Roasted Okra. What a revelation!
When my husband picked up our CSA box a couple of weeks ago, and it had okra in it, the first thing he said was, “So, we’ve got okra this week. Does that mean gumbo is on the menu?” Um, no honey. No gumbo.
It’s been blazin’ hot around here and the last thing I felt like making was gumbo. First, I’ve never made gumbo. I like it, but if I were going to make it on demand, then I’d have to do a whole bunch of recipe research and figure out where to start and what extra ingredients I might need, like filé powder.… Continue reading
These Grilled Zucchini Caprese Stacks are a testament to my garden and my weekly CSA box.
I’ve talked about the fact that this is my first summer with a CSA. It’s both wonderful and a little stressful. I hate wasting food, so as soon as I pick up the box, I feel like the clock is ticking. Before I know it, a week has passed and it’s time for another box.
A couple of weeks ago my CSA box had these globe zucchini in it. Seriously, how cute are they? I’ve never seen globe zucchini before, although we are growing some cute round spaghetti squash in our garden this year.… Continue reading
I always forget how much I love Belgian endive.
Then I eat it and wonder why I don’t buy it more often. I love it’s crunchy, just slightly bitter flavor. That texture and flavor is a great match for these Endive Spears with Sweet Potato, Bacon and Chives appetizer. The long leaves make a perfect little boat to hold this delicious filling. (This rocket shaped lettuce is pronounced, “On-Deeve“, not to be confused with “N-Dive”, which is the curly variety.)
I made this a few years ago for a little get together with friends. I went a little crazy with appetizer recipes that evening. I remember when… Continue reading
That’s right. Summer Hummus.
Because even though it’s the last week of August and the kids are getting ready to go back to school, I’m hanging on to every last bit of of what this glorious season has to offer…namely, warm days, ice cold drinks, a slower pace, no homework/school projects etc…and best of all, the summer harvest. And that’s what this post is all about…using fresh from the garden herbs and vegetables that we’re so spoiled with during the summer months.
This year we planted tomatoes, zucchini, yellow squash, green beans, purple beans, bell peppers, jalapeno peppers and cucumbers. We also grow arugula and baby lettuces. The herb… Continue reading
Grab a spoon.
Maybe a big one. This Pico de Gallo is so good, you don’t need chips as a delivery vehicle. But go ahead and grab some of those too, because the salty crunchiness kind of trumps the spoon. Quality over quantity.
I didn’t use to make homemade salsas. If I needed salsa for something, then I just went with whatever my jarred favorite was at the time…until we tried Chipotle back in 2005. When one opened near us, we became regulars. And for a period of time, let’s just say my husband visited very often. If he could find an excuse… Continue reading
Well isn’t this the perfect little yummy dish for a blog based near Philly?
Cheesesteak eggrolls. I grew up outside of Cleveland, so I’m not sure if cheesesteaks in any other form are sacrilege or not. We had Steak-umms when I was a kid; I’m pretty sure they would qualify for that offense :) My brothers and sisters and I loved them anyway. That skinny little red box in the freezer meant a fast yummy sandwich to us.
We first had this treat as an appetizer at a restaurant nearby. It ended up becoming one of our favorite things on the menu. … Continue reading
Here’s something to go with the Cilantro Lime Rice recipe I posted yesterday…
Southwestern Egg Rolls with Creamy Avocado Sauce. A small cheer rises when my family finds out that we’re having this for dinner. Among the cheers is my husband’s request that this time, could I please double the recipe? As the kids have gotten older, their appetites have increased and palates matured. Many of the meals I make that used to have enough leftovers for another meal, now have none, or perhaps leave just a serving or two. Everyone loves this meal so much, they want to insure there are leftovers… Continue reading
Beautiful food jewels. That’s what I think of every time I make this gorgeous dish.
Garnet red cranberries, citrine apricots, golden pineapple, topaz dates, all glistening and shiny from a thorough drenching in honey. Oh, yeah, and walnuts. They aren’t gems but they are just as valuable in this sweet and savory Goat Cheese with Honeyed Fruit and Nuts appetizer. This is an easy to throw together recipe that looks far more impressive than the little bit of time it takes to make.
Actually, this is another “non-recipe” recipe. The concept is simply chopped up dried fruits and nuts bathed… Continue reading