we’ll be fillin’ up this section in no time, i’m sure!
bossy e has a thing for cookin’ – lucky me!
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summer 2011
lover of sweet corn?
you must try bossy e’s garlic-basil butter recipe.
4-6 gloves of your freshest, tastiest garlic (we dig the armenian)
good, healthy bunch of fresh basil
1/2 chopped sweet onion (we chose walla-walla)
salt to taste
butter, sweet, heavenly butter
(saute garlic and onions, add to food processor with basil, salt, & butter)
SLATHER AWAY, MY FRIENDS!
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fall 2011
sweet potato fries with chipotle mayo
sweet taters!
peel, cut, & boil till soft (but not mushy!)
brush with olive oil, smoked paprika, and cayenne
grill or broil for some light crispy goodness
to taste, mix mayo, lemon juice, olive oil, salt, garlic, smoked paprika, cayenne, & chili powder
you’ll be addicted to this zesty comfort food in no time!
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apple beet relish
chioggia & purple beets
peel, chop, simmer 4 beets till tender (we used golden beets!)
finely chop 2 onions (we used yellow onions)
peel 5 apples, core, & slice (we used fireside apples)
saute onions in 1/2 cup real butter for 20 minutes or until soft
add apples along with 1/4 cup red wine or apple cider vinegar & a tbsp of sugar, dash of salt
cook the apple mixture for about 15 minutes or until apples are tender
take off heat and combine beets – run thru food processor
serve as a side dish or makes a wonderful addition to steamed cauliflower, chicken, or pork
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spicy micro greens with curry vinaigrette
bossy's micro mix
shown above: dwarf sugar pea shoots, red amaranth, mild n’ spicy micro greens (mix of 8 different varieties), tatsoi, and carrot micro greens
this vinaigrette is wonderful paired with any mix/blend of micro greens – here are the deets:
- 4 tsp curry powder
- 2 tsp water (to mix in with curry powder to form paste)
- 1/2 cup canola oil
- 2 tbsp cider vinegar
- clove or 2 or 3 of minced garlic (love us some garlic!)
- salt n’ pepper to taste
mix curry powder and water together to form paste & let sit for 5 minutes or so
once those two have danced together, stir in the canola oil, mix & let sit for hour to mingle
pour mix thru paper towel/coffee filter/sieve to separate the curry oil from any solids
whisk remainder of ingredients together & then add the curry oil to that mixture
and there ya have it!
a delish zesty vinaigrette to drizzle on top of your side plate of micro greens – perfect addition to the main dish!
