Spring Fettuccine

June 28, 2017June 29, 2017 Organic GloryLeave a comment

Hmm. Where did we go for 21 days? It sure whizzed by rather mysteriously for me, until I woke up and realized I hadn’t written a new recipe all month. But I can tell you one thing — we did very, very, VERY little cooking these last three weeks, so that right there is probably the secret to why this blog went silent.

We had my mom’s 70th birthday party, the end of school for Georgia, the start of summer camp, the tail end of audition season for Mark, and annual reviews at my office, plus graduation from the political candidate training program I underwent all winter, Emerge.

I guess we were busy, huh?

You’ll notice this post has the word “Spring” in the title. That’s because that is when I started writing it! It’s probably even more exciting as a meal option now, though, because it’s just that easy — and easy is what you want in the heat (which we finally have here in Boston). And, bonus: you can use any greens that are ready to harvest from your garden now, if you’re in the Northeast.

The title of this should really be “Fresh Fettuccine with Chicken, Asparagus, Kale and Rosemary” but that is just WAY too long, so I’m leaving the flavors a bit to your imagination with a festive-sounding word like “Spring” instead. Because when I think of this season, and eating outdoors or on the porch, with something light and easy to pull together on a weeknight, those foods are for sure on my list…right next to a crisp glass of white wine or rosé.

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I originally made this as part of my Blue Apron subscription but have since redone it and adapted it for our family, and you could do the same. Chicken and Rosemary are natural buddies, but you can leave out any part that doesn’t appeal, including the chicken if you want to make this vegetarian, or the red pepper flakes if you don’t like so much heat. The greens are also interchangeable, so a spring mix or spinach would be fine here, too. Other ideas: you could add in some garlic to the saute step, or even some mushrooms — especially for a heartier vegetarian option if you omit the chicken tenders. I might even add some fresh peas if I saw them at the farmer’s market.

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Spring Fettuccine

INGREDIENTS

8 chicken tenders
6 OZ fettuccine
1 bunch kale
½ bunch ssparagus
1 bunch rosemary
2 TBSP crème fraîche or Greek yogurt or sour cream
2 TBSP grated Parmesan
⅛ TBSP crushed red pepper flakes

DIRECTIONS

Wash and dry the fresh produce and eat a medium pot of salted water to boiling. Snap off and discard the tough, woody ends of the asparagus, then cut into 1-inch pieces on an angle. Remove and discard the kale stems and finely chop the leaves. Pick the rosemary leaves off the stems, or run through an herb stripper; discard the stems and roughly chop the leaves.

Pat the chicken dry with paper towels and chop into bite-sized pieces, then transfer to a bowl. Season the chopped chicken with salt and pepper and toss to coat.

In a large pot, heat some olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally for about five minutes or until it is lightly browned and cooked through.While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente. Reserving ¾ cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, add the asparagus, kale, rosemary, 2 TBSP water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be, to the pan of chicken; season with salt and pepper. Cook, stirring frequently, for a couple of minutes or until the asparagus is bright green and the kale wilts.

Add the cooked pasta, crème fraîche and half the reserved pasta cooking water to the pan of chicken and veggies. Cook, stirring vigorously to coat the pasta, until thoroughly combined, just a couple of minutes. If the sauce seems dry, add the remaining pasta cooking water to reach a better consistency. Top with cheese and enjoy!

This makes about two servings, so it’s perfect for date night. Or, it doubles easily.

Buon Appetito!

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Technically summer started last week, but I think you can still safely make this “spring” pasta and be on-season with your ingredients. I know my garden is still overflowing with greens like lettuce, cabbage and kale! In fact things are growing so fast and furious after our heavy spring rains that allergies have hit in full force for me lately, and I hope you aren’t suffering too! Have a great rest of the week, and an awesome start to your Fourth of July vacation if you’re taking off soon. We are staying in town but hoping to savor the warm sun and maybe get to some boating and beach or pool time! 🍉🇺🇸☀️

***

Drinks & Smoothies · Grow Your Own Way · Recipes

Mojito Mocktail

August 29, 2016August 29, 2016 Organic GloryLeave a comment

First off: here’s a real Mojito recipe if that’s what you’re about! My friend Terri brought this to Mark’s birthday BBQ this year and they were outstanding. If you just want the refreshing, minty, limey, sugary taste without the booze, though, here’s how I do:

In a large glass, like this mason jar, muddle (crush) 10 fresh mint leaves, 1 tsp sweetener (regular sugar, or stevia, etc.), and half a lime, cut into wedges. Add a large handful of ice cubes and pour ginger ale, seltzer water (plain or flavored) or club soda into the glass, topping with more lime wedges and sweetener to taste. You can also cut the fizz by using half plain water, half sparkling water. Stir to combine — don’t strain! — and enjoy without the hangover 🙂

Reasons I Love Mint

It grows easily. Ask anyone who’s put it in their garden outside a container!!

It’s a great digestive aid. Caffeine-free peppermint tea is fabulous for soothing an upset stomach, especially around the holidays when heavy food may be dragging you down.

It may relieve nausea. I did not find it helpful while pregnant (and some doctors caution that mint can cause contractions or discomfort, especially during your third trimester)… but at other times, it does seem to do the trick.

Mint can help inflamed, aggravated skin to calm down — especially if you tend to get hormonal breakouts. A few sprigs of mint in your water can soothe you inside and out! And some people swear by masks made of crushed mint. You can DIY, or try Freeman’s Feeling Beautiful Clay Mask with Mint and Lemon.

Have a great week everyone!

Boston Day Trip · kid-friendly · News · Tips and Tricks · Travel

August Day Trips from Boston!

August 19, 2016May 23, 2017 Organic Glory1 Comment

It’s definitely late August now. Georgia has had her birthday party, my Florida squad has left town after their annual visit, and the fall calendar of meetings is already filling up at work (big, heavy sigh). I’ll share more photos of G’s party at the Stone Zoo soon, but here’s a sneak peek plus a couple snaps from some day trips that we have been taking while warm weather is still around us here in Boston. There’s nothing like summer in New England!

We made trips to the Buttonwood Park Zoo in New Bedford, Gary’s Best Hot Dogs, Bedford Farms Ice Cream, the waterfront and shops in Newburyport, and a fun new restaurant called City Streets where they put cooked pasta on top of tossed salad — what?!? Sounds crazy, tastes really good.

Order like a native with the works: mustard, relish, onions and celery salt. Junk food overload not required but encouraged.Awesome waterfront dining in Newburyport at the Black Cow, where I sampled an amazing veggie burger, fries and cole slaw alongside a crisp glass of Pinot Grigio.We rolled up on the night of a gigantic classic car show, complete with propped hoods and blaring 50’s music. It was awesome!

This past weekend, we had the rare treat of Mark being off both Saturday and Sunday, so we decided to take a trip to Revere Beach, home of the famous international sand-sculpting festival, which takes place every July. We love this beach because, at 9 a.m. on a weekend morning, you can have the place to yourself, and there’s parking right on the parkway along the shore. On Sundays, the parking is free and pretty easy, especially if you arrive early! Georgia was over the moon that Mom and Dad were off work at the same time, which hasn’t happened probably since we flew to Florida as a family this past winter. She kept Mark busy building sand castles and wading with me in the low tide for hours, and we made it home in time for lunch and a nap. Sometimes I can’t believe we are lucky enough to live within 15 minutes of the subway, hiking, and the ocean.

I feel like we’ve done our best to make the most of our summer before Georgia starts preschool in early September. Where did my baby go?? In preparation for going to the “big kids school” after Labor Day, we all decided it was time to give up the pacificer, which G has used for naps and long car rides since she was less than a year old. Last Sunday morning, we set the binkies out on her window sill, and after church we came home to find that the “Binky Fairy” — whose arrival we’d been discussing together for months — had swapped her binks for a big girl preschool backpack and lunch bag, some sticker books, some fruit snacks and a couple new stuffed animals to cuddle. She even left Binky Fairy Dust! So far, it’s been over a week and she’s made barely a passing comment about wanting them, so I am ready to call it a success.

I also wanted to share that we lost a dear family member this past week — Georgia’s Great Granddad, who lived a long, full life and passed peacefully just a few weeks after turning 94. He was very special to both Mark and G, who always wanted to be held by her Great Granddad and lovingly referred to him as “my friend.” Here are a couple of my favorite photos of them together, from the year she was born and again this past winter. He will be so very missed.

I’ll be back after the services ~ hope you all have a very restful week ahead.

kid-friendly · Recipes

Classic Potato Salad

July 8, 2016July 12, 2016 Organic Glory1 Comment

What else says summer like potato salad? My mom makes the hands-down yummiest, but if you can’t have hers, this is the next best thing.

I think potatoes get a bad rap: branded as a pound-packer since the low-carb craze of the early 2000s, potatoes are in fact quite nutrient dense, especially if you keep the skin on as I do in this recipe. Full of fiber and potassium, potatoes can absolutely be part of a healthy diet — especially for vegetarians — if you keep portion sizes in check and watch the fattening add-ons like sour cream, bacon, cheese, and Miracle Whip (back away from the fake spreads!) This recipe derives flavor from lots of ingredients, from green onions to pickles and celery, and cuts the mayo dressing with bright Dijon mustard. You won’t miss one ounce of creamy texture, but you will get just enough zip to perk up the whole dish without tipping over into spicy territory. Serve cold or at room temperature ~ enjoy!

Classic Potato Salad

INGREDIENTS

3 pounds red potatoes, skin on, cut into quarters
3-4 eggs, hard boiled
1 small onion (red or yellow), diced; or use a bunch of scallions/green onions
3 celery stalks, chopped
8 small sweet pickles, chopped
2/3 Cup mayonnaise
2 TBSP Dijon (OR 1 TBSP each Dijon and Yellow, to reduce spice)
Salt and pepper to taste
optional: fresh or dried dill for garnish

DIRECTIONS

Set the eggs on to boil if you haven’t any on hand, and then place a large pot of salted water on the stove to boil. Meanwhile, prep your other ingredients.

Quarters the potatoes. Small dice the onions and set aside in a small bowl of water to take the bite out of them. Chop the celery and the pickles and set aside.

Cook the potatoes in the boiling water for about 10 minutes or until fork tender. (Note: if you prefer to cook whole potatoes and chop after, allow for 30 minutes cooking time.) Drain and set aside to cool.

Once cool, stir in the pickles, celery, onion, eggs (discarding the water they soaked in), mustard and mayo, and stir together, seasoning to taste. I like to half-mash them to break up the texture so it’s somewhere between chunky and smooth. You can do anything for complete mashing to leaving the potatoes in big pieces. Top with fresh dill if using.

Serves a good sized crowd, and will stay good in the fridge for a week.

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There are a few ways Potato Salad can go wrong.

Choice of spud is key: russets aren’t really your best bet, because they turn to slop so quickly. I’m a fan of catching that texture somewhere in between total mush and in-tact crunch, so something like a red bliss, fingerling, or even purple potato is better for me. The less starchy, the better. You’d want to pick a high-starch Russet for nice, fluffy mashed potatoes, but not so much for a salad where it’s important they hold their shape.

Fresh eggs, boiled just before you are about to make the salad, taste better.

I normally don’t do this, but seasoning the water for boiling the potatoes is key. Potatoes can end up pretty bland if you don’t salt the water. You can make sure you don’t damage your pans by adding the salt after the water is at a rolling boil, and before you add the potatoes to cook.

Let the potatoes cool off a bit before adding the mayo. If you add it too quickly while they are still warm, it can change the consistency of the dressing and turn it a bit oily. You can also use Greek yogurt instead of mayonnaise if you prefer.

Finally, as I said above, I really feel like Miracle Whip is never the right choice, but I won’t judge too harshly those who disagree. 😉

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If you are in Boston, stay cool in the heat wave that’s just starting up. And happy Amazon Prime Day! What deals do you have your eye on? Popular items seem to be the Echo and the Instant Pot. There are also deals to be had on the Fire TV stick and kids tablets, if you’re in the market for one. On the food front, I might check out the markdown on a stainless pasta maker or a stand mixer. Personally, I’ll probably end up buying something boring like diapers or work shoes for myself; the dress form I really want is not on sale for Prime Day, unfortunately!

Don’t forget to also mark your calendars for the other big sale that happens this time of year — the Nordstrom Anniversary Sale. It is not to be missed and I’m already hard at work making my virtual wish list. 🙂

Drinks & Smoothies · Recipes · Uncategorized

Healthy Green Smoothie

June 29, 2016June 29, 2016 Organic GloryLeave a comment

Happy almost weekend! I’ve come down with a summer cold, so I’m stepping up my eating habits to nourish myself back to health. Nothing helps kick an icky illness better than eating right and resting. The body needs real food to recover! Sunday night, when I felt this one coming on, Georgia and I grabbed the last lettuce from the garden and some fruit from our weekend grocery haul, and got down to business. This smoothie is refreshing, re-hydrating, energizing and nutritious. Sip happily!

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Green Smoothie

Makes enough for two servings

INGREDIENTS

1 cup water
2 slices watermelon
1 frozen banana
1 apple, cored and quartered
juice of 1 lemon
1 head of romaine, rough chopped
optional: 1 celery stalk, chopped (I love adding celery to smoothies :))

Using a fresh banana is fine, too. You may want to add a couple ice cubes to keep it cold if you do that. Subbing a lime for the lemon is also OK; you can also swap the romaine for any kind of lettuce, and any type of apple will do. This is a flexible smoothie that tastes sweet, not super green. My only advice would be to keep water as the base or it will get too heavy and won’t have the same smooth drinkability.

DIRECTIONS

Adding the water, lemon juice and watermelon first, then the other ingredients, blend on high until smooth. Enjoy cold! Keeps well for up to a week in the fridge, or double and freeze extras to have throughout the week.

🎉 Happy Independence Day everyone! 🎉

News · Tips and Tricks

Digest It: Food News for Fall

September 24, 2015September 24, 2015 Organic GloryLeave a comment

OK, so pumpkin stuff is everywhere, the temperatures are dipping below 60, Mr. Autumn Man is popping up on the Onion, and blah blah blah. Over in my house, we are in denial. Just say no to boots and tights! And people with jackets? Don’t even get me started!! Here’s where my brain’s at:

In that vein, I’m going deeper into denial by fixating on very summery recipes, food trends and news tidbits these days. A few things I’m finding helpful in pretending winter isn’t coming:

Shape Magazine’s Annual snack awards. So helpful in evaluating junk vs. worthwhile tidbits for in-between-mealtime eating. The best part is that they are categorized according to what you’re craving, from crunchy to creamy and sweet to savory. (Is anybody else craving ice cream with pretzels after reading that?) Some of my favorites from the list are Wholly Gaucamole’s travel packs, Blue Diamond’s Sriracha Almonds, Chobani’s Salted Caramel Crunch yogurt and Whole Foods Tropical Greens popsicles. Doesn’t that say summer? Or at least vacation?

thekitchn.com

In a tropical vein, I am always looking for a good mock Orange Julius recipe. Darn it if I don’t love those things, junk that they are! It’s like I’m right back at the mall doing back-to-school shopping in 1992. Find the recipe here.

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And this is super summer-y, but have you ever found yourself with so much extra cucumber from your garden that you can’t possibly hope to find a new way to eat it? Enter the trend over-taking New York, the “Smashed Cucumber Salad.” I haven’t had a chance to try it yet, but it’s supposed to be a game-changer.

I’ve always loved House Beautiful Magazine, and this piece really hit home. I have the smallest refrigerator of all time — smaller even than my college apartments — and am always, ALWAYS looking for tips to make better use of it. I can’t even fit a gallon of milk on the top shelf, that’s how tiny it is! This list is pretty good, in particular this binder clip tip below. Great for freezing a bunch of those warm-weather fruits that just won’t taste the same when they’re out of season come winter.

Last but not least, if you live in Massachusetts, I have two fun things for you to consider!

The first is a Pop-Up “Urban Apple Orchard” at the Ritz Carlton in Boston, starting this weekend and continuing at the hotel every weekend up to Halloween. They will be serving caramel apples, spiced cider, mini pastries and locally-picked apples by the full and half dozen, with proceeds benefiting The Food Project. Georgia and I agree: plentiful apples, and more specifically going apple picking, is one of the only worthwhile things about the weather turning colder. Also, making apple crisp, which is on our agenda for next month for sure.

And last but not least, if you’ve ever wanted a vanity or charity plate for your car but no cause really spoke to you, or you simply never got around to it, here’s your chance to get in at the first stage of a new licence plate supporting local food! Visit mafoodplate.org to find out more about how and when you can be among the first to sign up for a “Choose Fresh and Local” license plate. I’m going to do it, but first I have to replace the regular plate that got lost in a snow dune last winter. Which I’ve been meaning to do all summer.

And the other exciting thing I have on the calendar for mid-Fall is the Halloween Trick-or-Treat event at Stone Zoo, or “Boo at the Zoo” if you like! Let’s just say animals will be looking festive and so will Georgia.

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From what I understand there will also be a haunted maze (possibly too scary for a toddler; we’ll see), crafts, ‘ghoulish’ games and, of course, a costume contest. Probably we don’t have a chance there — we are going less creative this year as Minnie Mouse, which is Georgia’s favorite! And joking aside, giving animals items like pumpkins is more than a prop, it’s an enrichment tool for their development and well-being. You can learn more about that here.

Have a great weekend everyone and let me know what you’re doing to pretend summer is still here get in the mood for Fall!

Grow Your Own Way · Recipes

Garden-Fresh Tomato Sauce

August 20, 2015August 24, 2015 Organic GloryLeave a comment

Georgia’s party was this past weekend! The weather was gorgeous, the party was a success, and mama is tired. This is a recipe I made last week, while trying to use up even more of our garden tomatoes, which are ripening at the rate of dozens per day (!!) I like a chunky sauce but in this heat I don’t want to simmer it for hours, so I use a base to get me started, then just add tomatoes, fresh basil and seasonings. This time, I decided to see how shallots in butter would taste as a foundation for a quick summer tomato sauce, and I really liked the way it turned out. Here’s the recipe!

I chose to make it with frozen turkey meatballs from Trader Joe’s mixed into the sauce, with a side salad featuring additional tomatoes from our garden. Greens were just one head of romaine that I picked up at a sidewalk stand on my way home. The pasta pictured is penne, but you can use anything.

Garden-Fresh Tomato Sauce

INGREDIENTS

1 12-oz. (1 lb) can of crushed tomatoes as a base
1 package frozen meatballs (or fresh) if using, such as Trader Joe’s
Handful of fresh basil, quantity to your taste, torn into smaller pieces (with stems removed)
1 shallot, peeled and diced, then soaked in water for at least 5 minutes
1 TBSP butter
~ half a dozen fresh tomatoes, sliced and seeds removed (scrape out with a spoon)
salt, pepper and any other seasonings to taste

DIRECTIONS

Place the frozen meatballs in a medium sauce pan if you are making this sauce with them included, then pour in the entire can of crushed tomatoes and heat over medium-low, covered, while you chop the tomatoes from your garden, farmer’s market or CSA. I used between 5 and 6 smaller tomatoes, but eyeball it. You always want to have more sauce than not enough.

Roughly dice your shallot and let it rest in a cup of water that just covers it (yes, I used a baby food bowl!) which helps them to get a little less sharp. In a small skillet, heat a tablespoon (approximately) of butter (or your choice of a substitute spread, such as Smart Balance) over medium-low until melted. Add the shallot to the butter and cook for a few minutes, seasoning with salt and pepper, until translucent. Turn off the heat.

While the can of crushed tomatoes and meatballs simmer, add any seasonings to the sauce pan and keep covered over low while you boil water to cook the pasta until al dente. Drain the pasta and rinse under cold water so it stops cooking.

Add the shallots (including the butter) and freshly-torn basil to the sauce. Season with salt, pepper, and your choice of other spices such as garlic powder, oregano, sugar, etc. I used a hearty Italian-style blend. Cover again and let simmer a little while longer. If the sauce looks too thick, add a splash of water or olive oil; if it looks too watery/thin or there isn’t enough, you can do what I did — throw in some leftover pizza sauce, which I always keep on hand — or add more garden tomatoes to bulk it up. Really, this is a very flexible recipe and you can sort of play it by ear!

I like to add in some more freshly shredded basil right at the end, and then more on top of the plate when I serve it. But I REALLY like basil, and there is a LOT in Mark’s garden right now. Pretty much, once the meatballs are cooked through (aka fork tender), this is ready to eat! I don’t mix the pasta and sauce together in one pan, but rather plate the penne and pour some sauce and meatballs over it, and finish with my side of salad. As Georgia says, “deeee-licious!”

You can serve this however you like, with or without a side, and I’d bet you could also add meat to the sauce as well if you wanted to brown some sausage or ground beef up with the shallot. I almost threw in some roasted eggplant, too, but it was so hot I didn’t really want to put on the oven to bake it. Penne was great but any pasta you prefer will do just fine! This came out tasting like I’d simmered it for hours, when in reality it is done as soon as the fresh tomatoes have broken down to your liking. The longer you cook it the more they will fall apart and liquify, but they taste good no matter how chunky you leave them. I myself prefer them to hold a little bit of form. I also added my favorite spaghetti sauce seasoning, the organic blend from Wildtree, which added so much flavor.

I hope you like this! Party photos and recap coming soon!

I can’t believe we have a two year old…this feels like just yesterday (although this doesn’t). Here she is on her birthday, at two minutes, one year, and two:

Recipes

I made Caesar Salad the night before, and it came out OK!

July 17, 2015July 17, 2015 Organic Glory1 Comment

I also made a new version of my usual Caesar dressing that added mayo and omitted anchovies, which is even further outside my comfort zone than potentially soggy salad — but I digress before I’ve even begun.

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Last night, Mark and a few other Boston-based artists were performing at an outdoor concert sponsored by the local Chamber of Commerce. Wanting to prepare ahead and not to eat takeout junk one more time, I decided to make a hearty Caesar Salad with Baked Salmon the night before. So, after putting Georgia to bed, I got down to business cooking fish, chopping greens and oven-roasting bread for croutons, then packaged it all up to grab n’ go the next day. The results were surprisingly excellent! Here’s what I did.

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Make-Ahead Caesar Salad

Ingredients: one sourdough bread ball, two salmon fillets, two romaine hearts, two garlic gloves, 1 TBSP white wine vinegar, 1/4 cup mayonnaise, 1 lemon, grated Parmesan to taste. Makes two dinner-sized portions.

The key is to do all the prep but save the mixing until 5 minutes before you need to leave. Then, to assemble, you just toss grated Parmesan in the bottom of the bowl, add the salmon and the croutons on top, pour over the dressing, and squeeze the two lemon halves over top. Toss with your hands, and dig in!

Prep the Lettuce: Wash, dry and rough chop two heads of romaine. Set aside in a stainless steel bowl that will keep the greens colder and fresher in the fridge overnight. I like Ikea’s compact salad spinner and stainless mixing/serving bowl, and this lettuce knife which are both easy to store in a small kitchen, to make quick work of this often-onerous aspect to preparing fresh salad. To store, seal with plastic wrap and place in the fridge.

Make the croutons: Pre-heat the oven to 350. Tear up a ball of sourdough bread by hand and place on a baking sheet with olive oil, salt and pepper; toss to coat. Cook for 12 minutes, stirring halfway through. (In the past, I’ve just used English muffins or whatever old bread I had lying around to make croutons. Sourdough seemed very hard to me, but it actually works great once you cook it with olive oil! This was one idea gleaned from Blue Apron that I’ll be using over and over). Let cool and set aside in a plastic or glass storage container.

Cook the salmon: Dry off two salmon fillets, season with salt and pepper, and cook in a non-stick pan on medium-high heat with olive oil, starting skin-side down, for 8 minutes, then flip and cook another 4 minutes longer, adjusting to your level of desired doneness. Remove from the heat let cool then place in a storage container. Before storing, use a fork to flake into pieces and toss the skin.

Make the dressing: Mince two garlic cloves into a tablespoon of white wine (or other) vinegar. Zest one lemon’s peel into the mixture; slice the lemon into quarters and juice two of them into the dressing, reserving the others to squeeze over the salad just before you’re actually about to eat it. Stir in a quarter cup of mayonnaise and season with a bit of salt and pepper. This makes enough dressing for the two romaine heads, plus a little extra. I don’t love my Caesar swimming in dressing, but you can tailor to your preferences.

I stored each component in a plastic bag or glass storage dish, then assembled the salad in between coming home from work and going to the concert.

Possibly the biggest surprise of all was that Georgia tried it, ate some lettuce and croutons, but then said “mo’ fish??” And proceeded to steal all my salmon!

Overall, this took very little time to prep the night before, and gave me a to-go dinner perfect for eating on the grass with my gal while listening to daddy sing. I’ll definitely do this again.

The concert itself was also really fun. Mark did a great job and lots of his family were able to come. And there were balloons!
As my mother-in-law said, summer in America at its finest.

Have a wonderful weekend everyone! We have a family reunion tomorrow and then it’s a Mommy and G day Sunday while Daddy works on the Freedom Trail. Our plans include church, checking out the new splash pad in town, and probably having a tea party. Summer is going by so fast!

Recipes

Creamy Boursin Shells & Peas

July 13, 2015July 13, 2015 Organic Glory4 Comments

Happy Monday, everyone! Hope you had a great weekend. We sure did (even though it was in the 90s and our old house barely has any AC!) Georgia and I kept cool with squirt guns, blowing bubbles in the shade, and taking our first boat ride on my dad’s paddle boat in New Hampshire.

Thanks to Cup of Jo for this great, no-effort pasta recipe that’s perfect for hot/lazy nights when you just don’t have the wherewithal to cook something complicated. All you need is three ingredients: a package of Boursin cheese (the kind you might grab for a party appetizer), a box of medium shells, and fresh or frozen peas. Add a little lemon zest to enhance the complexity of the flavor, and grind as much fresh pepper on top as you like to really make it sing. Comes together super fast, tastes light yet is very filling, and easily feeds babies and toddlers, too. Enjoy!

I chose to use a bag of frozen organic peas from Trader Joes because that’s what I had on hand. But I would imagine that fresh peas would taste amazing! To thaw this out, I ran the bag under hot water for a few minutes, broke up the frozen chunks in the package with the bottom of a drinking glass, and then added to the dish pretty cold so they could finish cooking in the pan.

Creamy Boursin Shells & Peas

INGREDIENTS

1 lb. box of shells, medium or small
1 bag of frozen peas (or fresh peas, if you can get them)
Zest of 1 lemon
1 package Garlic & Herb Boursin Cheese
salt and pepper to taste
optional: fresh basil and a bit of butter

DIRECTIONS

Put a pot of water on to boil. Add the shells and cook until al dente, as they’ll continue cooking in the pan with the sauce.

In a non-stick sauce pan, melt the boursin over medium-high until it turns liquidy. Zest one lemon into the pan and season with plenty of salt and pepper. Add the peas and cook for a couple minutes to blend flavors.

Drain the shells, reserving 1 cup of the cooking water. Add the cooking water to the sauce, stir until combined, then add the shells. Cook for a few more minutes and add seasonings as well as a bit of butter if the flavor or creaminess isn’t where you want it. Top with freshly-torn basil and serve warm.

I added torn fresh basil on top for a bit of extra flourish and fresh flavor. You can include or omit as your tastes dictate. Buon Appetito!

CSA · Recipes

Salad-spiration

July 17, 2014July 17, 2014 Organic GloryLeave a comment

Gotta tell ya, the heat zaps my appetite. Mark doesn’t like soups, which are my usual go-to for muggy nights when I don’t feel like eating, much less cooking. Things like gazpacho shooters, Sweet Potato Soup, and Fennel-Potato Soup with sour cream on top, Creamy Cauliflower Soup: yum! refreshing! But lately, I’ve been having a few light, creative salads instead. Start with your favorite greens and add a few of my favorite toppings, and you’re good to go. Some of my top combos:

Greens topped with chopped tomatoes, taco strips, avocado, shredded cheese and cilantro, with creamy dressing such as Newman’s Southwest or Trader Joe’s Cilantro.

Avocado kale salad, shown with Lemon Pappardelle & Sweet Sausage. (Click image for recipe)

Kale, torn by hand and rinsed/dried, mashed with two ripe avocado and drizzled with two organic lemons. Excellent topped with watermelon, chicken, feta, tomatoes, parmesan, or walnuts.

Simple Caesar: 1/2 cup olive oil, juice of 1 lemon, 1 tsp mustard, 2 diced garlic cloves, squirt of anchovy paste (optional) and a splash of Worcestershire sauce (also optional). Whisk, and pour over chopped romaine lettuce. Top with freshly grated parmesan and homemade croutons if you’re in the mood.

My Chipotle knockoff! I take kale, avocado, corn, pico de gallo, black beans, shredded cheese and a light vinagrette and toss it all together. Optional: add grilled chicken. By avoiding the sour cream and fatty dressing (not to mention the side of chips and guacamole) this stays refreshing and healthy.

The last one, I don’t have a good picture of. It’s a strawberry jam salad tossed over spicy arugula, and it is to die for! I blogged about this when I was first getting started, so my photos are horrendous, but the result was delicious.

You take a green with some bite, like arugula, and match it with something tamer like mesclun mix to cut the sharpness (unless you really love straight arugula). Then you make a dressing out of olive oil (3 TBSP), balsamic vinegar (1 TBSP), and strawberry jam (2 tsp) plus salt & pepper, and mix into the greens, then top with fresh strawberries, goat cheese and almonds. I’ve always wanted to try tossing some mint on there, too! If you do that, let me know.

What’s your go-to salad for summer? Sometimes I just pick up a bagged version from Trader Joe’s or Target and space it over a few days, especially when I’m by myself for dinner while Mark is on nights. Luckily, these days he’s home fairly often in the evenings, and Georgia is over her 10-month sleep regression (as in her age, not the duration!) so we can even spend time together after supper. And you know what’s crazy? Even when she’s sleeping right upstairs, I still miss her. Because she’s awesome, and I can’t believe she’s only been around a little less than a year 🙂