A Girl's Gotta Eat!

While traveling in Europe, Mike and I discovered a delightful new "wurst" we had never tried before: Currywurst. After seeing it on several menus, we decided we had to try it. Oh my word, was it tasty or what. It was so tasty in fact, that we ordered it several more times before returning home. A few days before we came home, we were in a grocery store picking up some local wine and decided to check out the spice aisle to see if there was anything we needed to bring home. Imagine our delight when we saw Knorr's Currywurst sauce mix! Oh, the joy of now knowing we could re-create this yummy dish at home! We had only been home for a little over a week when we decided to bring Germany to the states. We found skinny fries in the frozen section (they always served currywurst "mit Pommes"), picked up some brats and scurried home. I must say...we hit the nail on the head. It's so easy to make. Order the mix from www.germandeli.com , being sure to check out all th

I’ve wanted to try this one for a while, and with the arrival of the first tomatoes in our CSA yesterday, decided today is the perfect time! (Also, Mike’s mom is coming over for dinner, and she doesn’t mind when I try out new recipes on her.) Remember the Amaretto Fruit Salad I made for Easter? This pasta is from the same book, Seasoned to Taste . I told you it was good one and that you’d see more recipes from it…I’d hate to not deliver on a promise. With tomatoes in the farm box, basil growing one our deck, and pasta always in our pantry, all I really had to pick up was the Brie. I didn’t want to be eating too late, so I chopped the tomatoes the night before, put them in a medium bowl so everything else could be added tonight, and stored them in the fridge overnight. I thought about chopping the basil early as well, but didn’t want to run the risk of it bruising overnight. We made everything as directed, with the exception of adding a bit of extra garlic. We have a ton of it from o

Mike and I returned home from vacation a little over a week ago to a very full farm box. We were very excited to find some tiny yellow squash in there and decided we would purchase a zucchini from the store to stretch the squash a bit further. I had already picked up some chicken tenderloins, so the plan was to grill those and have veggies as a side dish. However, when I got to store, the zucchini were also looking a bit smallish. I started thinking: why not combine the zucchini, our squash and maybe a few other veggies, then toss it with pasta for a Pasta Primavera dinner? I've certainly read enough recipes for it that I felt confidant in winging it this time. Here's what we started with....  1 small zucchini, 2 small squash, 1 green bell pepper, 3/4 pound chicken tenderloins. You'll also need 16 to 32 ounces of pasta sauce and 1 pound of pasta.   Chop all the veggies. We started by sauteing the bell pepper since it typically takes a bit longer. Drizzle about 2 to 3

I’ve really been in the mood to grill burgers at home. Mike and I try to stay aware and not eat red meat more than once or at most twice a week, and we’d already had it twice, so I had to think of different way to satisfy my craving. I was at the store to pick up chicken breasts for him to grill when it hit me…why not make chicken burgers? We’ve had them before and found them tasty. And, as luck would have it, the ground chicken was on sale. Then my mind really started going nuts…I saw arugula on Manager’s Special (those little orange tags always excite me), and I knew we had feta cheese at home. Why not get really crazy and make Greek Chicken Burgers? Once home, I combined a pound of ground chicken with 1 egg, Montreal Chicken Seasoning, and about 4 ounces crumbled tomato-basil feta cheese. (I'm sure you could use ground turkey inplace of the chicken.) Form into 3 or 4 patties and drizzle with a bit of extra-virgin olive oil to flavor the burgers,keep them most, and prevent them