GC picked up some beautiful red onions at the market. We grilled with olive oil and topped with a generous spoonful of fresh sage pesto. This was a really lovely side dish.
I recently learned about Ecopia Farms, a farm in Campbell, CA that grows and delivers artisan lettuces, petite herbs and microgreens, edible flowers and other speciality items. This evening, I used their flowers to accent a smoked salmon salad. I simply topped the salmon slices with arugula, drizzled with extra-virgin olive oil and balsamic vinegar, sprinkled with Maldon sea salt, and garnished with flowers.
Tonight I served grilled eggplant and roasted vegetables with a savory-sweet miso sauce that I made from a recipe from Nobu’s Vegetarian Cookbook. I couldn’t find the white miso (shiromiso), a sweet miso that is often used in Kyoto, Japan, so I used regular miso sweetened with a little sugar.
Garlic is a staple in our home. GC and I often have several heads of roasted garlic ready to use for sauces, vegetable dishes, salads, and so on.