Sometimes, your lunch is just so good that you want to share it with the entire world, like today. This is what happens when the garden gives you an overload of fruits (cherry tomatoes are fruits, right?); the thyme is from the garden too. This was amazingly delicious and even the pix came out better than usual. Not bad for a Friday!
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Dinner
Tis the season here in New England (although the conditions are mostly too dry) for mushroom foraging. As I say every time I post something foraging related, please do not eat mushroom that you have collected yourself if you don’t know what you are doing. They can kill you, or even if they don’t kill you, can make you really darn sick. I have been mushroom foraging since I was literally a toddler (I found my first chanterelles when I couldn’t barely walk), so not to worry about me.
So this weekend, up in Maine, these lovely chanterelles were found. I had enough for this meal and there will be one more recipe from this round as well. This pasta dish was very yummy and very pepper-y. Chanterelles are pretty peppery to begin with and then this pepper cream sauce was really lush. Four stars, I’d definitely make it again!
Pea Pesto Parpadelle … if nothing else, it’s kinda of funny to say. And turns out, it’s yummy, summery and really quick to make — like this took no more that 20 minutes from fridge and pantry to plate. You can make this with frozen peas any time of year, but I happen to find fresh ones at the market (for those precious few weeks in the summer).
Sometimes you just have a craving for wings, am I right? I’ve got a few recipes for wings on this and I usually make them aroung like the Superbowl, but I had a craving, so here we go. The base recipe is always the same (baking on a wire rack); it’s just the sauce that varies. This time, I made a sweeter Bourbon Maple Glaze, with a little bit of a hot sauce kick. Eat as is or with a side of Ranch or Blue Cheese.
I love this recipe. Not just because I love scallops (I definitely do) and not just because it is very pretty and colorful, but also because it is really easy to make and really versatile. You can make it with other veg thrown in (I’ve added parsnips and broccoli at various times) and the protein can be swapped out too — instead of scallops, you can totally do shrimp or chicken or turkey. I’ve never tried pork or beef, but I think they might work as well. Serve with rice; this is on the table in under 30 minutes!