Tonight’s menu has an Asian flare. A ginger crusted salmon with wasabi mashed potatoes, snap peas, and carrots served with a spicy peanut vinaigrette.
I love growing my own tomatoes. Ripe tomatoes are like eating sunshine right off the vine! I am always trying to find new ways to use them. I’m sure most of you have tried fried green tomatoes, but have you ever tried to fry a red tomato? I decided to try my hand at doing just that using an air frying crispier basket and curiosity. This is what I came up with: a tomato salad that looks stunning and tastes oh, so good!
Shakshouka is a dish of eggs poached in a sauce of tomatoes and chili peppers, often spiced with cumin. I love this colorful dish. I make my shakshouka with green peppers (I can’t do heat) and a Za’atar spice mix that includes chili pepper and cumin to bring it around to a more traditional flavor. An addition of chickpeas and kale adds color, and more color means more goodness!
So now that the garden is in full bloom and you have fresh vegetables by the basket-full, what are you going to do with all this bounty? Over the next few weeks, I will be sharing some of my favorite fresh garden recipes using the vegetables I grew this year.
Today’s vegetable is Beets. So how can you make beets appetizing for the whole family? How about Beet Jelly and Chocolate Beet Cupcakes using the same six beets for both recipes.
One of the dishes my Oma made often was Hackfleischauflauf, or Minced Meat Casserole. Basically, she was making Cottage Pie which isn’t German but has English roots. She made her Hackfleischauflauf using ground beef, onions, peas, carrots and topped it with mashed potatoes. Feeling a bit nostalgic today I decided to make a version of Oma’s Hackfleischauflauf using shaved ribeye, shallots, mushrooms, and carrots in a rich brown gravy.
One of my favorite things to make in the summer is a traditional pasta red sauce. Add homemade pasta and you have a fresh, delicious, dish that fills the house with a spicy aroma that has the family gathering around the table long before the dinner bell is rung. You will love this simple, classic Italian dish that makes the most of summer’s tomatoes and fresh garden herbs.
Bacalhau no Forno is a traditional Portugal dish of salted cod, potatoes, onions, and olives roasted in the oven on a slow low heat. I like to bake it as a casserole in individual souffle dishes. It has excellent presentation, is simple to prepare, and I cannot find the words to tell you how well these flavors blend into golden deliciousness!
This is an awesome vegetarian salad loaded with a variety of veggies and color. This is “eating the rainbow” at it’s best!
Sweet-tea braised short-ribs seared in a cast iron pan until charred on the outside and juicy on the inside. Served with corn grits, haricot vert, charred sweet corn in a sweet garlic butter sauce. Hello!
(using flatbread made from scratch).
Brown bagging it today? I have the perfect vegan wrap for you to try. It’s so quick and simple to make. It uses vegetables that can be picked fresh from the garden: beets, cucumbers, pickled carrots, chopped beet leaves. Spread with a healthy and tasteful hummus. Try it with a griddled flatbread made from scratch! Yes, please!