The summer CSA produce is starting to be abundant. Last week Mikey made a soup with our veggies of the week:
I think someone has an alteriative motive of increasing my spice tolerance even more!
Our cooking herbs and potatoes in our backyard garden are finally to the point of harvesting. This was our first year of growing potatoes & herbs and they've been doing great! We dug out these babies- Yukon Golds- on Saturday (3 plants worth):
While Mikey worked over the weekend I was a busy bee around the house. When we took out the old bathroom vanity this past year, there was a gap on the wall where the new vanity sits lower. So, I did some scraping, sanding & peeling to get all the loose stuff off and ready to be patched:
It was really warm and muggy this whole week and so we haven't been wanting to cook indoors to heat up the house. So, on Monday night Mikey was home and decided to do some grilling. He made the best vegetarian meal of my life!!
We purchased some quesadilla cheese, baby portabella mushrooms and arugula and had everything else on hand already (tortillas, onions, corn, salsa).
Here's the recipe:
1. Puree a couple sprigs of thyme & oregano (from our garden), a couple cloves of garlic and some canola oil (approx. 1/4 c.) until everything is blended. Use the mixture to marinate mushrooms (~1 container of baby bellas) for 15 minutes. Next, grill the mushrooms directly on the grill grate so that they get nice and charred. Let them cool and then finely chop them.
2.Sprinkle a small handful of cheese on a flour tortilla (I'll have to pay more attention to the brand next time because the cheese totally made the dish)
3. Spread raw onion (mixture of red & white because that's what we had on hand) on half of the tortilla
4. Take a small handful of arugula and put it on top the onion (remember it's just on one half of the tortilla)
5. Add a couple spoonfuls of the mushrooms to the pile
6.. Sprinkle sea salt & pepper over everything
They should look like this prior to going on the grill:
These suckers will be smokin' hot off the grill and ready to be devoured. I wanted to add some holding power to the tortilla so we came up with the idea of a corn and black bean salsa topper. It wouldn't be complete without a dollop of sour cream:
The house projects continued later in the week. One of the nights I went through all of my grad school papers and folders. Holy smokes! I had a lot of paper! I kept the syllabi just in case- god forbid- I ever go back to school and need to transfer in credits. Everything else got recycled or tossed. A glass of wine helped my effort:
Here's a peek into what my next house projects will be:
Our guest bedroom is getting overhauled:
No comments:
Post a Comment