SO GOOD. Just a great way to cook a bunch of meats all day and have it come together into a fabulous sauce. Serve over pasta.
A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.
1. To make rhubarb syrup, I followed this recipe.
2. To make strawberry syrup, I followed this recipe.
I combined the two syrups to make strawberry rhubarb syrup.
To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.
I’m using the shrub this weekend in Aperol spritzes.
I finally have jumped on the zoodles bandwagon. Zucchini noodles are a favorite of the low carb crowd. I didn’t really want to buy one of those spiralizer gadgets, but once I realized I could just use my old julienne peeler for these, I figured it was worth a shot when we got two big zucchinis in the CSA.
And they were really good! John was particularly a fan. They don’t keep terribly well as leftovers, but my idea to wrap said leftovers in summer roll wrappers worked pretty well (masks the sogginess). I definitely see myself using them in other noodles preparations. This recipe was the inspiration for the sauce.
We may have a favorite new fish. The fishmonger was really excited about a new fish they got in. She called it stone bass; googling seems to indicate it is sometimes also known as wreckfish. We prepared it very simply at her direction, and couldn’t get enough. We served this with a mix of stewed CSA greens topped with capers, as well as some cucumber salad.
This is one of my favorite meals of late, and there really wasn’t a whole lot to it. John and I split a smallish steak (served with a little chimichurri sauce), but the bulk of the meal was a big and basic salad.
Guacamole is always a huge crowd pleaser at parties. But it doesn’t travel well because of avocado’s propensity to turn brown. You can cover it carefully/add a bunch of acid, etc. to try to prevent this. My solution – make it ahead, but add the avocados at the last minute while you’re at the party so that it’s super fresh. As long as the hostess doesn’t mind lending you a fork, a knife and some counter space, you’re golden. I bring my own bowl (and even my own salt because I prefer to use kosher).
I have been preferring guacamole without tomato lately, but you could always add some if that’s your thing.