As I write this I’m thinking about my Bestie. She is a HUGE fan of chimichurri sauce. She was born in Puerto Rico and while chimichurri sauce is not part of the Puerto Rican traditional cuisine, it is from other South American cultures that tend to influence that area. It’s actually an Argentinian sauce that is paired with grilled meat but, when how often do you see an Argentinian restaurant? You tend to find chimichurri at Cuban, Peruvian and Latin fusion restaurants that are more accessible in the states.
Jersey Corn, Tomatoes, Avocado….these are a few of my favorite things (In harmony to the Sound of Music tune!). But seriously, there is not much more I love in the summer than juicy, ripe tomatoes and sweet Jersey corn. When you pair that with the ultimate ingredient, avocado (which is my favorite just about anytime), you’ve got a star studded salad.
In my last recipe post (Butternut Squash, Spinach and Gruyere Breakfast Bake) I admitted to going a little overboard on the spiralized vegetables at King’s Food Market. I suppose if you are going to over-do it, vegetables isn’t the worst thing in the world! I just love how versatile the vegetable becomes once it is in that spiral form. You can use it as a noodle, French fry or in today’s case, use it in a salad.
I tried not to make you all wait too long for an idea of what to dallop that creamy buttermilk avocado dressing I put up earlier this week. For those of you who have already tried it, you most likely know it can really be used on and with anything. But, I know I sometimes need kitchen inspirations so here is my gift to all of you.
Today’s recipe is exactly as it is described in its title, simple. In browsing through pinterest months ago I had caught a photo of someone “smashing” their baked potatoes. I loved how they looked and the thought of a little extra crisp to my traditional baked potatoes sounded fantastic. I started to play around with doing this smashed approach to baby potatoes and they came out great. This side dish pairs perfectly with a nice weekend steak and wine duo.
I recently had a craving for a dish that I can probably count on less than one hand how many times I have ate it. I thought that was the weirdest thing to get a craving for something you haven’t consumed any time in recent history (honestly I cannot remember when I even last had this meal). But, I guess that’s how hankerings work, they come when you don’t expect it. The dish I am talking about is cold sesame noodles. From my memory I remember them having a distinct bitter yet creamy flavor from the sesame and peanuts. Because I had all the ingredients in my house to make these, I decided to fulfill my craving without calling for take-out delivery.
For those of you who follow along on Instagram you saw the spectrum of bright red tomatoes that are currently filling the local farmer’s market tables. New Jersey is officially in tomato season, and I could not be happier. There is truly nothing like their juicy, sweet and acidic taste. During the winter I will often avoid tomatoes all together in efforts to not have to be subjected to the flavorless, grainy out of season taste. But in the summer, I find myself looking for endless ways to incorporate them into my meals. In my opinion the best way to enjoy these savory fruits are when they are the main highlight. Good tomatoes need very little help (in fact I love them with just a little salt and nothing else!). However; this recipe takes it up a small notch.
I made a dreamy little zucchini and feta pie recently and I just had to share it all of you. I’m salivating just thinking about it. It was fluffy and light like a soufflé, rich in flavor from the cheese, and vibrant and fresh with the farmer’s market zucchini! It truly tasted like there was so much more effort put into it then just dumping all the ingredients in a bowl, pouring it into a pie plate and baking (it’s that easy folks!). I ate this for breakfast (my rationale: it has a few eggs in it….), lunch and dinner the week I made it. I’ll be making this little number again and again!