We’ve been eating garden vegetables. A LOT of garden vegetables. Sometimes a person should take a break from all that roughage. Pizza is good for that. Also, when the Seattle summertime temps soar into the high 68’s, it’s nice to cook outside on the grill, so as not to overheat your kitchen.
Press out your pizza dough and shape it. Meanwhile, set onions to carmelizing on the stove top in some olive oil. It’s handy to put the dough on a pizza peel that’s been heavily dusted with corn meal. Paint on some olive oil, then top with the onions, goat cheese, some fresh thyme chopped up roughly, and some kalamata olives. Carefully slide it onto your grill, and close the lid. It will cook quickly.
There’s rather an excess of beets coming out of the garden at the moment. Time to point ourselves toward the pickling tub and go to town. Pickled beets are a sweet tart delight, especially in the depths of winter when you want to remember what your garden tastes like.
There is a good deal of boiling water involved in pickling. We used the recipe from Joy of Cooking. Boil the beets with their tails on (so cute!) until cooked, then peel off their skins (yikes!) and drop them into the boiling pickling solution.
Then just proceed with the pickling process. Precisely!
It’s our first garden harvest of the spring — swiss chard, chives oregano, and parsley. Plus, the fish order from Surfin’ Seafood is in.
Drizzle olive oil, salt and pepper over the salmon, and sprinkle with some fresh chopped chives.
Do the same with some quartered red potatoes (minus the chive sprinkling). Barbecue the potatoes, and while they’re still hot, sprinkle parsley and chives over them, and stir in fresh garlic.
Then toss the salmon on the grill, skin side down, on medium heat, for 7-10 minutes depending on thickness.
Right at the end, coarsely chop the swiss chard. Saute shallots, garlic and onions with a little butter over medium heat, and just as the scent of the garlic and shallots comes out, add the swiss chard. Stir rapidly, at the same time squeezing lemon juice over the pan. As soon as it wilts, you’re ready to serve!