Garden Curiosity

Sunday evening, after a hard day of work in the garden, curiosity got the best of me. I've been wondering just exactly how the potatoes are doing and how big the onions are. So, I dug a few potatoes and pulled a few onions.

I washed everything really well; chopped it into big chunks (added in some yellow squash I'd picked earlier as well as some garlic), put it on a baking sheet, seasoned it with salt and pepper, added some olive oil and put it in the oven at 375 for a while (at least 45 minutes; don't stir it, just put it in and leave it alone). The roasted vegetables were great--the best part was, we grew everything but the garlic.

Warm Zucchini Bread

Last year I found this recipe for Warm Zucchini Bread on Food Network's site. It is by Emeril Lagasse. I made a few changes--pecans for walnuts and omitted the lemon zest. The kids and Nonnie really enjoy it. I make it in mini-loaf pans and leave the nuts out for the kids.

The best part is, in summer we always have zucchini on hand. You can grate and freeze the zucchini, but it becomes really watery when you thaw it, so you have to drain it.

Recipe of the Week: Apple-Pear Salad with Lemon Poppy Seed Dressing

I found this recipe in Southern Living Magazine. It has been a huge hit at our family gatherings. I like the dressing and the flavors from combining ingredients you might not normally pair together.
Apple-Pear Salad
1 (16oz.) pkg. romaine lettuce, washed
1 (6 oz.) block Swiss cheese, shaved
1 c. roasted, salted cashews
1/2 c. sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

Toss ingredients together and serve with lemon-poppy seed dressing,

Lemon-Poppy Seed Dressing
2/3 c. light olive oil
1/3 c. sugar
1/3 c. fresh lemon juice
1 1/2 Tbsp. poppy seeds
2 tsp. finely chopped onions
1 tsp. Dijon mustard
1/2 tsp. salt
Process ingredients in blender until smooth. Store in an airtight container in the refrigerator up to one week; serve at room temperature.

Notes:
I toss the apple and pear slices in lemon juice to keep them from turning.
I don't use the bagged lettuce--I'm never pleased with the quality of it at our store. So, I do quite a bit of guessing with the lettuce and the cheese amounts.

Happy New Year!

Happy New Year!
Here is our recipe for black-eyed pea dip. We serve it warm with Fritos.
2 c. Ranch -style black-eyed peas, drained (no snaps)
3 jalapeno peppers (adjust according to your taste)
1/4 medium onion
1 can chopped green chilies
1 garlic clove
1/4 lb. Old English Cheese (This comes in a little jar--I found it in the grocery store next to the jars of pimento cheese)
1/4 lb. butter

Mix first 5 ingredients in food processor. On medium heat in saucepan, melt butter and cheese. Mix processed ingredients into sauce pan. Heat through.

I use one can of black-eyed peas and one can of black-eyed peas with jalapenos and omit the 3 jalapeno peppers. (I know that is more than 2 cups--but it turns out okay.)

We'll be eating it today to celebrate the new year and Bonza Bottler Day!