I have never made this before… but now I’m hooked. This traditional style English Cottage Pie is a new family staple especially after a winter like we had this year!The recipe below is a combitnation of a few different takes on the cottage pie, with a few of my own twists through in. Hearty, meaty and full of flavor; I hope you’ll try this recipe. Continue reading “Cottage Pie, you say?”
Friday night in the bottom and we were in the mood for something authentic. I remembered hearing a lot about this little place over by the 17th Street Farmer’s Market, called “Tio Pablo”. A taqueria and tequila bar by acclaimed owner of both Lulu’s and Millie’s, Paul Keevil. My husband and I both agreed a little fine tequila and tacos sounded mighty good!
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”
What a great find at the Fresh Market this afternoon… “Baby Looms”! These are miniature heirloom tomatoes, great for salads or pasta. Lots of sizes, shapes and colors. Very rich in vitamin C, low calorie, and cholesterol free!
Just a few are featured above:
Brandywine, dates back to the late 1800’s, reddish-pink skin with veins of green. Rich and succulent in texture with an old fashioned home grown taste.
Cherokee Purple, popular for over 100 years and is dark red to dark purple in color. Smokey in taste with a bit of sweetness. Originally grown by the Cherokee Indians.
And, the Gold Medal variety. Reddish pink and yellow marbling, very juicy and super sweet. This tomato originates from the Black Forest region of Germany.
All info on tomatoes found on thefreshmarket.com
First time ever roasting a whole chicken vertically using a great idea from Pinterest.com was delicious!
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“.
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!