We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.
I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.
While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.
The recipe, courtesy of Homemade with Love:
- 1 pint grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 sprigs fresh lemon thyme, chopped
Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
For more, head over to the rest of my post at EatBoutique.com
Since my garden has an aversion to allowing squash plants to thrive, spaghetti squash, luckily, is easy to obtain throughout the fall and winter in the produce section. There are countless ways to use the meat of this squash – bakes, au gratins, pancakes, etc. – however, the purest way to enjoy it is to simply slice it in half and bake.
Once you scoop out the seeds, place in the oven and cook for about an hour. In the meantime, you can chop up some of your favorite herbs, combine them with butter and have them ready and waiting when the squash is out of the oven.
The presentation is always lovely and is another added perk of this squash variety. Plate it with some fresh baked corn muffins and roasted Brussels sprouts for a healthy and filling meal. If you know other ways to utilize spaghetti squash in a recipe, please share in the comments below.
Click here for the recipe on my post at Eat Boutique!
Cornbread is always a pleasing and filling addition to any meal it accompanies. This cornbread is no different. It’s filled with fresh thyme and sweet anise sugar – adding a unique element to an already tasty side.
I came up with this recipe while working on my latest post for Eat Boutique. If you want to make this to warm you up in the middle of winter, head over to read about my Cast Iron Skillet Herbed Cornbread.
I am excited to announce that my first post writing and photographing for Eat Boutique, an online magazine and market, is up! I truly admire the aesthetics and ideas behind what they have accomplished, and I am honored to be a part of it, in whatever small way I am able. I urge you to go check out eveything they have put together over the past several years.
Below is an excerpt from my first contribution on how to make a delicious and filling veggie taco (Hint: Fried Green Tomatoes).
“Being a carnivore married to a vegetarian can sometimes be a challenging adventure. Over the past ten years I have been enlisted as a vegetarian-by-default at many a meal. During this time, however, I have grown to appreciate plant-based foods in ways that still surprise me. Using vegetables in unexpected places to fill the void in a meatless marriage has become a skill I am still honing, but there are those moments when a vegetable dish leaves me completely satiated.
Vegetarian tacos have been a recurring presence in my kitchen and typically involve a frozen meat substitute defrosted and flavored with a taco seasoning packet – and a lot of cheese. This dish, however, has none of the previously mentioned vegetarian taco curses. Using the leftover green tomatoes gathered from my garden right before the first frost settled in, I refocused the vegetarian taco into an exciting, fresh and multi-layered delight.”
Click here to read the rest of this post and to view images of how beautiful this dish is….
I was craving a bunch of things to eat this evening when I got in from work. I decided to put them all onto burgers and combine the goodness into some seriously flavorful bites.
I found my favorite peanut sauce at the store the other day and have been dying to put it on something, anything, since I picked it up. I also wanted cheese. I haven’t had any since Saturday. This is a huge deal.
Instead of dipping the cheese into the peanut sauce and satisfying my desires while at the same time ignoring thousands of years of evolution, I thought it might be nice to be civilized and eat a proper meal. Hence my burger idea.
I mixed the meat with some garlic, fresh herbs, salt and pepper and grilled. Then took two routes.
Burger One: Apple (fresh picked at the orchard yesterday!) and Brie.
Burger Two: Blue Cheese (Bleu d’Auvergne), Onion, Peanut Sauce.
I started out eating the peanut sauce burger first. Then switched to the brie and apple. There was some intense flavor action going on between the two as they fought for dominance over my tastebuds. They kind of complimented each other though. And I am happily satiated because of it.
Thirsty? Check out Bantam Cider Company from Massachusetts. A local company using nearby orchards to make their deliciously flavorful cider. I wrote a bit about them, here’s an excerpt:
The company chose their name because “the word bantam means small and mighty. When we were looking for a name, we wanted something that was a metaphor for our home market of Boston and at the same time, would embody our company – which is a small cider company in a sea of very large beverage brands.” explains Michelle da Silva of Bantam.
Bantam Cider Company’s first endeavor is a cider they have named “Wunderkind”. The name is in honor of one of the greatest modern adventurers, Amelia Earhart, who just happens to have local ties as well.
At the moment, Bantam is concentrating their energy on creating a variety of ciders. The company hopes to focus on cider in a way that people begin to reshape the way they experience it. Bantam has been experimenting with several new ideas, including a heavier farmhouse style cider and one with some accents of other fruits and spices…
…With autumn fast approaching, Bantam Cider Company will be starting up production again in late September/early October. At that time, apples fresh from central and western Massachusetts vineyards will be pressed for sweet cider. Bantam then adds yeast and ferments the cider in stainless steel tanks. Once ready, the cider is then blended to create the final product.
You can read the rest at the Boston Local Food Festival blog!
On Sunday October 7th, 2012, the Rose Kennedy Greenway will host the 3rd annual Boston Local Food Festival. The festival is a celebration of local food, local farms, local businesses and more. There will be plenty of music, samples and activities all day long. In addition, there will also the the Local Craft Brew fest on October 5th featuring some of the best local breweries around!
I am excited to be blogging for this event, getting to know some of the sponsors and participants while at the same time sharing information with you all! The first company I got to know a bit better was Olivia’s Organics. You can my article about them on the Boston Local Food Festival blog.
Stay tuned for more with some of the festivals sponsors and participants!
For some reason, this past week has seen me and smoothies having a serious love affair. I’ve been loading them with strawberries and kale and raspberries and blueberries and anything else I could find fresh. When the produce available at my local grocery store wasn’t cutting it, I ventured on over to my local farmers’ market. There were plenty of vegetables and fruit to choose from. Looking around, I was drawn in by the large, oddly shaped gooseberries. They look like a grape, but at the same time, not at all.
I remember tasting one last year and enjoying it, but didn’t buy any at the time. They are often used for baking and are featured in pies and other desserts. They are also used to make beverages such as wine and tea. And smoothies.
Now, I wasn’t quite sure what to combine with the gooseberries, but something told me mango. So I did that. And some fresh blueberries. And honey. I added in some frozen peach slices as well for temperature control (I also used some frozen vanilla yogurt for this). A splash of vanilla flavored almond milk to round out the liquid portion and…
It was pretty darn refreshing! And apparently also very energizing, as after having one I went on a six mile walk. For real.
- 1 cup of whole gooseberries
- 1/2 cup blueberries
- 3 frozen peach slices
- 1/2 mango, cut up
- 1/2 cup vanilla almond milk
- 3/4 cup frozen vanilla yogurt
- 2 Tbs raw honey
Add all of the ingredients into a blender. Turn the blender on. Mix into a smoothie. Drink. (I know. It’s incredibly hard to make.)
Will make about 2 cups worth of liquid smoothie goodness.
Okay. So maybe I took a break from this blog. It wasn’t that we weren’t getting along…things just got busy. You know how it goes. Out of nowhere you become occupied with everything at once and before you know it, five weeks have gone by without any contact. It’s okay. We’ve reconnected, and we’re still pals.
Here’s an article of mine published today on the True Food Movement website. I talk about the benefits of local honey and the downfalls of all that other stuff claiming to be honey you find on grocery store shelves.
Here’s a look…
…A list of contaminants found in store-bought honey can be obtained by doing a quick internet search, but suffice to say, you don’t want antibiotics or lead with your cup of tea. Those are ingredients that were found in one quarter of Asian honey inspected in 2009, the kind most commonly found in your grocery aisle.
For that reason alone, local honey is the superior choice, but there are plenty more. When you purchase regionally-produced honey, you support your local economy while also creating a greater community for yourself and your neighbors…
Go read the rest at True Food Movement!
A decade ago, if you were having a party, I was bringing the deviled eggs. And yes, if you’re doing the math, a decade ago I was in my very early twenties.
Now, with that admission out of the way, these things were a freaking hit. People could not stuff enough of them into their mouths. And so, I just kept on making them. And everyone wanted more, time and time again. I even bought a deviled egg platter. What? Yes.
I haven’t made these little oval delights in quite some time and have been in the mood for them, so here we are.