Seriously, I don't know that I cook recipes that aren't from her website anymore these days. Here are a few pics of the most recent deliciousness. 
Corn and Tomato Pie
I was going to make a stock of the UTTERLY delicious salad that HEB posted below, eggplants do not seem to be in season the in CA yet....thus, corn and tomatoes instead! Most of the ingredients for my version actually came from the farmer's market this morning (to which I biked! Whoo whoo!) Even the cheese, which was a delicious garlic cheddar that added an extra punch to my version.
Sunday, August 30, 2009
Still Smitten
Tuesday, August 18, 2009
test run
After having the best salad of the summer at a friend's house, I couldn't wait to recreate it. 
Here's her recipe:
eggplant: cubed, tossed with garlic, olive oil and salt and roasted at 425 degrees
cucumbers: peeled, de-seeded, sliced
tomatoes: from the farmer's market, chopped
red onion: thinly sliced
fresh field greens
feta
tossed with balsamic vinegar and olive oil
Here were my mods:
Used a fig/walnut balsamic salad dressing because I discovered that I had no balsamic vinegar.
Used a crumbled goat cheese rather than feta because I like goat cheese better and they were sampling a particularly tasty one at the grocery store.
Didn't peel or de-seed the cukes because I'm lazy.
Here's the verdict:
Dressing: I'd use balsamic in the future. The fig/walnut flavor was unnecessary and got lost.
Goat cheese: fantastic.
Cucumbers: being lazy is okay.
Proportions: I definitely didn't master the proportions, and I also ended up making about three times as much salad as I could eat. Next time, I will add more greens and fewer tomatoes/cucumbers. Also, probably less cheese.
Overall: still delicious. The eggplant really makes this special, well worth the roasting time. (However, I think that my roommate might not think that it's well worth heating up our too-hot apartment...)
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