I’ve spent the past week almost entirely outside (before the extreme Austin heat arrives) and away from the Cookery (not braggin’–just sayin’). Aside from steaming vegetables and slicing watermelon, the Cookery’s been quiet. In keeping with our light mission for June, here’s a crunchy option. We tried the spinach & artichoke hummus from Out to Lunch on light rye crispbread as a lunch fix. This hummus blend is worth a taste if you can pick up a sample when you’re out and about in Austin. The combination reminded me of some of the simple, summer plates we’ve shared in the high country out in Colorado, like a toasted sunflower seed bagel topped with light cream cheese, sliced garden tomatoes, fresh basil, and a twist of freshly ground black pepper. That’s lunch.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our