Stuffed & Fried Squash Blossoms.

I told you there was more to come from my farmers market visit this weekend. I have always wanted to make fried squash blossoms. I don’t know why. It’s so intriguing to me. Why did someone decide it was a good idea to pick a vegetable flower, stuff it and fry it? I have no idea. I needed to find out. And I am here to tell you that the crazy person who thought of this idea is a genius.

This was so simple to make. I stuffed the blossoms with cheese. Once you have washed the outside of the blossoms, carefully open the blossoms and stuff the cheese inside. Make sure they aren’t too full because you will need to twist the ends so the cheese stays inside. In preparation to frying the blossoms, you will need to dip each blossom in egg, then flour and finally in bread crumbs. After, fry on both sides and devour! It’s easiest to hold the flower by the stem and eat the blossom.

This is definitely out of the box, but I am positive you will enjoy it with no questions asked. I mean, it’s fried, obviously it will be good!

 

 

 

 

To the Farmers Market We Go.

It’s official. I need to live in a warm climate so I can go to the Farmers Market year round. Today I went to the Cherry Creek Farmers Market and was bombarded by vibrant vegetables, pastries, berries, food truck vendors, hatch chiles and so much more. Downside, it was very crowded. I went around 10 a.m., so word to the wise, go as early as you can!

When I was leaving the market, I realized almost everything I was leaving with could be fried. I guess that’s the southern girl in me. Here is a peak of what I walked away with and what’s to come…..

 

 

 

 

 

 

 

 

Grilled Corn Salad with Cilantro Vinaigrette.

It’s a good thing I like to cook. I’m at the point where I can no longer not contribute to gatherings, even family gatherings. I must contribute now. I’ve always been one to want to contribute, or at least help cook. This Easter I was in charge of a side. I decided to make something light and summery. Grilled corn is definitely a summer staple in my book. So, a grilled corn salad it was. Now, I would love to say I came up with this recipe on my own. Not to say this isn’t the type of recipe I would make anyways, but (as much as I hate to admit it) I found this particular recipe on Pinterest (Authentic Suburban Gourmet).

Everyone loved this salad. It was crisp, light and refreshing. The only thing I would have done differently would have been to add fewer red onions. I found myself tasting onion all day, which isn’t always bad, but not always desirable. I ate on this the rest of the week and it remained just as delicious as the day I made it.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

When you are ready to serve, toss the vinaigrette with the salad.

I would like to thank my brother for the amazing pictures. I am very jealous of his new camera. A camera will definitely be my next big purchase!

Pumpkin Spice Pancakes.

I am recently obsessed with Pinterest. If you haven’t discovered it yet, I promise, you too will become obsessed.

In honor of autumn, I give you these delicious looking pancakes. Anything pumpkin is good in my book!

The recipe can be found via Annies-Eats.

Pumpkin Spice Pancakes
Ingredients:

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Fruit of the Day

Rhubarb.

Now, there has been debate wether rhubarb is a fruit or vegetable. But the U.S. has decided it’s a fruit, so I’m going to stick with it as a fruit. My old neighbors use to make rhubarb pie and jam all the time. I never really embraced the fruit; though, it is delicious. I like sweets (who doesn’t), but I am more of a bitter and tart person. There is something about those two flavors that appeal to me much more.

I currently have rhubarb growing in my backyard. It has a pretty pink color and tastes wonderful in pies. I think, more like I am, going to embrace the fruit more this summer. You should, too. What’s better than a pink, tart pie. Delicious!

Springing Spring.

Yes, it’s about time. The time to plant. I love yards that are overgrown by flowers, but why not make a little room this year for some vegetables. They’re colorful too. Not only that, but you’ll save money on vegetables. They’ll look good and taste good. The Little Veggie Patch Company specializes in the design, installation and maintenance of vegetable gardens. So why not live a greener lifestyle and have delicious veggies at your disposal this summer. Plus, isn’t their vintage package design fantastic?!

Summer Salad.

Cabbage & Lime Salad with Roasted Peanuts

Recipe adapted from The Lee Bros.: Simple Fresh Southern

Salads are definitely a must during the summer. So, instead of getting bored with a plain old spinach or iceburg salad, why not switch up the menu and make something new and fresh. The Lee Brothers put together a light and refreshing salad to keep summer meals cool and creative.

Cabbage & Lime Salad w/ Roasted Peanuts:

1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste
1 bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tablespoon Dijon or other salty prepared mustard
1/2 teaspoon ground cumin
1/4 cup peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Freshly ground black pepper

In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours.

Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper.

Serve and Enjoy!

Cake & Shake.

Keegan Gerhard is a genius. Whoever thought of a wine and dessert bar is a genius. Put these two together and you have D Bar.

Located in Downtown Denver, D Bar is the perfect eatery for a night spent on the town sipping wine and eating the most perfect, undescribable chocolate cake you’ve ever had. Lets just say when M&M’s say it melts in your mouth and not in your hand, they’re actually describing Gerhard’s (who was the host of Food Network Challenge) chocolate cake. Well, to be menu-correct, his Cake & Shake. The Cake & Shake is also accompanied by a dessert menu as genius as the bar itself. How about a waffle ice cream sandwich, or donut holes, or milk and cookies. Everyone’s favorite things, but oh so much better at D Bar. He puts a sophisticated spin on classic, kid-loving desserts.

After experiencing D Bar, your mind will be put at ease through his culinary creations and sweet treats. I gurantee you will love the atmosphere, desserts and wine. When you stop in you might even see Gerhard himself. He was behind the bar when I was there cooking and mingling with the customers. Like I said before – Genius.

(Waffle) Ice Cream Sandwich

Tip of the Day.

I have a love for all fruit. I can’t live without it.

Two summers ago while at the Dallas Farmers Market, I discovered something about blueberries. I have never thought much about the difference between fruit and organic fruit. But let me tell you, organic blueberries are so much more flavorful and delicious. Who would have known it would make such a huge difference. I tasted blueberries like I have never tasted them before.

So next time you are at the store or farmers market, reach for the organic blueberries. You will not regret the decision… And neither will your tastebuds.