One more tomato recipe to add your favorites. This week at the Farmer’s Market I purchased an assorted box of heirloom tomatoes, various sizes and colors. With a steak ready to be grilled, I wanted to create something with these beautiful tomatoes to complement our grilled steak. I simply sliced the tomatoes, drizzled them with olive oil, added salt and pepper, fresh basil leaves and baked them for thirty minutes at 350 degrees. Simply delicious!
If you have a garden or frequent the farmers market, this is the time of year that there is an abundance of cucumbers. Here is a recipe for quick pickles that can be prepared and then frozen for up to 6 months. Just think of how great it would to have a taste of summer during the winter months. Besides serving these as a condiment, try topping a pulled brisket taco with these pickles. The crunch of the pickle and onions and their sweet tang will set your tacos apart from all others! My favorite onion to use in this recipe are Vidalia onions from Georgia, they have just the perfect sweetness and texture.
I picked up a spaghetti squash when at the farmers market this week. I typically serve spaghetti squash with a marinara sauce. This time I wanted to try a mushroom ragu with the squash. We had some friends over for what I like to call a “blogger dinner”. That means that they are my taste testers and you never know what is going to be on the menu. Many times it is an assortment of dishes that I call “Blogger Tapas”. The one rule is to be perfectly honest what you think of each dish and how can I improve each one. One of our guests said he thought that a topping of grated parmesan cheese would be great with this dish. I brought out some parmesan cheese and he was so right. Topped with grated parmesan was all this dish needed to go from good to outstanding. Always fun to get the imput of others. That is what makes this food blogging so much fun. I think you all know that this is my passion and I just love sharing my recipes.
Summer and the abundance of fresh produce, especially zucchini is on the horizon. What to do with all of those zucchini? Stuffed Zucchini is a great way to serve this harvest special. Stuffed with onions and tomatoes is the perfect side dish. You can also add cooked ground beef or Italian sausage and make this a wonderful main dish. Lots of options for lots of zucchini! Enjoy.
On my morning visit to the local farmers market, I was looking for vegetables that would complement a sauce I was planning on making. I didn’t have to look far when I spotted fingerling potatoes and carrots. The farmers market was plentiful and the selection was outstanding. Along with my vegetables, I also purchased fresh rainbow trout that I knew I wanted to grill. The effort required for roasting vegetables is minimal and the results are outstanding. If you have not tried roasting vegetables, now is the time. Simply toss with olive oil, salt and pepper, and let your oven do the work. If you prefer other vegetables, this method works for all vegetables, you will just have to adjust the cooking times.
Recently, we had the opportunity to visit Catoctin Creek Distilling Company in Purcellville, VA. I had read about the distillery and was interested in learning more about their products. We joined in one of their bottling sessions where you help bottle their award winning Roundstone Rye Whiskey. We are still commenting on how much we learned during this session and what a great experience it was. After the bottling session was over, we then had a tasting session which was also delightful. We had the opportunity to meet Scott and Becky, the owners, and heard their story of how they became involved in the distilling business. We came home with two bottles of Roundstone Rye that we helped bottle. You all know that I am always experimenting with ingredients and trying to develop new recipes using new ingredients. With two New York Strip steaks in the refrigerator, I thought I would make Whiskey Glazed Mushrooms to serve with our steaks. I am glad I did, try these the next time you are grilling a steak – the perfect addition. Check out their website catoctincreekdistilling.com/ if you are ever in the Purcellville, VA area, I highly recommend a visit.
Memorial Day weekend is the kick-off to summer. Time for picnics, BBQ’s, and outdoor fun. When planning your outing and food menu, these green beans are sure to be a hit. Served cold or at room temperature, you can make them ahead and they are ready when you are. Pack in your cooler and you are set. These beans are absolutely addicting. Cold, crunchy and with a fantastic marinade, this is the perfect picnic fare for Memorial Day weekend.
One of our favorite summertime favorites are burgers on the grill. What a better topping than caramelized onions and fresh mozzarella. I thought I would make homemade hamburger buns and found this King Arthur Flour recipe that is absolutely delicious. This dinner was a triple crown winner – wonderful buns, great burgers and unbelievably delicious onions. Warm weather is here – time to bring out the grill and try this favorite.
I am always looking for unique and different ways to serve vegetables. This zucchini recipe is perfect to serve as an accompaniment to grilled meats, hamburgers, and hot dogs. A step away from classic slaw – destined to become a family favorite.
Ever walk past kale and wonder what to do with it? It is currently the “it” vegetable, you see it everywhere and it is the buzz in the food world. Well, my husband does not like raw kale and not keen on me putting it in a salad. So, as I do with every other vegetable – I thought I would roast it! It is amazing what a three hundred fifty degree oven can do. This kale is crispy and delicious. I added garlic powder and grated parmesan cheese. Let’s just say – my non-kale lover thought it was delicious!
