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.
Browsing Tag
veggies
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.
Appetizers/Starters, Dinner, Lunch, Pasta, Salads, Savory Snacks, Sides
Lemony Artichoke and Asparagus Pasta Salad
Pasta salad for a lot of people means mayonnaise. For me, that doesn’t always work well. I like going on picnics and I don’t want to have to worry about keeping my pasta salad cold (not to mention that it tastes better when it isn’t too cold). So this one has a Vinaigrette instead, which matches well with the artichoke hearts too.
So, springtime and the first real weekend sunny weekend of the Spring and I decided to go for a picnic. But instead of making a sandwich, I decided to go with these hand pies and a bunch of salads. I really like hand pies, as they are an “enclosed” sandwich of sort. Or a mini-pot pie without a serving dish. Either way, delicious.