As you may have noticed, the blog is undergoing an expansion of sorts. I’ve added a
number of tabs menu of fun pages at the top to be expanded upon as time allows. Check out the recipes, eating seasonally 101, inspiration, and the book tabs; I have added some content to those already.
I made ratatouille this week; the recipe is the one used to create the animated version Remy cooked in the Pixar film Ratatouille. It is so absolutely delicious, it’s worth the time needed to create it. Almost all of the vegetables for the recipe are in season here right now, and I’m sure that’s one of the reasons it was so scrumptious. I say “was”, because it has disappeared from the house already, scarfed down by Husband and The Boy. Do yourself and your family a favor, and take the time to make this dish.
Posted by realfoodroad on July 28, 2011
How many bottles of store-bought salad dressing do you have in your fridge? More than 2? More than 4? Not sure? How many of those half-used bottles have you emptied down the sink after they have gone bad (ka-ching, ka-ching)?
But I need all those bottles, you say. The family likes variety and choice for their salads, you say. We get tired of the same flavor dressing all the time. I buy the bigger bottles so I save money (see “emptied down the sink ka-ching ka-ching”, above).
Do you have empty jam jars? Do you have various vegetable oils, vinegars, herbs and spices? Do you have a lemon or two? Then you have all you need to create four delicious, inexpensive salad dressings that your family will love, in small quantities that you can use before they spoil. These dressings are easy to make on the spot, as well, and your kids can even make them for you while you are getting the rest of dinner together. Seriously.
Posted by realfoodroad on July 15, 2011
Garlic scapes are in season. What, you may ask is a garlic scape, where do I get garlic scapes, and what do I do with them once I have them?
Garlic scapes are the stem and bud of the garlic plant. They need to be trimmed off before flowering, so all the plant’s energy goes to making awesome garlic bulbs. You can find them right now at farmstands, farmers’ markets, and CSAs. The recipe below is one of my favorite things to do with garlic scapes, but I have also been known to chop one or two up and toss them into a stirfry. They have a garlic flavor, without the garlic bite, very mild usually. The bottom 1/3 or so of the stem is too woody to eat, even after sauteing, so discard that part.
Posted by realfoodroad on July 1, 2011