one haiku, one pic/one recipe, no meat, no/fish, no photoshop
one tree in the field
blushed with red leaves a few weeks
before the others
12 servings, 157 calories
2.5 c oats, 1 c oat flour, 1/2 c date syrup, 1 (4-oz size) container gerber bananas, 1 T lemon juice, 1 t vanilla, 1 t soda, 1 t salt, 1 t cardamom, 1 c frozen blueberries
mix, use silpat, 375 F, 12 minutes
crush the corn with the
side of the spoon while cooking
for a creamy sauce
source, 6 servings
1 lb bowties, cooked, 1/2 c water reserved; 1 T olive oil, 1/2 stick butter, 6 scallions, cut up; 3 c corn kernels, 1/2 c grated parm, 1/4 c basil, zest & juice of 1 lemon, salt & pepper; toppings: parm, red pepper flakes
cook oil, butter, spices, onion whites 3 minutes, add corn, cook 3 minutes, add water, parm, cook 5 minutes, mashing; add pasta; remove from heat, add lemon, basil, onion greens
slice outside and then
the kitchen won’t get covered
with zucchini juice
previous version, 4 servings
1 giant zucchini, sliced thin; 2 onions, sliced thin; 2 T minced garlic, 2 T olive oil, salt & pepper, 1/4 c flour, 3/4 c grated parm, 2/3 c arborio rice
heat oil, onion, garlic, spices, cook 3 minutes; add zucchini, cook until it releases its liquid; add flour, rice, half of parm; put in oiled baking dish, top with rest of parm, 425 F, 25 minutes; broil
when the deer flies start
to wane it’s time to look for
figs in the aisles
4 T melted butter, 1/2 c almond flour, 1/4 c sugar, 1/4 c flour, 1/2 t powder, pinch cinnamon, pinch salt, 3 eggs, 2 T honey, 12 figs, halved
mix all but figs, pour in buttered pan, arrange figs, sprinkle with more sugar, 375 F, 30 minutes or until bottom is set
boil the corn cobs
in salted water for 10
minutes and it’s done
source, 4 servings
3 corn cobs + 4 c water + 1 t salt, boiled 10 minutes; kernels from 3 ears corn, 3 tomatoes, cut up; 2 leeks, cut up; kosher salt & pepper, 1/2 c white wine, 2 T butter, 2 T olive oil, 1.5 c pearled farro, 3/4 c grated parm, zest & juice of 1 lemon, basil
heat leeks, oil, butter, salt & pepper, cook 5 minutes; add farro, cook 1 minute, add wine, boil most off, ladle in hot stock over 15 minutes, stirring, add water if needed; add tomatoes, corn, cook 15 minutes or until farro is done, add zest & juice, parm; remove from heat, add basil, top with parm & red pepper flakes
the meadow goes to
seed and suddenly the bird
feeder is empty
source, 12 servings
crust: 1 1/4 c flour, 1/4 c sugar, 3 T powdered sugar, 1 t lemon zest, 1/4 t sea salt, 10 T cold butter; filling: zest & juice of 5 lemons, 1.5 c sugar, 2 eggs + 3 yolks, 1.5 t cornstarch, pinch sea salt, 4 T butter, 1/4 c olive oil; toppings: flaky salt, powdered sugar
crust: chop together, bake on parchment in a 9×9 pan, 325 F, 30 minutes; filling: boil juice, eggs, sugar, cornstarch, salt 30 seconds or just until thickening; remove from heat, add rest; pour on crust, bake 10 minutes or until just set, chill, slice, add toppings
corn for sale by the
side of road but not good
enough to eat plain
2 servings
kernels from 4 ears corn, 2 T butter, 2 shallots, sliced; 1/2 t tarragon, salt & pepper
heat all but corn, cook 2 minutes, add corn, cook 5 minutes
making cheese takes less
time than driving to the store
and bringing cheese back
source, 4 servings
1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes
cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half
cacio e pepe
made the easiest way — with
grain-cooking water
serves 4
3 c cooked grains; 1 c grated parm + 1 T black pepper + cooking water from grains to form a sauce; 4 zucchini, sliced thin, seared in oil & salt; basil
arrange grains, zucchini in an oiled baking dish; 400 F, 20 minutes; broil; add basil
use up cherries from
the freezer to make room for
fresh local cherries
24 servings, 124 calories
4 c white whole wheat flour, 4 c frozen cherries, 1 c date syrup, 1 T powder, 1 t kosher salt, 2 T vanilla, 2 c unsweetened vanilla almond milk
mix, use silpat, 350 F, 22 minutes
