Grilled Pizza With Carmelized Onions and Goat Cheese

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.

Grilled Pizza!!!

 

Beet Bonanza and Pickling Delight

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.

pickle preparation
pickle preparation

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.

Boiled Beets in a Vat of Blood I Mean Beet Juice
Boiled Beets in a Vat of Blood I Mean Beet Juice

Then just proceed with the pickling process. Precisely!

A Peck of Pickled Beets
A Peck of Pickled Beets
Pickling Beets in a Basket
Pickling Beets in a Basket

Peach margarita

Epiphany! There are so many summer peaches, we can’t eat them ALL for breakfast. Let’s drink them!

1 1/2 oz tequila
1/2 oz triple sec
Juice of a lime
A juicy peach
Ice

And blend!

20110803-084141.jpg

Springtime Harvest: Chard, Red Potatoes, and Sockeye Salmon

It’s our first garden harvest of the spring — swiss chard, chives oregano, and parsley. Plus, the fish order from Surfin’ Seafood is in.

Fresh From the Garden
Fresh From the Garden

Drizzle olive oil, salt and pepper over the salmon, and sprinkle with some fresh chopped chives.

Salmon, Olive Oil, and Herbs From the Garden
Salmon, Olive Oil, and Herbs From the Garden

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!

Chard, Red Potatoes, & Sockeye Salmon
Chard, Red Potatoes, & Sockeye Salmon