I'm thinking about a thai green curry with the bok choy, cauliflower, squash, peas, carrots, and some non-local shrimp. I can't bring myself to go completely local. I just try where I think it counts most. I love spicy foods when it's warmer outside.
Thanks Minneapolis Farmers Market for the cauliflower suggestion - you just can't go wrong with olive oil and salt. I did eat one of the beets raw - and plain - last night though, that might not have been my smartest culinary move.
Thanks also to Erik and Tracy for the good word on the pesto - readers need to know these things! I'll have to ask Laura for the pesto recipe, I want to be sure to get it right this time. :-)
Lee, just to add to Tracy's comment on the pesto, we freeze it in ice-cube trays and then store in a freezer proof container. It makes a really easy form-factor and measurement for popping into your favorite dish.
Mind sharing the pesto recipe, or is that some family secret?
You probably already know this Lee, but just in case: you can freeze that pesto for off-season use...just keep the cheese out of the mixture until you thaw it and are ready to use.
I'm thinking about a thai
I'm thinking about a thai green curry with the bok choy, cauliflower, squash, peas, carrots, and some non-local shrimp. I can't bring myself to go completely local. I just try where I think it counts most. I love spicy foods when it's warmer outside.
Thanks Minneapolis Farmers
Thanks Minneapolis Farmers Market for the cauliflower suggestion - you just can't go wrong with olive oil and salt. I did eat one of the beets raw - and plain - last night though, that might not have been my smartest culinary move.
Thanks also to Erik and Tracy for the good word on the pesto - readers need to know these things! I'll have to ask Laura for the pesto recipe, I want to be sure to get it right this time. :-)
-Lee
Lee, just to add to Tracy's
Lee, just to add to Tracy's comment on the pesto, we freeze it in ice-cube trays and then store in a freezer proof container. It makes a really easy form-factor and measurement for popping into your favorite dish.
Mind sharing the pesto recipe, or is that some family secret?
You probably already know
You probably already know this Lee, but just in case: you can freeze that pesto for off-season use...just keep the cheese out of the mixture until you thaw it and are ready to use.
Cut cauliflower in small
Cut cauliflower in small pieces. Toss in olive oil and kosher salt. Roast at 450 for 15 minutes. So good.
Thanks Brian, I'm really glad
Thanks Brian, I'm really glad you and Tricia will be there!
-Lee
I can't wait for this one. JD
I can't wait for this one. JD is a super nice guy and it should be a great night. Thanks!
Hey Nick, At first I didn't
Hey Nick,
At first I didn't even know that Birchwood HAD dinner - silly me! Turns out it's one of my favorites in town. Thanks for the note.
-Lee
We love the Birchwood as
We love the Birchwood as well. By far one of our favorite places. We mostly breakfast there - probably should go for lunch or dinner too...
Also love that it is right on the 24 bus line.
Thanks Emily, I'm with you -
Thanks Emily,
I'm with you - can't get enough of the Birchwood, good fun and food for the whole gang. See you there next Thursday for Happy Hour?
-Lee