This is a quick side dish that tastes great and uses up some of the copious amounts of mint and zucchini around the house.
Zucchini with Tomato Mint Sauce
- 1 large zucchini sliced in half and cut into 1/3″ wedges (about 3 cups)
- 1/2 onion cut in half and sliced paper thin
- 3 large cloves garlic sliced thin
- 2-3 tomatoes diced medium small
- 3 tbsp chopped fresh mint
- 2 tbsp olive oil
In a large chefs’pan heat olive oil over medium heat. saute onion until golden then add garlic and cook until fragrant. Add tomatoes and cook until they release their liquid. Add mint and zucchini and cook until zucchini is crisp tender. Season with salt and pepper and serve.
Spicy and sweet
These turkey burgers are a bit spicy, which pairs perfectly with the sweet creamy coleslaw.
Turkey Burgers and Creamy Coleslaw
- 1 lb 85% lean ground turkey
- 6-8 leaves basil diced fine
- 2 cayenne peppers minced
Mix everything together and form into three equal patties. Start grill and cook over direct heat until done.
- 1/4 large cabbage cored and outer leaves discarded and sliced paper thin
- 1 carrot shredded
- 1/4 small red onion sliced paper thin
- 1 tbsp mayo
- 1 tsp brown mustard
- 1/4 cup + 2 tbsp buttermilk
- 2 tbsp white vinegar
Mix cabbage and carrot together in a large bowl. Beat all other ingredients together until smooth adding more buttermilk if needed. Pour dressing over cabbage and let marinate for an hour in the refrigerator before serving.
We’re having a lazy summer, at least post wise. We’ve been revisiting a number of our favorite recipes to use up garden produce and we’ve been eating a lot of salads. Lots and lots of salads. Having some nice cold cuts or smoked meat on hand help us turn salads into a main course. Having a coworker who brings us eggs from her backyard chickens also helps. We always make extra corn and like to have roasted or marinated mushrooms on hand too. And we always break out the good oil and vinegar for our summer salads. Summer’s too long for ordinary balsamic.
Combine salad greens, leftover black beans, shitakes, grilled corn, Greek yogurt and salsa for a yummy lunch.
Flights of fancy at Strangeways
We headed back east last month for a family wedding and had three hours to kill before meeting up with family. We like to make the most of our time.
We started with a trip to Blue Bee Cider where some recipes came from the Virginia Historical Society and are almost as old as the country. (But not as old as Virginia, which by American standards is ancient.) We each had a flight and were impressed with the uniqueness of the offerings. We brought home a Mill Brace Bramble, a rose cider and a nice dessert cider called the Harvest ration. Blue Bee Cider bills itself as the state’s “first urban cidery” and is in downtown Richmond’s Old Manchester district near the James River.” Grab a late or early (we won’t judge) lunch around the corner at Camden’s Dogtown Market. Order the mussels with frites. Check out the wall of dogs and the wine selection while you’re there.
Then head over to Strangeways Brewing’s tasting room in a quiet little strip mall. They make a mean raddler, sell some cool T-shirts, and more importantly offer a great selection of suds that will leave you looking like this:
Beer makes you out of focus!
To learn more about Richmond’s burgeoning craft brewery scene go here. We were having too much fun to take any notes. Also, we left the good camera in the car so pardon the cell phone shots!
The cook needs to stay hydrated
It’s summer. Your drinks should be colorful. Above is a mojito for the chef.
Not your standard hard ciders
Here’s some cider from a trip.
Even on clearance it was still costly
Grab a clearance bin beer. This beer was aged in red wine barrels which gave it an interesting tart cherry finish after the rich chocolate and coffee start.
Hey it’s cheap and goes with everything
And don’t forget to stock up on green wine.
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
Pork is truly a white meat
Fresh grapes are the key to this simple dish.
Pork Chops with Grapes
- 4 pork chops 1″ thick
- 2 cups small grapes
- 2 tbsp garlic minced
- 1 cayenne pepper diced fine
- 6-8 leaves basil cut into thin ribbons
- 1/4 cup chicken stock
- 2 tbsp sherry
- 2 tbsp olive oil
Season meat with salt and pepper and let stand 30 minutes. In an oven safe frying pan big enough to hold all the meat in one layer heat olive oil over medium heat. Sear chops on both sides then add garlic, cayenne pepper and grapes and stir well. Add stock and mix again then place pan in oven at 350 degrees and bake until meat is done and grapes have plumped , about 20 minutes, flipping once and stirring to unstick any grapes. Place pan back on stove top and add sherry and basil. Bring to a simmer and cook until combined. Serve chops topped with grapes.
This is a great spice mixture to pair with the sweet balsamic sauce. Use a 2-3″ thick filet mignon or tenderloin cut of beef.
Filet Mignon with Balsamic
- 2 filet mignon
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp black peppercorns
- 1 tsp sea salt
- 1 tsp sesame seeds
- 1/2 cup balsamic vinegar
- 3 tbsp butter
Grind spices and seeds to a powder and rub into steaks on all sides. Let meat sit for an hour then melt butter in a cast iron pan over medium heat. Cook butter until it begins to brown then add meat and sear on one side for three minutes. Flip meat and place in oven at 375 degrees. Continue to cook until meat is rare, about 5-8 minutes depending on the thickness. Remove from oven and place pan back on stove top. Remove meat from pan and cover with foil. Add balsamic to pan, and bring to a hard simmer over medium heat scraping up any bits stuck to the bottom. Reduce vinegar by half then add meat back to pan and quickly coat with sauce. Serve immediately.