice, nectarines or apples sound really good.

Red Potato-Turnip Au Gratin

It was rich but very yummy.

I was so excited I cut into it before I took a photo!

The turnips cut the starch a bit and add a spicy touch.

Potato-Cauliflower Curry

Sauteing the spices first makes all the difference.

I actually fried the falafel!

Usually I bake it...

I used coconut oil which added a nice flavor.

 

Here it is with some homemade tzatziki .

Charcuterie plate for one

I never get sick of slices boiled beets with olive oil, balsamic vinegar and S&P.

Cilantro pesto

A great way to have fresh cilantro on hand for more then a few days. I make it the same as basil pesto with your choice of nut and lemon juice.

Fresh eggs!

And sometimes you get twins! I take it as a lucky day.

Cocoa zucchini bread

with pecans and coconut on top. I only used 1/3 of the sugar the recipe called for and it was still like cake.

A good way to use the huge zucchini's being harvested right now...

I forgot what this is...

Looks good though...I know I cut some raw corn off the cob. I think it might just be a raw salad. I'll update this post when I remember.

Spinach-ricotta manicotti

Another recipe  from Sauver, turned out nicely. We had some red sauce and improvised with fresh tomatoes that roasted in the oven and complimented the manicotti very well.

With some pickled onions, fresh herbs and olives.

CSA teaser

A little taste of the beauty. 

Provisions salad bar

I love all the Euro inspired pickled vegetables and salads.

I always come here when I visit Eugene. Yum!

One of my favorite wines

MMMediterranean

This month's Saveur magazine was amazing

Here are some highlights:

Greek salad 

This was so good and so simple. Cucumber, tomato, thinly sliced onion, sheep feta, olives, minced flat leaf parsley, olive oil, s&p, red wine vinegar and the secret ingredient is DRIED oregano! Maybe it's not so secret but it really made it. Also super fresh in season produce made it spectacular. 

Spanakopita with chard, spinach, kale and sheep feta.