A bunch of new recipes!

I had a nice relaxing weekend.  I hope you all did too!

On Saturday I went to The Parkwood Farmers Market again.  I got there are 10:30 and it was pretty busy.  Glad to see this market be successful!  They have great selections.  I picked up some summer squash, kale, strawberries and sugar snap peas from Taproot Farms.  I also picked up some asparagus from The McCann farm.  Cannot wait to see what other fruits and veggies the summer harvest brings!

Summer Squash with Chevre & Thyme

4 young summer squash (about 5” long), sliced 1/2” thick (I used a mixture of miniature squashes)
1 1/2 teaspoons fresh chopped thyme
2 oz chevre
EVOO
Kosher Salt
Preheat the oven to 400 degrees.
In a bowl, toss the squash slices with 1 teaspoon of the thyme, enough olive oil to lightly coat, and a generous pinch of kosher salt. Place the squash slices on a baking sheet in a single layer and season with a bit more salt. Roast the squash for 15-16 minutes, turning once halfway through.
Remove the squash from the oven and place on a serving platter. If you’d like, drizzle on a little more fresh olive oil and add another sprinkling of salt. Crumble the chevre over the squash and top with the remaining half teaspoon of thyme. Serve warm or at room temperature.

Left over from last week I had picked up hakurei turnips and had not had the chance to cook them up yet.  They were amazing!  Buttery and Earthy.  Divine.

Roasted hakurei turnips

Cut of the greens and scrub.
Dry with towel.
Cut in half and drizzle with EVOO and sprinke with salt and pepper.

Roast for 20-25 minutes at 400.

Almondy Coconutty Tilapia

 

3/4 cup raw almonds

1/2 cup shredded unsweetened coconut

4 Tilapia fillets

2 egg whites

salt & pepper to taste

 

Preheat oven to 375.

Chop or Food process your almonds until coarsely ground.

Combine almonds and coconut in a shallow dish for coating.

Beat egg whites lightly.

Dip a tilapia fillet in egg whites and roll in the almond coconut mix until thoroughly coated.

Bake in the oven until fish is cooked through.

The asparagus I prepared by sprinkling on some Mrs. Dash and EVOO roasted for 10 - 15 minutes at whatever temperature my oven was on, haha.  Probably 375.

I made my first trip ever to Whole Foods.  I am not able to buy clean fish in supermarkets so I decided to go check it out.  It was pretty impressive.  What was not so impressive?  The prices.  That place is so expensive!  I got sucked into buying some lovely goodies they have at the back of the store.  I also spent $25 on 1lb shrimp and 1lb tilapia.  Not ideal but what can I do?

Later this week I will be making shrimp taco's, chorizo brussel sprouts, warm corn salad and other new recipes.

Every few weeks I check out the page views by countries (screen shot is for the month).  Its great to see that people from all over the world are checking out my blog.  Readers from all over the world, I'd love for you to comment and let me know how you came across it!

Have a great day everyone!