Attention cholesterol phobes and anyone for whom a string bikini is in her not-so-distant future, here’s your pass: you’ve been excused from this blog for the day. You’re not going to wanna buy what I’m selling here, sorry to say. But if you have room in your diet for a little naughty behavior and you’re all for thumbing your nose at the cholesterol police, then come on in, the water’s fine. : )
One of my New Year’s resolutions was to cut out cocktails during the week. But because I am the master self-enabler — and also really, really good at justifying just about anything — I make exceptions when it comes to adding cocktail ingredients to food. Case in point: Penne ala Vodka.
When I think of the perfect dish for a warm August evening, it would absolutely include the following ingredients: corn, tomatoes, and basil. Hence, today’s dish. This risotto is all about summer flavors and would be the perfect accompaniment to any grilled main course – I’m thinking my favorite herbed grilled shrimp, or seared salmon fillets, or even a big, thick steak.
Every summer I go on a quest to find the perfect tomato tart or tomato pie recipe. Last year I made two epic failures, neither of which you read about here. Both contained copius amounts of shredded cheddar cheese and heaps of full fat mayonnaise – which, duh – I should have been able to tell by simply reading through the recipes that they wouldn’t be good (and that’s coming from someone who’s a self-confessed mayo fan). But that’s definitely not the case with today’s recipe – and there’s not a lick of mayo in sight.
Okay, okay – I know this isn’t the best photo I’ve ever taken. But I sincerely hope it conveys to you the overall feeling that this sandwich is trying to express — which is that of a gooey, casual, and somewhat rustic concoction on toasted French peasant bread. Yum. It won’t win any beauty contests, but I just ate the photo shoot and it. was. DELISH!
As promised, here is the second sandwich in a series of five that I’m trying this week and next – I love this one. All you need is a toaster and a sharp knife! I served it with dill pickle spears, a big bowl of cherries, and handfuls of Sendik’s potato chips.
I have this friend and she’s a super adventurous cook. She uses recipes as jumping off points – sometimes she doesn’t even use a recipe – and everything she makes is fabulous. Her signature-no-recipe-salad-dressing, for example, is TO DIE FOR. Every time I try to nail her down on the ingredients she’s like, “oh, I don’t know, I never do the same thing twice, it’s a little of this, a little of that” real casual-like and la-di-da and it drives me CRAZY because I am sooooo not that kind of cook.
Just when you thought it was safe to put up your soup pot, the temps are dropping faster than the wind speed and the weekend forecast doesn’t look too promising … sigh. Haul the kettle back out, it’s time for soup.
Welcome to adult swim on today’s episode of FFF. Not because I’m planning to use foul language (never!) or allow scantily clad bimbos to run amok (could be amusing) — it’s just, this pasta recipe has some strong flavors that the average kid on the street is probably not going to appreciate, and for that I apologize. I just got done apologizing to my own twerps, in fact. Can’t win ‘em all. But if you’re a fan of lemon, spinach, and lightened-up pasta dishes, then today is your day!
So today we have a fresh flavored, meatless pasta dish to honor the end of winter and the arrival of a brand new season. We served it with a big chopped salad and wheat dinner rolls and were all sufficiently filled. If you need a protein, this would be yummy topped with a grilled chicken breast, or even a few grilled shrimp.
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