I made two delicious dishes this weekend:
Mark Bittman's Beet Roesti with Rosemary (from How to Cook Everything)
Bittman blogged this recipe in the New York Times back in 2008: Beet Rosti With Rosemary.
The beets were fabulous, as they always are from Pine Knot Farms. The rosemary was from my kitchen garden.
The photo doesn't do the beets justice - they were terrific.
Tonight I made Singapore (Street) Noodles (from the July / August 2014 issue of Cook's Illustrated). The magazine calls them Singapore Noodles (tho' they're from Hong Kong, not from Singapore), but I know them as Singapore Street Noodles, so that's what I call them.
I made the recipe for 4-6, but the recipe for 2 is online through August: Singapore Noodles for Two Recipe.
Just about everything was from NC., except for the noodles and the spices.
The shrimp were from Core Sound Seafood, a local community supported fishery (CSF) that also sells to our local food coop. Scrumptious!
The red peppers were from Vollmer Farms (whose berries are out of this world) and the eggs were from Roberson Creek Farm.
I want to finish the whole batch!