A Girl's Gotta Eat!

Mike and I enjoy sweet potatoes, and in the farm box we subscribe to, we often get some fresh ones just in time for fall. It seems though, especially around Thanksgiving and Christmas, that most if not all of the recipes we have copious amounts of one or more of the following: brown sugar, marshmallows, bourbon, maple syrup/molasses/sorghum, etc. We wanted savory sweet potatoes. With our sage plant still producing in the garage under a grow lamp, the recipe I found for Sweet Potato and Sage Butter Casserole was just what were looking for! This was easy to put together and very tasty. So tasty, in fact, that I forgot to take any photos. Ours looked just the original, so check out this link for a visual: Sweet Potato Sage Casserole 2 pounds sweet potatoes , peeled and cut into 1-inch pieces 1 pound Yukon gold potatoes , peeled and cut into 1-inch pieces ...

Mike has a PT test at work in a couple weeks and has sworn of red meat while he prepares. (I have made no such pledge.) As such, we decided to that some the fish he caught on his trip to Alaska , figuring we could figure out how to cook it for dinner when the time came. As it happened, I saw the  recipe on the Today show's site  in the afternoon of the day we planned on having it for dinner. How convenient! I did discover that we had actually thawed cod instead of halibut, but it was a white fish from Alaska , so we both figured it would work just as well. Because we had a preportioned amount of cod ready to use which was closer to 2 pounds than one, we opted to double the recipe for the salsa verde. There was also a recipe for asparagus to have as a side dish, but we opted for corn on the cob instead since we already had some at home. This was super-easy and pretty quick to whip up…excellent for a weeknight meal. The fish was moist, cooked-through but certainly not overcook...

Let me apologize in advance to any readers who don't live in the Nashville area. I'm about to make you very jealous. This posting isn't about a recipe, but about the Food Truck trend sweeping  Nashville. Several months ago, I had my first experience at the Grilled Cheeserie . I was not disappointed. (I had the Hunka Burning Love in honor of Valentine's Day and Elvis-whole wheat bread filled with homemade bacon peanut butter, brie, and caramelized bananas.) Since then, I have joined Twitter and taken to food stalking the trucks. They rarely come close to my office, so I want to be sure I don't miss it when they do. The above photo is from my lunch by Hoss' Loaded Burgers (hand-formed burgers stuffed with cheese and rosemary Parmesan fries) and Riff's Fine Street Food (rosemary lemonade and sorrel fruit punch). Everything was delicious, and I can't wait until I track down the next set of trucks in my area!

After picking up new herbs at the Nashville Farmers' Market over the summer, our breakfast nook is now full of basil, chives, and rosemary. The basil isn’t a problem for us to use; we often throw it in when we’re making some sort of pasta dish (which is fairly frequently) or when we’re making a dip or appetizer (also a frequent occurrence). This is not quite the case with the rosemary. We do like rosemary (otherwise we wouldn’t have bought it), but we have found ourselves with quite a bit and are unsure how to use it all. We don’t often think about cooking pork dishes at home, and I’ve seen dozens of recipes that combine it with rosemary. And so, here’s the recipe we used, found both in Recipes Worth Sharing (a compilation of many cookbooks) and Tables of Content (see reference in previous post). [Both books can be purchased at HALF PRICE until the end of December.] The recipe was really easy, and while I made it over the weekend, I think it would be a great weekday meal as we...