Want to know one of my biggest pet peeves? I can’t stand it when people don’t follow through with what they say they’re going to do. It drives me nutzo! What did I do today? Exactly that! I said I would have a whopping Waffle Wednesday post for you today, but before I knew it, the day had gotten under me, and I felt it was too late in the day to be talking about waffles. I apologize… but at least today wasn’t the only Waffle Wednesday. We have many many more wonderful Wednesdays to talk about the world’s [second] best breakfast food.
I did say I’d post a recap of the dinner I made for my family yesterday, so I’m here to do just that. I follow through with most things. Really, I do.
Edamame Arugula Spread served with warm focaccia
Refreshing Mint Mojitos courtesy of my aunt + uncle
Local Little Gem lettuce, Organic Strawberries, Red Onion, Toasted Pecans, Gorgonzola, Honey, Olive Oil + Balsamic
Organic pasta a la Roasted cherry tomatoes + garlic and olive oil, homegrown arugula, local basil chevre, parmesan & toasted pine nuts
I love me a colorful meal.
Peach Blueberry Crisp served with local vanilla ice cream
If you’re wanting recipes, I have to be honest with you… I actually made the whole dinner without using a single one. However, because I love ya’ll to pieces, I’m going to write up a couple of them for you now.
Edamame Arugula Spread
original recipe @ In Praise of Leftovers
2 – 10 oz. bags shelled frozen edamame
1/4 c. olive oil + more for drizzle
1/2 c. parmesan cheese, finely grated
2 T garlic, minced
1 tsp. lemon zest
juice of 1/2 lemon
1 c. arugula, chopped
salt to taste
Boil edamame for 3-5 minutes. Strain and rinse with cold water. Add edamame to a food processor. Pulse until coarsely chopped. Place half of the edamame in a separate bowl. Add remaining ingredients to food processor [minus arugula], puree until smooth. Combine mixture with the coarsely chopped edamame. Fold in arugula. Serve chilled with drizzle of olive oil on top.
* * *
Peach Blueberry Crisp
In a medium bowl, combine:
- 10 small peaches, ripe + juicy
- 1 c. blueberries
- ~ 1 1/2 T flour
- ~ 1/4 c. sugar
In a food processor, pulse until crumbly:
- 6 T butter
- ~ 2/3 c. rolled oats
- ~ 1/3 c. pecans
- ~ 1/3 c. raw sugar
- ~ 1 1/2 T ground flax
- dash of cinnamon
- sprinkle of salt
Place peach and berry mixture into baking dish of appropriate size. Top with oat mixture and bake @ 350* for 45-50 minutes, until top is crispy and the fruit juice is slightly bubbling. You’re best off eating it warm with vanilla ice cream.
Another family meal for the books. It’s the last one for the summer as my aunt and uncle took off on their cross-country expedition today. Happy travels. I will be seeing you at Thanksgiving!
I’m off to watch SYTYCD with Miss Daisy. There may be some Oatmeal Chocolate Chippers in the oven. Night, friends!