This potato salad is covered in a tangy Dijon vinaigrette! In short: make this. You won’t regret it. Bonus: it’s really quick to throw together–great for potlucks and parties. Recipe is here. Enjoy!
Oh my goodness, I’m feeling like a roasted chili these days. It is hot in Montana this summer! It’s hot outside, it’s hot inside my house, this chili is hot…not spicy hot (unless you want it that way–the go for it!), just hot off the stove hot. I probably should have made a salad for this week’s video or something like that, but you know tomatillos don’t last forever in Montana, so as the old saying goes: You gotta make hay while the sun is shining.
So I made some stinkin’ chili verde! And you know what? It is GOOOOOOOOD! It’s even better for lunch the next day. So get on the tomatillo and chili bandwagon with me and make yourself some. Don’t want to eat it all? It will freeze! Then you can enjoy when you really DO want something hot to eat. Here’s the recipe, and the video is below. It may be hot in the kitchen, but you’ll enjoy this one!
It should come as no surprise that I love food of all kinds, but I particularly love curries. I love the way the simple act of combining 7 or 8 spices into an exotic mixture carries the aroma of far away places to my kitchen. Since I can’t travel to India right now, I’ll settle for a little taste of India at my dining room table right here in Montana. Plus, it’s a great way to use the CSA share this week! Want the recipe? It’s here. And for even more fun check out the video:
If you like jalapeno poppers, then I’ve got a treat for you! We got jalapenos in this week’s share, and I combined them with the hot pepper cheese curds from the Fun Share, some roasted garlic cheese, cream cheese, and feta cheese (that’s the secret weapon!) for an out-of-this-world spicy treat. Best of all, they are baked, not fried. I cooked mine on the grill this week just because I didn’t want to turn on the oven and they turned out beautifully. The recipe is here. Give ’em a try and I hope you love them as much as I do.
This week’s share gave us patty pan squash (y’know, those little squashes that look like flying saucers?), fennel, and Roma tomatoes. Oh! And BASIL. So I decided to grill for dinner last night, and I added a sweet onion, a few mushrooms, and some Brie cheese to the mix. Then I topped everything with a balsamic vinegar reduction. It. was. yummy.
To make the reduction:
1 cup balsamic vinegar
1/2 cup red wine vinegar
1 tablespoon olive oil
Combine everything in a small saucepan and bring to boil. Reduce heat and simmer, for about 20 minutes, until the vinegar has reduced to a thick syrup. Turn off heat and let cool.
For the few leftovers that remained, I tossed them into my butter lettuce salad with some cucumber, bell peppers, and sunflower seeds. Then I topped with the balsamic vinegar reduction for the dressing. I’m pretty excited about lunch today, too.
For our CSA members: if you are looking for ideas on how to use your fennel, check out these sources:
http://www.finecooking.com/recipe/tomato-soup-with-fennel-leek-potato You might save this one as we’re going to get leeks and more fennel in the next week or so.
These should get your brain humming wildly with fennel possibilities! And for this week’s video…
Dang it’s been hot lately! I think July is going to set some records here in Helena and elsewhere around Montana. When it gets really hot sometimes my appetite goes the way of the dodo and nothing sounds good to eat. I tend to focus on juicy fruits and vegetables–apples, nectarines, tomatoes, cucumbers, sugar snap peas (my favorite!)–that way I am eating, but I’m also getting lots of water, too. It seems like a win-win situation. That was the inspiration for this week’s CSA recipe. This salad combines a ton of veggies with a tangy balsamic vinaigrette and plenty of herbs. I hope you’ll try it! Looking for the recipe? It’s here.
Eggplants, squashes, tomatoes, oh my! Oui, we’re making ratatouille! This week’s video is a dandy–trés bien!
I know I’m a little late posting this video this week, but I think the wait was worth it! This is a 2-part recipe: a roasted garlic & arugula 1) butter and 2) cream cheese. I put the garlic arugula butter on some toasted bread and it was terrific! Then I made a sandwich with the cream cheese and loaded it up with some cucumber and turnip slices–that was one of the most delicious, most refreshing lunches I’ve eaten in a while! Intrigued? Check it out and make it! It’s so easy and so yummy.
I love ranch dressing–and I love the powdered mix you can buy in those little packets in the grocery store, but they are expensive, and they always have hard-to-pronounce ingredients in them, including monosodium glutamate, or MSG. MSG has its issues (I have a friend who claims it gives her migraines) and so I try to avoid it whenever possible. Thus this copy cat recipe for making my own ranch dressing/dip mix. It’s perfect for mixing with some sour cream to dip snow peas in (if they even make it out of the garden, which most don’t). But I also toss this mix with potatoes and a little oil prior to roasting, and I also sprinkle it on popcorn. And what about ranch Chex mix? Yes, please. I’ll post the recipe…one of these days when I get a little more time to write it up. Until then, you’ll just have to pause the video to make sure you have all the ingredients!
Garlic scapes have arrived with Week 3 of the CSA–one of my all-time favorite produce items. Many of us get really excited when the garlic scapes arrive. There are a lot of ways to use garlic scapes, but this is my go-to recipe because it is so versatile. You can add any number of herbs, nuts, cheeses, or other goodies (sun-dried tomatoes, anyone?) to the base pesto mix of garlic scapes, salt, and oil–you have limitless possibilies! I also made a loaf of bread stuffed with the pesto and some Brie cheese–talk about a yummy taste bud experience:
Today’s garlic scape pesto uses oregano, a touch of basil, parsley, green onions, and sunflower seeds. Last year I showed you how to make 3 different garlic scape pestos, including sage and walnut, the Asian pesto, and another parsley variety. I’ll post those recipes on my website soon–but there are other priorities right now, like harvesting buckets o’ strawberries, for example! Yesterday I harvested about 3 pounds of strawberries from the garden, and there’s more to come later this week.
But the video will show you the basics until I get get around to posting those recipes! Enjoy–and be on the lookout for vampires!