Vegetables

I'm getting a lot of good stuff out of my garden lately, as well as from the farmers' market and my mom's garden (they came down last weekend and left us with some produce). This has expanded my repertoire of veggie recipes, and I thought I'd record that here, even though I don't have any pics to prove I've actually made these things.

I made a modification of the Pioneer Woman's green beans (originally blogged about here) that includes roasted red peppers and a couple of tablespoons of my red pepper pesto stirred in at the end. I made this with yellow beans from my mom, onions from my garden, and my own homemade pesto (see below for "recipe").

I just made these Potato Bundles, another one from Pioneer Woman. I made some slight modifications, including the addition of garlic. This used potatoes from the farmers' market, my own onions again, and parsley from my herb garden. I also have to say that I disagree with PW when she says there isn't a difference between curly and flat-leaf parsley. I think the flavor of flat-leaf is more subtle.

We've been getting a ton of cucumbers out of our garden, so I've been making my mom's cucumber & onions. I asked her for the recipe this weekend and she said she didn't really use a recipe with measurements per se. I now know where I got this tendency from! But the components are sliced cucumbers and sliced white onions tossed in a dressing made from mayo, sugar, and apple cider vinegar. I think it'd be pretty easy to do this recipe "to taste," but I will say that the cukes have a tendency to release their own moisture after you've sliced and mixed, so you might need less dressing than you'd think. This salad keeps for a while in the fridge.

Pesto! I have to admit that a huge motivation for my having an herb garden was to have bountiful supplies of basil on hand. I planted three basil plants: two in the ground and one in a pot (with the hopes that I could bring this one inside in the fall). The potted basil is a sad shadow of its heartier garden cousins, all pale and spindly. But the basil in the ground is a total overachiever: huge, green, bushy and prolific. I have aggressively cut the basil and it just keeps growing. I love it.

My favorite thing to do with basil is make a basic pesto. I make mine in the blender because my food processor is crappy. This weekend I walked my mom through my basic pesto method. Essentially, you need these ingredients: fresh basil, olive oil, garlic, parmesan, and pine nuts. Now, you can make the pesto with a nut other than pine nuts, such as walnuts or almonds, but I recommend using pine nuts for the real pesto flavor. You don't have to use a ton--a tablespoon or so will be enough to impart the flavor of the nuts to the pesto. And if you toast them slightly to bring out the flavor, you can use even less. And I usually only use about a quarter cup of parmesan, again just to give the pesto its flavor.

With my blender pesto, I also add a tomato cut into chunks, for two reasons. One is to give the mixture enough moisture to blend. The other is to cut back on the amount of olive oil needed, to make the pesto a bit lower fat. As far as quantities of ingredients go, you just need to eyeball it as you blend to see if you need more oil (to help the pesto emulsify) or more basil (if it's just not green enough) or more parmesan (to help it thicken up).

I also make a variation that uses roasted red peppers instead of tomato. Don't skimp on the peppers--I use about a half-jar for a one-cup batch of pesto. The peppers and basil complement each other nicely.

This pesto is amazing on so many things: stirred into almost any veggie, mixed in with scrambled eggs, spread on a sandwich, mixed with sour cream for a dip. Tomorrow I plan on using it on pizza (recipe to follow).

Horseradish Potato Salad

Just in time for the fourth of July, here's a potato salad recipe that will shake things up a little bit. I got it from Smitten Kitchen, a cooking blog that's inspired me many times. The original recipe is here.

I made a couple of alterations to the original. I didn't have chives, so I doubled the dill (also in part because I'm infatuated with dill lately, and I have a dill plant growing steps outside my back door). I used the full cup of sour cream AND added a couple tablespoons of mayo (NOT miracle whip, but real mayo) because I like my potato salad to be nice and creamy.

A caveat: this recipe is not a traditional, sweetish, mustardy potato salad. If you bring this to a cookout and it's the only potato salad there, people might be disappointed--not because it's not delicious (it is!) but because it's not representative of what most people think of when they think potato salad. This salad is really zippy, and would make a great side with some German brats and kraut.