Summer is here and that means that farmer’s market season is in swing! I’ve been traveling quite a bit already this year with more travel plans in the future, so it didn’t make sense to commit to a CSA for the summer. I’ll be bopping around the city to all the different markets to find all the seasonal farm fresh goodies.
The other week I went to my first farmer’s market of the summer, the Snohomish Farmer’s Market! It’s located right in the downtown Snohomish area and there are so many vendors there that I circled multiple times. Spring onions were wildly large and I ended up with a lot more than I thought I could eat. These spring onions were Walla Walla sweet onions, the Washington competitor to the South’s Vidalia onion. These ended up being so fragrant and tasty mixed into a focaccia.
Ingredients
Spring onions – I used the Walla Walla ones I found at the farmer’s market, but this bread would still be lovely with onions that you may find at the grocery store.
Chili crunch – I’m loyal to what I think is the OG crunchy chili sauce, the Lao Gan Ma Spicy Chili Crisp, but this could be substituted for any other chili oil. The Momofuku sauce is delicious (and expensive) and I’ve also heard the Trader Joe’s variation is lovely. If all else fails, mix together some chili oil with red pepper flakes and that works too!
big onionsi made a double batchsliced scallions!overnight risestretch + drizzlelooks so pretty!
Keyword bread, chili oil, focaccia, onion, scallion, spring onion
Cook Time 25 minutesmins
Equipment
1 sheet pan
Ingredients
2 1/2cupswarm water
4 1//2tspyeastdry active
2tsphoney
4tspsalt
5cupsall-purpose flour
1cupsliced green onion
4tbspchili crunch
4tbspolive oil+ extra for pan/bowl
Instructions
Bloom yeast in warm water and honey. Mix together and allow to sit until mixture begins to foam.
Add flour, salt, and slice scallions. If using a stand mixer, use the hook attachment.
After mixing, I usually will leave the dough in the same bowl, pour some oil into the mixing bowl, targeting the sides of the bowl, making sure to coat the ball of dough. I use the spatula to separate the dough from the sides of the bowl to ensure that the oil has a chance to drip between all parts of the dough and the bowl.
When ready to bake, generously coat a sheet pan in olive oil and empty dough onto sheet pan.
Let come up to room temperature ~30 minutes.
Using hands, spread and stretch dough to cover entire sheet pan. Dimple dough with fingers.
Mix together chili crunch & olive oil and drizzle over the top of the dough.
Sprinkle top with flakey salt.
Bake for 20-30 minutes at 450F until crispy and browned.
When I lived in Arizona, there was a chain-ish bakery nearby where I would love to go for lunch and grab a sandwich on their fresh baked focaccia or ciabatta. They would sell their breads by the loaf and I’d always pick up a loaf of the cranberry walnut bread while I was there. I probably haven’t been back there since high school, but I still think about the tasty breads and pastries that I had there. Here’s my easy version of the cranberry walnut loaf I used to get there.
toast walnutsyeasty!leave to proofdoubled!floured and scored
Acid is one of the items in a complete dish that can be easy to miss. Some fresh citrus isn’t always handy and it weird be a little weird to toss some vinegar into something. I find that an acidic, pickley side is perfect for keeping a bite fresh. It helps balance flavors and keeps you wanting to eat more. When I have an excess of red onions, I love to make a batch of pickled red onions that are a little sweet, a little sour, a little spiced, and extra crunchy to be a side dish or a topping. Even better, this is great to add some acidity and color to a cheese or charcuterie board.
Ingredients
Red onions – the red onions marinate long enough to turn the entire slices of onion a beautiful pinky fuchsia color
Cinnamon – skip the cinnamon if you don’t want them spiced
It’s still a little rainy in Washington and Arizona has already jumped into the upper 90s for summer, so if I average the weather in both places, can we call it spring? Spring leads to summers of outdoor parties and gatherings. I love a snacky handheld that can hold up outside! Asparagus season is peaking so this is the perfect time for this asparagus twists. They’re so fun and fancy looking that people will think you spent a lot more time cooking than you actually did.
Ingredients:
Asparagus – pick a bunch of asparagus that is more “mid-sized”. Larger asparagus may not fully cook through and thinner asparagus will shrivel up into nothing.
Puff pastry – store bought, please! who has time for lamination?
Seasoning sprinkle – this one is parmesan & pepper, but feel free to mix up the flavor variations to maybe lemon & butter, italian seasoning, onion & red pepper flakes, or goat cheese & chive.
puff pastry thawedcut into stripsmilk readybrushbakedsprinkle
A fun spring/summer handheld appetizer that is perfect for any gathering.
Course Appetizer, Side Dish
Keyword asparagus, puff pastry
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Ingredients
1poundasparagus
1sheetpuff pastrythawed
1tbspmilk
2tbspParmesan
1tbspblack pepper
Instructions
The evening before, put your puff pastry into the refrigerator to thaw overnight.
Wash & break the hard ends off the asparagus pieces.
Using a knife or pizza cutter, cut the puff pastry into long strips that are about the same width as the pieces of asparagus.
Holding the base of the asparagus, squish one end of the puff pastry around the base of the asparagus and wrap the remaining piece of the puff pastry up the stalk of the asparagus. Don't worry about wrapping too tightly, as the puff pastry will be entwined into the asparagus when it bakes.
Ensure that the pieces of puff pastry aren't touching on the baking sheet.
Brush milk over puff pastry pieces to help with browning.
Bake for 20 minutes at 400F.
Remove from the oven after baking, and immediately sprinkle Parmesan and black pepper on each piece.
I’ve never met a city I didn’t like! New Orleans is so rich in history, culture, food, and…. humidity. It’s always been on the list of places I’ve wanted to visit and I finally did when invited to go to a bachelorette party there.
Traveling to New Orleans
From talking to people living in there area, it seems that more affordable flights to and from the area can be difficult to find. The airport is new and modern, but many don’t think that there are enough flights. Layovers are also very common as there are so few flights that connect directly to the MSY airport.
After arriving, there are a few transit options to the main downtown New Orleans area. The bus system is pretty standard, but the only confusing piece is that there are two different public transit operators. They both have buses out of the airport area to downtown, but bus fares for each service will differ and modes of payment/passes accepted will differ as well.
Food
I had a list of foods I needed to eat when in New Orleans and I’m proud to say that I tried them all!
cafe beignetcafe du monde
Beignets have got to be the most iconic food of New Orleans, with the most famous place to get them being Cafe du Monde at the French Market location with the outdoor cafe seating area right on the water. Hot take: better beignets can be found elsewhere. The line at the French Market location Cafe du Monde is overwhelming on a weekend and definitely not worth the wait. If you really want to try Cafe du Monde, I recommend just going to a different location or just have some at the airport when you leave! I thought the best thing to get was the frozen coffee – perfect for a hot & humid day. The best place I think to grab a beignet is at Cafe Beignet in Musical Legends Park. The line is short there are plenty of tables to sit at, and there is always live jazz music! The beignets were also lighter and fluffier (and better) than the ones at Cafe du Monde.
popeye’swillie’s
Fried chicken!! We’re in Louisiana so of course we have to visit Popeye’s. The location on St. Charles Ave is the biggest Popeye’s I’ve ever seen, with options to order on tablets or order at the counter. They also had a sign up that they were planning on filming a Popeye’s commercial there later this week. On a late night, we also found some fried chicken at Willie’s Chicken Shack. There are multiple locations throughout New Orleans, with most open until 2 AM. They serve drinks all day and all night, and the chicken comes out fresh and hot!
The other items on my list to try were alligator, crawfish, crab cakes, oysters, jambalaya, and gumbo. Alligator and Louisiana oysters were two things that I hadn’t tried before. Alligator had a flakey, “fish-like” texture, but definitely was not fishy tasting. Louisiana oysters were smooth and not briney at all compared to the oysters I’ve harvest on the shores of the PNW.
Drinks and Bars
The night life in New Orleans really doesn’t compare to anywhere else I’ve ever been. The open container/public consumption can be found in Las Vegas, but the streets of New Orleans are so small and narrow that it’s so much more wild of a party.
bourbon milk punchsazerac houseother liquors at sazerachand grenadehurricane
There are also so many fun drinks with New Orleans origins to try:
Hurricane: From Pat O’Brien’s, containing a mystery concoction of rum, passionfruit, orange, and more. Grab one and sit in the outdoor courtyard or grab a table at the dueling piano bar!
Hand grenade: One of the strongest drinks I’ve ever had in a yard cup from Tropical Isle. The ingredients are additionally a mystery, but it’s sweet and strong and you can get it frozen or on ice.
Bourbon milk punk: Creamy, sweet and refreshing, this is a perfect drink on a hot and humid day in New Orleans. Find it at Bourbon House!
Sazerac: The Sazerac cocktail, made of whiskey/cognac with absinthe, sugar cube, and Peychaud’s bitters, has origins in New Orleans. You can learn about the history of Sazerac and the Prohibition with free tours at the Sazerac House. The free tour requires reservations and includes free tastings of popular cocktails and a gift shop!
Sights & Museums
If it’s your first time like mine, I would highly recommend a walking tour of the French Quarter. We found our tour via Groupon and it was amazing! Our guide, Moira, was the best. We learned a lot about the history of New Orleans as well as some spooky, scary stories and encounters that have occurred in different areas.
In the French Quarter is the French Market, along the waterfront. Here, you can find some good snacks (including the busiest Cafe du Monde) and vendors selling fun gifts. It’s nice to talk a walk through the shaded markets and see the fun souvenirs to take home.
There are plenty of museums in New Orleans. I visited two of them: the Voodoo Museum and the Museum of Death. The Voodoo Museum was very informational, explaining voodoo origins and its connection to religion & Catholicism. Our bachelorette also got a complimentary palm reading while here! Dragged to the Museum of Death, there was a lot of focus on serial killers and embalming. There were some specimens/skeletons of creatures native to New Orleans, but most items featured here were not directly New Orleans related.
A short trolley ride away from the main downtown area is New Orleans City Park. Exploring the entire park would take a whole day, at least. The space includes a children’s theme park, pedal boats, mini-golf, a sculpture park, and a Cafe du Monde. The park is perfect for strolling with a coffee!
Next Time
New Orleans is definitely a fantastic location for a party – bachelorette, birthday, any celebration! Food and drinks are definitely delicious (and not healthy). In just a few days, I felt as if I really experienced tourism in New Orleans, learning about the history and culture. Next time I’m back, I need to go on a swamp tour and meet a gator.
Topped with a saucy protein and some roasted vegetables, polenta is so warm and comforting and super filling! I prefer to make polenta using cornmeal so I don’t have bags of cornmeal AND polenta sitting on my shelves. Some say that using cornmeal instead of “polenta” makes a mushier polenta, but maybe that’s just a marketing scheme.
When I make polenta, I like to use a pan instead of a pot and I like starting with cold water. A pan provides more heating surface area, cooking the polenta faster. I’ve also found that mixing the polenta in cold water and bringing the mixture together to heat prevents clumps and chunks of uncooked cornmeal.
Ingredients
Cornmeal – again, I don’t think you need to use “polenta” labeled cornmeal
Parmesan – this is where a majority of the salt/seasoning comes from. If omitted, use some extra salt to taste!
Heavy cream – substitute with water if you don’t want to use it
cold panwaterthickening up!add heavy creamadd cheeseserve!
Creamy, smooth polenta made in a pan that doesn't require boiled water!
Course Side Dish
Keyword parmesan, polenta
Ingredients
1/2cupcornmeal
2 1/2cupswater or stock
1/4cupheavy cream
1/4 cupgrated Parmesan cheese
salt & pepper
Instructions
In a cold pan, start by gently mixing your water/stock and cornmeal.
Bring mixture to a simmer and continue stirring every few minutes to ensure nothing sticks.
Polenta may take 15-20 minutes to fully cook and hydrate. If polenta is too thick for your preference, add 1 tbsp of water at a time until it reaches desired consistency.
When polenta is smooth and no raw gritty bits remain, stir in heavy cream and Parmesan cheese.
A simple, week-night fancy dessert that comes together so quick but is so satisfying and beautiful. The winter has been feeling long and I’ve been missing the time of summer fruits and berries. This was made with frozen raspberries and was just as delightful as fresh fruit! One bite and I was thinking summer.
I like making my cream a little salty to balance the sweet and tart berries. Adjust the salt to your liking. This recipe would also be great with any other berries you might have sitting around.
Kombucha is a fizzy, fermented, sweet and tart beverage that really is just made out of tea and sugar! Kombucha is like the beverage version of making sourdough bread. Naturally occurring bacteria and yeast in our environments grow together to ferment the tea. You can see the growth as a SCOBY (symbiotic culture of bacteria and yeast) during kombucha production. Kombucha contains probiotics for great gut health and is also another fun beverage to have when you don’t want to drink just water!
Because fermentation can vary based on the amount of sugar, temperature, and amount of SCOBY, the amount of time for fermentation to get your tea to kombucha may vary depending on your kitchen conditions!
Ingredients
Tea – green or black
Sugar – just the classic, white, refined sugar
Water
SCOBY – you can grow the SCOBY over time by just using tea and sugar, but I would recommend buying a SCOBY online or find a friend that is making kombucha as a strong, healthy SCOBY may take quite a bit of time to develop.
Process
Kombucha is generally made in two fermentation steps. The first fermentation gives you plain kombucha, which is ready to drink if you like plain kombucha. I like adding fun flavors, so I always go to a second fermentation, adding flavors and juices. The second fermentation also gives your kombucha that fun carbonation!
I always brew my kombucha in glass jars. I’ve never tried in any other material container, but I’ve heard that flavors can leach from other jar types into your kombucha, so I’ve never risked it.
sugar & hot waterimmediately adding teasteeped overnight
First Fermentation
Here’s how I recommend mixing your kombucha for the first fermentation.
You’ll need:
Black or green tea
Sugar
Water
SCOBY + kombucha starter (plain kombucha that came with your SCOBY or reserved from the last time you did a first fermentation)
To make the tea mix:
Dissolve 200 g of sugar with 2 liters of hot water. Steep 8 bags of green and/or black tea or 4 tsp of loose leaf tea overnight.
The next day, combine the kombucha starter with the tea mix and add in the SCOBY. Cover the jar with a breathable top (like a kitchen towel, cheesecloth) and leave to ferment in a room-temperature, dark place. This may be as quickly as a few days up to a month before your kombucha ferments! After a week, you can taste your kombucha every few days until it is sour to your liking. If that’s where you want to stop, stop! You can drink your kombucha now, just make sure you save about 1 cup and the SCOBY to make your next batch!
a lot of SCOBYreserve somecleaned jar!new teastarter kombuchaSCOBY in!
Second Fermentation
Depending on how sour your first fermentation went, the amount of flavorings or juice you add may differ! You can also brew additional flavored teas to add if you want a stronger kombucha. I recommend using a flip-top glass bottle or a glass growler. These will help get your kombucha fizzy after this second fermentation.
I generally will mix a ratio of 75% kombucha to 25% flavoring, juice, or tea… since I usually end up forgetting about my kombucha and it’s really sour by the time I get to the second fermentation…
Some fun combinations:
honey & ginger
guava
lychee
passion tea lemonade
After you’ve mixed your flavored kombucha for second fermentation, close your bottles, and store for 1-2 weeks at room temperature, opening them every few days to release some pressure. After 2 weeks, I recommend transferring them to the refrigerator to slow the fermentation process. You can keep them in the fridge all the way up until you want to drink it!
Super stinky, super umami, and super umami…. fish sauce!! Nuoc cham/nuoc mam is a classic dipping sauce – this is a staple in Vietnamese food! You can eat it with literally anything. The recipe is pretty simple with a lot of shelf stable ingredients. It’s easy to make a large quantity since it’s all in ratios and some items are just to taste!
If you’ve been to a Vietnamese restaurant, you’ve likely already had it. It is usually served with the egg roll appetizer, broken rice dishes, vermicelli noodle bowls, and more! I had some recently with vermicelli noodles, bean sprouts, egg rolls, and some mint and basil.
After traveling to Las Vegas for work and making a pit stop in Phoenix, I was immediately greeted back to the PNW with *snow* on the ground?? Small hail? Regardless, it was white and cold. I miss the sun and warmth so I wanted to make something warm and cozy. I saw it on a menu at a Vietnamese restaurant recently and suddenly had a craving. Bo kho is a Vietnamese-style beef stew that can be eaten with rice, noodles, or bread. It’s rich, warm, and super comforting!
Ingredients
Beef – It is a beef stew, so I would recommend using beef, but swap ingredients to your heart’s desire! The chuck roast here gives the broth a really beefy flavor, but you can use other stew meat or beef shank too.
Ketchup – Weird right? It gives the broth a reddish tint, a slight tomato flavor, and some sweetness.
sear beefS&P + searedonions, garlic, lemongrass, gingerketchup + fish saucebeef + water + sugar1.5 hours latercarrots in!15 more minutes
