It’s Farmer’s Market Season again — I love the summer — and I found a huge bushel of fresh peas. I love peas, freshly shucked and just blanched with a bit of butter. I made this quick pantry friendly meal (don’t most of us have spaghetti and parm in the house?) for dinner tonight. Absolutely delish!
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Lunch
So, have you guys noticed that I seem to buy random ingredients and then kind of after the fact, think to make something with them? Yep, I have a pantry full of weirdness. And in today’s edition of “what does the CSPS Girl have up her sleeve”, I present my lunch: Charred Sweet Potatoes with Chile-Infused Honey. A few weeks ago, I was in some kitchen specialty shop and they had Mike’s Hot Honey (can he found here and on Amazon also. I had no idea what to do with it when I bought it, but I am guessing that it would go well on pretty much anything where you want that whole sweet and spicy thing: chicken, ribs, stir fry and apparently sweet potatoes. The honey is *really spicy* so keep that in mind (or mellow it out with a bit of regular honey.
Here is a riff on both pasta salad and caprese, the tomato-mozzarella-basil salad that I eat normally when the local tomatoes come into season. I used mini-everything for this recipe: cherry tomatoes, perlini mozzarella and orecchiette pasta. Orecchiette meand “earlobe” which I think is just funny and somewhat appropriate.
