I've been thinking about meals I want to cook this weekend. I looked at the
Manresa site and figured his "Seasonal and Spontaneous" approach might be
interesting. He lists all his main ingredients, chooses combinations, then
figures out how to make those combinations work. Here are the combinations
and menus I've come up with:


DINNER 1
salmon
melon
cucumber
onions
Gravlax with melon-cucumber gazpacho


summer squash
elephant garlic
Squash and elephant garlic migas


peppers
potatoes
wax/green/purple beans
eggs
Vegetable salad with homemade mayonnaise (thinned with lemon juice)


arugula
mizuna
lettuce
radishes
skirt steak
Bavette steak with blue cheese on top of a salad


ricotta
nectarines
Fresh ricotta with nectarines and bourbon caramel



DINNER 2
brassicas
elephant garlic
Roasted caramelized cabbage (or broccoli) and elephant garlic bruschetta


tomatoes
yogurt
garlic
cheese
Creamy gazpacho with crunchy Pecorino (from that NYT article which Sitara
recently posted)


bluefin tuna
blackberries
plums
Seared tuna with blackberry-plum sauce. Maybe flamed with sloe gin?


fennel
celery
carrots
lemon verbena
Marinated vegetable salad with lemon-verbena vinegar


Bosc pears
Pear waffles with pear-honey compote


Maybe an apple coffee cake for brunch one of those days, too, but probably
not, since neither Lin nor I would be likely to eat much of it.

Bob