Subtle signs of Fall are all around this week . . .
The Minnesota State Fair is here already. It's a little bit darker each morning when I run before work and the morning temps are perfect. I can actually turn the A/C off and get a good night's sleep. The sedum and morning glories are blooming and my basil plants are enormous.
Every August I start frantically planning recipes that revolve around using my herbs-knowing that the convenience of having an herb garden will disappear sooner than I'd like with the first frost.
Today I'll start making basil pesto (basil, pine nuts, olive oil, Parmesan cheese, lots of garlic, water), to stock the freezer for the winter.
Saturday night we made grilled corn on the cob with chive butter, mushroom and cherry tomato kabobs with olive oil & basil, and Cooking Light's Rosemary Shrimp Scampi Skewers.
Yesterday I stopped at the St. Paul Farmers' Market and stocked up on eggplant, zucchini, squash, bread, and cilantro (if anyone found a mysterious bag of cilantro somewhere between St. Paul and Minneapolis, please enjoy).
Tonight I'll repeat the grilled corn on the cob with chive butter and use parsley, basil, & chives in a modified Pan Bagnat recipe:
1 Loaf New French Bakery Ciabatta bread
3 chopped tomatoes
1/2 c. shredded mozzarella
1/3 c. parsley
1/4. chopped chives
1/4 T. chopped basil
3 T. white wine vinegar
1 T. extra virgin olive oil
Ground pepper
Bake bread according to package and cool 5-10 minutes. Slice lengthwise.
Pull out the insides of the bread and tear into small pieces. Mix in a bowl with remaining ingredients. (Add more white wine vinegar, olive oil, tomatoes if desired or if your tomato garden is out of control). Stuff bread loaf with the mixture. Slice and serve immediately or wrap in Saran wrap and chill overnight.
The Minnesota State Fair is here already. It's a little bit darker each morning when I run before work and the morning temps are perfect. I can actually turn the A/C off and get a good night's sleep. The sedum and morning glories are blooming and my basil plants are enormous.
Every August I start frantically planning recipes that revolve around using my herbs-knowing that the convenience of having an herb garden will disappear sooner than I'd like with the first frost.
Today I'll start making basil pesto (basil, pine nuts, olive oil, Parmesan cheese, lots of garlic, water), to stock the freezer for the winter.
Saturday night we made grilled corn on the cob with chive butter, mushroom and cherry tomato kabobs with olive oil & basil, and Cooking Light's Rosemary Shrimp Scampi Skewers.
Yesterday I stopped at the St. Paul Farmers' Market and stocked up on eggplant, zucchini, squash, bread, and cilantro (if anyone found a mysterious bag of cilantro somewhere between St. Paul and Minneapolis, please enjoy).
Tonight I'll repeat the grilled corn on the cob with chive butter and use parsley, basil, & chives in a modified Pan Bagnat recipe:
1 Loaf New French Bakery Ciabatta bread
3 chopped tomatoes
1/2 c. shredded mozzarella
1/3 c. parsley
1/4. chopped chives
1/4 T. chopped basil
3 T. white wine vinegar
1 T. extra virgin olive oil
Ground pepper
Bake bread according to package and cool 5-10 minutes. Slice lengthwise.
Pull out the insides of the bread and tear into small pieces. Mix in a bowl with remaining ingredients. (Add more white wine vinegar, olive oil, tomatoes if desired or if your tomato garden is out of control). Stuff bread loaf with the mixture. Slice and serve immediately or wrap in Saran wrap and chill overnight.
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