Greek Herb Spread {Garden Variety Wednesday #13}

Welcome to

Garden Variety Wednesday #13!

Link up below

Of everything I grow I think I enjoy cooking with herbs the most.  When I get home from work, I look forward to foraging in my herb bed before I get started on supper.

Dishes that allow me a few minutes of sneaking off, like the Greek Herb Spread above, are appreciated.

Remember when my herb garden looked like this?


Hot, dry summer: 1
Adored herb garden: 0



Jealous, right?

The basil couldn't take the heat and drought and gave up.

Both parsley plants were invaded by swallowtail larvae.
I wish I could be kind, giving, gentle.  But I was mean, greedy, and squashed more than a few of those suckers.  I was willing to let them have one plant.  They didn't agree with my plan. 

The thyme turned into a very fragrant tumbleweed.

The Husband thinks I'm pretty smart, though.  Cutting out that extra step and growing dried herbs.

Luckily I made this recipe before summer left its dry, dusty mark.

Greek Herb Spread comes from an herb book I thumbed through.  But I can't for the life of me remember which one.

I used parsley, green onion, mint, and oregano from the garden...ya know, while they were still green and fresh.

Also used were Greek yogurt, cream cheese, feta, lemon, garlic, salt, & pepper, and two surprises: cinnamon & nutmeg

Putting it together is no trouble.  Only a matter of a little chopping then mixing everything.

But you do have to let it hang out in the fridge for the flavors to blend.

Serve with crackers, pita chips, or toast.

Printer friendly

Greek Herb Spread
8 oz cream cheese, softened
1/4 c plain Greek yogurt
heaping 1/4 cup crumbled feta cheese
1 clove garlic, crushed
1-1 1/2 Tbsp lemon juice
about 1/4 c chopped parsley
about 1/4 cup chopped green onion
1-2 Tbsp chopped mint
about 1 Tbsp chopped oregano
pinch or two of cinnamon
pinch or two of nutmeg
salt & pepper, to taste

Combine all ingredients in a bowl and mix with a hand mixer (not a blender or food processor).  Taste for seasoning and herbs and adjust.  Cover and chill to allow the flavors to develop.  Serve with crackers, pita chips, or toast.

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GARDEN VARIETY WEDNESDAY # 13

<a href="http://msenplace.blogspot.com/" target="_blank"><img src="http://img.photobucket.com/albums/v473/mm73/blog%20badge/garden1.jpg" border="0" alt="Photobucket" /></a>

~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:
One round left

September 14

~~~~~~~~~~~~~~~~~~~~~~
Linking up with:

Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 63 @ Mom's Sunday Cafe
Delectable Tuesday @ Home Sweet Farm
Let's Do Brunch @ My Sweet & Savory
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends

Garden Variety Wednesday #12 & Running, Running, Running

Welcome to
Garden Variety Wednesday #12!
(Link up below)


Monday was back to school here.  Have been running trying to keep up with all that.  Running trying to keep up with all the upgrades/changes going on at work.  And I made a quick run out of town this past weekend. 

While I used to run daily, running doesn't appeal to me anymore. 
I have super bad knees.

So I'm just going to sit a while and combine several things this week.
My knees will thank me.


When I first started looking through Jamie Oliver's Jamie at Home cookbook for IHCC, this recipe for Grilled Butterflied Monkfish with a Sweet Runner Bean Stew stood out. 

"Sweet Runner Bean Stew" sounded and looked like something my great grandma would have made with fresh beans from great grandpa's garden.

And "runner bean" made me think of an old Creole song I like, written by Bébé Carrière.  The song has no words, but according to one story it was inspired by a young Bébé Carriere watching his grandmother being chased by a snake. In an interview, Mr. Carrière says of the song, "that was a fast piece, because a Blue Runner is a fast snake." (Tisserand, Michael. The Kingdom of Zydeco)

I just planted my beans, squeezing in a crop between tomatoes and frost.  So they aren't nearly ready. 

But I was able to find some beautiful beans from a store that carries locally grown produce.  Not runner beans, but I couldn't pass 'em up.  They looked so quaint packaged in a gallon ziploc bag.

Notes:
I didn't bother slicing the beans all skinny, skinny--just cooked them down longer. I skipped the fish part of the recipe (for now), so I can't comment on that.  I can tell you that after reading, making, and tasting the recipe, runner bean stew is nothing like what my great grandmother would have made.  But it was delicious. 

The sauce was complex and flavorful--the tomatoes, garlic, rosemary, and anchovies all worked magic together.  Even though there was no fish to sprinkle it on top of, I used the gremolata anyway (added a little bit of chopped raw garlic to it--that's how I've been schooled in gremolata). I love that stuff.  It was the final touch that made me stop all this crazy running around.  If only for meal time.

Grilled Butterflied Monkfish with a Sweet Runner Bean Stew

from Jamie at Home, printable version found at JamieOliver.com

1 1/4 pounds runner beans, trimmed
olive oil
1 x 4-ounce jar of good anchovy fillets, in oil
5 cloves of garlic, peeled
1 dried red chilli, crumbled
24-ounce jar of tomato sauce or 2 x 14-ounce cans of tomatoes, crushed
2 sprigs of fresh rosemary
sea salt and freshly ground black pepper
4 x 7-ounce-thick pieces of monkfish, skinned and trimmed properly – ask your fish monger
a bunch of fresh flatleaf parsley
1 lemon
extra virgin olive oil
a small bunch of fresh green or purple basil, leaves picked

Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle.

Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir.

Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and put to one side. To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and finely grate the lemon zest. Mix these with the garlic, give it all one last chop and put aside to sprinkle over at the end.

Heat a very large griddle pan or frying pan (or use two smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don’t be tempted to overcook it).

Take the beans off the heat, taste and season them once again if necessary. Remove the rosemary sprigs and squeeze in the juice from the lemon. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table – family service style!

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This week's IHCC theme is POTLUCK.  Click below to see what's showing up at the party.

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GARDEN VARIETY WEDNESDAY # 12

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~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:
Two rounds left

August 31
September 7

~~~~~~~~~~~~~~~~~~~~~~
Linking up this week with:
Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 61 @ Mom's Sunday Cafe
Delectable Tuesday @ Home Sweet Farm
Let's Do Brunch @ My Sweet & Savory
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends

Knowledge v. Wisdom & Garden Variety #11

The Husband thought I'd enjoy this quote posted by one of his FB friends:

Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad

I'm not using tomatoes for fruit salad today--I'm using them for chicken salad.

Growing up, almost every Saturday during tomato season my dad and I made tuna salad stuffed tomatoes for lunch. 

My dad prepped the (Creole!) tomatoes while I whipped up my famous (to my dad) tuna salad.  My secrets: no, not love...pickle juice and lots of Tony's.

Come to think of it, Dad also had me make my "famous" Lipton Lemon Sugar Tea.  Can't believe I fell for all that buttering-up!

After staying away from tuna while pregnant, I never could go back to it.  So my tomatoes get stuffed with other salads: chicken, crab, shrimp, couscous, orzo.

My chicken salad, like my tuna salad has pickle juice for some of the moisture and lots of Tony's.  I also like to add fresh thyme.

But I'm not going to give a recipe for chicken salad.  Like deviled eggs and potato salad, I find that most people have their favorite versions.  Often what they grew up with. 

This is more of an idea for when you think you can't possible come up with another use for all those beautiful ripe tomatoes.  Scoop, stuff them with something (anything), and call 'em in for lunch. 

My tomatoes are about done for the year--pulling them out this weekend.  A little sad, but we had a good crop.  We tried about 10 different types, mostly heirloom...
and promptly forgot to take notes on which we liked or didn't. 
Guess we'll have to do it all over again next year!

Tomatoes used for the chicken salad:
clockwise from top left
Beefsteak, Brandywine, Better Boy

Printer friendly

Chicken Salad Stuffed Tomatoes
from Ms. enPlace
your favorite chicken salad, chilled
1 tomato per person
salt & pepper

Cut a thin piece off the bottom of each tomato to keep them from rolling on the plate.  Next, using a small paring knife, "core" the tomato.  You can cut the top flat and keep the lid for garnish if you'd like.  Scoop out the middle of the tomato.  (I like to slurp the goop then and there.)  Sprinkle salt in the inside of each tomato.  Set the tomatoes upside down on paper towels or a baking rack.  Allow to drain for about 15 minutes.

Turn the tomatoes right side up, season with more salt and pepper.  Fill with chicken salad and serve.

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GARDEN VARIETY WEDNESDAY # 11

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~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:

August 17 & 31
September 7...last one and maybe on to something else...

*********************************
Linking this week with:
Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 59 @ A Moderate Life
Delectable Tuesday @ Home Sweet Farm
Made it on Monday #20 @ Lark's Country Heart
Let's Do Brunch @ The Life and Times of the 21st Century Housewife and My Sweet & Savory
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four
Potluck Friday @ EKat's Kitchen guest hosted by girlichef
Foodie Friday @ Little Brick Ranch
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends
Simply Delish @ KB & Whitesnakes Home

Lush-ous Figs & Garden Variety Wednesday #10

The 4th of July (yes, I'm still talking about that, bare with me) is an exciting time for me.  It's not just the cookouts.  Or the fireworks.  Or the red, white, and blue.

The 4th means figs are ready.  Piles of sweet, sexy figs. 

I never liked figs until I had my own tree--which is not of my own choosing.  It's because someone before me planted it.  Thought about it, but I didn't have the heart to take an axe to it.  I remember as a child reading in my Little House books that Laura was told it's wicked to step on wildflowers.  That's always stuck with me and I've taken it very seriously. 

So my tree still stands. 
Some people couldn't hurt a fly. 
I couldn't hurt a fig.


Truthfully, I've come to like them.  I've come to appreciate their ephemeral nature.  And their unusual reproductive anatomy.  The flowers are hidden inside what amounts to a swollen, fleshy stem--the part we call the fruit.  Some varieties are pollinated by tiny fig wasps, which enter a hole in the swollen stem.  And it's all about the birds & the bees (& tiny wasps) from there. 

For a long time I wouldn't try figs.  Because I knew that the pollinator wasps die inside the figs after crawling around in there transferring pollen from flower to flower.  They also lay their eggs inside the structure.  Sometimes science is good for a bad case of the heebie jeebies.  But good news.  Common backyard fig varieties don't require this dying for a cause pollination.  So the crunchy stuff inside of the figs, well, it's just seeds. 

So I can enjoy fig pies, fig cookies, fig cake, and my mom & dad's favorite: Amaretto Figs...without any extra protein.

Really easy and really wonderful.

Amaretto Figs

from my mom & dad
Gently wash figs and pat dry.  Fill a jar or other sealable container with as many figs as you'd like.  Pour in amaretto to top them off.  Seal tightly and place in the fridge. 

Wait about 3 days.  That's the hard part.  By then the figs should have plumped up a bit, taking on the amaretto.  Eat as is or serve with whipped cream or spoon over ice cream.

I asked my dad, "Once the figs are eaten, what do you do with the figgy amaretto?"
"Drink it." 
Yea, genius material over here.

I like to add a spoon or two to my morning coffee.  And my evening coffee. 

Around here we drink like we vote.
Early and often.

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GARDEN VARIETY WEDNESDAY # 10

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~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:

August 10 & August 24

********************************

I'm linking up with the following...head on over!

Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
 Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 57 @ A Moderate Life
Delectable Tuesday @ Home Sweet Farm

Made it on Monday #19 @ Lark's Country Heart

Let's Do Brunch @ The Life and Times of the 21st Century Housewife and My Sweet & Savory

Turning the Table Thursday @ Around My Family Table

What's Cooking Thursday @ Feeding Four

Potluck Friday @ EKat's Kitchen guest hosted by girlichef

Foodie Friday @ Little Brick Ranch

Fresh Food Friday @ la bella vita

Friday Food @ Mom Trends
Simply Delish @ KB & Whitesnakes Home

Got Watermelon? (and Garden Variety Wed # 9 link up)

Another 4th over and done.
Do you have leftover watermelon?
Maybe more than you know what to do with?

How about watermelon lemonade?  It's The Boy's favorite.  I wish I could say the same about the minted watermelon pops we tried last week.  But more on that later.


Every Wed & Sat, my town holds a Farmer's Market.  When the market opens for the season, there isn't a lot of produce to be found.  Mostly you'll find local honey, homemade fruit preserves, homemade soaps and candles, and Miss Darlene's brownies, cookies, and mini pies.  But right now the market is kickin' with crates of tomatoes, different varieties of squash, eggplant, okra, and melons.

There's a man who always sells watermelon at the Farmer's Market.  He rides around town in a bright blue truck with homemade signs taped to it, advertising his watermelons.  I call him The Watermelon Man.  Because I'm creative and can think on my feet like that. 

The Watermelon Man has a pretty good deal.  If you don't think your melon is sweet enough, bring it back to him and he'll let you pick out another one.  I don't have enough room in my yard to grow melons, so I have to rely on people like The Watermelon Man.  An entire watermelon is too much for the three of us, though.  We usually get tired of eating it as is.

Watermelon Lemonade is something I bumped into while browsing a recipe swap group I belong to.  The Boy loves it and could drink the whole pitcher by himself.  Maybe even in one sitting.  It's easy.  To make, I mean.  Although I guess it's also easy to drink it all in one sitting.  It's something to do with leftover watermelon...perhaps some that's even a little too ripe (if you know what I mean).  And it's refreshing on a day like today when we're past the 100 mark.

I wish I had such high praise for these Minted Watermelon Popsicles I tried from the August 2009 issue of Food & Wine Magazine. Figured they'd be perfect for Garden Variety Wednesday. Mint from my garden, watermelon from someone else's. Yep. I thought I had it made! I wish I could say they hit the spot. But the truth is they ended up thawing in the sink and rinsed down the drain.

Maybe I'll just freeze some of the watermelon lemonade. 
That is if I can get it away from The Boy.

Printer Friendly

Watermelon Lemonade

slightly adapted from Hopeful Too
6 c. seedless watermelon
1 -12 oz can lemonade concentrate
3 c. water (or to the strength you like)

Place watermelon in a blender or food processor.
Cover and blend on medium speed until smooth.
Place lemonade concentrate and water in a large pitcher or punch bowl.
Add watermelon and mix well.  Garnish with watermelon if desired.

GARDEN VARIETY WEDNESDAY # 9

<a href="http://msenplace.blogspot.com/" target="_blank"><img src="http://img.photobucket.com/albums/v473/mm73/blog%20badge/garden1.jpg" border="0" alt="Photobucket" /></a>

~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:

July 20, August 10 & August 24

********************************

I'm linking up with the following...head on over!

Food on Friday: Melons @ Carole's Chatter

Make a Food-"e"-Friend Monday @ The Saturday Evening Pot

 Tuesdays at the Table @ All The Small Stuff

Tasty Tuesday @ Naptime Creations

Hearth and Soul vol 55 @ A Moderate Life

Delectable Tuesday @ Home Sweet Farm

Made it on Monday #17 @ Lark's Country Heart

Let's Do Brunch @ The Life and Times of the 21st Century Housewife
and My Sweet & Savory

Turning the Table Thursday @ Around My Family Table

What's Cooking Thursday @ Feeding Four

Potluck Friday @ EKat's Kitchen guest hosted by girlichef

Foodie Friday @ Little Brick Ranch

Fresh Food Friday @ la bella vita

Friday Food @ Mom Trends


Simply Delish @ KB & Whitesnakes Home

Summer Soup & Garden Variety Wednesday #8

Welcome to
Garden Variety Wednesday # 8. 
Link up your recipes & ideas using fresh produce below.

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The words summer and soup rarely go together in my opinion.  I'm not one to slurp down soup when it's almost 100 degrees.  Maybe that's just me.

But the soup I have today is not a typical soup.  Actually, depending on how you eat it, it could also be a salad.

Whaaa?  Let me explain. 
Using ice cream, of course.
Whaaa, again?


There are people who like to eat their ice cream intact--shaving bites from perfect scoops with their spoons.  And yes, scoops...plural because who eats just one scoop?  Then there are people like me who take those perfect scoops and stir and stir and stir them until their bowls hold what my brothers and I always called "ice cream soup." 


It's how I always eat ice cream.  And this is also how I like to eat the Goat Cheese & Tomato "Soup" below.  You can, however, leave the ingredients in their original form and call it a salad.

Your call.  I know you'll make the right one.
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I make this with cherry tomatoes.  I HEART cherry tomatoes.  They are so cute and sweet and reliable.  Always the first of my tomato plants to produce.  Always the tough little troopers who keep on crankin' through the heat better than the other tomato plants.  And always the last plants I harvest from.


If you've never grown tomatoes and want to give it a try, my suggestion is to start with cherry tomatoes.

First of the season!
(Back in early May)

There's nothing better than popping cherry tomatoes directly from the plant, slightly warmed by the sun.  That's often my breakfast.  And this is often my lunch...

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I came across a picture recently.  That's The Boy, about 2 1/2 years old.  We'd just come inside from harvesting tomatoes.

Little baby toes are even cuter than cherry tomatoes

This is him now.  Nine years old.  Still helping me with the tomatoes.

We were goofing around outside with the camera. 
It struck me funny that this is such a similar pose to the one above.

And by helping...

I mean eating.

This is really simple, with few ingredients:
A couple of handfuls of cherry tomatoes per person, some goat cheese, olive oil, a palmful of chopped green onion, salt, and pepper

Everything in bowls, then zap in the microwave for about 40 seconds (until the goat cheese starts to get melty).

The rest is up to you.  Leave as is and eat as a salad.
Me, I'm gonna stir, stir, stir, and turn it into "soup."

Printer Friendly
Goat Cheese & Tomato "Soup" or Salad
from Ms. enPlace

2 big handfuls of cherry tomatoes per person, halved
goat cheese
a good drizzle of olive oil
a palmful of chopped green onion per person
salt & pepper to taste

Place tomatoes in individual bowls.  Top with goat cheese and green onion.  Drizzle with olive oil and season with salt and pepper.  Heat in the microwave (if desired) for about 40 seconds, until the cheese starts to melt.

Eat as a salad, or stir everything together for a saucy/"soupy" dish.

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GARDEN VARIETY WEDNESDAY # 8

<a href="http://msenplace.blogspot.com/" target="_blank"><img src="http://img.photobucket.com/albums/v473/mm73/blog%20badge/garden1.jpg" border="0" alt="Photobucket" /></a>

~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Please, one link per person.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:

July 6 & July 20       

August 10 & August 24

********************************

I'm linking up with the following...head on over!

Food on Friday: Tomatoes @ Carole's Chatter

Tuesdays at the Table @ All The Small Stuff

Hearth and Soul vol 53 @ A Moderate Life

Delectable Tuesday @ Home Sweet Farm

Made it on Monday #15 @ Lark's Country Heart

Let's Do Brunch @ The Life and Times of the 21st Century Housewife
and My Sweet & Savory

Turning the Table Thursday @ Around My Family Table

What's Cooking Thursday @ Feeding Four

Potluck Friday @ EKat's Kitchen

Foodie Friday @ Little Brick Ranch

Fresh Food Friday @ la bella vita

Friday Food @ Mom Trends

Souper Sundays @ Kahakai Kitchen

June Salad Round Up @ Seaside Simplicity