So, I’ve started going to some food festivals and I love them! Since a picture is worth a thousand words, I thought I’d start featuring some of the highlights in a photo collage. See below for some of my faves from last Saturday’s Atlanta Underground Market:
July 31, 2013
This dish is the perfect summer side. It’s easy, colorful, make-ahead and, most importantly, delicious! I like to pack it up and take along to the beach or on a picnic, serve alongside ribs, or make a batch to take into work to have for lunch for the week. If enjoying for lunch, you could add shredded chicken, or boiled shrimp, to make it a little more hearty, or serve alongside a summer soup or salad.
- Chicken Sausage, Peppers and Couscous #WeekdaySupper (cindysrecipesandwritings.com)
- Couscous, Cranberry, and Feta Salad (artichokerecipesbariv.wordpress.com)
- A couscous you might not expect (veganinahurry.wordpress.com)
July 29, 2013
My husband and I were both recently out of town, so we didn’t see each other for a couple of weeks. While I was attending a work conference, he and a friend traipsed around Sweden, Denmark and Norway. Needless to say, I had to make his homecoming meal a good one…and what better way to tell someone you love them then with lobster?
This Lobster Roll recipe is incredible. I can honestly say that I have never had a “real” lobster roll in Boston or Maine, but if they taste anything like these came out, it’s a good thing I don’t live in either place. I’d be broke and probably weigh a few more pounds from eating the irresistible sammy multiple times a week. I made just a few small tweaks to the original recipe. I did add Bibb lettuce and I subbed green onions for chives, because that’s what I had.
Yes, lobster is expensive, so do not let any of it go to waste, I opted to buy lobster tail (mainly b/c I didn’t want to have to kill a live lobster by stabbing it to death or throwing it into a pot of boiling water). After roasting it in the oven, and removing the meat, I used the shells to make a rich lobster stock which I will be using in a Lobster Bisque tonight. Note: I used one lobster tail per sandwich, roughly, and roasted a third tail, and put the meat aside, to be used in the bisque tonight.
Tell me, what’s you’re favorite way to prepare this sweet crustacean at home?
- Red Sox pitcher gets hooked on Steamers lobster rolls (bostonherald.com)
- All 20 Lobster Rolls from Tasting Table’s Lobster Roll Rumble (newyork.seriouseats.com)
- How to Host a One-Pot Lobster Party (potterybarn.com)
July 28, 2013
When I think of summer and in-season fruits and veggies, I think of tomato plants laden with bright red orbs. So, it wasn’t hard to decide what ingredient I wanted to feature when this week’s #SundaySupper topic was farmer’s market finds. I wanted to get the most gorgeous tomatoes I could, and luckily, I was in the beautiful Saint Simons Island, GA, so I stopped at their little market to pick some up. I also grabbed some Vidalia onions (which are from Vidalia, GA, in case you didn’t know).
I decided to try my hand at Tomato Pie. A friend from Junior League had mentioned this recipe to me and I had never heard of it before. Tomato Pie? No eggs? Just mayo, cheese and tomatoes? Hmmmm….I had to give this a whirl.
I made it my own by adding caramelized Vidalia onions, and OMG. This is to die for. You can serve it for breakfast, lunch or dinner. (It’s good cold, too.)
Southern Tomato Pie
Store bought pie crust
2 Vidalia onions, caramelized
4 medium tomatoes, cored and cut into thick slices
1/2 teaspoon salt
1/2 cup Duke’s mayonnaise (is there any other kind?)
3 green onions, chopped
2 tablespoons chopped fresh basil
1/2 cup shredded Parmesan cheese, divided
1/2 cup shredded sharp Cheddar cheese, divided
Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 4 ingredients and 3/4 cup of cheese.
Sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange caramelized onions over cheese on crust, then tomato slices; spread mayonnaise mixture over tomatoes.
- Bake at 350º for 35 minutes. Let cool 15 minutes before serving.
Check out more recipes featuring fresh ingredients from my fellow #SundaySupper foodies below:
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
July 21, 2013
I don’t know about you but I LOVE breakfast for dinner. There’s just something special about having traditional breakfast fare after the sun goes down…whether it’s a cold bowl of cereal or a tasty quiche like the one listed below.
My mom has been making this recipe on Christmas morning as long as I can remember. However, it’s so delicious, I would eat at any time of day. The recipe is from a 1980’s issue of Southern Living, but it’s one of those classics that I’ll be making forever.
You can, of course, change up the recipe any way you like. I added mushrooms in this version, but crumbled bacon or chopped ham is also tasty. Just don’t swap out the Muenster cheese, it really makes this dish.
Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package, frozen chopped spinach, thawed and squeezed dry
Handful of button mushrooms, sliced
5 eggs, beaten
3 cups shredded Muenster cheese
s&p to taste
Preheat oven to 350 degree. Heat oil in pan and sauté onions about five minutes before adding the spinach and mushrooms. Cook until all excess moisture has evaporated.
In a large bowl, mix eggs, cheese, salt and pepper. Add spinach/onion/shroom mixture then pour into greased pie pan. Bake 30 minutes and cool for ten before serving.
My favorite sides to go along with this cheesy goodness are Logan Turnpike Grits (available at Whole Foods or the DeKalb Farmer’s Market if you’re in the Atlanta area) and Fresh Fruit.
What is your favorite breakfast meal to have at night?
Be sure to check out more Breakfast for Dinner recipes from my fellow foodies, below:
Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven
But wait, there’s more!
Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
July 14, 2013
This dish looks and tastes like summer. The vivid color of the veggies, the freshness of the herbs and the brightness of the lemon make for a healthy and delicious side during the hot summer months.
I think the corn would be tasty grilled if you have the grill on already…it helps to not heat up the kitchen. (I also like to utilize the burner on our outdoor grill.) I used shelled beans from the farmer’s market and fresh basil from my garden. Also, I did not have canola oil so I used vegetable oil and it worked great.
My husband asked what exactly succotash was, so I looked up the history. Pretty interesting.
There are many ways to prepare succotash. What’s your favorite?
July 7, 2013
I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.
I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
– 1/4 diced red onion
– 1 ear of fresh corn (cut from the cob)
– I cup tightly packed fresh spinach leaves, stemmed
I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.
What are your favorite ingredients to stuff in a pepper?
- Grilled Corn and Poblano Guacamole #iloveavocados (thismamacooks.com)
- 3 Latin-inspired veggie recipes for Nat’l Eat Your Vegetable Day! (nbclatino.com)
- Food – Arroz Con Pollo (sophiajd.wordpress.com)
July 7, 2013
I’m absolutely obsessed with ribs right now. We had some at a friend’s home a few weeks ago. Then I made them for Father’s Day…then for dinner a week ago…and now I’m cooking them up again this Saturday. Besides being delicious, they are easy on the wallet. I just picked up pork ribs on sale for $1.99/lb.
This recipe is so easy, anyone can do it. All you need is time. Also, I’ve made these with beef and pork ribs and they were delicious both ways. I’ve finished them on a charcoal grill (the best!) in the oven (the easiest!), especially if it’s raining and you’re stuck indoors (like everyone in the Southeast).
Here’s the recipe: Beth’s Melt in Your Mouth Ribs
What’s your favorite meat to grill in the summertime?
June 9, 2013
A nice, crisp pickle is the perfect accompaniment to your summer meal. That pickle tastes even better when it’s homemade.
I found this easy recipe on Allrecipes.com and was surprised how little salt it called for. I always think of pickles soaking in a salty brine, but this recipe brings together a mix of such fresh flavors that you don’t miss all the extra sodium. Next time, though, I’ll add less sugar (more like 1/8 cup) as I prefer a more savory pickle, than a sweet one. Play with the ingredients to make your perfect pickle and enjoy all summer long!
May 11, 2013
I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is that it’s a gluten-free recipe. I made a few tweaks from the original recipe, including:
– Used caramelized onions and fresh basil leaves as toppings
– Subbed turkey pepperoni (you can omit to make it a meatless dish)
– Omitted the black olives, anchovies and sausage
I served these tasty personal pizzas alongside a quinoa salad and roasted asparagus sprinkled with blue cheese.
Quick Tip: Wrap a few garlic cloves in aluminum foil (drizzled with evoo) and roast in the oven alongside the mushroom caps.