“Deep summer is when laziness finds respectability.” -Sam Keen


The lazy days of summer are finally here and I’m still unwilling to cook more than simple peasant fare. My days are filled with fly fishing and archery shooting, making me quite possibly the happiest girl on earth, leaving little time for elaborate meals in the kitchen. Saturday trips to the farmers market feed my body and soul all week long.

Romanesque cauliflower, also known as Romanesco broccoli, is an edible flower bud of the species Brassica oleracea. It’s chartreuse color is striking especially when paired against pale white cauliflower and marcona almonds. You can find both at your local farmers market or grocer.

Lemon Thyme Roasted Cauliflower & Marcona Almonds // serves 4

1 Head each Romanesco Cauliflower and Cauliflower, sectioned into florets
2 tablespoons olive oil
1/2 cup marcona almonds
2 teaspoons dried thyme
Zest of one lemon
Coarse sea salt and cracked pepper
Parmesan (optional)

Preheat oven to 400˚F

Toss cauliflower with olive oil until fully coated. Place on a baking sheet tray in a single layer and roast in oven until golden brown and cooked through, about 15 minutes.

Remove from the oven and cool. Then, place the roasted cauliflower in a large mixing bowl and carefully fold together with the almonds and remaining ingredients. Stir well. Season with salt and pepper and top with grated parmesan (if desired).

“An egg is always an adventure; the next one may be different.”
Oscar Wilde


There is something hopelessly cheerful about hard boiled eggs, with their bright sunny yolks. Eggs are always good things to have on hand, you can turn them into a quick snack or add them to easy dishes. This is a simple recipe I use most religiously.

Simple Hard-Boiled Eggs // makes 1 dozen
1 dozen farm fresh eggs

Place eggs in a large pot or saucepan in a single layer and cover with room temperature water. Turn the heat to high and bring water to a gentle simmer. Remove pan from heat and cover. Let sit for 10 minutes. With a slotted spoon, remove eggs from pan and place in a ice bath for 30 seconds to cool. Refrigerate up to 2 weeks.


“There’s always a siren, singing you to shipwreck.” -Caitlin Kiernan, The Drowning Girl


At Sunnyhill Farm I harvested more zucchini than I knew what to do with back when Canal House featured a version of this recipe on their menu. It’s one of those things to eat when you’ve got a need to indulge in something fresh, that will put you back on course. Harissa is a hot pepper paste used in North African cooking, made by blending chilies, carrots, turnips, tomatoes, coriander and caraway seeds. Look for it in the ethnic section of your local grocer.

Serve this to someone who loves zucchini and a little kick.

Roasted Zucchini with Harissa, Olives, & Parmesan // serves 4

Juice of 1 lemon
2 tablespoons harissa paste
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
4 zucchini, sliced into thick rounds
1/4 cup Kalamata olives, pitted, sliced in half
1/4 cup Green olives, sliced in half
1/4 cup chopped walnuts
1/4 cup shaved parmesan cheese
Small handful parsley leaves, chopped
Sea salt and coarse ground pepper

Preheat oven to 400*

Put the lemon juice, harissa, crushed garlic and olive oil in a mixing bowl. Whisk to combine.

Line a baking sheet with parchment paper. Add the zucchini to the pan, drizzle with extra olive oil and season with salt and pepper. Bake for 15 minutes. Remove from oven, place in a serving bowl and gently toss with the harissa vinaigrette while still warm.

Dress the zucchini with the olives, walnuts, parmesan, and parsley. Serve immediately.