So much food, so little time..to write...

I have been missing you dearly my blog..topics that I want to share with you pop into my head constantly but I haven't had the time to actually sit down and get them on the screen.   I am here now and I am determined to let you know about all of the delicious goodies I have been creating lately!!!

Sweet and nutty Roasted Chick Peas

These are so super easy to make and a super protein punch for a late day snack.  I tossed mine with some tamari (soy sauce), grapeseed oil and some Shichimi Togarashi.  I slow baked them in a 275 oven for about 45 minutes.  Just leave these guys alone and give them a stir occasionally and you will soon be snacking in style!  You can give this snack your own flair too. Chick peas are a blank canvas and accepting of all seasoning.  Try adding some balsamic vinegar, olive oil and Italian Herbs.  Or some honey and grainy mustard.   Now go ahead and make these.  I bet you won't be able to stop munching on them throughout the day!

What else have I been up to, let's see...

Vegetarian Summer Feast!

This trio is so fresh for a hot summer night.  Up front we have the gorgeous purple cabbage slaw.  My camera does no justice to the color of this.  Bright fuschia mixed with salt, grapeseed oil and apple cider vinegar.  I use Bragg's because it has "the mother" which is all the goodness of it's unfiltered fermentation.

The collard greens are a simple saute with red onion, garlic, tons of it please, Worcestershire sauce and a splash of ACV for tang.

Red Potato salad.  So easy and simple.  Boil potatoes until fork tender.  Drain and put in a bowl. While the taters are still warm toss with olive oil, salt and pepper.  Drop in a glob of grainy mustard and you have instant potato goodness!!  This meal would be great with the chick peas above.

Summer "cooking" should be full of crunch!  When there is an abundance of fresh veggies that are in season I try not to do to much to them.  Light sautes, a brief visit on the grill or just a quick rinse and a big bite!  What is in season now and what should you be focusing on-  

summer squashes

Zucchini is a wonder vegetable.  Shred it for a cold salad, dice it for a light pasta, stuff it with bread crumbs and mushrooms or grill it with balsamic.  The options are limitless. Likewise for yellow squash which can be a bit seedy so you might want to scoop out the center section before using.  I wish I had a picture of my recent summer squash dish but it was so tasty it didn't last long enough to get photographed.

rediscovering my mortar and pestle

So here we are.  The middle of summer. Vermont is like paradise.  I have a beautiful container garden full of herbs, hot peppers, 2 kinds tomatoes of  and lots of flowers!  I am at peace and am awaiting a bountiful harvest.  For now we have been herb crazy!

I have recently started eating poultry and I thought I would give  it a real go. I injected a roaster with the fresh crushed herb garlic oil and rubbed the rest of the herbs on the skin.  I also tossed Bohemian Forest on the skin.  Oh boy was this one tasty bird!  Mashing fresh herbs is incredible and brings out the natural oils.  The aroma was divine!     

 

fresh herbs, garlic, olive oil,salt

Brunch.  Not usually my favorite word in the restaurant business because I  have worked every Sunday as long as I can remember.  This time around I have Sundays off.  Quality time with the hubby cooking up breakfastylunchy goodness!!!  BRUNNCH!!  We do this up in style at my house.  Most recently was an herb filled frittatta with fresh VT tomatoes, peas and potatoes with a side of flaked grilled salmon.  What a way to start a lazy day.

So this is what I have been up to.  Enjoying the summer thunderstorms, cultivating my garden and basically loving life.  I will leave you with a picture of my giant tomato plant that just won't quit.  

Enjoy the summer folks!