CTBF: ED ~ Peach and tomato panzanella

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We at, Cook the book Fridays will be cooking and baking from #everydaydorie 

from September 2019 onwards ie every second and fourth Fridays.

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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My collection of Dorie Greenspan's cookbooks! 

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Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

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I'm linking this post with

Cookbook Countdown #44

Lamb (chicken) with cauliflower and chickpeas

IHCC is having Pot Luck this week, and I made a meat dish, originally lamb but I used chicken breastmeat, with cauliflower and chickpeas. 

The only ingredient I did not have was the teaspoon of sesame seeds, I replaced it with dashes of black sesame oil! It was only chopped garlic, cumin seeds, I used orange juice instead of lemon, seasoned with salt, skipped the pepper. Garnish with grated carrot and torn mint leaves. 

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Recipe from Meat section, pages 248-249 of River Cottage light and easy.

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I'm linking this post with

Cookbook Countdown #44

Squid salad with lime, cilantro, mint and mizuna

IHCC is having Pool Party this week, and I am making a fresh and greenish salad that screams Summer! 

I used those tiny, round squids which I found for the first time at my wet market.  And I decided that once is enough, cos they are tiny and difficult to clean out! 

Firstly you make the dressing, and toss in the cooked and slightly cooled squid (seasoned with salt) mixed well with dressing, and pile the dressed squid on bed of your chosen greens (mizuna or arugula or others), eat! 

Recipe from pages 18-19 of Starters, 
Nigella Fresh (or Summer)
By Nigella Lawson

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I'm linking this post with

Cookbook Countdown #44