I improvised a beet hummus the other day that turned out surprisingly well. It all started with a beet (raw) and the food processor - the plan was to chop it up and serve it over zucchini. But before I knew it, the thing was puréed, and I figured it was a good opportunity to dress it up a little. I added a cup of black beans and some harissa (red pepper paste) from Turkey, and a little soy sauce and rice vinegar. I couldn't quite figure out what else it needed, but fortunately Scott hit the nail on the head when he added a healthy splash of lemon juice. The end result was sweet, tangy, a little bit spicy, and very tasty over sauteéd zucchini and bulgar.
Lunch yesterday was less exotic but no less pleasing to the palate. I baked a fresh loaf of bread (spiked with rosemary) to go with heirloom tomato slices (so sweet!) and fontina cheese. And we had mizuna salad dressed with olive oil, lemon juice, salt and Turkish pomegranate syrup. We'd been pretty impatient for tomatoes to return to the farmers market, so now that they're back we're savoring each one.
Today's recipe was a departure from my usual culinary repertoire - sugary, processed ingredients rather than fresh whole foods - but it was a hit at the barbecue party, so I figured I'd better share. S'mores pie! I took some shortcuts, like using a pre-made graham cracker crust and store-bought marshmallows. I'm sure the real recipe is excellent (it was published in Gourmet magazine, after all), but the quick'n'easy version is still worth making, especially for outdoor summertime events. Just be careful not to burn the marshmallows under the broiler like I did. Unless you like charred marshmallows.
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