time to reset what’s on my plate

I feel like I’m coming off of a food high.

Come on, you all are feeling the exact same thing. There’s been more than enough cheese platters, gorgeously delicious cookies, mounds of roast beast and glasses of luscious red wine to wash it all down.

foray into the world of turned vegetables

My foray into the world of vegetables turned into noodles has been slow. There’s the whole textural thing happening that has given me pause. They may be shaped like a noodle, but clearly are not pasta, just like riced cauliflower and broccoli are not rice. Don’t get me wrong, I love them both, and I do adore vegetables. I guess I’m being contrary in the naming process.

oh my, this pasta!

caramelized balsamic coated pasta + cheese + beets, yes

I read blogs. I peruse Pinterest. I create recipes. I definitely don’t have a corner on the market, so I fix other people’s recipes; sometimes verbatim, others tweaked to suit my preference, gleaning the gist of the dish.

chioggia beet of my heart

everyday, ordinary beets

A new grocer opened up in town a couple of months ago. It was a familiar stranger from a town where I previously lived. I visited often as it was close to where I worked. I tried to stop one day soon after they opened, but after unsuccessfully circling the parking lot, I left with the intention of returning after the hubbub had died down; that few days turned into several weeks; what a sad affair.

Last Friday I had a glorious few minutes to spare. I was in the area, this market no longer being the closest to me, so decided to stop. Parking and walking up to the entrance, I was immediately reminded of what I missed.

what is it about charred and burnt food?

grilled corn on the cob doesn’t need butter, but if you must, by all means do!

The skies are cloudy and moody. Outside, it looks more like fall than being right smack dab in the middle of summer. Peeking at the 7 day forecast, tells me this is my one and only opportunity this week to use the oven without heating up the house to beyond uncomfortable levels; the 90’s are returning.

Having spent the morning at the farmstand gathering red and yellow cherry tomatoes, Italian prune-plums, beets, potatoes and cilantro I was set for the weekly menu that I’d scratched out on a torn piece of yellow legal pad. My organizational skills are usually a little more technical, but not today. And, that is ok.

grilled, glorious cheese

peering into the cheese case, so many choices

Glorious grilled cheese, the melty, toasted sandwich of childhood dreams is being celebrated this month.  Yep, a whole month dedicated to slices of bread fused together with creamy, dreamy cheese.

I’ve written about this tasty sidekick to tomato soup before; waxing eloquent, I might be obsessed.

Food history dates the sandwich back to the Romans, morphing to the French version in the form of Croque Monsieur which introduced thin slices of ham and pungent Dijon mustard.  Grilled cheese made its American debut in the 1920’s.  Ubiquitous sliced white, squishy bread and processed American cheese were cheap; making a filling meal for budget-crunched families.

there will be turkey

smoked on the grill turkey rubbed and stuffed with orange and herbs

Sure, there will be turkey, but I’m all about the sides.  You see, I’m not a giant fan of turkey; preferring roasted chicken.  That said, I will definitely roast a bird, it will be delicious, but I’m dreaming and drooling over the dishes that go with Mr. T. Turkey.

My list keeps growing, and needs to be whittled down, as tonight I’m meeting up with the girls to nail down the menu.  We’ve already talked about the obligatory, got-to-have’s, but I keep seeing all kinds of options and riffs that make my taste buds break into a song and dance act.

greens and grains and roasted roots – groovy!

my heart beets!

The calendar says “fall,” but our recent weather is still screeching that summer wants to stick around for at least a few more days. My daydreaming of pots of simmering soup is on the proverbial back burner; a hefty, not-your-summer-version salad is in store.

We used to visit a restaurant that was known for its “Hippie Bowls.” Said bowls were a cross between a composed salad and a layered casserole. Assorted salad greens were piled with your choice of veggies, meats, tempeh and brown rice, then doused with peanut sauce or creamy wasabi.