Salad dressing, served on spring mix from Monterey Market, along with candied almonds:
1/2 shallot, minced
Dollop of Dijon mustard
"White balsamic" vinegar
Toasted hazelnut oil (La Tourangelle--it won a hall of fame award from the Chronicle)
Put all ingredients into a jar and shake the hell out of it.
Take tons of tomatoes (I think I had about ten medium-sized tomatoes from the yard)--chop into large pieces and fill the bottom of a large casserole dish. Mix in a couple of tablespoons of flour, salt, sugar, and pepper, a dash of mirin, and 1 1/2 shallots, chopped.
Mix up some cobbler batter:
5 Tbsp butter, chopped into pieces
1 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp fresh oregano leaves
1 tsp fresh sage leaves
1 tsp fresh rosemary leaves
5 oz. sharp white cheddar
Mix as you would for pie crust.
Gently mix in 1/2 cup soy milk, then drop flattened balls of dough on top of the tomato mixture. Lightly brush the top with additional soy milk.
Bake at 375 degrees for about an hour.
Standard recipe (3 cups soy milk, 1 cup polenta, salt, pepper, 1 broth cube) with 1/2 package frozen corn kernels stirred in.
1 pint blackcurrants, stemmed
1 stem rhubarb, cut into one-inch pieces
1 Pink Lady apple, peeled and sliced
Mix together with sugar and about 3 tsp cornstarch and then pour into a pie crust with a lattice top. (1 1/4 cups flour, 1 stick butter, 1 tsp salt, 1 tsp sugar, water) Bake at 425 degrees for 30 minutes, then 350 degrees for another 30 minutes or so.