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Day four of Hummus for Lunch. Seems that this week we have been starting with olive oil, sliced onions, and garlic but this time we threw in some chopped anchovies. After the onions were soft, we added chopped kale and a splash of white wine, and cooked them until they were tender. Then we spooned the greens on top of  thinly spread hummus. Our finishing seasonings were olive oil (for richness), crushed red pepper flakes (for spiciness), and salt and pepper (because they are the king and queen of all seasonings). Now the hummus is all gone (that was a whole lotta hummus for two girls to consume) and we are fit as fiddles. Thank you Michael Solomonov for 5-Minute Hummus from Israeli Soul: Easy, Essential, Delicious. Whatever will we have for lunch tomorrow?

Day three of Hummus for Lunch. There’s really nothing to whipping up quick delicious lunch when you have hummus in the fridge and farm stands are brimming with lovely thing to cook. On Saturday we bought okra from Plowshares Farm at Milford’s new farm stand at The Potager 17 Bridge—right across the street from our train station! Aren’t we the lucky ones? So we cooked up a mess of okra and spooned it on top of the aforementioned hummus, a match made in heaven. Only enough hummus for one more lunch. Then on Friday, maybe let’s all  skip out of town early and go for a swim. Gather ye rosebuds . . .

Day two of Hummus for Lunch.  Sauté sliced onions and garlic and in olive oil and season them with salt and pepper. Peel and slice a ripe tomato, then remove and save their seeds and jelly. Strain the seeds and jelly through a sieve into a little bowl, then make a nice dressing with olive oil, salt, and pepper (no need for vinegar, the tomatoes water has enough acidity). Plop several large dollops of hummus (remember yesterday?) onto a plate then spread it out into thin layer. Add the onions and tomatoes and spoon the dressing over everything. Add some basil leaves if you have some on hand. Season with more salt and pepper. Tomorrow, okra and hummus.

Yesterday we got ready for the unofficial end-of-summer-week and whipped up a batch of our friend Michael Solomonov’s 5-Minute Hummus from his “almost” hot off the press book—Israeli Soul: Easy, Essential, DeliciousRux Martin/Houghton Mifflin Harcourt (October 16, 2018). Now that we have our stash, we can dress it up with different toppings. Today we sautéed sliced onions and cauliflower in olive oil with a little fermented chile paste, then tossed in some fresh parsley leaves, added a sprinkle of sea salt, and a drizzle of olive oil. A pretty exotic lunch for little old Milford, New Jersey. Let’s keep it going, there is plenty more hummus!

One of us is out in the world running errands. The other is in the studio nailed to her chair working on the computer. But on this beautiful day, we’d both rather be floating down the river in inner tubes and stopping on an island for a picnic. Instead, we ate simple salads of baby kale, ripe tomatoes, diced prosciutto, and sunflower seeds—what they used to call a health salad! Seems that now, at the end of the summer, there is very little “cooking” going on and a lot of slicing and eating. Have a great weekend, and remember to cook something delicious for yourselves, dear friends

It’s been a week of friends stopping by bearing the fruits of their (and their chickens) labors: a dozen just-laid eggs; a sack full of enormous chanterelles, and dead-ripe heirloom tomatoes. Wish they could have stayed for lunch, but their visits are just long enough to say hello, then they’re off on their way. So it’s just us two having a delicious blue plate special today: olive oil-fried eggs, pan-fried tomatoes, and sautéed chanterelles.

We’ve been eating a lot of corn bathed in butter these days. Time to get back on the eat-lots-of-leafy-greens regime. We blanched a head of broccoli rabe then finished cooking it in good olive oil with sliced garlic, adding  pepperoncini and salt for seasoning. Since we haven’t unpacked our toaster yet, we fried two slices of bread in olive oil until golden crisp on each side. Then we piled the broccoli rabe on top. A virtuous and delicious start to the week. We think that we heard the angels clattering their silverware. It pays off to be “good” sometimes.

We’re getting our yellows in today: sliced yellow peaches and tiny golden cherry tomatoes. We tossed them together with thinly sliced red onion, salt and pepper, and some buttery extra-virgin olive oil. This is our kind of sweet and savory combination. Speaking of olive oil, please tune in to The Canal House Kitchen Hour today from 4pm to 5pm (EDT) on We’ll be speaking all about olive oil with our friend and colleague, Peggy Knickerbocker.  She wrote the definitive book on the subject Olive Oil: From Tree to Table—still in print 21 years later! Check out Peggy’s website See you on the radio!

We found a beautiful little piece of wild King salmon while on our shopping rounds this morning. So for lunch, we sliced it in half, seared it in a non-stick pan until golden crisp on the outside and medium-rare inside and served it with a dab of fermented chile paste and some warm sushi rice. No cold sake at the studio, so we settled for short glasses of ice-cold local Yuengling traditional lager to wet our whistles.

For the first summer in memory, thanks to all the rain, we’ve been eating more chanterelles than either corn or tomatoes. Fine by us. They are so plump and meaty they are practically a meal unto themselves. Today, we braised them with sliced garlic in butter, a splash of rosé, and salt and pepper, then gilded the lily and served them over linguine with chopped parsley and grated pecorino. Here’s to the summer of Cantharellus cibarius!

One of us cleaned out the refrigerator and discovered this delicious treasure trove of leftovers—radishes, mustard greens, kimchi!, roasted beets, rice salad, and smoked salmon. So the other one arranged it all into a  little al fresco brunch buffet. It is an embarrassment of found riches. We feel like the 1%.

Too damn hot! So we are having cold rice salad, sliced tomatoes (finally), hard-boiled eggs, and a romaine salad. Don’t forget to listen to The Canal House Kitchen Hour on today, 4–5 P.M.  We are talking what to do with leftovers with Cathy Barrow.  See you on the radio!

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