A perfect compliment to any dinner, especially an Irish Sunday Supper! Happy St. Patrick’s day! Continue reading “Porter Braised Cabbage”
Category: Veggies
Cedar Plank Grilled Salmon & Braised Fennel
I love FISH! But I am definitely intimidated by cooking fish. Hubs loves fish, you can see my dilemma.
So I thought of those cedar planks I had seen at The Fresh Market. This may be my best shot at decent grilled salmon. With cedar plank in cart, I set out for salmon. On recommendation from the fish monger, I also grabbed some fresh fennel, an orange and a lemon as well as all the ingredients needed for my favorite Pesto recipe. Continue reading “Cedar Plank Grilled Salmon & Braised Fennel”
Potato & Fresh Thyme Gratin
Trying out a new recipe, and something I’ve never made before, a gratin. This recipe seems simple enough and I’ve got a 3 pound bag of Russet potatoes, so here we go! Continue reading “Potato & Fresh Thyme Gratin”
Lots to see at the Plant Sale
On Saturday the girls, (me, my Mom and my niece) spent a beautiful afternoon at the Lewis Ginter Plant Sale. Lots to see and purchase from trees to veggies, herbs to orchids.
Local farms and nurseries were out in full force
.
Radical Roots Farm and Tricycle Gardens are familiar faces offering beautiful organic veggies, fruits and herbs.
Urban Backyard Edibles were also at the plant sale, offering a variety of services and beautiful raised beds. Raised beds are great for renters or folks that are into small scale gardening. Raised beds are also great for “square foot gardening“.
Creamy Shrimp & Asparagus Pasta
Quick and easy weekday pasta. I needed to make a fast and tasty meal and the remaining asparagus from last week’s trip to the farmer’s market was calling my
name. Throw in some fresh shrimp, bow-tie pasta and Philly’s Savory Garlic Cooking Cream and I’ve got a happy hubby.
What you’ll need:
- 1/2 pound fresh shrimp
- 10 asparagus spears, cut into bite size pieces
- 1/4 c. sweet onion
- 1 c. chopped broccoli
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 box of Farfalle Pasta, (I love Barilla Plus)
- 1 container, Philly’s Savory Garlic Cooking Cream
- sea salt
- black pepper
Add pasta to salted, boiling water; cook till al dente.
In medium sized wok, saute olive oil, garlic, onion, asparagus and chopped broccoli until onions are beginning to caramelize and asparagus is tender.
Add shrimp, toss until shrimp is cooked through. Drain pasta, add sautéed shrimp and veggies to pasta.
Toss thoroughly, add cooking cream. Simmer for 5 minutes, serve.
Wait for the oohs and ahhs, they’re soon to follow!
Roasted Red Potatoes & Carrots with Rosemary
Farmer’s Market Red Potatoes, Baby Carrots and Rosemary fresh from the herb garden. This is one of my favorite side dishes, quick & tasty! Goes great with chicken or beef, tonight its grilled chicken at our house…
What you’ll need:
- 2 medium red potatoes
- handful of baby carrots
- 1 tbsp of olive oil
- 1 sprig of rosemary, minced
- sea salt
- black pepper
- 1 medium clove of garlic, minced
Pre-heat oven to 425 degrees. Wash red potatoes, dice into half-inch think pieces. Cut baby carrots in half lengthwise. Toss in baking dish with salt and pepper to taste, olive oil, garlic and rosemary. Place in pre-heated oven for 30 minutes tossing after 15 minutes to cook evenly.
Serve hot with your favorite protein and a glass of wine!
Grilled Asparagaus
I have been really itching for some summer veggies to put on the grill! So off to the Lakeside Farmer’s Market I went. www.lakesidefarmersmarket.net
A pound of fresh asparagus, my bounty! Grilling asparagus can be difficult. Here is how I grill them…
Grilled Asparagus
What you’ll need:
- 1 pound of fresh asparagus spears
- 2 bamboo skewers per 8-10 spears
- olive oil
- sea salt
- cracked black pepper
- pastry brush
Start by soaking the bamboo skewers in warm water for at least 30 minutes, to prevent burning on the grill. Take 8-10 spears, remove about an inch or so from the ends, brush with olive oil, salt and pepper to taste. Line up the spears, take your first skewer and push through each spear about 2 inches from top of the spear. Take your second skewer and repeat about 2 inches from the bottom. This will make turning the spears on the grill so much easier.
I usually place the spears in the middle of the grill and turn every 3 to 4 minutes until cooked through and a little charring appears. Goal: Crispy on the outside, tender inside.
Truly my favorite way to cook and eat asparagus!
Cook Something! RVA 