When we buy a lot at the market, we try to have a lot of veggie-focused dinner with one small protein.
For last night's protein, we had a handful of medium brown shrimp from the Sweet Savannah Shrimp company. Normally we don't peel these and end up eating them shells and all because it's so impossible to get the shells off. However, they told us if we let them hydrate for 1-2 hours, we'll be able to peel them. So we let them soak and then I peeled them to keep it easy at dinner. Just simple s+p and tossed quickly in olive oil, but they were sweet and delicious. And I have a happy bag of shrimp shells and heads for an upcoming stock.
The Indian Ridge chanterelles were sauteed over medium heat with s+p and a little evoo. I didn't want to overcook so they still have a little liquid in them. Delicious. The squash thing is also from Indian Ridge. I cut it up like I do with pattypan squash and sauteed it over medium with a couple whole cloves of garlic. A little sweeter and lighter than the pattypan, I thought, but who knows. I was into the Pine Ridge Chenin Blanc by now.
A veggie skillet mix. I keep wanting to say it's a scramble, but there's no egg! Burge heirloom okra, Riverview farms corn, leftover Yoder tomato from a couple weeks ago, shallot, and garlic. Summery and delicious. I like to make this kind of vegetable mix when we have so many goodies from the market.
For dessert, Burge black mission figs, Sweet Grass Dairy asher blue, and Pine St coppa. It was good, but the asher blue was a bit strong and the coppa was cut a bit too thick.
For last night's protein, we had a handful of medium brown shrimp from the Sweet Savannah Shrimp company. Normally we don't peel these and end up eating them shells and all because it's so impossible to get the shells off. However, they told us if we let them hydrate for 1-2 hours, we'll be able to peel them. So we let them soak and then I peeled them to keep it easy at dinner. Just simple s+p and tossed quickly in olive oil, but they were sweet and delicious. And I have a happy bag of shrimp shells and heads for an upcoming stock.
The Indian Ridge chanterelles were sauteed over medium heat with s+p and a little evoo. I didn't want to overcook so they still have a little liquid in them. Delicious. The squash thing is also from Indian Ridge. I cut it up like I do with pattypan squash and sauteed it over medium with a couple whole cloves of garlic. A little sweeter and lighter than the pattypan, I thought, but who knows. I was into the Pine Ridge Chenin Blanc by now.
A veggie skillet mix. I keep wanting to say it's a scramble, but there's no egg! Burge heirloom okra, Riverview farms corn, leftover Yoder tomato from a couple weeks ago, shallot, and garlic. Summery and delicious. I like to make this kind of vegetable mix when we have so many goodies from the market.
For dessert, Burge black mission figs, Sweet Grass Dairy asher blue, and Pine St coppa. It was good, but the asher blue was a bit strong and the coppa was cut a bit too thick.
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