Last week I talked about a few dishes using ramps that I’ve made over the years. The mild garlic and onion flavor of ramps help boost the flavor profile and make them an easy addition to most recipes. I’m sad when the season ends so I’ve been looking for ways to prolong their life in the form of butters, salts, and seasonings.
Yes, spring weather is coming to us slowly and while there are days when I wonder if I’ll ever be able to break out my tank tops, one thing is for sure — spring produce is here. The cycle is starting. We can start eating locally, even if it’s minimal at first.
Recently I spent some time in Negril, Jamaica for a friend’s wedding. This was my first time at an all-inclusive vacation spot and my first time doing a beachy resort vacation as we typically go for city explorations.
One of my favorite things to make is French onion soup. I enjoy watching the onions slowly caramelize, and fragrant herbs rosemary and thyme fill the house with warm and familiar scents. Luckily at this time of year, we can keep the windows open to avoid having the house smell like onions for days afterward.
I’m pretty sure I’m recovering from a magazine subscription addiction. Most of my subscriptions were to food or lifestyle magazines and it was a comforting feeling to know that new information is coming to my mailbox once a month.
With snow piles melting and puddles to dodge, there have certainly been signs of spring in the recent days. After a long winter, even a couple days of sunshine are a welcome break those gloomy and cold days.
If you’ve been reading this blog for awhile, you know that I like to freeze soups, fruit, and other goodies to have at the ready.
For the last couple of summers, we’ve been receiving a salmon share from Sitka Salmon and it has been wonderful. Not only do we receive five pounds of salmon each month, we also received an early registration gift of smoked salmon belly, which I was quite excited about and had never tried before.
Like many others, my big meal prep day is Sunday. It’s the day that I crank out soups, work on cooking projects, and make sure the fridge is prepped for the week by using the old stuff and replenishing it with new items.
When I first came across the idea of a pumpkin pie parfait, it was meant to be eaten for dessert and the idea was pretty simple: alternate layers of leftover pumpkin pie, apple pie, and whipped cream in a jar. While this sounds absolutely delightful, it’s certainly not what my waistline needs.
As with many others in the Twin Cities, a new year in the dead of winter warrants a freezer and pantry clean out. I’m sure I’m not alone in the amount of items that have been passed up over the past year (or years, in my case).
Finding and making truly simple recipes doesn’t come easily (for me). It seems that I tend to pick highly involved dishes and insist on making most if not all of the components myself. Heck, if I were more adept at making cheese, I’m sure I’d complicate things even more.
Happy holidays! My Christmas was a bit non-traditional as it was spent in Miami where the weather was sunny and the temperatures were in the 80s. Instead of rushing around buying last-minute gifts and prepping copious amounts of food, we relaxed on the beach and sipped fruity cocktails.
On cold winter days it can be hard to balance cravings of rich comfort food with the need to eat healthier so I try to start by day right with a healthy breakfast to allow for indulgences at other times. Keeping a stock of frozen berries to add to yogurt, oatmeal, and smoothies not only serves as a health boost but as a day brightener as well.
Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.
Once all those lovely luscious berries are gone, we still have a fruit option to turn to: the apple. A few weeks ago I bought a large bag of Haralson apples from the Minneapolis Farmers Market and promptly made applesauce, apple butter, and an apple pie. The applesauce was divided into wide mouth 8 oz. jars for lunches and while I reserved a cup for baking, that was quickly eaten for lunch, too.
If you’ve been reading this blog over the past month or so, I wouldn’t be surprised if you are under the impression that I eat a lot of cheese platters and preserve a decent amount of produce through freezing and canning.
As much as I don’t want to admit it, the weather dictates a lot of what I do. It affects the way I dress, my daily schedule, my eating habits, and of course it affects my mood.
Last year I talked about the new salmon share offering from Sitka Salmon Shares and we loved it so much that we renewed again this year and have been enjoying our monthly salmon deliveries throughout the summer.
Each year we have a garden (a patio container garden), and each year we rush to use or preserve everything at the end of the season. This year we’ve been pretty good about preserving as we go along: using basil in pepper jelly, drying herbs while at their peak flavor, and being diligent about picking cherry tomatoes as soon as they are ripe. It’s been a great season.
We’re just a couple of weeks into football season, so it’s time to think about dishes that are easy to eat while watching the game. Football season or not, we tend to graze in our house on Sundays, using up odds and ends of what is left in the fridge and pantry, so we’re well conditioned for the graze-fest that the football season brings.
If you’re like me, workweeks are hectic so breakfast has to be easy. As much as I’d love a hot breakfast in the morning, my hot options are oatmeal at my desk or grabbing a breakfast sandwich from the cafeteria.
It was a busy weekend at the market with an abundance of colorful produce at every turn. Crates of melons, bushels of tomatoes and peppers, and plenty of green made up the color palate as I walked the aisles of the Minneapolis Farmers Market. After making the roasted sun gold tomato sauce last week, I had to make another batch for my upcoming book club/birthday celebration and was on the hunt for sun gold tomatoes. Luckily I found them at Rolf’s Produce and dashed home to make more sauce for one of my favorite zucchini recipes from 101 Cookbooks.
After counting chips, Twinkies, and random slices of fruit and tomatoes as meals over the long weekend, it was time to return to normal meals and refocus on the ingredients from our salad share and our small garden.
The beauty of a weekly crop share is that there is never a shortage of produce in our fridge. Even our smaller salad share keeps us eating fresh meals through the week. I look forward to receiving the box each week so I can dig in and start meal-planning.