Telling food stories, one kitchen at a time
Farmer’s Market Succotash is the absolute best way I’ve ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.
I’m not lying when I say this: I don’t think I’ve ever seen something disappear from my fridge faster than Farmer’s Market Succotash. It’s just a pot of vegetables. But really, really well-prepared, simply made, fresh, seasonal, farm-to-table vegetables.
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Hellooooo friends. And happy February. Happy Month of Looorrrvvveee. Do not roll your eyes at me. Do not slip me the middle finger. And don’t stick out your tongue. The Month of Looorrrvvveee is for everyone. Love yo’self. Love yo’ dog. And yo’ cat. Love your gal pals and your bros and your parents! And siblings, I suppose.
And maybe, most importantly, love Braised Tuscan Pork Chops with Pan-Fried String Beans.
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Please tell me you have room left in your big food-loving heart for a last tomato recipe. Please tell me that you’re kitchen looks like mine and you have too many left over tomatoes (and bell peppers and jalapeños) than you know what to do with. And now, take a deep breath, because we are going to cook all of those tomatoes down into a smooth, creamy, almost sweet sauce that you can eat right away or freeze for those days when you have the wintertime blues and desperately need a late-summer tomato pick-me-up.
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I know some of you guys are waiting to hear what I made Chipotle Mayo for, but… Ermagherrrd. It can wait. I need to share my love for burrata cheese with the entire online world.
I mean, tomato season is on its way out the door. Don’t shoot the messenger. Just tellin’ it like it is. This is my absolute favorite way to eat tomatoes. I know I said the same thing last week. I wasn’t lying. Tomato & Goat Cheese Tart is crazy delicious. But its totally allowable to have a two-way tie, or an eight-way, or even a 17-way tie in the food world. I would say it’s encouraged even.
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I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.
And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…
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I’m republishing this almost one year to the day! Should I wait another three days to republish, so that my perfectionism can sing its heart out with the fortuitous bliss that is 365 days by accident? Nope. I want to share this with you NOW! Peach season is upon us and I can’t think of anything else I would rather make with my Farmer’s-Market-Fresh Peaches. Not even cake or cobbler or pie. Just this salad, which is healthy and indulgent both at once, and which is my favorite kind of food.
Why am I republishing? Because of this:
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[No compensation received for endorsing this product. Opinions are all my own.]
Obsessed.
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Know what I just did? I went to the gym. Actually, I walked to the gym, Body Pumped for an hour, then walked back, uphill both ways, I swear it.
And then, when I got back, I needed to cool off. So I opened the refrigerator door and stood there.
It took about two seconds for me to see the Tupperware container of Red Lentil and Summer Vegetable Thai Curry. I snatched it off the shelf as if it were going to disappear before my eyes, slammed the refrigerator door shut, and retrieved a fork. Then I proceed to eat cold curry straight out of the container, leaning against the counter, feeling no shame, first picking out all the vegetables, then slurping up all the noodles, practically licking the sauce residue off the plastic.
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