One of the great things about living in San Francisco is the amazing variety of locally grown, organic produce that is readily available in the farmer’s markets throughout the city. Since I was scheduled to prepare the next staff lunch, I decided to buy as many ingredients as I could at my local farmer’s market and see what I could come up with. One of my favorite summertime soups is a variation of gazpacho called Bloody Mary Soup. It’s really only worth making when tomatoes, cucumbers and bell peppers are really fresh and I lucked out on my shopping exposition, especially with the heirloom tomatoes. Then I thought to myself, what better than fish tacos to round out the menu? I used fresh corn tortillas, with a white bean & thyme mash, pan fried tilapia, purple cabbage slaw, green salsa and cojito cheese.
Little did I know that when I was preparing this lunch that it would be our last for awhile. We voted as a team to take a break from preparing Monday lunch. Knowing this group, preparing and sharing food will probably continue in one shape or another.