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Thinking positive thoughts for the planet—a happy choice is a local choice, and that’s the direction I’m going in. Hope you’ll come along!

Gazpacho

Gazpacho

INGREDIENTS

1 large tomato, cut into chunks

  • 2 -inch piece cucumber, peeled, seeded, and chopped

  • 2 -inch-wide strip bell pepper, chopped

  • 1 small garlic clove, finely grated

  • ¼ teaspoon sherry vinegar

  • ¼ teaspoon red-wine vinegar

  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • Coarse salt and ground pepper

  • Toasted country bread, for serving

  • Shaved Manchego cheese, for serving

  • PREPARATION

  • In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth.

  • Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, with bread alongside.

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