Archive for June, 2011
Even though it’s June 30, summer has finally arrived in Southeastern Wisconsin. The signs are everywhere: the hot weather, fresh produce, frizzy hair, the pooch…
To keep the house cool, I avoid the oven at all costs (except if it includes baking a chocolate cake). Needless to say, between being anti-oven and hitting up every farmer’s market in the area, I’ve been on quite a salad kick. I’ve also been trying to mix up different ingredients/dressings so I don’t get bored.
The salad I brought to lunch today is half grilled/half fresh. A few nights ago, we grilled vegetables with garbanzo beans as a side dish with dinner. I added these leftovers to a traditional salad to jazz it up (and use up the fresh stuff before it wilts). Here are the recipes for both:
Grilled Vegetable Medley
1 small zucchini, sliced
1 small onion, chopped
1/2 cup diced peppers, red and green
1 cup or so of broccoli florettes
1 cup sliced mushrooms
2 cups torn spinach
1 can garbanzo beans, drained and thoroughly rinsed
1 tomato, diced
Crumbled bleu cheese, to taste
Spices: a mix of pepper, garlic powder, toasted onion powder and Penzy’s Sicilian Salad Cheese Sprinkle
In a large, heated skillet, add a tablespoon of olive oil. Add onion, peppers and zucchini. Cook for a few minutes. Add all remaining vegetables (except the tomato) and garbanzo beans. Add spices. Continue cooking for about 4-5 minutes, or until the veggies are cooked to your liking. Add the cheese and diced tomatoes. Kill the heat and serve.
Note: We topped a whole-wheat pita with spinach dip and then used this as a filling a few nights ago. The next day, I put some filling in a Pyrex bowl and ate it that way for lunch.
Grilled Vegetable Salad
Wash and dice some fresh spinach, broccoli and carrots. Add a serving of Grilled Vegetable Medley. Top with fresh, diced tomato, bleu cheese and dressing of your choice (right now I’m digging Newman’s Own Light Caesar).
Question: What do you like doing with fresh vegetables?
One of my favorite things about summer are the plentiful farmer’s markets throughout Wisconsin. Not only are you helping the local economy, but fruits and vegetables taste better when they are in season. Case in point, you’ll never see me eating tomato slices sprinkled with salt from the grocery store. But a garden tomato…heck yes! Perfect snack.
Dealing with this whole “moving thing” the past couple of weeks, I hardly had time to eat, much less go shopping. Living in a completely new town, I couldn’t wait to visit the local markets here and see how they compared to the ones I liked in our old neighborhood. I visited the Westown market every week. I also really like the indoor Milwaukee Farmer’s Market.
Yesterday, we went to the Greendale Open Market. I wasn’t sure what to expect, but I was highly impressed. Sure it was small, but they had a great selection of produce and other foods/crafts, etc. Here’s what we bought:
- A bag of spinach ($2)
- A bunch of broccoli ($1.50)
- Three large tomatoes ($3.50)
- A pound of carrots ($2)
- A bag full of homemade, unpopped popcorn ($3.50)
We also saw strawberries, swiss chard, radishes, beets, honey, eggs, garlic and onions (in addition to jewlery and various arts/crafts). So far, I’ve made a giant salad with my bounty and used the carrots for a Beer Cheese Soup.
Greendale Open Market
Greendale Minicipal Parking Lot in downtown Greendale, WI
Saturdays, 8am – noon
July 9th &23rd
August 6th, 20th & 27th
September 10th & 24th
October 1st & 15th
Have you visited any farmer’s markets this year? Which ones do you like best?
I admit it, She’s on the Run has been on hiatus – but for good reason. We moved. Not only am I sick of looking at boxes, packing paper and duck tape, but take-out as well (no more lo mein…please!). We’ve made it to the grocery store a few times for some random eats (this area has some niiccceee Pick N’ Saves) but one can only eat fruit and crackers for so long.
I’m itching to hit up some local farmer’s markets this weekend, namely the open market in Greendale, WI. I’ve also heard great things about the farmer’s markets in Wauwatosa and West Allis. According to WIBuyLocal.org, you should be able to find broccoli, leafy greens, potatoes and radishes.
Stay tuned for some local farmer’s market reviews and hopefully some recipes to go along with them.
I find so much inspiration from what others are cooking, discovering and trying that I have to share.
I’ve been to French cooking classes at the Milwaukee Public Market, and they are tons of fun (especially with a group of friends). The gals at the Milwaukee Journal Sentinel reviewed a few others across Milwaukee, and this one at Coquette Cafe looks delicious (and informative).
I love granola. I eat it almost every day (on cereal, yogurt, ice cream or just plain). My friend Sun from Eat. Host. Run. Style. made these no-bake bars that are right up my alley. Not only are they cheaper than store brands, they’re healthier too (especially if you add almonds, wheat germ or dried fruit).
Speaking of oats. The Nutrition Diva discusses which kinds are best in this podcast.
I haven’t been cooking a lot lately because we are in the process of moving. But when we get settled into our new place, I have to make these cocoa roast almonds (they look like a copycat version of the ones Emerald makes).
What are you loving this week?
When it comes to rhubarb (which is actually a vegetable, mind you), your options are pretty limited. Cakes, crisps, compotes…it’s usually the sweet stuff that highlights this late-spring ingredient best. My recipe of choice? A strawberry rhubarb crisp that B’s parents have been making for years. I believe they found it on Cooks.com.
B’s parents were also kind enough to give us their first year’s bounty of rhubarb. I’m thinking about turning some of the leftovers into a lemon rhubarb cupcake for a friend’s party later this week. (You can easily cut up what you don’t use and freeze for up to a year).
The Last Rhubarb Crisp (because this is the last recipe you’ll ever try – it’s that good)
1 cup all-purpose flour
3/4 cup oats (old-fashioned or one-minute)
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted
4 cups diced rhubarb
1/2 small package strawberry gelatin
3/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1. To make crust, mix flour, oatmeal, brown sugar, cinnamon and melted butter until crumbly. Press half of the mixture into a 9″ x 9″ pan.
2. Cover crust mixture with chopped rhubarb. Sprinkle with dry gelatin.
3. In a medium saucepan, combine white sugar, cornstarch and water. Cook over medium-low heat and continue stirring until it thickens. Add vanilla. Pour over rhubarb and pat remaining crumbs on top. Bake for 1 hour at 350 degrees and let cool. Top with whipped cream or vanilla ice cream and enjoy.
What do you like to do with rhubarb?