At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.
Photo by: Photo: Iain Bagwell; Styling: Karen Shinto
1. Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.
2. Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
3. Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
Note: Nutritional analysis is per serving.
Sunset SEPTEMBER 2010
At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.
Photo by: Photo: Iain Bagwell; Styling: Karen Shinto
1. Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.
2. Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
3. Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
*Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).
Note: Nutritional analysis is per serving.
Sunset SEPTEMBER 2010
At the farmers' market, look for peak-season eggplant, especially slender Italian or Japanese varieties. Use a charcoal grill for the smokiest flavor.
1. Heat grill to high (450° to 550°) with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch; meanwhile, continue with recipe.
2. Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.
3. Warm oil in pan over medium heat. Sauté onion 3 minutes. Add garlic, then sauté until both are softened, about 2 minutes more. Let cool slightly.
4. Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.
5. Combine yogurt, onion mixture, cilantro, and sugar in a bowl. Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne. Garnish with a little more cilantro.
Make ahead: Through step 4 up to 1 hour; hold at room temperature.
Note: Nutritional analysis is per 1/2-cup serving.
Sunset SEPTEMBER 2010
At the farmers' market, look for deep red late-summer raspberries, artisanal ricotta cheese (if available), and pistachios. For the silkiest texture, use a ricotta that contains no gums, pectin, or other stabilizers. (Standard grocery-store ricotta isn't as smooth, but still tastes good.)
Photo by: Photo: Iain Bagwell; Styling: Karen Shinto
1. Toss berries with sugar and brandy in a bowl, mixing gently. Let stand at room temperature, stirring occasionally, until sugar dissolves and berries render some juice, about 1 hour.
2. Purée ricotta, honey, and vanilla in a food processor until very smooth. Transfer to a bowl; stir in chocolate and pistachios.
3. Whip cream to firm peaks. Gently fold into ricotta mixture.
4. Divide berries and their juices among 4 glasses. Top each with ricotta mixture. With a vegetable peeler, shave a little more chocolate over each.
*Such as Bellwether Farms (CA) or Calabro Cheese (CT).
Note: Nutritional analysis is per serving.
Sunset SEPTEMBER 2010
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Summer's Last Hurrah Menu
