Tag Archives: bbq

Kale Salad

Kale Salad - In Her Chucks

This summer I fell in love…with kale.

Since subscribing to my CSA 3 years ago, I have been slowly warming up to this leafy green vegetable.  But over the last few months, my affection for kale has reached a whole new level.  Whether I am munching on kale chips, drinking kale juice, or dipping some sliced cucumbers in kale pesto, I just can’t get enough.  But this salad is definitely my go-to recipe.  And I have been going to it A LOT this summer.

What makes this recipe so good is the bright and complex flavors.  There is something about the mixture of sesame seed oil and soy sauce that sends me over the edge.  Add a few squeezes of fresh citrus and minced garlic and the dressing is nothing short of a party in your mouth.  And then of course, who doesn’t love the extra texture of toasted sesame seeds and perfectly ripe avocado perched on top of these leaves of glory.  Do you catch my drift?  It really is a healthy slice of heaven ;)

Ingredients

1/2 cup fresh orange juice

3 tbsp fresh lemon juice

2 tsp soy sauce

1 clove garlic, minced and smashed into a paste (or use a garlic press)

4 tbsp toasted sesame oil

3 avocados, peeled, pitted and chopped

2 tbsp toasted sesame seeds

1 bunch kale, stemmed and chopped

Salt and pepper to taste

Preparation

Place kale into a large serving bowl.  Add remaining ingredients (except for the avocado) and toss to coat.  Gently fold avocados into the salad and season with salt and pepper to taste.

This recipe makes a good portion of salad.  If you are anything like me, you might be able to scarf it all down in one sitting.  But if you find yourself with left overs, the good news is that it keeps well in the fridge overnight.  So feel free to enjoy it the next day for lunch.  However, if you plan on sharing it with friends for a bbq or potluck, you might want to double the recipe because I can promise you the salad will be gone within minutes.

I have to admit, I feel terrible that it took me so long to befriend kale.  But now that we are clearly BFFs I have no doubt we will be making up for lost time.

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What’s in the Box? Recipe Roundup #9

What's in the Box?

It has been a week since Harper and I stepped foot on Irish soil and life here is truly “grand” (as they say).  I could go on and on about everything we have seen and experienced, but for now, I will let Instagram do all the talking…

First stop?  A proper pub on the mountaintop complete with Irish dancing and finished off with an Irish coffee :)

Pub Antics

How do you recover from a crazy night out the with locals?  Well, an Irish Breakfast of course…

Irish Breakfast

After filling my tummy with goodness it was time to brush up on my Irish history and explore some ancient ruins…

Irish History

Harper was so inspired by digging down deep into her Irish roots, she decided to pick up the tin whistle…

Harper and her whistle

We have also visited the local zoo, done some cooking and of course lots of relaxing.  Life in the motherland (as my mom calls it) is gorgeous :)

And you know what else is gorgeous?  Last week’s links…all 12 of them.  What I love most about each week’s link ups is how much I learn from you guys.  And this week is no different.  Agrigirl taught us that corn silk has many health benefits…who knew?  And The Novice Gardener introduced me to Lemon Balm in addition to giving me loads of ways to use it.  Now I want to grow it all over my garden.  And finally, Have Dessert First is back at the party with a killer recipe for Grilled Shrimp and Polenta.  Thanks to everyone who linked up and shared their delicious dishes.  I appreciate your support and loyalty :)

As for me, there is no box this week.  So I thought I would share some of my favorite CSA BBQ recipes with you all.  With the 4th of July right around the corner, I couldn’t help but ensure that we all have at least one inspired CSA dish at our cookouts.

So without further ado, CSA produce does BBQ…

While you wait for the grill to heat up and prepare to cook your meat, why not grab for a healthy and delicious dip that utilizes only the freshest of ingredients…Seven Layer Bean Dip with Fresh Tortilla Chips

Seven-Layer Bean Dip with Fresh Tortillas Chips - In Her Chucks

As much as I am a meat girl, no BBQ is complete without a bunch of side dishes.  This is the best way to load up on CSA fruits and veggies.  Some of my favorites are Roasted Beets with Gorgonzola and Walnuts

Roasted Beets with Gorgonzola and Walnuts

and Summer Pasta Salad

Summer Pasta Salad - In Her Chucks

For the mains, why not try something different this year and throw some lamb on the grill…Cumin, Honey, and Mint-Marinated Lamb Chops

Cumin, Honey, and Mint-Marinated Lamb Chops

And finally, we all know that no meal is complete without dessert…Pluot Crumble

Pluot Crumble - In Her Chucks

Your turn: What are your favorite ways to incorporate your CSA fruits and veggies into your BBQ and cookouts?  Looking forward to drooling over your dishes.  

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? Recipe Roundup #6

What's in the Box?

Well hello there!  Did you miss me?  Did you think I fell off the face of the earth?  My apologies for leaving you all hanging last week but this moving thing has been kicking my butt!  So grateful to be settling in to our new home but it hasn’t been easy.  The biggest challenge we had to face was looking for a refrigerator.  Who knew it could be so difficult?  And living without one for a week…now, that was rough!  We had to eat out for every meal, which is something we are not used too.  My poor husband has never been happier to eat a home cooked meal.  I guess the saying is true, you don’t know what you got till it’s gone…

I have yet to find a CSA (although I haven’t been looking too hard since we were without a refrigerator).  But now that the kitchen is up and running it is only a matter of time before a produce box will be delivered to my doorstep.  In the meantime, I thought I would reflect on some of my past boxes and share some of the recipes that never made the blog.

But before we get to that, let’s check out some of the link ups from the last party.  I was most excited to drool over see Views From Here’s Roasted Brussel Sprouts with Cranberry Almond Pesto.  How awesome does that sound?  I am also loving all of The 100 Mile Kitchen’s homemade soups right now.  And finally, what’s a WITB link party without a Farm Fresh Feasts pizza?  It’s only been a week and you ladies already have me jonesing for my fruits and veggies again.  Thanks for linking up and sharing your CSA goodies with the rest of the party.

Now it’s time to take a quick jaunt down memory lane and admire some produce stars from the past.

April 24, 2013: What’s in the Box? #71 

What's in the Box? #71

Kale Salad:  Ok, so I have been telling you guys about this salad for a while now and I have yet to post the recipe.  But a few weekends ago I made it again and it was so super duper stellar it is back on my radar.  So consider this an IOU.  I can’t wait to share the recipe with you.  And please, continue to bug me if I forget to post it soon.  It is the perfect summer BBQ dish :)

April 17, 2013: What’s in the Box? #70

What's in the Box? #70

Grapefruit Ricotta Cookies:  Is this post still considered a recipe roundup if 2 out of the 5 recipes aren’t actually recipes at all?  My apologies again for being such a slacker but at least in this case I have a picture.  I just can’t share it with you yet because I need to write the post.  But it is top of the order on my list of things to do (blog related at least) and I am hoping to get it done this weekend.  Trust me, it’s worth the wait!

April 11, 2013: What’s in the Box? #69

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Pork Tenderloin with Strawberry Chardonnay Sauce:  So what do you do when you have strawberries coming out of your ears?  Well, you can make a Fresh Strawberry Yogurt Cake or you can whip up a delicious and nutritious dinner for your whole family (or in my case, you can do both!).  This amazing recipe came from the new Yummy Mummy Kitchen cookbook that my dear friend Sasha picked up for me.  It is loaded with creative and healthy ways to use your favorite farm fresh produce.  It’s the first thing I turn to for inspiration nowadays.

April 4, 2013:  What’s in the Box? #68

What's in the Box? #68

Chicken with Creamy Spinach and Shallots:  As much as I love to cook, I LOVE when my mom cooks for me.  And lucky for me when she was in town for my brother’s wedding she totally spoiled me with a ton of fresh and delicious home cooked meals.  But this one was by far my favorite.  Served with a side of rice pilaf this dish is affordable, easy to make and oh so scrumptious.  Can’t wait to recreate it again soon.

March 27, 2013: What’s in the Box? #67

What's in the Box? #67

Pumpkin Mac and Cheese:  So I recently broke my own rules and indulged myself in a batch of homemade Pumpkin Mac and Cheese.  And I have absolutely no regrets.  The sage made me do it.  And between the aroma of fresh pumpkin and the intense food coma I was in afterwards, I could have sworn it was Thanksgiving all over again.  Note to self:  Make this for Thanksgiving from this year forward.  It is an amazing addition to a traditional feast.

Your turn:  What are some of your favorite CSA recipes?  Feel free to link up some of the CSA inspired meals that you are the most proud of.  Looking forward to drooling over your dishes :)

Linking up for the first time?  Click here for more info…and Welcome!

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The Best Blueberry Pie

Nothing completes a 4th of July BBQ quite like a homemade piece of berry pie (a la mode of course!).  But this isn’t just any berry pie.  According to Cook’s Illustrated, this is the BEST Blueberry Pie.  And with the addition of our handpicked fresh blueberries, this pie just got even better.

If it weren’t for our over abundance of berries, I may have never considered making this pie.  Like I have mentioned before, I rarely have the heart to bake or cook with my fresh fruit.  I love it so much that it is it is hard for me part with it.  But with blueberries coming out of our ears, I had no problem putting them to good use in this delicious pie.

When it comes to baked goods, I rarely get this fancy.  I have made many pies in my lifetime, and have even made my own crust.  But to be honest, nowadays, if I can get away with using store bought crust, I will usually take advantage of the short cut (no shame in my game…).  And while we are in the midst of confessions, I planned on using store bought crust for this pie too.  Especially since I was pressed for time and coming down with a cold.  But my neighbor (who had recommended this recipe and had made his own pie the day before) offered to help me.  So this pie ended up being a joint effort :)

Ingredients

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus more for work surface

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices

1/2 cup cold vegetable shortening, cut into 4 pieces

1/4 cup cold vodka

1/4 cup cold water

Blueberry Filling

6 cups (about 20 ounces) fresh blueberries

1 Granny Smith apple, peeled and grated on large holes of box grater

2 teaspoons grated zest and 2 teaspoons juice from 1 lemon

3/4 cup (5 1/2 ounces) sugar

2 tablespoons instant tapioca, ground

Pinch table salt

2 tablespoons unsalted butter, cut into 1/4 inch pieces

Egg Wash

1 large egg, lightly beaten with 1 teaspoon water

Preparation

1.  FOR THE PIE DOUGH:  Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1 second pulses.  Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; will resemble cottage cheese curds and there should be no uncoated flour.  Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.  Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.  Empty mixture into medium bowl.

2.  Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Divide dough into 2 even balls and flatten each into 4 inch disk.  Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3.  Remove one disk of dough from refrigerator and roll out on generously floured (up 10 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.  Roll dough, loosely around rolling pin and unroll into pie plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.  Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 3o minutes.

4.  FOR THE FILLING:  Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.  Place 3 cups berries in medium saucepan and set over medium heat.  Using potato masher, mash berries several times to release juices.  Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes.  Let cool slightly.

5.  Place grated apple in a clean kitchen towel and wring dry.  Transfer apple to large bowl.  Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6.  Roll out second disk of dough on generously floured (up 10 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.  Using a cookie cutter of your choice, cut shape from center of dough.  Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2 inch overhang on each side.  Cut slits in the top using a sharp knife.

7.  Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2 inch overhang.  Fold dough under itself so that edge of fold is flush with outer rim of pie plate.  Flute edges using thumb and forefinger, or press with tines of fork to seal.  Brush top and edges of pie with egg wash.  If dough is very soft, chill in freezer for 10 minutes.

8.  Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.  Transfer pie to wire rack; cool to room temperature, at least 4 hours.  Cut into wedges and serve.

Recipe slightly adapted from Cook’s Illustrated, Issue #93

I wouldn’t consider myself a pie girl.  I might indulge during Thanksgiving or Christmas but for the most part, I save my calories for other sweet treats.  But this pie has a magic about it that had me going back for more.  The blueberries might be the star, but the crust is pretty awesome too.  Slap a scoop of vanilla bean ice cream on top and you are in 4th of July heaven.

Even though the festivities of Independence Day are winding down, this pie is a dessert that can be enjoyed throughout the summer and beyond.  So the next time you have 6 cups of blueberries lying around, give it a try.  I bet you will agree that it is indeed THE BEST Blueberry Pie.

 

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Happy 4th of July!

On the day in which we celebrate our country’s independence, I want to extend my gratitude to all of the men and women who have served in the armed forces to ensure our freedom.  I hope your day is filled with yummy food, lovely company and beautiful fireworks (my favorite part!).

Wishing you and yours a happy and safe 4th of July!

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