I was intrigued by these baby turnips at the Farmer’s Market recently. They recommended a quick saute with butter. Since I’ve on a huge asparagus kick right now, I tossed in half a pound of that as well. This dish was to die for. The asparagus had that squeaky “just right” texture while the turnips turned slightly sweet and very delicious. Add salt and pepper to taste.
Toss fresh spinach with a dressing made from 1/2 cup orange juice, 1/4 cup soy sauce, 1 tablespoon lemon juice, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. (Use as much as you want to taste, I used about a tablespoon per plate). Add a handful of blanched asparagus and sugar snap peas. There is also a small amount of fresh Montasio (similar to cheddar cheese) from Samish Bay.
We have an odd assortment of leftovers in the fridge this week. I had a container of bell peppers that had been grilled on the BBQ, some raw ground beef leftover from hamburgers, a handful of Farmer’s Market asparagus that needed to be used very soon, and half a yellow onion. I tossed together this quick spaghetti sauce using a jar of basic marinara and half a bag of pasta from the pantry.
Skill: Easy
Prep: 5 minutes
Total: 20 minutes
Ingredients:
Directions:
Set a large pot of water on the stove and bring to a boil. In the meantime, brown onion in a dash of olive oil. Add bell peppers and saute for 5 minutes. Add pasta and cook for 11-13 minutes in the pot of water. Add ground beef, cooking until completely brown, about 10 minutes. Add asparagus and pasta sauce, bringing to a simmer for 3-4 minutes. Drain pasta. Serve pasta and sauce together in a bowl, adding Parmesan if desired.
We are going to eat this all summer, I just know it.
There’s not really a “recipe” for this. Take one fresh peach. Cut into slices and place in a bowl. Add one scoop vanilla ice cream on top. Enjoy.
I want an ice cream maker so bad.
I’m heading into the home stretch of my final quarter at BCC, so I’ve been making simple meals lately that involve some shortcuts and leave leftovers for a few nights. We actually had these tacos twice this week. They were great both times.
Skill: Easy
Prep: 10 minutes
Total: 25 minutes
Ingredients:
Taco Seasoning:
Everything else:
Directions:
Mix seasoning together in a small container. Brown yellow onion in a tablespoon of olive oil. Add ground beef and cook until brown. Add as much taco seasoning as you prefer and 1/4 cup water, simmer until the water has absorbed into the meat. Warm taco shells. Layer meat, cheese, lettuce, and pico de gallo. Enjoy.
This was the best curry dish I’ve ever made.
Skill: Easy
Prep: 5 minutes
Total: 30 minutes
Ingredients:
Bring coconut milk to a simmer. Mix in curry paste and simmer for a minute. Add chicken, half of the basil, brown sugar, and fish sauce, simmer for 20 minutes.
Add bell pepper, onion, sugar snap peas, peanuts, and the rest of the basil. Simmer for 5 minutes. Serve over hot rice.
Fresh Washington-grown asparagus has hit the produce stands of Pike Place Market. At $2.99lb, I am going to make this a weekly purchase until it goes out of season (all too soon for me.)
It’s warm enough to BBQ and we are taking full advantage. We basted this chicken with a hoisin garlic sauce and BBQ’d for 40 minutes.
I’ll use the leftover chicken tomorrow in a Thai green curry dish.
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