the smallest week of the year

Freshly-sharpened knives!

Everyone’s on vacation this week, it seems. Which is a shame, because there are some super tasty meals coming up:

  • Spinach-eggplant lasagne with heirloom tomato sauce
  • White beans and flageolet beans with lemon and tarragon: one of those perfect summer salads that just make you happy to be alive.
  • Zucchini tart with hazelnut-thyme crust and duxelles: a nutty, toothsome crust with a summery zuke topping on a base of sautéed finely chopped mushrooms and onions.
  • Sautéed spaghetti squash with fresh garlic, oil and herbs: spaghetti squash is in already! The summer is slipping away.
  • Chinese bean curd skin rolls: with fresh yuba (bean curd skin), homemade seitan, mushrooms, and a savory dipping sauce, these are the epitome of umami.
  • Steamed short grain brown rice and dipping sauce
  • Soup: Chilled lemon zucchini soup with lemon and herbs: the only time I make a chilled soup all year, and you could actually heat this one…though it is better cold.
  • Salad dressing: Fresh apple and parsley dressing

As usual, if you’d like to place an order, just shoot me an email at

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