I've been gone on a family vacation to Alaska, which accounts for the lack of blogging. We went on a cruise and the food was pretty good, but I'm thrilled to be home and eating home cooked meals again. Last week a friend got my CSA and ate the food, so nothing went to waste, worry not!
This week we got zucchini, onions, tomatoes, corn, swiss chard, green peppers, and I think pepperoncinis.
I'm still too tired to go out on a a limb and do something creative and new so I just made marinated zucchini, corn, and garlic steak. We've seen all of these recipes before in this blog, but just in case:
Marinated Zucchini
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
pinch of salt and pepper
1 medium zucchini sliced about 1/4th inch on the bias
Marinate together for 15+ minutes and grill over high heat.
Corn
Boil for a couple minutes in water. Serve with butter, salt and pepper
Garlic Steak
2 steaks
2 cloves of garlic
1 tablespoon butter
1/4 tablespoon butter per steak
Allow steaks to come to room temperature. Heat skillet over high heat and add 1 tablespoon butter and allow the butter to melt and brown. Season the steaks with lots of salt and just a touch of pepper. Get a good crust on one side and turn. Add butter to the top of the steaks and add garlic. Cook until other side of steak is done and remove steak, trying to keep as much of the garlic on it as possible. Rest for a few minutes before serving.
The Results: Okay, I know it's simple, but it's really really good. We needed simple home cooked food after a week of heavy cruise food. The corn was possibly the best corn I've ever had in my life. Heavenly. I could have made a meal of a couple ears of corn. The zucchini was a little sour. I usually use white wine instead of balsamic vinegar and I support that decision, frankly. The vinegar was too strong for the zucchini. The steak was yummy and garlicy and buttery.
The Breakdown: The zucchini and corn was from my CSA. The steak was from the farmer's market. The garlic and butter was from the grocery and the balsamic vinegar was in my pantry. I give myself an A for this!
Perhaps when we are rested up I will get more creative!
Monday, July 26, 2010
Monday, July 12, 2010
Monday, Monday
I like Mondays. I am lucky enough to love my job and I like getting back into the swing of the week. I like routine and I like the happy feeling I get in my belly when I'm at work and I think about going home and pouring myself a glass of wine and cooking a nice meal. Sometimes I even cook in heels and a frilly apron. It wouldn't be nearly as funny if it weren't true...
This morning I had the rare presence of mind (and let's be honest, the time) to put together a marinade and chuck my chicken into it. This is a wonderful marinade that I could have sworn already made it onto the blog, but I didn't have time to go through all of my postings, so if you spot the duplicate you get a cookie. It's like the blogging version of Where's Waldo.
Caribbean Chicken
1 teaspoon allspice
1/4 cup red onion, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice
zest from 1 lime
2 tablespoons soy sauce
2 tablespoons thyme leaves
1 medium jalapeno, seeded
2 teaspoons freshly grated or chopped ginger
1 clove garlic
4 chicken breasts, bone and skin on or other assortment of chicken parts, bone and skin on
Toss all of the ingredients except the chicken into a blender and blend until pretty smooth. Pour marinade into a plastic baggie with the chicken and marinate 4+ hours but not over 12 in the refrigerator. Grill on your grill. We've also made this with pork loin instead of chicken and it's really good that way too.
We put some corn in a foil packet with salt and pepper and butter and stuck those on the grill too.
Grilled Green Beans
2 handfuls of green beans
1 tablespoon olive oil
2 cloves garlic, crushed and diced
salt and pepper
1/4 onion, diced
Place all ingredients in a foil pouch and cook over medium high to high heat for at least 20 minutes, turning the packet at least once.
The Results: Delish of course. Marinaded and grilled chicken, corn and green beans? How could it possibly go wrong? I'm sure we could have gotten fancier, maybe added cayenne pepper and lime juice to the corn or lemon pepper to the green beans...but I really just like butter and salt and pepper on my corn and I love garlic saturated green beans. Why mess with the classics on a Monday? B+ meal.
The Breakdown: I used the last red onion, 1/4 of another onion, corn and green beans from the CSA. The chicken came from the farmer's market, and everything else came from the pantry or grocery store. So pretty darn local I think, I give myself a B+ on this too.
Sunday, July 11, 2010
CORN!
We got lots of corn for our CSA this week. This makes Linda a very happy girl. I do enjoy a nice ear of corn slathered with butter and salt, but I wanted to do something today that wasn't use straight corn-on-the-cob. On Sundays I usually try to make something that I can keep the leftovers for lunches this next week. This week I decided to make vegetarian fajitas.
Vegetarian Fajitas
3 ears of corn with the kernals shaved off
1 can black beans, rinsed
1 green pepper, chopped
2 cloves garlic, diced
1 small onion, sliced
1.5 tablespoons Mrs. Dash Chipotle seasoning (or other Mexican type seasoning)
1 handful cilantro, chopped
juice of 1 lime
salt
Saute onions and green peppers over medium high heat in some olive oil. When starting to soften add the corn and garlic. When the corn starts to have some dark brown spots on it add the black beans. After a few minutes and stirring often, add the lime juice, seasoning and salt. Remove from heat and toss in the cilantro. Serve with tortillas and your favorite toppings like cheese, salsa and hot sauce.
The Results: I actually would have liked more corn, since corn was supposed to be the star of this show. I think maybe two more ears would have been good. The black beans kind of overpowered things. Ultimately though this was darn good. It was a good use of the corn and it make enough for several lunches this week.
The breakdown: The corn and onion was from my CSA. The black beans, cilantro, lime, tortillas, and Mrs. Dash were from the grocery. I don't know what grade that gets. Maybe a B-?
Vegetarian Fajitas
3 ears of corn with the kernals shaved off
1 can black beans, rinsed
1 green pepper, chopped
2 cloves garlic, diced
1 small onion, sliced
1.5 tablespoons Mrs. Dash Chipotle seasoning (or other Mexican type seasoning)
1 handful cilantro, chopped
juice of 1 lime
salt
Saute onions and green peppers over medium high heat in some olive oil. When starting to soften add the corn and garlic. When the corn starts to have some dark brown spots on it add the black beans. After a few minutes and stirring often, add the lime juice, seasoning and salt. Remove from heat and toss in the cilantro. Serve with tortillas and your favorite toppings like cheese, salsa and hot sauce.
The Results: I actually would have liked more corn, since corn was supposed to be the star of this show. I think maybe two more ears would have been good. The black beans kind of overpowered things. Ultimately though this was darn good. It was a good use of the corn and it make enough for several lunches this week.
The breakdown: The corn and onion was from my CSA. The black beans, cilantro, lime, tortillas, and Mrs. Dash were from the grocery. I don't know what grade that gets. Maybe a B-?
Freeze it like you mean it
Sundays are my days to clean the house, sit around, and cook. I didn't clean today but I did get some excellent cooking in. I need to start the week strongly since last week I had a couple days where no CSA goods were used. For those of you keeping track, from last week's CSA I have collard greens, 1 zucchini , 1 yellow squash left, and a handful of green beans. This week we got LOTS of corn (like 8 ears), a few more zucchini and yellow squash, 2 small red onions, 2 small to medium sweet onions, and a bag of green beans.
This week at the farmer's market we got 6 sweet onions. We like sweet onions, okay?! Plus I forgot we would get some in our CSA this week, so we're overloaded with onions. What does that mean? It's French Onion soup time! We are also overloaded on zucchini and yellow squash and that means zucchini muffin time!
I use Tyler's Ultimate French Onion soup recipe from food network. I like it because it uses a half of a bottle of red wine...which means I drink the other half while I make the soup.
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
provolone cheese-optional
garlic bread-optional
I put half of the onions in a dutch oven and the other half in my biggest skillet. I halve the butter between the two and start the caramelization process. It simply takes too long to get the onions going in just my dutch oven. The key to french onion soup is...duh...the onions. It takes time to caramelize onions so take the time. Start them over medium heat and reduce the heat if the onions start to get dark brown spots on them. You want your onions to be uniformly deep golden brown. When you get to the medium golden brown stage you can combine your onions in the dutch oven and add the garlic, bay leaf, and thyme. After deep golden brown has been achieved, add the wine and simmer until the onions are almost dry. Sprinkle in the flour and reduce heat to low and cook, stirring often for 10 minutes. Add the beef stock and simmer for 10 minutes. Add salt and pepper to taste. To serve traditionally, top with a piece of garlic bread and top that with a slice of provolone cheese and place under the broiler until cheese is melty.
The real test here is cutting the onions. 4 farm-fresh onions. That will make even Mr. T cry...although Mr. T was kinda a cry baby, so I guess that isn't terribly hard. Maybe I should say it would make Hillary Clinton cry. Now THAT'S some strong onions! I chop onions with the vent fan on high and sunglasses on. It works for me and I look super cool.
This soup freezes beautifully. I usually keep a couple servings for lunches and the rest goes in the freezer.
Zucchini Muffins or Bread
3 eggs, beaten
3/4 cup butter, melted
1 1/3 cup dark brown sugar
2 t vanilla
1 tsp cinnamon
1 tsp salt
2 1/2 cups zucchini, shredded
1 tsp soda
2 tsp baking powder
2 1/2 cup whole wheat flour
Beat together eggs, butter, sugar, vanilla, and cinnamon. Stir in zucchini. In a separate bowl stir together flour, soda, salt and powder. Combine slowly until all ingredients are Incorporated. Preheat oven to 350 degrees. Distribute mixture into 15 regular sized muffins and bake for 20 minutes.
15 muffins?! How annoying can you be?? So I have to wash an ENTIRE other muffin tin because you couldn't reduce this mixture down so it'd only make 12 muffins?! Ugh.
The Results: The soup is delicious. Savory, warm, inviting...something I'd like to eat on a crisp fall day. Except that it's like 90 out and mid-July. Well, it's a good thing I have a freezer! Actually the soup is just plain good, but I know it's going to be even better in late October. The muffins are really good. The perfect breakfast food year around. I froze 10 of them and left the other 5 out for breakfasts and snacks this week. I'll let you know how they unfreeze.
I used 3 zucchini (only 1 little zucchini left and 2 yellow squash) for the muffins and 6 onions for the soup (some of my onions were little).
This week at the farmer's market we got 6 sweet onions. We like sweet onions, okay?! Plus I forgot we would get some in our CSA this week, so we're overloaded with onions. What does that mean? It's French Onion soup time! We are also overloaded on zucchini and yellow squash and that means zucchini muffin time!
I use Tyler's Ultimate French Onion soup recipe from food network. I like it because it uses a half of a bottle of red wine...which means I drink the other half while I make the soup.
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
provolone cheese-optional
garlic bread-optional
I put half of the onions in a dutch oven and the other half in my biggest skillet. I halve the butter between the two and start the caramelization process. It simply takes too long to get the onions going in just my dutch oven. The key to french onion soup is...duh...the onions. It takes time to caramelize onions so take the time. Start them over medium heat and reduce the heat if the onions start to get dark brown spots on them. You want your onions to be uniformly deep golden brown. When you get to the medium golden brown stage you can combine your onions in the dutch oven and add the garlic, bay leaf, and thyme. After deep golden brown has been achieved, add the wine and simmer until the onions are almost dry. Sprinkle in the flour and reduce heat to low and cook, stirring often for 10 minutes. Add the beef stock and simmer for 10 minutes. Add salt and pepper to taste. To serve traditionally, top with a piece of garlic bread and top that with a slice of provolone cheese and place under the broiler until cheese is melty.
The real test here is cutting the onions. 4 farm-fresh onions. That will make even Mr. T cry...although Mr. T was kinda a cry baby, so I guess that isn't terribly hard. Maybe I should say it would make Hillary Clinton cry. Now THAT'S some strong onions! I chop onions with the vent fan on high and sunglasses on. It works for me and I look super cool.
This soup freezes beautifully. I usually keep a couple servings for lunches and the rest goes in the freezer.
Zucchini Muffins or Bread
3 eggs, beaten
3/4 cup butter, melted
1 1/3 cup dark brown sugar
2 t vanilla
1 tsp cinnamon
1 tsp salt
2 1/2 cups zucchini, shredded
1 tsp soda
2 tsp baking powder
2 1/2 cup whole wheat flour
Beat together eggs, butter, sugar, vanilla, and cinnamon. Stir in zucchini. In a separate bowl stir together flour, soda, salt and powder. Combine slowly until all ingredients are Incorporated. Preheat oven to 350 degrees. Distribute mixture into 15 regular sized muffins and bake for 20 minutes.
15 muffins?! How annoying can you be?? So I have to wash an ENTIRE other muffin tin because you couldn't reduce this mixture down so it'd only make 12 muffins?! Ugh.
The Results: The soup is delicious. Savory, warm, inviting...something I'd like to eat on a crisp fall day. Except that it's like 90 out and mid-July. Well, it's a good thing I have a freezer! Actually the soup is just plain good, but I know it's going to be even better in late October. The muffins are really good. The perfect breakfast food year around. I froze 10 of them and left the other 5 out for breakfasts and snacks this week. I'll let you know how they unfreeze.
I used 3 zucchini (only 1 little zucchini left and 2 yellow squash) for the muffins and 6 onions for the soup (some of my onions were little).
Saturday, July 10, 2010
Beet Update
Paul tried the first batch of beets and really liked them. I gave him permission to say they are terrible if they are with a guarantee it won't hurt my feelings. He says I should make more and sell them or barter them at the farmer's market. I'll take that as a sign of approval. I've since made another batch using apple cider vinegar and this week I used my beets in my CSA to make a third batch but this time with both red onion and chopped cabbage. I'll tell you how that turns out.
I think I might actually keep a jar of beets. I think some pickled beets might be good with cottage cheese. Something rich and creamy to balance out the earthiness of the beets. I'm going to give the rest to my mom and father-in-law- both pickled beet lovers.
By the way, my husband cooked dinner tonight. No CSA food in it. Don't blame me, blame him. Sometimes he is such a man. He thinks the two food groups are meat and starch. I won't complain, he's a very good cook and he eats every thing I cook- good, bad, or okay. He really only refuses to eat broccoli and I think everyone deserves a couple foods they just don't like or know. Now if only he loved to clean...
PS If you are keeping track, I have NOTHING left from last week and it was all used and none was wasted. This week I have 1 zucchini left, 1 yellow squash, a handful of green beans and one bunch of collard greens left. Perhaps it is time for some zucchini muffins...
Friday, July 9, 2010
Use it or lose it
I went out to dinner a couple days this week so I wanted to make a meal based on my CSA holdings to make sure I use the delicious veggies before they go bad. Plus sometimes it's fun to see how creative you can be using as many of the CSA offerings as possible. We made a Chicken in a ratatouille sauce and garlic green beans.
Pan Fried Chicken in a Ratatouille sauce
Bone in chicken
1 small zucchini, chopped
1/2 medium onion, chopped
1 can diced tomatoes
1 small bunch beet greens, stems and leaves separated and chopped
1/2 cup dry white wine
a couple pieces of bacon, diced
3 cloves garlic, diced
pinch red pepper flake
2 sprigs thyme
small handful oregano, chopped fine
Render bacon in a deep skillet and remove. Salt and pepper the chicken on both sides and pan sear in same skillet. Chicken should be nicely browned but not completely cooked. Remove chicken. Deglaze with 1/2 cup dry wine wine and reduce by half. Add onions and when starting to soften add garlic and zucchini. Saute for a few minutes. Drain the tomatoes and add to the pan along with the thyme, red pepper flake, and beet stems. Bring mixture to a simmer for five minutes. Add chicken back in. Spoon some of the mixture to cover the chicken and simmer until chicken is cooked through. In the last couple minutes add the beet greens and oregano.
Garlic Green Beans
2 handful green beans
3 cloves garlic, diced
In a large skillet heat 2 tablespoons of olive oil over medium heat and toss in the green beans. Cook for 5-10 minutes or until green beans start to soften. Add garlic, salt and pepper and toss. Cook about 5 more minutes, tossing often.
The Results: The chicken was good but the ratatouille was very sweet. The onions and tomatoes cooked down and sweetened so much it was a little too sweet for us, especially my husband. It was a good idea that I want to tweak to figure out how to up the savory quotient. I like the idea of a chunky vegetable based stew-sauce to spoon on chicken. Maybe I could deglaze with chicken stock instead of white wine for a start and use spinach instead of beet greens. The green beans were awesome, as always. Really, I can saute anything in olive oil and toss with garlic and I'll love it. Ice cream? Sure! Cake? Yum! This meal gets an C+.
By the way, you might have noticed that bacon never made it back into the pan. I decided the fat alone made this meal rich enough that we didn't need the bacon pieces in the sauce. I know that goes against everything I believe in. Don't throw that bacon house people, keep it and put in salads or sprinkle in a shot glass of maple syrup or dunk in hot chocolate. Bacon should never go to waste.
The Breakdown: The green beans, beet greens, beet stems and zucchini were from the CSA. The chicken, bacon, and onions were from the farmer's market and the herbs are from my garden. The wine and tomatoes were from the grocery store. I get an A for localness.
Pan Fried Chicken in a Ratatouille sauce
Bone in chicken
1 small zucchini, chopped
1/2 medium onion, chopped
1 can diced tomatoes
1 small bunch beet greens, stems and leaves separated and chopped
1/2 cup dry white wine
a couple pieces of bacon, diced
3 cloves garlic, diced
pinch red pepper flake
2 sprigs thyme
small handful oregano, chopped fine
Render bacon in a deep skillet and remove. Salt and pepper the chicken on both sides and pan sear in same skillet. Chicken should be nicely browned but not completely cooked. Remove chicken. Deglaze with 1/2 cup dry wine wine and reduce by half. Add onions and when starting to soften add garlic and zucchini. Saute for a few minutes. Drain the tomatoes and add to the pan along with the thyme, red pepper flake, and beet stems. Bring mixture to a simmer for five minutes. Add chicken back in. Spoon some of the mixture to cover the chicken and simmer until chicken is cooked through. In the last couple minutes add the beet greens and oregano.
Garlic Green Beans
2 handful green beans
3 cloves garlic, diced
In a large skillet heat 2 tablespoons of olive oil over medium heat and toss in the green beans. Cook for 5-10 minutes or until green beans start to soften. Add garlic, salt and pepper and toss. Cook about 5 more minutes, tossing often.
The Results: The chicken was good but the ratatouille was very sweet. The onions and tomatoes cooked down and sweetened so much it was a little too sweet for us, especially my husband. It was a good idea that I want to tweak to figure out how to up the savory quotient. I like the idea of a chunky vegetable based stew-sauce to spoon on chicken. Maybe I could deglaze with chicken stock instead of white wine for a start and use spinach instead of beet greens. The green beans were awesome, as always. Really, I can saute anything in olive oil and toss with garlic and I'll love it. Ice cream? Sure! Cake? Yum! This meal gets an C+.
By the way, you might have noticed that bacon never made it back into the pan. I decided the fat alone made this meal rich enough that we didn't need the bacon pieces in the sauce. I know that goes against everything I believe in. Don't throw that bacon house people, keep it and put in salads or sprinkle in a shot glass of maple syrup or dunk in hot chocolate. Bacon should never go to waste.
The Breakdown: The green beans, beet greens, beet stems and zucchini were from the CSA. The chicken, bacon, and onions were from the farmer's market and the herbs are from my garden. The wine and tomatoes were from the grocery store. I get an A for localness.
Wednesday, July 7, 2010
How to hide the greens
I love pasta. I never jumped on the Atkin's bandwagon. At the time the Atkin's diet was taking over the world and restaurants were adding new 'Atkin's friendly' sections, and pizza places were developing nasty cracker thin crusts to place pounds of meat on top, and entire Atkin's Diet grocery stores were being opened I was happily munching my pasta and bread, waiting out the storm. I worked at Starbucks at the time and the Atkin's disciples would order breve lattes. A breve is steamed half-and-half (or heavy cream if the coffee house had it...which Starbucks didn't) and espresso. I love half-and-half and heavy cream and there's nothing wrong with that but even a small latte is 8 ounces. That's a ton of milk fat! I can't imagine that being part of a weight loss program that is sustainable in any way. Any "diet" that pushes bacon and restricts broccoli is illogical.
I wanted pasta last night but I also wanted to use something from my CSA, namely the swiss chard which will stay fresh the least amount of time.
Tomato-Cream pasta
1 jar tomato-basil sauce
1 onion, sliced
1 green pepper, sliced
2 cloves garlic
1/2 cup white wine or 1/4 cup vodka
pinch red pepper flake
1/4 cup heavy cream
1 bunch swiss chard, removing the ribs and roughly chop
1 handful fresh basil, minced
1 pound pasta
Saute onion and pepper over medium high heat until starting to soften. Add garlic and saute for 5 more minutes. Add white wine or vodka and reduce by half (when adding alcohol to a pan always turn off the heat first...especially when using a gas top stove). Add tomato sauce, cream, and red pepper flake. Allow to simmer 10 minutes. Fold in swiss chard and allow to simmer 5 more minutes. Stir in basil just before serving over cooked pasta.
You couldn't go wrong with a couple ounces of pancetta browned up at the beginning or adding some chicken. Or, come to think about it, one of my zucchini chopped up and being sauteed with the onion and pepper would have been good too. Darn! Missed opportunities!
We served the sauce over Nicole Taylor's red pepper pasta. There was about half the sauce left over to freeze for another night.
The Results: This is the quick 'n dirty version of a longer Vodka Pasta. I really do like the longer version better, which involves canned tomatoes and chicken stock instead of the jarred sauce, but sometimes you just don't have the patience for a slow simmer sauce. That in mind, it's pretty darn good. I give it a solid B. I really liked the swiss chard in it which I wouldn't have thought about if I hadn't already had some to use from the CSA box.
The Breakdown: The swiss chard was from the CSA. Which, by the way, the chard was beautiful. We got a couple stalks of red, yellow, green...it was stunning to work with. I got the pasta from the farmer's market and the basil from my garden. The onion, green pepper, tomato sauce, and cream was from the grocery store. I give it a C for local ingredients. I was just really craving a good tomato-cream pasta dish.
Oh! I tried the tarragon vinegar pickled beets. Well, I can say they are the best beets I have ever had. Pretty darn edible, if I do say so myself. I'm still not going to eat them but I wouldn't cry if I were forced to! I actually really enjoy the taste of the pickling juice, I just don't like the underlying beet flavor that is still there. I think beet lovers will really love them.
I wanted pasta last night but I also wanted to use something from my CSA, namely the swiss chard which will stay fresh the least amount of time.
Tomato-Cream pasta
1 jar tomato-basil sauce
1 onion, sliced
1 green pepper, sliced
2 cloves garlic
1/2 cup white wine or 1/4 cup vodka
pinch red pepper flake
1/4 cup heavy cream
1 bunch swiss chard, removing the ribs and roughly chop
1 handful fresh basil, minced
1 pound pasta
Saute onion and pepper over medium high heat until starting to soften. Add garlic and saute for 5 more minutes. Add white wine or vodka and reduce by half (when adding alcohol to a pan always turn off the heat first...especially when using a gas top stove). Add tomato sauce, cream, and red pepper flake. Allow to simmer 10 minutes. Fold in swiss chard and allow to simmer 5 more minutes. Stir in basil just before serving over cooked pasta.
You couldn't go wrong with a couple ounces of pancetta browned up at the beginning or adding some chicken. Or, come to think about it, one of my zucchini chopped up and being sauteed with the onion and pepper would have been good too. Darn! Missed opportunities!
We served the sauce over Nicole Taylor's red pepper pasta. There was about half the sauce left over to freeze for another night.
The Results: This is the quick 'n dirty version of a longer Vodka Pasta. I really do like the longer version better, which involves canned tomatoes and chicken stock instead of the jarred sauce, but sometimes you just don't have the patience for a slow simmer sauce. That in mind, it's pretty darn good. I give it a solid B. I really liked the swiss chard in it which I wouldn't have thought about if I hadn't already had some to use from the CSA box.
The Breakdown: The swiss chard was from the CSA. Which, by the way, the chard was beautiful. We got a couple stalks of red, yellow, green...it was stunning to work with. I got the pasta from the farmer's market and the basil from my garden. The onion, green pepper, tomato sauce, and cream was from the grocery store. I give it a C for local ingredients. I was just really craving a good tomato-cream pasta dish.
Oh! I tried the tarragon vinegar pickled beets. Well, I can say they are the best beets I have ever had. Pretty darn edible, if I do say so myself. I'm still not going to eat them but I wouldn't cry if I were forced to! I actually really enjoy the taste of the pickling juice, I just don't like the underlying beet flavor that is still there. I think beet lovers will really love them.
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