Thursday, June 4, 2009

"It's Not Easy Being Green"

Hidden Villa
June 2nd, 2009

Green Garlic
Spring Onion
Dandelion Greens
Bok choy

I knew it was only a matter of time. I knew at some point I would have to face it. By it, I mean cilantro. I don't care for cilantro. I appreciate it's purpose in the culinary world, but I personally don't want it on my plate. I decided to go for a pesto. I used Mark Bittman's from How to Cook Everything. This is good stuff. Maybe it was the unrefined peanut oil. Whatever it was I enjoyed the flavor.

Thursday:Local Halibut with Cilantro Pesto, Sauteed Bok Choy with green garlic (again, Bittman) and Broccoli Slaw.

Wednesday and Friday:Whole Wheat Pasta with Italian Sausage, Kale and Ricotta Salata (tomatoes).

I found the broccoli salad recipe on Small Notebook, one of my daily reads. It was originally featured on the Kitchn. I made a few adjustments. I used extra lemon juice in place of the vinegar and I used toasted walnuts in place of almonds. This is a tasty little salad. Worth repeating at home, with ingredients on hand of course.

I have a lot of veggies to eat here at my house. I'll tackle that tomorrow. I'm hoping for a stir fry with the bok choy, green garlic and spring onions.

And now for the fruit...
June 3, 2009
Robada Apricots
Brooks and Rainier Cherries
Heirloom Tomatoes (Wilgenburg)
Haas Avocados
Navel Oranges

No comments:

Post a Comment