This week’s Pizza Friday comes to you courtesy of my dad (and his gift of Lemon Olive Oil)!
I really wanted Salad Pizza again, and we were out of regular olive oil. I remembered that we had this one that we were saving for something special. I brushed it onto my pizza dough and sprinkled it with sea salt and pepper.
I baked it in the oven, and when it was done, I topped it with a salad, complete with shaved Parmesan Cheese!
I’m all about the scalloped recipes lately. I think it is because it is cheesey and comforting. We have been getting a lot of asparagus in our CSA and this was a great recipe to use it in.
I took some tasty potatoes, sliced, and steamed them.
Then, I took the asparagus, sliced it, and lightly boiled it.
Once that was all done I got to work on the scallions. I sauteed them in olive oil until they were soft and smelled delicious.
Then, I added in the flour, milk, and cheese!
I let it cook down until it was coating the spoon.
At that point, I added in the spices and seasonings.
Once I mixed in the potatoes and asparagus, I poured it into a buttered dish, topped it with more cheese, and sprinkled it with scallions.
Once it was baked up, WOW! Delish!
This post was shared on Fat Tuesday!
After the success of the last hyssop recipe, I decided to try and experiment a little. We received radishes and asparagus in our CSA, and I saw a recipe for a cool salad using both.
First, I chopped and steamed a bunch of asparagus.
While that was cooking, I mixed up the dressing. It was rice wine vinegar, olive oil, nama shoyu (which is like soy sauce), salt, pepper, red pepper flakes, and a splash of sesame oil. Sesame oil is strong!
Once the asparagus was done and chilled, I mixed it into the dressing along with lots of scallions, leftover chicken, and chopped up radishes. Then I thought about the hyssop. It is kinda like anise, which is the flavor of the Lebanese liquor Arak. Arak is often enjoyed with radishes, so I thought the hyssop might work well in the salad.
In our CSA last week we received hyssop. I had No. Idea. what it was or what to do with it. Some quick Googling (is that how you spell it? Drop the “e” add -ing?) showed me that it was an herb with a minty taste that either works well with licorice flavor or tastes like it. Not sure.
Anyway, most of the recipes were with carrots. My favorite was this one. I didn’t have olives, but that was the only thing I didn’t have. Perfect!
I shredded up a bunch of carrots in the food processor.
The leftover pieces were perfect for a salad!
Anyway, I mixed it together with a ton of hyssop.
To season and dress it, I used balsamic vinegar, olive oil, salt, and pepper.
John couldn’t quite place the flavor of the hyssop, but he really liked it! Now I am excited to find other uses for it!
This might be the easiest Macaroni Monday recipe ever, so I will spice it up with a few pics of John cooking fresh sardines.
First, the macaroni!! We are going super quick, easy, and comforting with Pastina!
While it cooked, I put frozen peas in the steamer basket.
Topped with lots of butter and Parmesan Cheese? Perfect!
To go with it, John made sardines.
He fillets them and removes the head.
Then, he bakes them at 350* until they are done!
Does anyone know if I can use the head and bones in stock? I thought I could, then, I thought I couldn’t because they are too oily… Now I have no idea! Thoughts?
This post was shared on Fat Tuesday!
While summer has officially started, the weather here has been weird. We had a few scorchers (when the frozen yogurt pops came in handy!) followed by crazy thunderstorms. Some of them were warm, but there were some unseasonably cool days, too. I had cilantro from our produce delivery and wasn’t quite sure what to make with it. When I stumbled upon this recipe, it seemed perfect. Of course, i was missing some of the ingredients, so I improvised.
I used dry beans to make this soup, so I started the prep well in advance. I make a whole bag when I cook beans and freeze the rest for later. Once the beans were cooked, I started on the soup itself. After browning onions in oil and butter, I seasoned them with cumin, garlic powder, celery salt, and red pepper flakes. Then, I added in a pint of leftover crushed tomatoes, a pint of concentrated chicken stock and some water.
It cooked down for quite a while. Once it was pretty thick, I added in 3 cups of black beans and 2 cups of leftover crockpot roasted chicken.
I let that cook for a little while, and then added lots of cilantro on top.
Once it was cooked up, I served it with a copious amount of shredded cheese on top. That was my favorite part!