This past Sunday, we enjoyed a wonderful meal that was the result of a recent issue of Food Network Magazine and some late summer farmer's market bounty that we happened to have on hand from the Excelsior Springs Farmer's Market.
The Sunday Supper article in the September issue featured a combination of Herb-Roasted Chicken, Zucchini-Corn Cakes and Peach-Raspberry Cobbler. We happened to have fresh zucchini and peaches leftover from the ES Farmer's Market that Keith oversees on Wednesday nights. I had been craving not only some fresh goodness but some cherished leisurely Sunday cooking and we finally carved out some time to do it. In the end, we had a marvelous Sunday and we relished the resulting meal.
Many chefs have been asked the question of what they would have for a last meal and a perfectly roasted chicken is often the answer. We've roasted chickens before and completely enjoyed them, but this one seemed as close to perfect as we've done. The fresh herbs (which we grow) shone through this tender, juicy bird and we loved it. The zucchini-corn cakes were a bit of a revelation for us....crispy and delicious and they can be made 2 hours ahead of time for cooking later. And, oh, that Peach Raspberry Cobbler...a bright and beautiful dessert, for sure.
If you're looking for a truly delicious Sunday Supper, I highly recommend checking out these recipes, all found on the Food Network website. For the chicken, go here; for the zucchini-corn fritters here and the peach raspberry cobbler here. Also, go visit the Excelsior Farmer's Market tonight!