Last night's menu wasn't stellar, but it sure reflects the time of year.
- Romaine, anchovy/garlic/parmesan dressing
- Carrot and cilantro soup: We have lots of carrots; they weren't harmed by the hailstorm that clobbered the farm three weeks ago. I sautéed a large spanish onion until lightly colored, and then added several handfuls of roughly cut carrots and a small, quartered potato. More sauteeing, then I ladled in enough chicken stock to cover and cooked another fifteen minutes or so. Throw in a handful of cilantro leaves, puree in the blender, and add some salt and some lime juice. Reheat, garnish with some chopped cilantro, serve. Next time, I'll add a little honey.
- Grilled ribeye, with roast carrots and roast potatoes
- Tomatoes, mozarella, and fresh basic, drizzled with the good balsamic vinegar