Peas

Hot Buttered Peas with Basil and Onions

If you see fresh peas in the pod at your local farmers market, buy them immediately and plan to eat them that evening. Fresh peas are best the same day they are harvested. Frankly, they are best eaten directly out of the pod as you are shucking them. If you can resist however, cook them up…

Creamy Pasta Pesto Primavera

Creamy Pesto Pasta Primavera

Adding a ton of vegetables to pasta makes it healthy, right? We made this for “meatless Monday” this week. So creamy, delicious, and easy. Every summer, I make a lot of Basil Pesto. Last summer, my plants over delivered and I’m still making my way through the frozen bounty. By the time this year’s plants…

Basil Pesto

Basil Pesto

Here is the “recipe” for my basil pesto. I make this every few weeks during peak basil production (mid-summer), generally two batches at a time. During the summer, there is usually a small jar of fresh pesto in the fridge. It primarily goes on sandwiches or into hot or cold pasta dishes–I’m always looking for…

Venison Spiedies

Venison Spiedie Wraps

The marinade used for this recipe is great on venison, chicken, pork, and steak. This is an easy grilling option for nights when you don’t want to dirty the kitchen. In our first pass at these delectable little bites, we wrapped them in a tortilla with Pickled Chilis and romaine lettuce. For our second pass, we used…

Marinade After Blending

Spiedie Marinade

This marinade is great on venison steaks–which we used in our Spiedie-style Grilled Venison Wraps–but is also delicious on chicken or pork. I highly recommend the use of a hand blender to make the marinade because a) it will distribute the seasonings more evenly throughout the marinade and b) a puréed marinade will coat the meat…