Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Summer Tomato Salad with Serrano Chili Oil, Currants, Cherries and Fresh Herbs

Summer Tomato Salad with Serrano Chili Oil, Currants, Cherries and Fresh Herbs

Jill Fergus

I slightly adapted this magical salad from Sophia Roe who shared it last summer on instagram. She describes it as f’in perfect, and it is. As summer tomatoes come into their glory, this divine salad becomes even more delicious. I make tweaks and changes as the season goes to accommodate what I have on hand. I especially love this salad with a sweet component like cherries, peaches or plums and love to add crispy refreshing cucumber as well. Leftovers can be chopped up for a bright salsa, and is wonderful to spooned over fresh grilled fish. And, the blended spicy chili oil goes on everything so do make the full cup. If serrano peppers are too hot for you, substitute jalapeño. If your concerned it may still be too spicy, make sure to remove the seeds and veins. Recipe below:. 

Summer Tomato Salad with Serrano Chili Oil, Currants, Cherries and Fresh Herbs

(Adapted from Sophia Roe)

Serrano Chili Oil 

1 cup olive oil

Large handful basil leaves

1 Serrano chili, seeded to your tolerance, or substitute jalapeño 

1 tsp coriander seeds (don’t skip this)

•Add all ingredients to a small sauce pan over low heat. Allow 10 minutes. Remove from heat and carefully blend or blitz up to create a vibrant green oil. Be careful of hot splatters. If using a blender, I remove the plug of the blender lid and cover with a clean dish towel. 

For the salad (adjust q’s to suit your taste)

About 4 lbs heirloom tomatoes, cut as you like 

1/2 C fresh currants 

Handful of cherries, pitted and cut in half

Juice of 1 lemon and its zest

Large handful basil leaves

1/4 C dill, chopped, separated 

1/4 C cilantro, chopped, separated 

1 Serrano chili thinly sliced (for finishing)

Large pinch Flaky sea salt 

Fresh ground pepper

Combine ingredients (except the chili pepper and large pinches of each herb) in a large bowl, cover and set aside for a good 30 minutes to allow juices to release and flavors to meld. Plate and top with remaining herbs, sliced chili, a generous topping of chili oil, flaky sea salt and fresh ground pepper. Enjoy! 

“Creamy” Early Fall Vegetable Chowder

“Creamy” Early Fall Vegetable Chowder
Pan Fried Sweet Pea Gnocchi with Minty Sweet Pea and Leek Purée

Pan Fried Sweet Pea Gnocchi with Minty Sweet Pea and Leek Purée