June 25, 2014

Grilled Summer Squash w/ Basil-Mint Gremolata

Summer’s here! My CSA is kicking serious booty and the produce at my local farmers market is bangin! Summer is my favorite season of the year. My anniversary, birthday, and husband’s birthday all occur over the next few steamy months, but most importantly [wink]…the veggies are KILLER. And, hello!, tomatoes are just around the corner! That means my love affair with fresh bloody marys will soon begin again. Swoon.

My CSA box last week was abound with summer squash and basil (along with kale, cilantro, broccoli, Chinese cabbage, cucumbers, kohlrabi, and salad mix!). I’ve also got loads of garlic scapes from the CSA and market which I’ve been using for a lot of pestos, sauces and veggie sautees. I knew the summer squash was destined for the grill – grilled squash is superb! – but I wanted to jazz it up a bit and use up some of the basil and garlic scapes, but not in the usual pesto. I happened to have mint and lemons hanging around in the fridge, so I decided to make a gremolata to top the grilled squash.

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June 18, 2014

Spring Veggie Pasta w/ Cilantro Pesto

Summer is nearing and we need to make room for the hot-weather veg about to grace our tables. This is a fantastic way to use up any spring veggies you have on hand.

This pasta takes advantage of the spicier spring produce available: peppery arugula and piquant radishes. The cilantro pesto — made with garlic scapes, toasted almonds, red pepper flakes, lime juice and avocado oil — compliments those flavors and steers us in the direction of the Southwest. Fiber-rich black beans and fresh, milky mozzarella round out the dish for a hearty, healthy meal. To add an additional kick of spice and flavor, drizzle on some sriracha! Let’s get the party started!

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June 10, 2014

Braised Asparagus & Spring Onions

The beauty of cooking asparagus is that it’s best when left to humble methods with few ingredients. Simply grilled with a little olive oil, salt & pepper is divine. Steamed with a squeeze of lemon and garlic salt is incredible. Asparagus doesn’t need much to be an amazing side dish.

This recipe follows suit: few ingredients and a simple preparation. I stumbled upon this recipe while reading Deborah Madison’s Vegetable Literacy (a phenomenal book/cookbook). It called for braising the asparagus. I was curious; I haven’t done a lot of braising — it’s a technique I tend to shy away from because in my head it’s synonymous with “it takes a really long time.” Well, apparently it doesn’t. This dish is ready in 20 minutes. It’s fantastically simple and enormously flavorful. The veg is cooked just past al dente and you’re left with a light buttery sauce you can soak bread in. It makes for a nice, light meal or a hearty companion.

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June 3, 2014

Strawberry Bruschetta w/ Nutella & Whipped Coconut Cream

I’ve been making this ultra simple dessert for years and I look forward to strawberry season specifically for this treat! Grilled bread, topped with Nutella, sliced strawberries and whipped coconut cream is the perfect ending to any springtime meal, especially when you’ve already got the grill fired up.

In years past, I topped the strawberries with homemade whipped cream (the dairy kind), but this year I decided to give whipped coconut cream a try…and all I could think was, “Why the H-E-Double-Hockey-Sticks didn’t I try this sooner?” It’s good. Darn good. So stinkin’ good. I. like. really. lots.

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