Not a great Memorial Day weekend here in Greater Boston, weather-wise. Saturday was brutally hot but then Sunday overcast and cold. Nevertheless, I needed to eat and I had all the ingredients for these lovely kebabs, and I was just itching to use the grill on Saturday. Wrapped them in a tortilla to serve, but could also just serve with a side of rice and beans. Also, I had leftovers, which I diced up fairly small added a bit of mayo and guacamole, and it made a lovely chicken salad for dinner last night.
And while we’re on the topic of Spring Veg, here is another recipe to whet your appetite… risotto, asparagus, wild garlic (ramps, ransom, German: Bärlauch) and shrimp. Resfreshing and actually quite light, creamy and fresh and spring-like. I really really have this thing for ramps (here are all the recipes from last year) so I have to make the most of the very very short season… only a few weeks. Dinner tonight.
Yesterday was National Grilled Cheese Sandwich Day. I either didn’t know this or actually may not have cared, until I saw all the yummy GCSs being posted all over the Interwebs. So I had to run out and buy some yummy cheese and bread and came up with this concoction. Bacon, caramelized onions with a shot of bourbon, a really nice cheese. Lunch is served.
The other day, I found these cool looking peppers at the market. They are called Flame Peppers. They taste exactly like yellow or orange or red bell peppers (i.e. not spicy), but they look rather neat with the stripes and all. I was curious as to whether they would hold their color once cooked (you know how some veg changes color dramatically once heated). Anyway, had to give them a good and why not use one of my staple, go-to recipes of Stuffed Peppers. Yum.
FYI, obviously you can do this recipe with “plain ole” bell peppers, though in general, I would avoid green as they can be bitter. Stick with the red-yellow-orange type.
Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.