It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.
I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.
Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.
Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.
Vanila Ice Cream
It was super. Local dairy products.
Bacon and Cheese Omelet
Apricots
Toasted Basque Bread
Local eggs, bacon and Basque bread.
Creamed Spinach Popovers
Local spinach and dairy
Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi
Strawberries are local.
Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens
Greens and carrots for the salad are all local.
Crab Rice and Shredded Napa Cabbage
Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo
Sausage Links
Apricot Chunks
Local eggs, sausage and spinach.
Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread
Everything but the pineapple is local!
Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce
All local from the
Boise Farmers Market (I’m there every week!)
So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.
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The time really has come. We are supposed to stay “self quarantined” and restrict our travels and public “contact”. Robin and I try to practice this and, I think, we are succeeding. With that in mind, think about creating a “Victory Garden”. We have no grass to mow in the front yard – it is mostly herbs and flowers. More herbs than flowers. And I have some pots going in flowers, Pansies right now, but there will be more and a pot of micro greens. You really can grow squash or zucchini or tomatoes or cucumbers or beans and the list goes on and on. Use your imagination. And then grow it. It will help to keep you home and away from the store and the crowds. Here is some information on growing edible flowers and some suggestions. You can print these out for your use. Left Click the graphic and then CTRL+P to print. (Zucchini and squash flowers can be picked and stuffed.)
Boise Foodie Guild 