Taken at Green Dragon
Brunch. Simply because it’s Sunday morning, and we can.
Zucchini, ricotta, lemon zest, chopped salami, basil, mint. Top with a fried egg. Feels like summer is never going to end.
Thanks to Jenn Louis (of Lincoln Restaurant) for teaching me how on this this video (with recipe).
What better way to take a virtual trip to Belgium on a warm Oregon summer evening than with some pre-dinner beer and cheese?
My first try at this Italian classic way of flavoring and cooking a pork roast loin. Stuff and rub with fennel seed & fronds, garlic, rosemary, salt, and olive oil. Grill on indirect heat until 130F. Inspired by the recipe in David Tanis’ book “A platter of figs”, including the recipe for the uber-simple but oh-so-good sage & garlic beans (with Rancho Gordo beans, another revelation!).
Succulent and aromatic on the inside, crispy and smokey on the outside. This one’s a keeper!
Pulled pork sandwich. Vancouver, BC.