I feel like I get the side eye every time I go through the grocery store check out line with 20 pounds of butter and 10 dozen eggs in my cart. Doesn't everybody buy 60 pounds of sugar at a time? Does anyone else feel judgement in the grocery store check out line? At some point during the check out process, typically after they've scanned my 10th bottle of vanilla, the cashier inevitably asks the question: "Doing some baking?" If you know me, you know how hard it is for me not to come back with a sarcastic comment. 😂 I've learned to just smile politely, answer with a resounding "yes" and hand them my debit card. My brain tells me that I really shouldn't be concerned about what the Kroger cashier thinks about my shopping habits but I can't help but feel the weight of their stare after they scan an amount of powdered sugar that boarders on hoarding. I've actually been guilty of tossing random vegetables into my cart just to save face in the checkout line. Somehow I've convinced myself that the presence of a bag of mini carrots somehow counteracts the ridiculous amounts of sugar and fat that are in my cart. I recognize that tossing miscellaneous vegetables into my cart is somewhat absurd but it's absolutely true but whatever it takes to save face in the checkout line. 😂 I do occasionally end up excess vegetables and I like to think of it as a cooking show challenge. What can I make with my guilt-driven vegetable purchase? Believe it or not, I've actually been able to come up with some pretty interesting veggie side dishes. If you are a fan of mushrooms (or if you happen to throw some into your grocery cart as a distraction) you need to try this Madeira Roasted Mushroom recipe. It's super simple but it is amazing. I think that you will agree that it's the perfect compliment to a juicy steak or a batch of grilled chicken. Madeira Roasted Mushrooms 1 pound mixed mushrooms cut into 1" pieces 2 cups thickly sliced shallots 2 Tablespoon olive oil 1 Tablespoon fresh thyme, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup Madeira wine
I've never really thought of mushrooms as a side dish but I've got to say - they are a tasty compliment to a LOT of our summer meals. I haven't been able to convince EVERYONE in my house to eat them but I'm not giving up the fight. 😅
Ciao!
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Every holiday comes with its own foods unique to that day. It's hard to imagine celebrating Thanksgiving without turkey and pumpkin pie? Easter without ham, Halloween without candy, Valentine's Day without chocolate, Christmas without cookies or Cinco De Mayo without tacos and margaritas? 🌮 Those holidays have really obvious food pairings, but others seem like they're more open for interpretation. Take the 4th of July, for example. There are those who celebrate America's birthday with burgers and hot dogs.🍔🌭 Others find it fitting to honor the day with apple pie and ice cream. 🥧🍨 This inquiring mind wants to know - what do you eat on the 4th of July? 4th of July celebrations are undoubtedly going to look different this year because we're all being cautious about the Covid 19 virus. Even though large gatherings and in some cases, even the fireworks, have been cancelled, it seems to me that people are still planning to host or attend small, more intimate, celebrations to commemorate the day. 🎆 Whether you're planning to cook hamburgers in the backyard for your family or packing a picnic to eat in the car while you watch fireworks from the safety of your vehicle, I've got the perfect side dish for you. Panzanella! It's time to move beyond traditional potato salad and branch out to something new and different. Panzanella 1 1/2 pounds cherry tomatoes, cut in half salt and pepper 1/2 small red onion, thinly sliced 3 Tablespoons sherry vinegar 3 Tablespoons olive oil 8 cups crusty white bread, cut into 1 inch pieces 8 ounces fresh mozzarella, cubed 2 teaspoons lemon zest 1 cup fresh basil 1/2 cup fresh parsley
Transfer to a serving dish. Season with salt, pepper and some of the reserved vinegar. Top with cheese and a generous drizzle of olive oil.
Panzanella is traditionally a salad that is made when you have leftover bread and extra tomatoes. I don't like to wait for my ingredients to become leftovers though. I got fresh tomatoes from the farmers market and crusty Italian bread from the grocery store. I added some fresh basil from my garden and voila - the perfect Panzanella. Ciao! |
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