​Our CSA box for week 7 contained peaches, blueberries, red onion, yellow squash, cucumber, garlic, lettuce, kale and sage.  My portion was red onion, yellow squash, cucumber, garlic, lettuce and kale.
 
Luckily for me, New York Times Cooking just published a new recipe by Melissa Clark for Sheet-Pan Chicken with Zucchini and Basil. For the recipe you’ll need bone-in, skin-on chicken thighs and drumsticks (I substituted bone-in chicken breasts), zucchini, fresh garlic, dried mint or oregano, coriander seeds (I substituted ground coriander), red-pepper flakes, extra-virgin olive oil, lemon wedges and fresh basil. I also added chunks of carrots as I had a few left in my crisper. 

Back in April famed chef, David Burke, opened Belmar Kitchen, located in Beach Haus Brewery. Over 10 years ago David Burke opened his first “Kitchen” restaurant, Burke Kitchen, in the James Hotel on Grand Street in Manhattan. If memory serves me correct, my daughter and I ate outside on the patio on one of those iconic warm and clear days.

​Friends of ours ate at Belmar Kitchen and had positive comments on the meal they had. On Wednesday evening my husband and I had an impromptu dinner date reservation for 5:30. At that time the restaurant was relatively quite for midweek dining. Our hostess asked where we wanted to sit. I explained that this was our first time and where would she suggest sitting if she was trying to impress us. She recommend the back dining room. The minimal aesthetic room featured dark terra cotta walls, wood top tables set upon wrought iron stands and an open concept kitchen with a wood-burning pizza oven.

​Recently, a new bakery opened in the next town over from me in Spring Lake, NJ, Nick + Sons, from Brooklyn, NY. Owned by Nicholas Heavican, who became baker by chance after vising Reykjavik, Iceland. In Reykjavik he came across Braud & Co. where the aroma of fresh sour dough bread and golden croissants permeated the air. Looking for a career change, Nick was smitten with the idea of baking bread.