Summer seafood and summer veggies, what could be better?!? My dinner was so good that I simply had to share the recipe! Seared Scallops on Multicolored Veggies. Yum!
Browsing Tag
veggies
Have I ever told you about my complete and utter infatuation with the Dill Pickle? The Gherkin. The traditional accompaniment to the American burger. I have never met a combination of Vinegar, Dill and the standard ol’ cucumber that I didn’t love. Put them together and I am in heaven.
This infatuation has roots literally to the first years that I was on this plant (or any other planet, as far as I know). As my mum will tell you, I abhorred baby food. Anything mushing and unidentifiable, I wasn’t going to eat. No mushy carrots, no porridge, no yogurt. Blech. So there I was, one day at that age when one is just learning to speak and I was being a fussy little one, sitting in a high chair and pointing at the table. The family tried everything: does the want a piece of bread? Perhaps some of the soup that my sister was eating? Anything, anything? Finally, in my infant rage, I skipped the whole Mama and Papa as my first word and yelled “GURKE!” (the German word for pickle, think like gherkin). And yes indeed, I wanted a dill pickle. To this day, I have to pace myself from eating entire jars in one sitting. Yeah, I’m weird like that.
And while I have my favorite store bought ones, I also make my own. This is my basic recipe (though I make some spicier ones too). These Refrigerator Dill Pickles can be used for whole mini-cukes, spears, stackers and slices…. add a little bit of onion and it makes a great relish too. Now, if you’ll excuse me, there’s a fridge full of deliciousness.
Ahh, summertime when veggies are fresh and you really don’t want to eat hot food anyway, right? Right. So I made this lovely Lemon-Dill Salmon Pasta Salad with Cucumbers and Peas for lunch. Made it up on the fly as I had salmon for dinner last night. In the end, it turned out to be more “northern” influenced… these flavours remind me of Scandinavia, though I doubt this would be authentically Swedish or Norwegian. At any rate, it *is* delicious. I have plenty of leftovers so it may turn into dinner as well as lunch.
One of the other things that I have made on my recent strawberry kick is this Spicy-Smokey Strawberry BBQ Sauce. I’ve made a similar Roasted Strawberry and Chipotle BBQ sauce before — this one is a little smokier and a little spicier. And these crazy ribs…. which are phenomenal (recipe is here). Obviously the BBQ sauce also works on wings, for pulled pork, brisket, etc. Yum!
I have far too many eggs in the house. Don’t ask, it’s a long story, but there are dozens of eggs taking up room in my fridge. Conveniently, there were also some peppers, some leftover cheddar cheese and, in the freezer, some hot Italian sausage. So I put together this concoction last night and baked it up as breakfast today. Feeds a crowd. Also, you can use a biscuit cutter, cut rounds and toast yourself an English Muffin, and you can make a kick-ass breakfast sandwich.