I’ve always grown rosemary and mint. So this summer I decided to add in some basil, banana peppers, and jalapenos. It’s has been nearly 100 degrees, so the veggies need more water than usual. I was up before 6AM cutting, cleaning, and making care packages for the neighbors. I’m always sharing meals and baked goods. It was time to share some vegetables from my garden...Read More
Ingredients for 3 New York Steaks:
I picked this recipe up from the meat department at Albertson’s. It was printed on a coupon. I didn’t make the Tri-Tip they suggested, but I made the Espresso BBQ Sauce to dip our NY Strips in. I then used the leftover sauce to use it on grilled chicken the next night. It was amazing both ways. It’s perfect for steaks, burgers, and chicken. My husband also likes dipping his french fries in it...Read More
Paul Qui’s BRUSSELS SPROUTS. Found this recipe in the March 2012 PEOPLE Magazine.
The reigning Top Chef winner shares a dish that’s ‘a perfect combo of sweet, sour, spicy and salty,’ he says.
2 lbs. brussels sprouts, halved
4 tbsp. olive oil
Juice and zest of 2 small lemons
6 basil leaves, torn
½ chili pepper, chopped and remove seeds (optional)
1 large eggplant
2 tablespoons of lemon juice
3 tablespoons of Extra Virgin Olive Oil
Garlic, minced (optional)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.
2. Slice the eggplant into cubes or you can cut into circles if you are planning to grill them on the BBQ.
1 container of blueberries or red seedless grapes
1 Lrg container of strawberries or 2 green baskets from the farm
1 Lrg bundle of bananas (bag of marshmellows or pound cake)
1 pack of wood skewers
1/4 lemon (optional)
Put about 10 blueberries on the ends of 6 sticks, then alternate sliced strawberries and bananas...Read More