Off to cataract surgery so no posting for a week. To fill in, here's a few quick recipes for the produce at high tide in farmers' markets right now.

Cauliflower Couscous with Lemon Basil Sauce

For the basil-lemon sauce

10 large (about 1 cup loosely packed) fresh basil leaves

Zest and juice of 2 lemons, preferably Meyer

1/2 c fruity extra-virgin olive oil

1 tbsp honey

For the couscous

1 tbsp unsalted butter

1 tbsp extra-virgin olive oil

1 medium red onion, finely diced

1 medium cauliflower, stalks and stems discarded, florets finely diced

1/4 tsp chili flakes

Kosher salt

Freshly ground black pepper

1/4 c Basil-Lemon Sauce

2 tbsp fresh basil in chiffonade

For the sauce

Combine basil, lemon zest and juice, oil, and honey in a blender. Purée and transfer to a jar with a tight-fitting lid. The sauce will keep in the refrigerator for about 7 to 10 days.

For the cauliflower couscous

Over high heat, melt butter with the olive oil in a sauté pan or wok large enough to hold all the cauliflower. Add onion and sauté until softened, about 2 minutes.

Add the cauliflower and chili flakes. Season liberally with salt and pepper. Blend everything. Cook until cauliflower is soft and looking like couscous, maybe 10 minutes.

Add 2 tbsp of the lemon sauce and cook another 10 minutes. Adjust salt to your taste. Add 2 tbsp. of the lemon sauce and mix thoroughly. Remove from heat and transfer to a serving bowl.

Top with the basil chiffonade.