Carrot soup with yogurt and mint
Skills learned: basic knife skills, making vegetable bases for pureed soups

Salad of chicories and fennel with lemon vinaigrette
Skills learned: making a simple vinaigrette, mixing and washing greens

Farro pasta with onions, hearty greens, and Pecorino
Skills learned: Cooking pasta sauces without cream or tomato

Spanish Tortilla
Skills learned: Cooking egg based dishes with vegetables

Gin Blossom cocktails

Radishes with three butters: anchovy, meyer lemon and chervil

Potted shrimp on toasts with coriander and new garlic

Roasted Cashews with black pepper

Butter lettuce salad with fresh cream, English peas and fine herbes

Hanger steak with endive, asparagus and mustardy breadcrumb salsa

Blancmange with red wine strawberries and Pain d’amande cookies

END OF SUMMER BACKYARD PARTY

White peach sangria with lemon verbena

Almonds with fried herbs

Smoked trout with gold beets and horseradish

Gazpacho with cucumber and sweet peppers

Little Gem lettuces with avocado, bacon and herbs

Wood grilled chicken with green beans and cherry tomato salsa

Cast iron custard cornbread with sage honey butter

Peach ice cream with cardamom shortbread cookies