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    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

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    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

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COOKING FRESH

THREE SUMMER SAUCES AND A SALAD

Once a bread baker in Paradise, now displaced by the 2018 Camp Fire, Kala currently writes and lives in Boise, Idaho, with her husband, dog, and sourdough culture. As a culinary nomad, she brings readers these sauce recipes to brighten our summer fare. The third recipe shows off its sauce with Kala’s take on escalivada, a Spanish summer salad.

ZOUG
A distant cousin of pesto but more similar to pistou, zoug is an herb sauce traditionally made from fresh basil, garlic, and olive oil. This one takes a decidedly Middle Eastern spin with cilantro, garlic, cumin, and cardamom. Its bright-green beauty is stunning alongside the deep-red tomato and pepper hues of summer. Smear it into tacos with scrambled eggs, spoon onto a salad of cucumbers and tomatoes, or mix into plain Greek yogurt for a tangy summer dip.

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MUHAMMARA
Sweet peppers always come abundantly into summer, popping up daily in the garden, on the farm, and in CSA boxes. Muhammara is a smooth yet chunky pepper dip with roots in Syria. Its sweet-yet-smoky disposition works wonderfully in an appetizer or light, simple meal at the end of a hot summer day. Spread inside grilled corn tortillas filled with avocado, sunflower sprouts, and chevre for taco night, pile atop toasted bread as a makeshift bruschetta, or mix into hummus to scoop up with cucumber slices.
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ESCALIVADA
Summer beckons in the form of a grilled vegetable and bread salad. Hailing from Spain, escalivada is the quintessential summer meal. At the height of summer, eggplant, peppers, squash, tomato, and figs gather under a drizzle of anchoïade—a savory dressing classically prepared with anchovies, olive oil, and garlic but here amended with coriander, toasted walnuts, fresh thyme, and dried figs. The combination is a near perfect culmination of salty, sweet, crunchy, juicy, and herbaceous. This is summer on a plate.
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