Seafood Stews

This for Fall. New York Times’ recipe for Catalan Romescada. It is made with lobster, clams, hazelnuts, almonds and hot chile peppers. As Cataluña population ponders secession from Spain. Carol’s Summer versions: Cioppino Estivo.  Summer Bouillabaise. Livorno style Cacciucco at Del Posto.  

Roasted Squash Couscous

Serves 4 as a side. Cut 1 zucchini and 1 summer squash lengthwise. Trim ends. Place in a pie pan seed-sides up. Drizzle olive oil over them, sprinkle with generous amount of cracked black pepper and garlic powder. Put in oven and turn to 400 degrees convect. When oven hits 400, turn off. Take out…

Mashed Potatoes & Parsnips

Late summer farm stand fare. Delish. Peel and quarter 4-6 local Valley potatoes. Peel and slice 3 parsnips into small diagonal chunks. Cover with water in a large saucepan. Season with a generous amount of cracked black peppercorns and a little kosher salt. Cover and bring to boil until potatoes and parsnips are very tender….

Refreshing Raita

Serves 2 as a garnish. Peel and chop 3 farmstand pickle cukes into small chunks into a medium sized bowl. Blend in 6 shredded, trimmed mint leaves, 1 cup plain yogurt, 3 scallions, sliced. Season with 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. celery salt, ground pepper to taste. Stir. Add a drizzle of…