NOTE: How to stroke the ego of a cook - take pictures of his dinners and post them for the internet to see.
But last night really was exceptional. The colors! The flavors! The music!
Cuban style (?) pork tenderloin with SMILING LEMONS (don't they look happy there on the plate?) and roasted bell peppers.
And a cold black bean/fresh corn/lime/cilantro/jalapeno salad, with a generous helping of Spanish rice with yakima tomatoes and sweet onion.
Fruit and vegetables are sometimes just as important as side items as they are to the main meal. Case in point:
For one final night we savored the flavor of summer, forsaking the new crop of apples, potatoes, squash, and yellow fall leaves for their more sassy summer counterparts.
And with that, I welcome you all to Fall Season at the Yakima Fruit Market. Come and enjoy!!
Darby,
ReplyDeleteThat looks delicious!
I have to admit, I broke up with summer a bit early and have moved on to fall. We had one last grilling night with gorgeous steaks. But, this week I've made Chicken Pot Pie, and Sloppy Joes and have lasagna on the menu for Saturday.
I picked up a sugar pie pumpkin at the market and copied down the recipe they had posted for pie. I can't wait to try making pumpkin pie from scratch!
I got excited when I saw the sugar pie pumpkins! I learned last year that you can cook them and puree them in advance, then freeze them in 1 or 2 cup increments. Then in November you have real pumpkin ready to go for all those pumpkin pies at the end of the month.
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