Crazy for Sgarlantro!

B"H

I told you yesterday that I would be thinking of more ways to use sgarlantro. Asparagus was on sale today, so I stirfried a batch with some mushrooms in sgarlantro. I then made beet salad with sgarlantro and lemon juice. The lemon juice completely tweaks it and gives the beets a nice, savory, yet refreshing flavor. I took some challahs and a slice of gefilte fish out of the freezer, made a nice green salad with the farmer's market tomato from my daughter, and added some sliced farmer's market mango. And this is what Shabbos for one looks like for tomorrow. Tonight I will go to the Chabad House, but after all the traffic and noise from the TPC golf tournament this week, I am looking forward to a nice quiet Shabbos day tomorrow.

Kol tuv.

Smelling Up the House! Yum!

I had lunch this week with my favorite farmer's market stalker, my daughter, Melissa, and my two favorite grandkiddles, Allie and Robby. Okay I only HAVE two grandkiddles, but that's beside the point! Melissa came loaded down with produce that would "go to waste" if I didn't take some home. I think she really means that she has no intention of doing that much cooking this week. She gave me over a pound of whole string beans, three bulbs of garlic, a beautiful red tomato and a couple of pounds of tiny red skinned potatoes.

I came home, scrubbed and trimmed the green beans, scrubbed and cut the potatoes in half, and sauteed them together in some leftover sgarlantro, (soy sauce, fresh garlic, fresh cilantro and olive oil, blended in the food processor.) After five minutes, my whole house smelled of garlic and cilantro. I added a little water and steamed them until tender. What a feast with my leftover chicken.

I typically make scarlantro as a challah dip, but it is hard to make it in small quantities. After this experiment, I'm starting to get other ideas for this fragrant oil dip. In the meantime, see how pretty? Tastes even better than it looks or smells!