Variety

A three-part dinner tonight, inspired by the garden and a few things from fridge and pantry. First, crispy tofu tossed in Christine’s new favorite sauce, the hybrid tahini/guacamole with scallions and cilantro to finish. Next, a stir-fry of just-picked goodness including carrots, beans, peas, beet, and yellow squash (the only one not from the garden, but still local) and last pad thai noodles with beet greens and a sauce of dried shrimp, garlic, ume vinegar, sesame oil, truffle oil, ponzu, nama shoyu, nam pla, and agave syrup. A Mas de Gourgonnier rosé was not a perfect match; the riesling in the fridge would have been better, but I opened the rosé thinking aperitif while I cooked and it seemed silly to open another one.

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