It’s turned dramatically colder in the last few days. Not really surprising, given that it is the end of October. I refuse to turn on the heat until November 1st though. But, colder weather means warmer food so I made this lovely Bacon Shrimp and Corn Chowder for dinner last night. Now, soup is hard to photograph and chwder even more so, so even though the photo has a whole lot of white in it, you’ll have to trust me that the chowdah has a whole lot of flavor.
Browsing Tag
dinner
Appetizers/Starters, Dinner, Lunch, Pasta, Savory Snacks, Sides
Slow-Cooked Cherry Tomatoes with Garlic and Rosemary
I’ve had a crazy overload of tomatoes from my porch garden this year. It started out with the bigger tomatoes, like Early Girl and Big Boys. Then came the Romas, and now I have a crazy amount of cherry and grape tomatoes. I mean, it’s insane. Every day I am picking at least 20 and there are still at least 2 weeks worth coming. Often I just eat them straight off the vine, but tonight I made these really easy Slow-Cooked Cherry Tomatoes with Garlic and Rosemary for dinner. Would be great with fish, chicken or as a bruschetta topping too. Yum!
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!
Last Weekend, I went on a picnic to Monhegan Island off the coast of Maine. In typical me fashion, I volunteered to bring the food, and decided to make a few salads, in addition to wraps and fruit and cookies. I’m going to combine them all here into one blog post. The types are:
Walnut Pesto Ditalini Pasta Salad
Springtime Potato Salad
Cucumber Radish and Feta Salad, and
Middle Eastern Barley Salad with Pomegranate and Pistachios
They were all a big hit and I would definitely recommend them for any picnic or BBQ potluck that you might be having this summer. None have mayo, so no chance of them going off, although the Cucumber Radish and Feta Salad does wilt fairly quickly. The Middle Eastern Barley Salad with Pomegranate and Pistachios is a very unique one and may not be to everyone’s taste but we all thought it was yummy.
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.