One Claw Crab

With ginger & Chinese black vinegar dipping sauce.

August Fruit

I feel like I've been eating nectarines and blueberries by the ton these past two weeks, and I can't stop. I keep meaning to dress up the nectarines with some yogurt or honey, but they're so fresh and delicious just on their own.

My first visit to Richmond Country Farm Market yielded some great big glorious green figs. By the time I got there, they were mostly picked over and I could see the remaining ones were so ripe they had to be eaten immediately. They were like no other fig I'd ever seen--bright medium green, heavy with flesh, and the size of large eggs. They were so ripe that some were oozing juice. By the time I got them home, one of them had already burst open.

I love figs. I love their honeyed sweetness and their meaty texture. They also look rather gruesome closeup, with their alien red pulp and many tiny seeds. The sign at the market simply said "Local Green Figs", but I believe they may be San Pietro figs, what with their tapered necks and a full cavity of jammy red flesh. The sweetness of these figs were amazingly fragrant and there was almost a floral tone to it. If only I'd gotten to the market early that morning! I would've scooped up a dozen more!

Ciopinno

Success! I braved the Canada Day crowds at Granville Island today and picked up a few pounds of fresh mussels for dinner. I adapted this easy Cioppino recipe, subbing in salmon, prosciutto, and used leftover cabernet. Few meals of mine are wholly without carbs, so I just had to throw in some capellini as well to soak up the thick stew. And buttered bread on the side, too.

Modified Lyonnaise Salad

While at Granville Island, I spotted some lovely frisee and decided to make a lighter version of a classic lyonnaise salad. Torn frisee, dried cranberries, sliced roasted almonds and an easy vinaigrette made with olive oil, red wine vinegar, dijon mustard and a bit of anchovy paste.

Those who know me probably think I'm crazy to forgo the bacon and egg, but really this was very refreshing and I didn't miss them at all.

Lee's Donuts

Oh Lee's. How I love thee. Located in the heart of the Granville Island Public Market, Lee's is the finest donut shop in all of the Lower Mainland. Forget Tim Horton's slightly stale and sugary dough, forget Krispy Kreme's disgustingly syrupy, dough-heavy fried creations. Lee's donuts are light and almost fluffy. Not too sweet but sweet enough, I always get half a dozen of their powdered, cinnamon and oh yes, double chocolate ones. I never fail to stop by Lee's every time I'm on Granville Island. We had a section lunch at the terribly overrated Bridge's one week and I snuck away to procure a dozen for our office and we all agreed that I should've picked up 2 dozen instead. D'oh!

Citrus in Season

Citrus fruits have been hitting their stride these past two months and Vancouver seems to be getting some great shipments of grapefruit. Red grapefruit—one of my favorite fruits—has been especially sweet and juicy lately, eclipsing even the navel oranges out right now. I stopped by Granville Island today and there were even some great looking batches of blood oranges.