good food + awesome travel & occasional odd bits

Month: June 2011

Things that are Green

Things that are Green

Lately, it’s been feeling a lot like summer around here. Not only are the days warmer, but they are longer which means more BBQ’s and really good fruits and vegetables growing in our garden. This is the first year we grew garlic and I know […]

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

It’s been a while since I  baked a batch of cookies and I had a craving for PB and chocolate. Why not roll them together into one tasty cookie? It’s a good thing I had the basic ingredients already on hand. Everything except the all […]

Celebrating solstice with a BBQ

Celebrating solstice with a BBQ

Happy Solstice everyone! I hope you all enjoyed a bit more sun in your day and more time to relax. We sure did. We celebrated with a BBQ and some tasty drinks.


These garlic bulbs was just pulled up from the garden minutes before I snapped photos of them. Don’t they look great? Being that I was anxious and all too eager to taste the garlic, I did pull some earlier in the season where I was able to shave the tender bulb into salads since the cloves were not yet formed. As you can see, I did have the patience to wait for some to blossom into full grow bulbs complete with individual cloves. They smelled so good too-   greener and fresher, with more subtly scented aroma than the super market variety.

I made a chimichurri sauce to accompany this tri-tip BBQ. Sorry, no photos of the actual tri-tip because it was dark by the time everything was finished and we were just too hungry and tired by that time.

We also had some fresh corn that I needed to use up, so we shucked 2 ears and put them on the grill and smoked them. When they were cooled, the kernels were sliced off and tossed with a light vinegarette and some shishito peppers from the garden. This salad was a perfect accompaniment to the tri-tip. It was crisp, crunchy, smoky, and refreshing with a bright zing from the lemon juice. Definitely a California salad.


Smoked California Corn Salad:

2 ears fresh corn, shucked

1 clove garlic

juice from 1/2 lemon

1/4 cup avocado oil

3 shishito peppers, sliced

1 small tomato, cubed

Sea salt to taste


Smoke the corn on a grill, making sure to place it on the cool side. Only leave on the grill long enough to get the desired color.

Mince the garlic and add the lemon juice. Whisk in the avocado oil.

Slice the shishito peppers, cube the tomatoes, and add to the vinaigrette. Set aside.

When corn is smoked and cooled, using a large bowl, slice the kernels off of the cob. Combine with the pepper, tomato, and vinaigrette from above. Sprinkle with sea salt to taste.


Chimichurri Sauce recipe adapted from Fine Cooking Magazine:

4 cloves garlic

2 tsp kosher salt

1 bunch flat leaf parsley, stemmed and chopped

1 tsp dried oregano (or 2 tsp fresh)

1 small carrot

1/2 tsp ground black pepper

3/4 tsp dried red chili flakes

1/2 tsp grated lemon zest

5 T sherry wine vinegar

5 T cold water

1 cup olive oil


Mash the garlic and salt using a mortar & pestle.

Chop the parsley in a food processor (make sure leaves are more dry than wet).

Grate the carrot using a fine box grater.

Combine all ingredients in a bowl, and whisk together.

Let sit for at least 1 hour before serving.

This sauce will keep for a couple of days and makes a nice alternative to mayo on potato salad, also use as a dressing, or dipping sauce.



Cactus Salad

Cactus Salad

Warmer days mean lighter and cooler meals. I want crispy, crunchy, and tangy flavor all rolled into one bite. I also want naturally flavorful veggies too. Lucky for me, this cactus salad meets all of the above requirements. Since the ingredients are so minimal, it’s […]

Spring in the Garden

Spring in the Garden

This little guy and a whole lot of his friends were buzzing about the garden this morning. Normally, I would not be that thrilled, but being that I am hoping for a nice turn out of fruit from the trees, I’m happy to have them. […]

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