This is one of those recipes that sounds too simple to be good. But, it is actually incredibly delicious. Any type of mustard greens works: red, green, curly, flat. Or a mix. Simply sauté some sliced garlic in a little peanut oil, them add the mustard greens. Cook for a few minutes until they are as wilted as you like them to be and sprinkle chopped peanuts on top.
I've used Lisa Fain's Homesick Texan recipe for steak fajitas, so thought I'd try the one she has for chicken in preparation for our Memorial Day camping trip. It's great that she disapproves of the idea of chicken fajitas, in part because the name doesn't make sense (kind of like fava hummus) and also because boneless, skinless chicken breast dries out easily and lacks flavor: I agree.
We've had some rainbow striped bowtie pasta hanging around the house for a while now and this recipe from Eatwell Farm was the perfect way to use it. Pasta, potatoes and pesto are already favorites of my children, so as expected, they ate this dinner up. The pesto recipe is different than what I'm used to: rougher textured but just right in this case.
Handpicked from Omnivore Books by my husband, I received this book for my forty-first birthday. It is a 1984 first edition, published long before I had heard of Chez Panisse or ever eaten there. On the back cover are the usual sort of "praise for" quotes, one from M.F.K. Fisher and one from Richard Olney. Both writers now long dead, it gives me a thrill to own something that I know they read.
Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip!
It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.
My friend Dawn is having us over for a BBQ. We'll be crashing a party that she and another friends sold seats to as part of a fund-raising auction for our kids' elementary school. I didn't buy seats. But I did co-chair the auction. Dawn was the treasurer, so I guess that gets us in. I just have to bring something to share.
There is a recipe for shaved fennel and radish salad in this week's Eatwell Farm newsletter and both ingredients in the box, along with green garlic. Chicken broth, arborio rice and green garlic seem like natural companions to me, so I'll add some shrimp and we'll have risotto with a little sauteed kale and this salad on the side.