Category Archives: recipes

Taste of Spain


Okay. I made a beautiful dinner last weekend, and took some pictures of the prep was but a little nervous and forgot to take pictures of the finished product! I am not a great blogger. But I try.

The Menu.

Pork Tenderloin with a Smoky Paprika Glaze*

(adapted from Bon Appetit, June 2010)

* The original recipe is for Grilled Ship and Sausage skewers with fresh tomatoes. I have used this as both a glaze and a marinade several times, both on and off the grill. It is so delish on shrimp, talapia, and pork. It’s crazy easy to make and the smokey paprika is a unique flavor that makes you seem very fancy.

fresh garlic from the garden.

fresh basil from the garden.

sun-dried tomatoes

3/4 cup olive oil

4 lg garlic cloves, pressed

2 tablespoons fresh basil

5 tablespoons smoked paprika

4 teaspoons red wine vinegar

3/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried chili peper

1/2 cup sun-dried tomatoes, chopped

Combine all of these in a bowl. I recommend letting it sit for a while so all the flavors can get to know each other.

I suggest separating a small bit out for later, to baste with or to dip bread into. I like to serve with some extra sauce over it to optimize the plate mopping later.

flavor party.

tenderloin marinating.

As a side, I used this great recipe from Beth over at Salvage Life for sauteed zucchini with lemon and feta cheese. It is a great compliment to the smokey pork flavors!

Serve it all with a side of fresh crusty bread (mine procured from local bakery Pasta’s Daily Bread) and you just made a deceptively easy and delicious meal.

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Now we move to feel for ourselves inside some stranger’s stomach…


I have spent the last year more or less single, which has been really great for me but one of the things I really miss is cooking.

I mean, I’ve been cooking. I actually cook for myself a lot. But I’ll make the same thing over and over because I like it, and who cares. I make easy, quick stuff that uses only one pot and since I’ve been “getting fit,” it has focused on nutrition rather than deliciousness more often than not.

But today, I am cooking for others!

I couldn’t be more pleased. Because I am out of practice, I am using two tried and true recipes. I will post pictures and reviews of them tomorrow.

But here is what I made for lunch after I finished the dinner prep work:

Fucking Delish Lunch Salad

Here is the recipe:

avocado. slice it. cube it. (I used a “slimcado” whatever that is. Those big ones? From cali? I only used half because they are giant.)

some cherry tomatoes. I used the low acid kind because that was what was ripe from my garden.

some blueberries. a handful.

Feta cheese. Feta cheese is my favorite cheese. It is lower in fat and high in protein and a little salty. Put it on everything.

Lemon juice. I got some lemon wedges, squeezed them over the salad and then threw the wedges into some sparkling mineral water.

Yes, that’s sparkling mineral water. Since I’ve gotten sober, that and tea is all I drink at home. I get some European kind that they sell on the bottom shelf of the International section of Wegmans. Because I’m fancy.

Go forth, make delish lunch salads. Tell me about them.

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Garden Scapes


Even though it is a blistering 90 something degrees out with a 51% humidity and climbing, I decided to take my time before a lunch with friends to do a little GTL. Gardening, Tanning, Laundry. (You are welcome for the cultural appropriation!).

the garden.

I know my garden looks crazy, and well, it is. I’m not a great weeder, in that I don’t have tons of time for it (and I like the wild look!). But all of that crazy green foliage that looks like past-their-prime daffodils is actually garlic. The whole plot is over-run with it and it actually breaks my heart to carve out little sections for the basil, tomatoes, squash, kale, chard, radishes spinach and endive… but I do.

heirloom tomatoes. and garlic.

basil. and garlic.

heirloom radishes.

Spinach, and garlic.

I don’t have to work ’til 4:30 and it is THE MOMENT to harvest the first of my garlic scapes!

garlic scapes.

Now to be fair, I did not know about garlic scapes until the other day. I had a few friends over for a little back yard BBQ and enjoyment of the Lemon Ginger pasta I mentioned in the Funky Flea article. When the aforementioned beautiful and smart Hannah saw all the garlic in my garden, she flipped.

Apparently she had received some through her CSA last year and couldn’t get enough. They are to her what fiddleheads are to me. I couldn’t be more excited. I love garlic. I use garlic in EVERYTHING.

Also, I didn’t know you had to cut these off before the cloves would fully mature, so. Double win.

Perhaps I will make some Garlic Scape Pesto, or this delish looking pizza:

from Not Without Salt

 

Do you have any good garlic advice / recipes? I could really use them!

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