Roasted (or sautéed) Chicken Thighs with roasted potatoes
Delicious Foxhollow chicken, some local parsnips and some potatoes. Just a bit of salt, pepper and olive oil on everything, roasted the chicken over the potatoes and parsnips. Simple prep and then put it in the oven then kind of nap, made for a great meal.
Spicy Carrot Sandwiches (p26 Food & Wine March 2012) (Rainbow Carrots)
Good stuffs.
Italian Sausage, green peppers, onion and tomato pasta.
I had some leftover mozzarella, but I forgot to put it in there. This turned out pretty well, and was easy to make after a long day. Could've used a bit more spice, but I added a bit after the fact and that was fine to. It was really good when I diced up the mozzarella after the fact and put it on there.
Sautéed peppers, pancetta, chèvre on La Mie multi-grain wheat
So this was a thought that I had while I was till trying to wake up on a fine Farmer's market morning. So in looking at the chèvre from Reichert's and I thought hey the peppers from Blue Gate and the chèvre then I thought of the onion in my bag. This time around it was green peppers from Cleverly Farms. So here's how it works:
3 oz La Quercia Pancetta Americana
1/2 small onion, petite diced
2 small (1 medium) green pepper, petite diced
4 slices of really good multi-grain bread (La Mie)
3-4 oz package of plain chèvre (I used Reichert's which is milder then most you can buy).
Cook the pancetta in a non-stick pan over medium to medium low until starting to crisp. Set aside on paper towels.
Take the onion and green pepper petite dice and cook them in the rendered fat. Stir occasionally for 7-15 minutes, until soft and starting to brown.
Meanwhile, toast the bread, and spread the bottom piece with the plain chèvre.
Top the chèvre on the toast with half of the onion and pepper mixture, make sure each gets a bit of that rendered fat. Top the peppers and onions with the Pancetta and the top slice of toasted bread. Serve immediately. (there may be extra pancetta for eating, but that's not a bad thing)
Crooked Gap Bratwurst burgers
nom nom nom.
Quail egg topped burger
So grass fed ground beef was on sale, so we headed out there to get some, picked up a few other things. And I thought hey, what better way to make a burger. I hadn't originally intended to put bacon on there, but the visit to the Cheese Shop I thought, why not get some La Quercia Tamworth Cured Bacon? The combination turned out great. I topped mine with some of the last of the year greens from Cleverly Farms and some Dijon mustard. There was a party in my mouth.
