Category Archives: Food

Twisted Caprese

When Matthew suggested adding peaches to our Caprese salad last week, I reacted with a bit of skepticism.  However, having recently read Emily’s post on combining tomatoes and peaches, I was willing to give it a try.

Chopped tomatoes and peaches with fresh basil, balsamic, olive oil, mozzarella cubes, and s&p.  The verdict?  A refreshing and fun twist on a Caprese salad — we’ll still eat the traditional, non-peach, version most of the time, but we enjoyed the change.

I made a lentil and millet pilaf to round out the meal, with whatever fresh veggies struck my fancy (carrots, garlic chives, yellow squash, orange bell pepper), dressed with some garlic olive oil*, a bit of red wine vinegar, and some s&p.  I stirred in some Dijon mustard at the end, one of my new favorite ingredients.  Plus some avocado (so NOT local) for added deliciousness!

* To make garlic olive oil, simply pour some olive oil in a jar and add a couple of cloves of minced garlic (a garlic press comes in handy here, but you can also just chop it up very small).  For maximum flavor, let sit a couple of days before using.  Keep refrigerated.  A little bit goes a long way, and at a fraction of the price of buying the Garlic Gold Oil that I’ve read about on KathEats.
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Entry to Nupur’s Blog Bites 6: Potluck Edition.

No rest for the weary

Don’t get me wrong, I love all of the fabulous produce coming in from the garden and from farmers’ market purchase, but dealing with it all is A LOT of work, and it just doesn’t seem to stop.  The fridge can only hold so much, and fresh produce only stays good for so long — a demanding combination!

I spent significant portions of the last two days dealing with the influx (and more time being very stressed about it).  I’ll share just a sample of the craziness.

I chopped and blanched carrots for freezing.  We grew 10+ pounds of carrots in six square feet of garden space — not a bad yield!

I roasted eggplant to make baba ghanoush.  (By the time I finished with everything else yesterday, I didn’t have the energy to actually make the baba ghanoush, that’s on the list for today.)

An axe or circular saw would have been an appropriate tool for splitting this spaghetti squash.  Fortunately, that was the hardest part.  I transformed the squash into a dish that was a huge hit at the vegetarian potluck last night 🙂 (stay tuned for the recipe, another simple and delicious creation).

Speaking of the vegetarian potluck, our friends created some fabulous dishes —  so fun to try new things and share ideas and inspiration!  Mmm, the green chutney.  The chef intended it to top the dumplings, but I intentionally ended up with green chutney on about half the food on my plate.

Now it’s back to the kitchen for this girl.  First to scratch up some lunch, then to tackle that baba ghanoush.

Heirlooms

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This meal featured heirloom varieties of tomatoes and beans.  I steamed extra beans when cooking a previous meal, so the purple and green beauties were ready to add to the salad: arugula,  sunflower seeds, dill goat cheese, and homemade honey mustard dressing.

The tomatoes hide the pesto (also made in a big batch ahead of time) on the pasta, but it’s there.  With some of the prep work (snapping and steaming beans and making the pesto) done ahead of time, we created a delicious and elegant meal in no time at all — perfect for a busy weeknight!

Taking sides

I was unaware of the strict separation on my plate until I looked at this photo.

On the left: Green beans and Chinese red noodle beans (see this post for the beans before I snapped them into bite-sized pieces — 12 inches long!), steamed for 5-7 minutes, then tossed with seasoned rice vinegar and a touch of sesame oil.

On the right: Sauteed bell peppers (red, orange, and green), onions, corn, and edamame* with grilled summer squash served over brown rice.

*I’ve tried to grow edamame twice now, with little success, but my father-in-law shared some of his beautiful crop.  We steamed a big batch in the pods, then ate some straight out of the pod and shelled the rest for this dish.