Hello Friends,

This tuna is sushi grade so you can eat it raw or cooked or anywhere in between.  Would be good seared in a pan with soy and sesame seeds, or with lemon and butter.  You could also cut it into cubes and cube some fresh cucumber and make a nice poke style raw salad with it. I would add a touch of sesame oil and soy sauce and lemon.

The chicken raviolis are an easy one. Cook in boiling salted water then add the mushroom velouté.  Drizzle with a little olive oil and top with grated parmesan cheese.

The asparagus would be great steamed and chilled and served with some prosciutto or chopped hard boiled egg.  Drizzle with a little aioli, or olive oil and lemon and shaved Parmesan.

The honey dews looked so good with the heat they should be really sweet.  You can eat it chilled or serve it with prosciutto.

Our friend Mike Jones from “A moveable feast” makes an amazing mix of coconut and goat cheese to serve with his beet salad so we asked him to make some for you.  The mix is in a small container labeled “Coco”.  Just slice the gold beets and top with the coconut mixture and drizzle with a little balsamic vinegar.  If you haven’t been out to Mike’s garden on a Sunday afternoon I recommend it.  An afternoon in the Carmel Valley Sun with some acoustic guitar in the garden and some of Mike’s good food is good for the soul.  If you need help finding it, email me.

Braised red cabbage is easy to make.  Just shred red cabbage and cook it over low heat covered. Season with  raisins, a clove, a bay leaf, salt, pepper, a tablespoon of sugar, and a splash of apple cider vinegar.  I like it with an egg for breakfast, bohemian style.

Pomegranate is good as an addition in salad, especially with nuts.  You can also use it to make a tart salsa to serve over fish or chicken.  You can also just eat it in yogurt, I like to drizzle yogurt and fruit with real maple syrup.

For the pescatarians, the bay shrimp are really tender and sweet and already cooked.  You can add them to a pasta, add them to a salad, make a sandwich with them or stuff a tomato with them.

With baby bok choy, I like to cut it and half lengthwise and cook it that way.  Either drizzled with olive oil and grilled on the flat side until it gets grill marks, or sauteed with some oil and garlic.  It is best still a crunchy and it’s a rather neutral flavor that goes well with lots of dishes.

We’re trying to get one last push of our summer favorites as the season winds down.  Fresh basil and heirloom tomatoes deserves one last showing before the weather changes.

Don’t hesitate to reach out for more suggestions or with comments and questions.

Gabe and Brandon