One of the things I like about this recipe for grilled steak and scallions is that it gives scallions the proper love and respect they deserve. They are as good a veggie as their cousins the summer squash and the broccoli and the asparagus and all the other green things that tend to end up on our plates next to our grilled steak. Not that I have anything at all against any of those veggies, but I’m here to tell you that if you give a bunch of scallions a drizzle of olive oil and pop them on your grill until you get a nice char, and then pop them on the plate with some sea salt and some chopped onion and sliced grilled steak and a little glug of butter over the whole thing, you will be lining up next to me in the Scallion Appreciation Society. Ready to give some scallions some love? Let’s make it!
If you dropped me on a desert island and told me I could have one and only one nibble type of thing for the rest of my life, I would pick BACON. But right after bacon, I would pick creamy, dreamy guacamole with its combo of silky avocado and tart lime juice and salt (which as far as I am concerned are the only things you need to make classic guac, thank you very much). But since I have staked my reputation of taking perfectly innocent classic recipes and messing with them, I decided to up the excitement in my kitchen, guacamole-wise, by adding in some pineapple and a little chopped red onion and you know what? You CAN teach old classic guacamole new tricks. Let’s make it!
This recipe for mashed fall vegetables with bacon and thyme is one of those things that just came out of the blue and kind of made itself, when I had set out to make something completely different. Or so I thought. What I thought I was making was roasted fall vegetables. I had some nice cut up butternut squash, some red potatoes, a couple of onions and some carrots, and I was right in the middle of roasting them to go with some roasted chicken, and that’s when it hit me.
Okay, here is the post where you get to hear about my summer vacation. You knew it was coming, and there is no escape. Okay, there IS an escape, but before you hit that escape key, I promise there is a delectable recipe for what I call Everything Scrambled Eggs at the end of this. If you can bear it. And if you find yourself anywhere in south central Vermont in the future, there are also a few recommendations below. Come on with me to Vermont for a minute or two, and then we’ll have eggs!
Fresh tomatoes, creamy blue cheese, a little home-made remoulade sauce – do I have your attention yet? For some reason, I am on a roll with the side dishes (see my recent post on Lemon Ricotta Potatoes), which is unusual for me, but I am going with the flow here. For this one you needRead More & Get the Recipe