Monday, June 28, 2010

Figs on a Plate

Roasted black mission figs with some olive oil, sea salt, and a wedge of creamy chevre

It's no question that I love summer produce. One of my favorite things to do is to just walk around Berkeley Bowl without an agenda and pick up whatever looks radiant and inspiring. Let the eye-rolling commence!

You really can't beat heirloom tomatoes with olive oil and sea salt (did not have basil on hand). I also had a lot of leftover yolks so I whipped up some ice cream using stuff I already had. The sad-looking quenelles that mostly resemble pieces of poo: Dunkin Donuts on the left, and mexican chocolate with a dulce de leche swirl on the right.

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