food this year I should attempt my first vegetable garden. It seemed like
a good idea, just put a small plot in a sunny spot, buy a few vegetable
starts and plant them in good soil, water, weed and enjoy natures bounty all
season long. It was such a romantic vision I had: the sun shining, the children
playing, an abundant basket of bright fresh vegetables over my arm.
I have been dodging raindrops this week trying to keep my fledgling
garden going (yes, ironic that with all the rain that it still needs to be
watered!) I am pinching the little leaves off the joints of my tomatoes,
training my beans up a stake and encouraging the slugs to live somewhere
else. I know that there is a life lesson in here somewhere...to
every season there is a purpose? April showers bring May flowers? Reap what you
sow? I think ahead to the delicious salad I will be having in
July and it does seem worth it. Stay tuned for progress reports and
hopefully some of the bounty will end up on your plates too.
A new and delicious recipe that uses farm fresh apple cider to sweetly glaze tender
chicken breasts. Served with a rich and nutty brown butter pecan
Tender beef and mushrooms in a rich sour cream sauce. Served atop egg noodles. *
Sweet, salty and a little spice. A simple but traditional preparation that brings out all the best in salmon.
Baked turkey meatballs in a magic marinara. Magic because its made with only roasted veggies and herbs, then blended so the kids will never know.
A favorite in my house, mildly spiced pork and peanut butter sauce with carrots and cilantro.
Jerk Chicken Bowl with Fresh Pineapple
Packed with so much flavor and healthy deliciousness (not sure if that is a real word) that you won't miss the grains and dairy. Marinated in a complex blend of Caribbean spices for hours and roasted. Yum!