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Recipes made with Summer ingredients in Central Texas

Eggplant Recipe Round-up

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Green Curry Eggplant

 

Have you ever stopped to think about the name eggplant? Someone just decided to stick the words “egg” and “plant” together?  Well thanks to Cooking Light, I recently found out that eggplant got its name from the first varieties of its kind, which were white, round, and egg-size. Makes sense, case closed.

On to more important matters, cooking it. Eggplant can be used in an Asian stir-fry, classic Italian dish or even as a meat substitution. It’s pretty easy to find a way to incorporate eggplant into a dish or create a meal around it. Enjoy some of our favorite “plants that used to looks like eggs” recipes.

Eggplant Enchiladas, Kristi’s Farm to Table

Simmering Summer Ratatouille, Kristi’s Farm to Table

Eggplant Stacks, Kristi’s Farm to Table

Moussaka Pasta, Kristi’s Farm to Table

Green Curry Eggplant, Kristi’s Farm to Table

Roasted Eggplant and Pepper Spread, Jo Cooks

Stuffed Eggplant with Lamb Filling, Crumb

Eggplant Pizza, Eat Good 4 Life

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs, Fine Cooking

Eggplant, Peppers, and Shitake with Soy Dressing, Camille’s Kitchen

Layered Eggplant, Zucchini and Tomato Casserole, Food & Wine

Moroccan Pickled Eggplant, Feasting at Home

Crispy Eggplant Fries with Chipotle Aioli, The Science of Eating

Spiced Eggplant and Cucumber Salad, A Couple Cooks

Still hungry? More eggplant recipes on pinterest!

 

 

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Chiles & Peppers Recipe Round-up

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My parents both love spicy food and have always grown an assortment of peppers in their garden. So it’s no surprise that I was born with an affinity to anything spicy.  The great thing about peppers and chiles is they are not all hot in flavor, and depending on preparation, many can be quite mild. From jalapenos to hatch chiles you can fry ’em, stuff ’em, pickle ’em and make fantastic sauces with them. So, how much heat can you handle? Don’t worry we have included an array of recipes for the mild at heart too.

Hatch Chile Arancini

Photo by Sandra Ramos

Hatch Chile Arancini, Kristi’s Farm to Table

Texas Sweet Onion and Hatch Chile Soup, Kristi’s Farm to Table

Middle Eastern Stuffed Poblano Peppers, Bev Cooks

Jalapeno Lime Slaw, Cooking Light

Watermelon, Feta and Charred Pepper Salad, Kitchen Daily

Sweet Corn and Pepper Soup, Naturally Ella

How to Roast Hatch Green Chiles, Nutmeg Nanny

Kick Ass Habanero Hot Sauce, Grill Grrrl

Squash and Green Chile Casserole, Homesick Texan

Fridge Pickled Peppers, Peas & Crayons

Hatch Chile Verde with Chicken, Family Spice

Basil Goat Cheese Stuffed Sweet Peppers, Sumptuous Spoonfuls

Can’t get enough? Check out our Chiles & Peppers Pinterest Board for more recipe ideas.

 

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Recipe Roundup: Summer Watermelon

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Watermelon conjures up distinct memories from childhood. A staple for my family at the beach, I remember sticky hands, seed spitting contests with the cousins and endless giggles surrounding this melon. You don’t need much other than a knife to enjoy watermelon but there are some fantastic recipes out there to spice up your watermelon this summer. Enjoy, and let the sweet watermelon juice flow!

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Watermelon Sorbet – Kristi’s Farm To Table

Orzo Salad with Chicken, Watermelon and Feta – Rachel Cooks

Chili Lime Cucumber Noodles on Salted Watermelon With Mint + Basil – The First Mess

Watermelon Gazpacho – Food Confidence

Blackened Mahi Tacos with Corn and Watermelon Salsa – Spache the Spatula

Watermelon Pico de Gallo – The Pioneer Women

Pickled Watermelon Rind – The Cilantropist

Shrimp and Watermelon Salad – Better Homes and Gardens

Watermelon, Feta, and Arugula Salad with Balsamic Glaze – Bon Appetit

Watermelon Agua Fresca Mimosas – Diane, A Broad

Grilled Watermelon with Yogurt – Food & Wine

Hungry for more melon madness? Check out our summer watermelon pinterest board.

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Finding Happiness in the Kitchen with Sorrel Pesto

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Remember when I cooked? Me too. To be fair, I’ve been cooking, but it’s been simple, unmemorable meals made quickly in between work. One of my goals for the year was to spend more time cooking, and I have been enjoying myself so much. I had forgotten how relaxing it is to putter away in the kitchen making a new dish.

I’ve also been exploring new ways to cook things that hadn’t really inspired me before, like sorrel, which I had never eaten before a few years ago. David Ansel of The Soup Peddler recommended using it in soup – no surprise there. I also tried it sauteed with chard and tried it in omelets, but I still hadn’t found my “go to”  recipe for this often sour, tangy green until I saw a recipe for sorrel pesto from Relish.com.

The picture of the recipe was a pretty, bright green and I was intrigued by the use of pepitas, or pumpkin seed kernels, which I already had in the pantry. I loved it!

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The pumpkin seeds and parmesan cut the sour flavor of the green. The pesto was fantastic on pasta and as a dip. Isn’t it lovely with the watermelon radishes?

It just goes to show you – never give up on a vegetable! There’s a perfect dish out there for you if you look for it hard enough.

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