Fresh from the CSA garden came some golden zucchinis and tender aspargus. I decided to saute them with some of the summer butter I bought made with milk from grassfed cows. Wowza. Henry laid on the table and insisted I feed him bite after bite. He ate about half my plate!
A couple of weeks ago I had a bowl of soup at a restaurant that really blew me away. It was a creamy zucchini and swiss chard. My most recent CSA box had some of beautiful zukes and chards, so I attempted the soup.
I shredded the zucchini and de-stemmed the chard. Sauteed them together with some olive oil and then added chicken stock and simmered until everything looked very tender, about twenty minutes. Cooled it for a bit, then put it in the blender. Added salt, pepper and a smidge of nutmeg. It was really, really delicious. Mine was thicker than the restaurants, I could have thinned it out, but I liked it. It would even make a very interesting sauce for a pizza or even on noodles.
Our friend Bonnie introduced me to this salsa. I had it for the first time at a party at her house. I had never had anything like it, but I got her recipe and have been making it ever since. These flavors just go together so perfectly, and I love it best on El Milagro corn chips, which are thick and crunchy.
I think it tastes perfect when the amount of chopped mango equals the amount of all the other ingredients. This time I used 2 large mangos, which gave me around 2 cups diced fruit. Then you need about 1 1/4 cups diced cucumber and 3/4 cups diced red onion. Add a few squirts of lime juice and then as much jalapeno as you like. To be honest, sometimes I dont even put any jalapeno. But if I was making it for a party, I would. And, if you like cilantro you can put some in. Yum.
Well, I found the perfect chocolate chip cooky.
They are thick, substantial, sturdy, chewy, full of chocolate and exactly the type of cooky I love. 8 minutes left them slightly pale and chewy (like DH likes) and 9 minutes created golden brown, crispy outsides, (like i like). man, these are good.
This came to me via Tastespotting, but here is the link to the recipe
This is one of my favorite breakfasts, especially in winter. It is so filling and warm and tasty.
I use coconut oil to fry the eggs in. I like my eggs over medium-the whites totally cooked, but the yolk warm and oozy.
I chose a long garnet sweet potato, peeled and cubed it, boiled until soft, then thru the ricer. I added a T of coconut oil and about 1/4 cup lite coconut milk. Stir together, then fashion a bed of this puree on the plate. Lovingly lay the eggs on top, cut the eggs so they yolk spill out and then enjoy them one bite at a time.
I made sandwich bread from the recipe in Artisan Bread in 5 Minutes a Day.
I used a pain de mie pan, which I am not sure is necessary, and anyway, the pan made quite a large loaf. We didnt even finish it, though I think that has to do with the fact that I didnt use enough salt.
Also, it was a little too dense. When I took it out of the pan, it sort of caved in on one side since it was so heavy and full.
I will make another loaf this weekend using a regular small loaf pan and see what happens.
