From the Cafe kitchen last week:

1 medium pablano chile
1 small white onion, sliced into 1/4 -inch-thick rings
2-1/2 cups lower-salt chicken broth; more as needed
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
1/2 cup chopped fresh cilantro
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh marjoram or oregano (optional)
1/4 cup fresh lime juice (from 2 medium limes)
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
1/2 cup plain whole-milk yogurt
1 tsp. extra-virgin olive oil
1/2 cup pepitas (pumpkin seeds)
1/8 tsp. pure New Mexico chile powder; more for serving

DIRECTIONS:

1. On a gas stove, turn a burner to high and set the pablano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the pablano on all sides on a baking sheet placed directly under the broiler. Put the pablano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the pablano into 1/4 -inch dice.

3. Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.

5. In a blender, purée until smooth all but 1 Tbs. of the pablano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.

7. Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.

9. Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.


This recipe suits those hot evenings when tomatoes are ripe and cucumbers are cool.

Wedges of tomato and cucumber
Slices of Onion
Italian Parsley
Lemon Basil (or any other kind)
Halved or whole cherry tomatoes
Sliced Peppers

A light vinegrette of olive oil, balsalmic vinegar and garlic sprinkled over salad.  Toss & serve


from Fields of Greens(our favorite cookbook ever!)
 
Salt and pepper
1 lb green beans (about 4 cups)
1 TBS EVOO
1 shallot or red onion diced
1 garlic clove, finely chopped
1 - 1 1/2 tsp fresh lemon juice
2 TBS dry white wine
1/2 pint cherry tomatoes, halved, about 1 cup
1 tBS chopped fresh tarragon or basil
 
Bring a large pot of water to a boil and add 1/2 tsp salt. Trim the stems from the beans, leaving the tail ends on. Cut them in half on a diagonal or leave whole if small. Drop the beans into the water and cook until tender, 4 to 5 minutes, depending on their size. Rinse under cold water and set aside to drain.
Heat the olive oil in a medium-size saute pan; add the shallots, garlic, 1 tsp of the lemon juice, and the white wine; cook over medium heat for 1 minute, until the pan is nearly dry. Add the beans, 1/4 tsp salt, and a few pinches of pepper; saute for 2 to 3 minutes. Add the cherry tomatoes and herbs; saute for 1 to 2 minutes, just long enough so that the tomatoes heat through  without losing their shape. Season with salt, pepper, and lemon juice to taste. Serve immediately.