Plantain chips are an easy, delicious snack. Many recipes call for frying the fruit, but I prefer to bake. These chips can be prepared with any seasonings you enjoy, from chili powder to cinnamon. Today I simply used flaky sea salt and freshly ground black pepper.
This tart is one of my favorite simple appetizers. I found this recipe years ago in Martha Stewart’s Everyday Food magazine (March/April 2003). Puff pastry is an easy base for impromptu tarts like this one, but I prefer to use homemade tart dough. I also prefer pencil-thin asparagus instead of medium or thick asparagus.
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.
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.