Month: July 2008

  • No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado

    Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes […]

  • Ugly But Delicious: Summer Squash Veggie Enchiladas

    Lisa wanted to make dinner tonight, and we had a ton of vegetables to use up from our CSA box, so we came up with these vegetarian enchiladas, filled with summer squash, spinach, and mushrooms, and topped with a green chile enchilada sauce.  Photogenic?  Not so much.  Healthy, full of veggies, and quick?  Absolutely! Lisa […]

  • Pimientos de Padrón

    Hmm, a tapas-style treat of quickly pan-fried peppers, with the odds that 1 in 10 will be incredibly spicy? Sounds like a slam-dunk to me! I saw these guys on YumBlog a few months ago, and thanks to a tip on ChowHound discovered that the Spanish Table sometimes carries Pimientos de Padrón in the summer. […]

  • Grilled Mint Chicken

    Holy crap mint grows fast.  We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front.  I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the […]

  • Poached Salmon Kedgeree

    A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular breakfast/brunch dish, but for us it made sense as yet another way to have salmon for dinner. Lisa says: That book has […]