At the Sunday Broadway Farmers Market we picked up 15 different varieties of peppers ranging from sweet to hot! The scallops were seared in a homemade habanero butter and topped with chopped sweet peppers. The rest of the peppers were sautéed and served with pasta.

Our potato salad was loosely based on this recipe from Chow; I made it pretty spicy and added celery for a nice crunch! We used two varieties of potatoes that we picked up from Olsen Farms at the Broadway Sunday Farmers market: All Blue and German Butterball. I really love this recipe for two reasons. First, it is a great alternative to the typical mayonaise based potato salad, and second, roasting the potatoes gives a nice crunch to the salad.

Maia and I went to a labor day BBQ at her cousin Kim & family's house. We brought this salad--it's easy to make and unique. The recipe is from the New York Times in June 2009. We used our new Borner V-Slicer Plus Mandoline to cut the radishes--it seriously cut down probably 30 mintues of chopping. The ricotta salata is a hard variety of ricotta that's salted and dried; the texture is very similar to feta cheese.

These burgers were incredible. To make the patties, I used a pound of Kobe beef, added an egg, panko breadcrumbs, finely chopped thai chilis, Worcester, cayenne, paprika, salt, pepper & some caramelized onions (prepared ahead of time). I served the burgers on onion buns brushed with Thai chili lime butter that I had leftover from my Pan Seared Tilapia recipe, and toasted them on the grill. The burger was served with tomatoes, avocado, a big piece of basil and a slice of Papillon Roquefort (amazing bleu cheese from France).

This pan-seared tilapia dish is really easy to make but absolutely delcious. The recipe I used was loosely based on this one from Epicurious; I made it a lot spicier by using about 10x as many thai chilis! I also lightly coated the fillets in flour before pan-searing.

Large organic peaches sprinkled with brown sugar, ground cloves and cinnamon. Grilled.