July 2011


I was feeling adventurous Sunday.  I had been reading a lot about edible plants lately, so I decided to try out some daylilies in a stir fry.

So I went outside and picked some buds off the lilies.  I put them in a cup full of water and placed them in the refrigerator for a few hours.  (I read this on a web site – this will make any bugs come out.  Luckily,there were no bugs!)  I didn’t pick too many because I didn’t know what we would think of them.

 

First I heated some butter in a pan.  I chopped up some garlic scapes, onions, and orange peppers.  I let these fry until the onions started to become see through.

I then put in fresh shelled peas and the buds, which I had cut in two (ok – I was worried about the bugs even though they soaked all morning).  When most of the butter has cooked off, I added soy sauce twice around the pan.

I also made a napa cabbage salad.  I had some Tuesday at the CSA, but I changed up mine a little bit.

Dressing:

1/2 c. red wine vinegar

4 Tbs mustard (I used Weber’s horseradish mustard – it made the salad esp. zingy)

6 packs Truvia sugar substitute (equivalent of 4 Tbs of sugar)

salt and pepper to taste

Whisk all ingredients together and set aside.

 


Salad

1 head of Napa cabbage

4 large radishes

3 scallions

Chop us cabbage and put into a large bowl.  Cut radishes in to the thin slices.  Mix in with the cabbage.  Thinly slice the scallions (white and green parts) and add to the other veggies.  Toss.  Add dressing and toss again.  Let sit for at least 1/2 hour.

 

I served the salad and stir fry along with 1/2 a piece of steak.  I thought it was very good.  The buds tasted like something green with butter and salt.  My sous chef was not as crazy about the salad.  She liked it, but thought it was a bit too spicy.  I used horseradish mustard – next time I will use regular mustard.

Enjoy!

This is a recipe from my CSA.  It is an easy and cool recipe for hot summer days.

  • 1 zucchini or summer squash
  • 1 Tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • 2 Tbsp slivered almonds
  • 2 tsp Parmesan Cheese
  • Salt and pepper

Very thinly slice squash crosswise at an angle.  Layer in overlapping circles, drizzle with lemon juice and olive oil.  Sprinkle with salt and pepper to taste; garnish with Parmesan cheese and almonds.

I had a larger zucchini so I doubled the ingredients.  I also made sure I mixed each ingredient thoroughly through.

I served it with an Italian bread boneless pork chop and organic raspberry lemonade.

It was a nice meal on a humid 89 degree day in July!

So, I tried to keep our July 4th festivities as healthy as possible this year.  I ended up cooking way too much food for us, so right now we are living on leftovers (ergo no new recipes for a few days).  Here is a sampling of what I made:

Tomato Basil Salad

2 cups of small tomatoes, halved (cherry, grape, any other small variety)

2 Tbsp chopped fresh basil

4 Tbsp Wegmans Basil Vinaigrette dressing

Put tomatoes and basil into a small bowl.  Pour the dressing over the tomato basil mixture.  Let marinate in refrigerator over night.  Serve either by itself or on top of lettuce.

 

Herbed Pita Chips

These were awesome – even my brother, who is a hardcore potato chip fan, enjoyed them.

3 pita breads

extra virgin olive oil

salt

pepper

Parmesan cheese

dried oregano

Preheat oven to 375.

Split pita breads in halves by cutting along the outside edge of the pita round.

 

Rub the inside of each pita with olive oil.

 

Cut each round into 8 wedges.  Set aside.

Place 1/4 tsp. salt, 1/4 tsp. pepper, 2 Tbsp Parmesan cheese, and 1 tsp. oregano into a zip top bag.  Shake to combine ingredients.  Place pita wedges in 8 at a time.  Shake until oiled side of each wedge is coated.  Arrange wedges, coated side up, on baking sheets and bake for 5-8 minutes, or until pita wedges are golden and crisp.

 

Repeat the above steps until all pita wedges are coated and crispy.

Enjoy!

It is July 4th weekend and thought turn to picnic food.  Even though I was running around all over day (Farmer’s Market in the morning was enjoyable, but the rest of the day was insane), I still felt in a festive type of mood.  So I made this salad which was easy and delicious.  There was originally a recipe similar to this on the Real Simple website, but I changed it to my tastes and what I had available.

Ingredients

1 bag of American Pride Pasta (or any other 14 oz bag of novelty pasta)

1 1/2 cups fresh sweet peas (bought this morning at the Farmers Market)

2 scallions, sliced really thin and pulled apart

handful of chopped fresh basil

12 oz can of tuna packed in water

Wegman’s Basil Vinaigrette dressing

 

 

Cook pasta according to directions.  Strain.  Run under cold water and let drain.

In a large bowl combine pasta, tuna, peas, scallions, and basil.  Mix well.

Pour in dressing until it coats the pasta.  Salt and pepper to taste.

Enjoy!  And have a happy 4th!