Corn soup with oregano pesto burrata crostini and a scallop salad

Lots of excitement yesterday, starting with the local yarn crawl. The goal of such an event is to visit as many local yarns stores as possible, admire new yarns, make aspirational yarn purchases, and hang out with other yarnhoarders likeminded people. But we had a very specific recycled cashmere mission and headed straight to the Woolpack to see Ellie’s new yarns. She unravels worn cashmere sweaters, gently washes the yarn, and spins it into luxurious color combinations. We also wanted to show her the socks we made with her yarn (one of us went on a knitting spree into the wee hours the night before):

OK, I know you came here for the food. Dinner brought some good friends from Newburyport. We had bonded with these folks over burrata earlier this summer, so I decided to indulge us and made the burrata and oregano pesto crostini pictured above. It’s simple. Just make a batch of this pesto, toast some bread, and top it with burrata and a drizzle of the oregano pesto.

I’m feeling the corn countdown. It’s still at the Boston farmer’s market, but some of the local  farms are done for the season. It’s finding its way into salads and is the star in this simple corn soup. To give the presentation a bit more zing, I topped the soup with some of this paprika and herb oil.

The crostini and soup can be filling, so the entrée was on the lighter side: a mixed lettuce salad with seared scallops, roasted beets, lentils, cherry tomatoes, and roasted delicata squash, inspired by this salad from last fall and this one, which helped me get over my anxiety for cooking scallops.

Dinner was followed by this luxurious chocolate pumpkin spice cake brought by our friends, and a round of joke telling. What could be better?

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