Roasted Asparagus and Cherry Tacos This is, by far, the most intriguing recipe I’ve come across in awhile. The key here would be to try to get both the asparagus and cherries in season, which might be hard to do in some places. Asparagus season ended a couple weeks ago and cherry season is in full swing now.
Butterbean and Almond Hummus I am forever on the hunt for new hummus recipes.
Salted Pumpkin Caramels This is a bit out of season–more suited for fall, but it sounds delicious.
Marinated Zucchini Zucchini is cheap and plentiful during summer months, and I always run out of creative ways to use it. I think everyone can fess up to just being fed up with zucchini by the end of the summer–there are only so many things you can do with it. This recipe might stave off the zucchini boredom of late summer.
Russian Pickled Watermelon I could eat watermelon every night for dinner during the summer. I cannot get enough of it. I don’t know if I think this recipe is brilliant or an abomination. I’ll let you know what I decide.
Dal Makhani from Indian Simmer. This is easily one of my favorite new food blogs. Please check it out. Gorgeous pictures, delicious recipes–this is my go-to blog for authentic and user-friendly Indian recipes.
Asparagus Salsa I have never seen a recipe like this before. And, this original recipe is from Sunnyside, Washington, where I grew up. It’s a small community in the Yakima Valley. Small world.
Bucatini with Rita’s Spicy Baby Octopus Sauce I have tried my hand once at cooking cephalopods and it was disastrous. This inspires me to try again.
Pad See-Ew from She Simmers. If Indian Simmers is my new go-to Indian food blog, She Simmers blows me away with her beautiful and graceful Thai recipes.
- 2 boneless, skinless chicken breast halves
- juice of two lemons
- some dried oregano
- some dried rosemary
- 2 cloves of garlic
- some salt and pepper
- some cayenne pepper
- some paprika
- 1 red onion, sliced
- 1 pound asparagus
- olive oil
Method: Marinate chicken in spices, lemon juice, garlic, and olive oil. Zip-lock baggies are great marinating chicken receptacles.
Slice red onion and spread it in a single layer on a baking sheet or casserole pan. Wash and trim asparagus and layer it on top of the onion.
Place chicken and its marinade on top of the onion and asparagus.
Roast at 400 degrees until chicken is done.
When the chicken is close to done, sprinkle feta cheese over the meat and vegetables and broil until bubbling and brown.
Serve with pasta, rice, or whatever inspires you. I made orzo with fresh tomatoes, parsley, lemon juice, lemon zest, feta, and olives.
- Two zucchinis
- half of an onion
- 1 pound of asparagus
- Juice of half of a lemon
- Some olive oil
- S & P
- A squirt or two of dijon mustard
Roast vegetables at 450 until they are sufficiently roasted.
Make the vinaigrette (lemon juice, olive oil, dijon mustard, salt and pepper).
Dress the vegetables.
Chili and brown sugar roasted acorn squash
Steak with caramelized onions, mushrooms, and gorgonzola