I am often asked how I come up with recipes and dinner ideas or am I afraid that I might run out of ideas. The answer is, no. I am inspired in many ways. A walk through a farmers’ market, a trip to the butchers, a picture, my garden for sure, childhood memories, and the list goes on. Today I was inspired by opening my spice cabinet and seeing a tiny little bottle of saffron threads.
The garden is coming to an end and I have mixed emotions. I am going to miss walking out to the garden and pulling my herbs and veggies fresh from the soil and dicing them into the pan. On the flip side, it’s about this time of the year that I am tired of all the hoeing, weeding, canning, freezing and I am ready for a break. Tonight’s recipe is using up the last of the garden’s bounty. I am serving up spicy Italian flavors in a spaghetti squash boat using fresh oregano and basil.
I’m having dinner guest tonight and I am serving up a grilled sirloin petite steak with a South American flavor. The chipotle chile in adobo sauce kicks up the flavors while the lime juice and cilantro absorb some of the heat by adding a bit of sweetness to the mix.
Today’s menu is a perfect thick cut pork chop nestled next to a high-fiber butter bean side dish that offers up strong fennel flavors complimented by a garlicky kick. Stir in a few sweet pea greens to add a bit of color.
I woke up in a granola state of mind and decided to throw together this peanut butter and banana granola with just a hint of coconut. I love making homemade granola. It can be as basic or sumptuous as your pantry dictates and you get to control the ingredients and the amounts which are endless! The only two absolutes for me is the oats and honey.
Who wants a fresh, delicious, summer salad? I love this grilled pineapple salad made with tequila chicken, tossed with feta cheese, and served with a delicious and tangy grilled jalapeno pineapple dressing!
Why is it we love tacos so much? We eat them for breakfast, lunch, dinner, and let’s be honest how many late-night taco runs haven’t we made in college? But maybe the real reason we love them so much is that they are inexpensive, delicious, nutritious, can be found everywhere, offer a variety of tastes and sizes, spicy or sweet, and they go great with tequila!
This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!
Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.