The day before we went up to the Grand Canyon, we volunteered at our downtown walk, Meet Me at Maynards. It’s a lot of fun, and we really like helping out, because it encourages people to get out and see downtown Tucson. When we volunteer, we like to bring just a little something for our fellow volunteers. We know we don’t have to, by any means, but we think it’s a nice thing to do, and it gets us to try new recipes.
As we move into winter, or what we call “greens season,” we’re in need of some new salad dressings to perk up our meals. We happened to see a potential candidate in Wild Garlic, Gooseberries, and Me, by Denis Cotter, and figured that we’d give it a whirl. We will say that for us, the downside is that it makes a lot, about a full cup of dressing, and that’s a lot for only two people. We’re just too used to making dressings on the fly for a single meal, or perhaps two meals at most, and this one makes enough for at least four meals. But, if you can live with salad dressing fit for a crowd, or that you need to store in the refrigerator for a few days, check it out.
We’ve never been to the south rim of Grand Canyon during the summer months. It’s just too crowded for us. So, we wait until winter to make the drive, and avoid some of the crowds, and view some of the greatest scenery on earth. Most times the weather is just fine; perhaps a bit chilly, but sometimes we’ve had the pleasure of seeing everything covered in snow. This time, no snow, but we did get in some good day hiking along the rim.
Since we liked the Lemon Dill Risotto with Peas so much, we decided that we’d try doing something similar with pasta. Specifically, a Lemon Dill Fettuccine that we had the other night along with some peas and a sprinkling of Parmesan cheese. It made for an easy, flavorful dinner that took only a few minutes to whip up. You can make it, too; it’s not difficult to make pasta dough.
Today is a day to be thankful, so no post. Just a picture of our pumpkin pie. Enjoy the day.
Well, we headed down a bit later than usual to pick up our CSA food (our cat had a vet appointment, and for some reason she won’t go on her own), and really hoped to trade the cilantro that we knew we’d be getting. But, it was not to be. Cilantro is one of those things that people either love or hate, and it appeared that a bunch of cilantro-haters had just gone through the pickup before us. All the trading baskets were full of cilantro — well, there were a few baskets with onions, but we don’t need more onions — so, we brought home our cilantro. Now, we don’t really care for cilantro, so we trade it every time we can; so far, we’ve been lucky getting good trades quite regularly. But, this week, we’ll just have to figure out what to do with our bunch.
- White onions (3)
- Swiss Chard (1 bunch)
- Butternut squash (1)
- Red potatoes (4)
- Sweet potatoes (3)
- Salad mix (1 bag)
- Tatsoi (1 head)
- Cilantro (1 bunch)
And, from the surplus basket, four lemon cucumbers, just perfect for salads.
If you make risotto as often as we do, you’ll know exactly what to do from the title alone. You’ll know the basic ingredients, and all the steps to make a Lemon Dill Risotto. Even so, we suggest that you continue reading, because we have a small culinary trick that you might not know about. We don’t normally use this particular trick, because we almost always have some sort of broth on hand, or at least the vegetables to make some quickly. This time, when we decided on risotto, we’d just had some soup, using all our vegetable stock. What did we do?