I have a hard time not buying everything in sight at the Farmer's Market in Ann Arbor on Saturday mornings. Which means I am frequently trying to come up with tasty ways to use up lots of veggies in one dish. Here's a great summer side. You can switch it up to accommodate the veggies you have available. The proportions are suggestions. One note, cook the corn separately first if it's too early in the season for fresh corn and you have to use frozen.
Extra Virgin Olive Oil
1/4 cup diced red pepper
1 small jalapeno, diced
1/4 cup diced red onion
4-5 mushrooms sliced thin
2 small zucchini, sliced thin (cut in half if the circles are too big)
1 cup corn
1 cup torn hearty green like kale
Garlic Powder
Salt and Pepper
Heat olive oil in a large skillet. Add peppers, onion, mushrooms and zucchini and saute until softened. Add corn and heat through. Sprinkle with garlic powder, salt and pepper to taste. Add kale and saute for 1-2 more minutes until brighter green and slightly wilted. Serve immediately.
Monday, July 13, 2009
Sunday, July 12, 2009
Thursday, July 9, 2009
Sunday, July 5, 2009
Pesto with Garlic Scapes
10 -12 garlic scapes, roughly chopped
1/3 cup extra virgin olive oil
leaves from one good sized bunch basil, rinsed and spun dry
1/4 cup spinach leaves or 2-3 tbsp parsley, chopped
1/4 cup toasted pine nuts plus some for serving
1/3 cup parmesan cheese, grated plus some for serving
1/2 pound cavatappi pasta cooked per package directions.
Using a food processor, pulse garlic scapes until chopped. Add olive oil and continue to process. Add basil and either spinach or parsley and continue to process. Add pine nuts and cheese. Process until well blended. If you need to thin out the pesto, add a little more olive oil.
Drain pasta and toss with pesto. Top with additional pine nuts and grated parmesan cheese.
1/3 cup extra virgin olive oil
leaves from one good sized bunch basil, rinsed and spun dry
1/4 cup spinach leaves or 2-3 tbsp parsley, chopped
1/4 cup toasted pine nuts plus some for serving
1/3 cup parmesan cheese, grated plus some for serving
1/2 pound cavatappi pasta cooked per package directions.
Using a food processor, pulse garlic scapes until chopped. Add olive oil and continue to process. Add basil and either spinach or parsley and continue to process. Add pine nuts and cheese. Process until well blended. If you need to thin out the pesto, add a little more olive oil.
Drain pasta and toss with pesto. Top with additional pine nuts and grated parmesan cheese.
Sunday, June 14, 2009
The Amazing Phoebe
Somehow, Phoebe is savvy enough to not only notice that the scratching post is no longer blocking her entry to the room with all the albums, but patient enough to try,try, try again until her little paw has opened the folding door to exactly her body width to gain access. Viva la Phoebence! Little stripedy kitties definitely get all the street smarts! Just don't tell Itty Bitty.
Farewell Hockey, Hello Baseball
A bittersweet end comes to a fabulous season for the Red Wings. How amazing to make it to the Stanley Cup Finals 2 years running - even without bringing the Cup back home to Hockeytown. Thank you Wings for the fun and for bringing sunshine to Detroit. Wait to go Ozzie! We will miss you Zetterberg and Cleary and Franzen and Datsyuk and Lidstrom and Helm and the rest of the Wings. Looking forward to next season.
And as spring gives way to summer, hockey gives way to baseball and all I have to say is:
Go Tigers!
And as spring gives way to summer, hockey gives way to baseball and all I have to say is:
Go Tigers!
Saturday, May 30, 2009
Wings/Pens
Boy do I hope Datsyuk is back in the lineup today. He may not be scoring a lot of goals this post-season but he feeds the guys who do and his defense is tremendous. We need him to neutralize Malkin. This series should be very exciting. Go Wings!
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