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).
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How to up your Corn on the Cob game? Instead of plain ole butter, how about using compound butters? Here are three great options: Chili Lime Butter, Garlic Herb Butter and Parmesean Ranch. All taste fantastic on corn, but definitely not limited to that. Keep some in the fridge and use them all 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!
Here’s a cleaver little twist on your standard biscuit — it’s a muffin instead! I mean, it tastes just like your standard, flakey herb and parm biscuit — great with soup! — but “individually wrapped” like a muffin. Either way, tasty and a great accompaniment to soups or salads, or even for breakfast along side bacon and eggs. Best to use fresh herbs in this recipe, as the dried sort taste chalky!