Hen of the Woods (maitake) Mushrooms – Grilled

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                        Hen of the Woods (maitake) Mushrooms – Grilled

Hen of the Woods on the Grill

 

Hen of the Woods wild mushrooms are a favorite of mine, and here in the midwest the foraging season is in full swing!  Tonight I took the tender large “leaves” and brushed with olive oil, fresh garden herbs (tarragon, rosemary, parsley), and salt and pepper.  I grilled for about 10 minutes and the result? An awesome steak-like side dish.  Oh so good!!!

Hen of the Woods - Grilled

Wild Purslane Salad

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                                                                                                             Wild Purslane Salad

Purslane Salad

Wild Purslane is so fantastic!  We whipped up a quick salad the other night using only fresh garden treats: purslane, radishes, tomatoes, and cucumbers.  Dressed with Sudachi Ponzu vinegar, olive oil, and a little bit of salt and pepper, a simple healthy start to a summer dinner is ready in a jiff!

Give Purslane a try! We pick ours when pulling weeds, as we know our yard is organic.  So good for you!! It can also be purchased at farmer’s markets.

Traditional Mojitos with El Dorado Rum

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Traditional Mojitos

 

Traditional Mojitos

 

Perfect on a hot summer evening, Mojitos are simply refreshing!  Make the simple syrup/mint mix ahead of time and refrigerate.  When the Mojito urge beckons, the drink can be assembled quickly!!  As well, by blending and then straining the mint, you will not have annoying, unsightly mint leaves stuck to your teeth.

For the syrup mix:

  • 1 ½ cups simple syrup
  • 7 or 8 sprigs fresh mint

 Blend well and then strain, refrigerating mint syrup mix.

 For the Mojito:

Working with 1 glass at a time, run a lime wedge around the edge of the glass to moisten it and give the drink an extra lime kick.

 Mix the following in each glass:

 Garnish with a mint sprig and/or a lime wedge.  Enjoy!!!

Corn and Blueberry Salad

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Corn and Blueberry Salad

Corn and Blueberry Salad

Need a quick and tasty salad ? Check out my Corn and Blueberry Salad recipe, perfect for any summer weekend!

  •  4 ears of corn, quickly cooked (corn should never be cooked more than 3 minutes or so!), cooled and removed from the cob
  •  1/2 pint of fresh blueberries,
  • 1 sliced green onion
  • 1-2 Tbs. Ponzu Sudachi Citrus Marinade
  • 1 tbs. honey, hot pepper flakes to taste (I like mine with a nice kick)
  •  dash of salt & pepper.

Mix gently and refrigerate until chilled……oh so good!!!

Ramp Confit (via Foodieforager’s Blog)

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I just made Ramp Confit again this evening! Heaven in a jar!!!

Ramp Confit I love ramps, and am always looking for new ways to preserve and use.  This recipe was adapted from Viviane Bauquet Farre's wonderful garlic confit post: http://foodandstyle.wordpress.com/2010/04/20/garlic-confit/.  Thanks Viviane! Ramp Confit makes 3 to 3 1/2 cups (ramps with oil) 2  cups cleaned ramp bulbs 2 cups extra virgin olive oil Pull the protective sheath off of the ramp bulbs, trim the ends, and remove the beautiful leaves (which I made … Read More

via Foodieforager's Blog

Tabasco brand Soy Sauce Roasted Vidalia Onions

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Roasted Vidalia Onions with Tabasco brand Soy Sauce

Tabasco brand Soy Onions

Preheat oven to 400°F. Peel onions and cut each lengthwise in half, keeping root end intact. Combine remaining ingredients in a baking dish. Place onion halves cut-side down in mixture.

Cover dish with foil. Bake 30 minutes, basting occasionally. Remove foil and cook 10 minutes longer or until onions are tender. If too much liquid, drain off a bit and cook until onion are lightly carmelized.  Enjoy on burgers or alone on an antipasto platter.  Quite tasty!!!