Baked pumpkin and chanterelle risotto

Saturday is definitely my favorite day of the week because it is full of promise. Rarely is Saturday defined by schedules or obligations. Rather it is the perfect example of limitless possibility. After a luxuriously silent and relatively early morning coffee, I start my day with a trip to the farmers market. My task of the morning is to soak up the sights, ultimately deciding which ingredients will take part in of the weekend ritual of cooking.

Although I have often promised myself to make lists and menu plans for the work week, my mind simply refuses this kind of obligation. By mid afternoon, I make my way home with linen bags filled with ingredients and thoughts swimming with opportunity. Continue reading

Yellow summer zucchini and purple basil salad

September is all about bright colors and abundance. It’s also about sun-ripened vine tomatoes and the delicate, intensely yellow zucchini. While the days of Indian summer are still ahead, I am doing just two simple things: cooking on the stove as little as possible and stuffing my kitchen with bunches of herbs and tomatoes for as long as it lasts.

The following recipe paints a picture like a suggestion. In fact, there are no steadfast rules to this salad.  Follow the recipe below if you will; but see it above all else as a leisurely collection of simply beautiful ingredients paired on a plate. To my mind this is the perfect kind of recipe. Continue reading