Monday, June 18, 2012

Earthy Crunchy Sunday Funday

After being on the road for several weeks there is nothing more relaxing for me then heading to the grocery store and making my snacks/lunches for the week back at the apartment.  I like to think I love the "zenning out" effect that chopping and preparing the food has on me.  Plus the OCD control I get by knowing exactly what I am eating and having it ready to go when I head out in the morning is priceless!

I know I am a bit crazy, but that is one of the reasons you read this correct?  So when I returned from a lovely day/evening on Cape Cod after a good friend's Grad School Graduation ceremony from my Alma Mater on Sunday I knew I would be spending the rest of the afternoon in the kitchen.

Friday was also the my first CSA Farm Share pick up!  Our fridge was overflowing with Kale, Swiss Chard and Broccoli Rabe just screaming to be eaten so who was I to disobey them???

The sun didn't really want to make an appearance on Saturday but that didn't stop the graduates from celebrating! (Nor did it stop us from celebrating outdoors!)

Congrats to the grads of MMA this past weekend! 
View from The Chart Room in Cataumet, MA (my new favorite place!)

The happy Graduate!  18 month Masters degree deserves a cold beer!

Homemade Corn Hole set in Falmouth (FYI, I DOMINATED  this game!)
On Sunday, I started by chopping veggies and getting my "snacks" ready for the week.  After I moved on to Kale Chips and Wilted Greens with Caramelized Onions (for dinner).

With several (read 4 ) cookie sheets in rotation I was making Kale Chips like I was going into business!  Sadly those 3 giant bunches of gorgeous kale will most likely never see Friday... they are too tasty to last that long!  For the recipe I used this super easy recipe.  Pretty sure the coating would be tasty over pasta, chicken or even fish....  I fully admit that there was plenty of "taste testing" going on during the process.  Kale chips are AMAZING when crispy but just as tasty raw and straight from the bowl!

While those baked away I patiently caramelized onions to add to my wilted greens later.  Caramelized Onions could not be easier but you HAVE to be patient!  Low and slow is the key (and a generous tab of butter).

After slicing your onions, add them to a pan with a Tablespoon of Olive Oil and tab of butter.  I have a gas stove but keep the flame at a medium/low temp.  Stirring occasionally, let these beauties go from bright white to a warm yellowish hue (15-20 minutes).  BE PATIENT!  It is worth it!!!

Not ready yet...  Walk away!
While you try to resist turning up the heat on your onions, make yourself useful and rinse your farm fresh greens!  You will be amazed at the dirt/sand that comes home with your fresh greens.

So Pretty!!!!

Almost...  go check your kale chips and leave these onions alone!

Now you can remove from the heat and enjoy however you wish!
One onion cooks up pretty small so if you are cooking for a group or for several recipes that week I would suggest making a few onions at once. They stay fresh for several days in the fridge and are perfect topping to sandwiches, omelets, soups etc...

These sweet veggies are perfect for breakfast, lunch and dinner!   I added mine to the wilted greens (olive oil, garlic, red pepper flakes + greens, covered for 5-10 minutes till wilted).  Yummy!!

So that is my Sunday Funday!  A day full of fresh veggies practicing my best Iron Chef skills (what you don't pretend to be on the Food Network?  Pssshh..  I don't believe you!)

Are you are cook who likes to prep one day a week or do you go for the spur of the moment inspiration?

Friday, June 15, 2012

Green Eggs and....


Yeah, it doesn't rhyme but it does make for a tasty sandwich!!!

I know I have written before but one downside of being a foodie is that once you start to have a craving for something NOTHING can satisfy you until you devour what you have been craving.  For the last few weeks I have had the weirdest craving for egg salad sandwiches.  No idea why....

My mom used to make me egg salad sandwiches all the time as a kid but as an adult I very rarely eat them because of my dislike for all things mayo...  Even with my hatred for mayo I was craving egg salad like CRAZY!

So I did what any modern foodie girl would do and hit the interwebs for inspiration.  It was comforting to see that I am not alone in my hatred for mayo....

When I found this super simple recipe here I knew I was in luck!  You really can't get any easier than that and with the summer heat coming.  I will take any recipe that requires little to no cooking. 

I added chopped green onion because everything is better with onion!
(Oven + 3rd Floor Walk Up Apt + Summer = Dante's Inner Level of Hell!)

Minus the time it takes to boil the eggs (what 12 minutes... ) this delicious sandwich was ready in minutes!  Mix, mash, stir and enjoy!!

I have a feeling this base recipe will get a lot of use this summer!

Creamy avocado egg salad on toasted Ezekiel Bread = Pure Happiness!

Do you have a go to summer recipe?  Or something you crave that you JUST HAVE TO HAVE?

Tuesday, June 12, 2012

New England Food Truck Tour

Spring/Summer in New England seems to always be filled with one outdoor event after another.  I think the long cold winters push us to be outside as much as possible during the summer months.  One event that is new to me this year has become an instant favorite that I will TOTALLY go to again and again!

The New England Food Truck Tour is a way for people to discover there local food trucks all in one location.  The tour kicked off this past Sunday at Umass Boston right on the water.  27 trucks and several thousand (i am guessing) met to enjoy all the deliciousness that can be made in the back of a truck!

For $30 (or $40 for VIP entry) guests are treated to one dish at each truck.  With 27 trucks in attendance you really can't beat that deal!  The only $$ you need to shell out on site is a few dollars here or there if you want a beverage from the trucks.

Laura and I paid the extra $10 for VIP entry and honestly it was the best decision I have made in months!  VIP entry allowed us access to the trucks 1 hour prior to general admission.  In that hour we were able to try out 5 trucks with minimal lines.  By 1230/1240 lines had gone from 5-10 people deep to 30/40!!!  CRAZY!!!  I cannot recommend the VIP ticket enough!!  We were able to browse, speak with the vendors and try several dishes without waiting forever in the hot sun or feel rushed.

Woodmans of Essex Fried Clams
As we perused the trucks in attendance we noshed on perfectly fried and seasoned clams from Woodmans in Essex Ma
The lovely ladies of BON ME
One of the trucks on my "foodie bucket list" was Bon Me!  I was dying to try their sandwiches and was stoked when Laura suggested we each get a different sandwich and share!!

We split the Korean BBQ Pork and Ginger Scallion Chicken.  Both were INSANELY delicious but I must say the freshness and slight acidity from Laura's Chicken sandwich was the winner!

Blueberry Lemonade & Green Muenster Grilled Cheese from Roxy's, Korean BBQ Pork from Bon Me
The Green Muenster Grilled cheese from Roxy's rocked my face off!  Muenster Cheese paired with BACON and guacamole was a match made in foodie heaven!  I could have eaten 10 of those little grilled babies!

We may have waited for the Chorizo Taco at Staff meal but it was totally worth the wait!  Truckmade chorizo mixed with crispy red cabbage and a cilantro crema was DE-LIC-IOUS!!!

Lamb sausage with rice and fresh pita bread from Chicken & Rice truck.  SOOO GOOOD!!!
By this point we were getting pretty stuffed!  The portions were snack size but lets be honest six food trucks can add up quickly in your stomach on a hot day!

Favorite Truck name of the day!
We enjoyed our final dishes overlooking Dorchester Bay & Marina Bay in the distance.  You really do forget what a beautiful place we live when you spend most of the time commuting or downtown inside different pubs...  I LOVE THIS CITY!

We returned to the madness to get a final dessert for the road (we walked from the JFK T stop, about a 15 minute walk...perfect for working off the friend clams and bacon!)  We could not believe the # of people now at the event!  We headed for the shortest line and honestly exactly what we wanted for our warm walk back.....


They were serving dixie cup size servings of their famous frozen lemonade.  It was exactly what I needed!  Cold, refreshing and not super sweet!

The event was a perfect Sunday outing for anyone and everyone!  The food tour will be making stops throughout MA and NH between now and this October.  I highly suggest getting out there and supporting the Food Truck community, trying something new and enjoying the outdoors while the weather is here!