Wordless Weeknight Dinner

Gourmet Street Food

This weekend’s SF Street Food Festival (@streetfoodsf) was proof that gourmet-style “taco trucks” are sweeping the nation. I blame the fried local goodness devoured by Anthony Bourdain for the last 4+ years on “No Reservations,” a propensity for mobile lunches and speedy lunch breaks, and a new breed of foodie entrepreneurs cooking and tweeting in cities across America.

Regardless of the cause, San Francisco is the perfect incubator for this growing trend. I had the pleasure of hitting the “streets” for the SF festival on Saturday with David and friends, and devoured everything I could get my hands on until my stomach couldn’t take it.

Highlights and special thanks go to 4505 Meats for the insane heirloom tomato cheeseburger, Slanted Door for the generously portioned vegetarian bun, Chez Papa Resto for the decadent blue cheese stuffed figs, FoodSpotting for the slick T-shirt and Local Mission Eatery for the killer BLT and hospitality.

I couldn’t resist this pic of Angela with her beloved falafel, but most of the other treats disappeared too quickly to capture on film.

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Cucumber Summer Fling

The latest @farmfreshtoyou shipment delivered cucumbers, which wouldn’t normally inspire me in the kitchen. But I’m not gonna lie – I developed a small crush, and satisfied my craving for light weekend lunches:

  • Thinly sliced cucumbers worked well in place of lettuce for a taco-like salad with black beans, tomatoes, crumbled tortilla chips and Ranch dressing.
  • Diced cucumber, tomatoes and sour cream (seasoned with salt, pepper, basil and freshly shaved parmesan) made a tasty Greek-inspired filling inside a tortilla “wrap” warmed on the grill pan

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Tomatoes!

I’m obsessed with tomatoes year-round, but now is the time to savor them as the star of the show. How do you use tomatoes as a main ingredient?

Photo courtesy of @everydayfood

Wordless Wednesday

Zucchini roasted with vegetable oil, salt, pepper and thyme.

Wordless Weekend Dinner

Mario Batali’s Basic Tomato Sauce with diced zucchini instead of carrots. Yum!

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