SNACKS * BRESAOLA

Arugula, Bresaola, Parmesan, Lemon, Olive (or Truffle) Oil, Pepper

BAKED EGGS WITH ASPARAGUS AND TOMATO

Baked eggs are a great way to use up veggies and they are ridiculously easy.

For these I  sautée asparagus with garlic, add sliced tomatoes and next crack a few eggs directly into the pan and place into a 350 degree oven for 10-15 minutes.

*No oven safe pan?  Putting the veggies in an oven safe ramekins  works too!

ROMANESCO ZUCCHINI

Saturday at the Morningside Market I picked up an heirloom romanesco zucchini. I wasn’t sure what I planned to do with it because I’m usually just going nuts buying everything I see. Being face to face with the people who’ve grown the food you plan to consume is a much different experience than buying it in a super market. Not only is everything  vastly superior, but you want to give these people your money. So much so that you may go overboard! Anywho, I have some veggies to use up!

Meet the zucchini that has most likely ruined me on the regular store-bought ones…

What you’ll need:

large romanesco zucchini
small onion
3 cloves garlic
handful of basil
tomatoes
parmesan cheese
5 large green olives
10 or so pepperoni (optional)
red pepper flakes, salt, pepper, and olive oil

Cut zucchini length wise and scoop out seeds to create a little bowl.
Drizzle with olive oil and salt and pepper the zucchini.
Bake for about 10 min on 350 degrees while prepping your filling.
For the filling saute´onion and garlic in a skillet.
Next add diced tomato, diced green olives, chopped basil, red pepper flakes and parmesan cheese and the optional pepperoni ( i had to)
Scoop your filling into the zucchini and bake for an additional 15 minutes.

It was just little ole’ me so I only had the one zucchini, but I’m guessing you could serve with a protein or keep it vegetarian with a grain.

MINI PIE

I baked something and it didn’t burn! I’ve found a dessert that’s doable without a lot of measuring or pesky directions to get in my way.  This wasn’t a huge baking endeavor, but I’m still pretty excited about it. A little fresh fruit and some store-bought pie crust and I had myself some cute little mini pies!

What You’ll Need:

1 package of store-bought pie crust cut into 3 inch circles
1 carton of blueberries or fruit of your choice
2 tablespoons of sugar
2 tablespoons of lemon curd or I used ginger pear butter that I had on hand
you can also do a squeeze of lemon with a teaspoon of cinnamon

Place pie crust rounds in muffin pan and poke bottoms with a fork
Combine berries, sugar and lemon curd in a bowl
Add scoops of the mixture to each cup
Bake on 350 for about 20 min or until golden brown
Let cool and then gently pop them out of the pan

Mini Pies: Inspired by Piewacket

ON THE BAR * Cherry Caipirissima

I think I found my new summer cocktail, the Cherry Caipirissima. Its a twist on the classic caipirinha (also a favorite), but has delicious cherries and insane color.

What you’ll need for one drink:

3/4 ounce simple syrup
3 cherries, pitted and halved
Half a lime, cut into quarters
2 ounces white rum.

In a cocktail shaker, press and mix the simple syrup, cherries and lime quarters with a muddler. Add the rum and a handful of broken ice. Shake well and pour everything into a rocks glass.

When stocking your bar you’ll want to add a muddler for mashing fruits or herbs and spices in the bottom of glasses and pitchers. I’m also thinking of investing in a Lewis Ice Bag for crushing ice. Crushed ice is key for certain cocktails like caipirinhas, mojitos, and the government mule. You can also crush your ice using a muddler and the metal part of your cocktail shaker.

 

Quick Thai Coconut Soup

I’m feeling a little Sandra Lee lately, but sometimes you need Trader Joes to meet you half way in the kitchen. Last night I made a quick Thai Coconut Soup with Trader Joe’s egg rolls on the side.

  1. start 1 clove of chopped garlic, teaspoon of grated ginger, zest of one lime, half of a Thai chili, and a pinch of salt in the pan with a drizzle of oil
  2. add one small can coconut milk and one carton low sodium chicken or vegetable stock.
  3. bring ingredients to a boil and add thinly sliced white button mushrooms, diced tomato, chopped green onion, squeeze of a lime, and red pepper flakes. Mix in about 2 teaspoons of soy sauce and two dashes of fish sauce if you have it on hand.
  4. Cook on medium heat for about 10 minutes and add shrimp and cook until pink. Garnish with fresh cilantro, lime and extra srichacha.

*The first round of this soup I had Pho noodles on hand and tossed those in too!

ON THE BAR * BLOODY MARY

The Bloody Mary is one of my favorite weekend brunch drinks, it acts as hair of the dog AND as an appetizer. I’ve consumed and mixed many, but my favorites come with lots of snacks. If I’m not making my own mix I prefer Whiskey Willy’s Bloody Mary Mix or good old Zing Zang will do. If there’s a stout on hand, add a splash and add clamato juice to get that by the sea clam taste.

A salted rim, a stalk of celery and a variety of pickles and you’re good to go, but why not add even more tasty treats if you have them on hand. I love anything from Phickles Pickles and usually have some homemade pickled goodies from the pantry. Here are a few of my favorite Bloody Mary add-ons:

spicy beef jerky  |  boiled shrimp  |  pickled garlic  |  olives  |  pickled asparagus  |  peperoncini  |  srichacha  |  pickled green beans  | pickled okra  |  pickled sugar snap peas  |  arugula

USE: Homemade Jalapeno & Garlic Vodka