The heat wave is gone, the marine layer is back and my oven is back on. But for this week on French Fridays with Dorie we did not need our ovens. Vanilla vegetable salad (page 114) only needed a vegetable peeler, carrots, yellow summer squash, olive oil, lemon and a dash of vanilla extract.
I served my vegetables with some red lettuce I had and tossed it all together.
For our main entree I made chicken tagine with sweet potatoes and prunes (page 212). We loved this one. I did not have time to make couscous or rice but next time I will. Such a delicious meal and was so happy to be able to turn my oven back on.
For dessert I made salted butter break-ups (page 400). I have been wanting to make this cookie for a while. I loved that I could roll it out all in one cookie. I served it as Dorie suggested and let the family break off their own pieces. This was a great day of cooking and looking forward to more!
For vanilla vegetable salad go here
For chicken tagine with sweet potatoes and prunes go here
For salted butter break-ups go here
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.