Thursday, July 2, 2015

what's in season | July

July is when the local produce really starts to come into season!  Check out the list below!

{Blue Moon Farms where I get all of my garlic!}

Local produce available in July:

Brussel sprouts (beginning)
Cabbage (beginning)
Cantaloupe (mid)
Cauliflower (beginning)
Greens, variety
Onions (late)
Plums (late)
Summer squash
Watermelons (late)

What produce are you looking forward to getting?
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Wednesday, July 1, 2015

monthly munchies | July

Hello July!  So glad to see you since local produce becomes more abundant, but the heat also goes up.  :(  Thank goodness July is National Ice Cream Month!

{I love eating red grapes; not a fan of white grapes}

So what's in store for the blog this month?
  • I scream; you scream.  We all scream for ice cream!  I'll be sharing some homemade ice cream recipes!
  • I'll be taking a week off the blog just because I need a break from it, work, and life, but I'll take two out of three.
  • Delicious, healthy weeknights meals will be coming your way!
Do you have any plans for July?

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Tuesday, June 30, 2015

wasabi noodles

As I was cleaning out my fridge, I noticed that I had a large bottle of wasabi so I went and searched for some recipes.  I was hesitant to make this recipe since wasabi is very spicy and hot, but we absolutely loved it in this dish.  I used more than I ever would have guessed (3 tablespoons!), but add a little at a time if you are apprehensive.  I don't like my food too spicy, but this was prefect.

wasabi noodles
{wasabi noodles}

wasabi noodles

makes 4 servings

8 ounce, weight dry noodles (soba, udon or rice)
2 tablespoons sesame seed oil
1 pound beef, cubed
1 pound sugar snap peas (local)
3 tablespoons wasabi
1/4 cup honey (local)
1/4 cup soy sauce
1/4 cup fresh lime or lemon juice
1 tablespoon sesame seeds, toasted
Fresh cucumber, cilantro and green onions, chopped (optional)
  1. Cook noodles according to package instructions. 
  2. Drain noodles. 
  3. Heat sesame seed oil in a pan until hot; add beef and sear on one side.
  4. Cook beef until done.  Turn off heat.
  5. Add sugar snap peas, wasabi, honey, soy sauce, and citrus juice to meat.  Taste and add more wasabi if desired.
  6. While still warm, gently toss with noodles. 
  7. Garnish with sesame seeds, cucumber, green onions, and/or cilantro, if desired.
  8. Serve.
This dish was originally vegetarian, but The Hubby needs meat.  I would eat this without meat.  Just whisk together the dressing ingredients and add to hot noodles.

Do you like to eat wasabi?
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Monday, June 29, 2015

pork larb with coconut rice

I know what you are thinking--what is larb?  It's a dish from Thailand characterized by minced meat (pork is a rather fatty meat when ground so I stuck the pork chops), coconut rice, fresh mint and basil, and lettuce.  The Hubby said that he loved it after eating about 3 bites!  I adored this recipe too especially since it can be a quick weeknight meal (making the rice ahead of time is a BIG help!)

pork larb with coconut rice
{pork larb with coconut rice}

pork larb with coconut rice

makes 4 servings

1 cup brown rice
14 oz coconut milk
2 tablespoons sesame seed oil
1 pound pork chops, cubed
2 cloves garlic, minced (local)
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1/4 to 1/2 teaspoon chili flakes
2 tablespoons lime juice
1 cup carrots matchsticks
1 cucumber, seeded and diced (local)
1 red or white onion, thinly sliced (local)
2 tablespoons mirin (sweet rice wine but can substitute sugar)
2 tablespoons ponzu or soy sauce
3 sprigs mint stems, leaves removed and chopped (local)
3 sprigs basil stems, leaves removed and chopped (local)
1 lime, cut into wedges
1 head Boston or bibb lettuce, washed (local)
sesame seeds (optional for garnish)
  1. Cook rice with coconut milk until done.  You might need to add more water as is cooks, and it's best to do this step ahead of time or soak the rice for faster cooking time.
  2. Heat sesame oil in pan unti lhot.
  3. Add pork and sear on one side; continue to cook pork until done about 10 minutes.
  4. Add garlic, ginger, lemongrass, chili flakes, and lime juice.  Cook about 3 minutes.
  5. Turn off heat and add carrots, cucumber, onions, mirin, ponzu, and half of mint and basil leaves.
  6. To serve, place lettuce leaves on a plate and then top with rice.  Top with pork mixture and serve with lime wedge.
  7. Enjoy!
Technically larb can be made with any meat.  I have not tried it yet, but we will since we both loved this so much.

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