We visited Dan’s Mom in Central Pennsylvania recently, and one of the many highlights of our trip was the visit to Baronner’s Farm Market and the fresh sweet corn we purchased there. Late summer in Central PA means that farm fresh sweet corn is readily available, and Baronner’s sells the best around. If you can do it, the ideal way to cook corn is to boil it as soon as possible after it has been picked. Baronner’s sells corn that was growing only hours before you buy it. The first night we simply boiled the corn, and the next night we grilled up a few ears. Continue reading “Pennsylvania Corn”
Category: Vegetable
Grilled Veggie Pizza
We are always trying to figure out ways to eat more healthy, including trying to cook at least one vegetarian meal per week. While Dan was initially not a huge fan of the veggie plan, he is starting to come around, thanks mostly to some delicious vegetarian recipes we have found. This grilled veggie pizza recipe is from Weber’s Big Book of Grilling and contains roasted peppers, sauteed mushrooms and pesto sauce made from arugula. Continue reading “Grilled Veggie Pizza”
Roasted Potatoes
Roasted red potatoes are delicious, but they take at least an hour to prepare properly, and thus we typically only have roasties on weekends. We usually do a half recipe when it’s just us. First boil the potatoes, then roast them in a hot oven. The end product is a golden, crispy potato with a soft inside. Well worth the extra time, particularly on a Sunday. Make these sometime. Continue reading “Roasted Potatoes”
Spicy Garlic Shrimp
We’re big fans of using frozen, uncooked shrimp for most of our shrimp dishes. They keep in the freezer for a long time and can be thawed and cooked quickly and easily. We usually buy extra large or jumbo sized shrimp (16-20 per pound), but they come in other sizes as well (just keep in mind that the smaller sizes take more time to peel). Tonight we made a quick marinade using garlic, spicy chili paste and lemon, and grilled the shrimp on skewers. Continue reading “Spicy Garlic Shrimp”
Smashed Potatoes
Smashed potatoes are a really easy side dish to serve during the week. We keep it (mostly) low-fat, but still delicious. And bonus – our recipe makes enough for us to re-heat some later in the week with a different entree.
Broccolini
Kelly is not a big fan of vegetables, but sauteed broccolini is one of her favorites (mainly because it doesn’t taste like broccoli). The trick is to season with a little bit of red pepper flakes, finish with lemon, and – most importantly – don’t overcook! Continue reading “Broccolini”