This Week’s Cookin’

Are you guys Type-A? Or are you more free flowin’?

I’m kind of Type-A. I’m Type-A until I decide to be free flowin’…which is pretty easy for me to decide.

My point here is, I’m the kind of gal who loves a schedule. I love a daily schedule, a weekly schedule…even a monthly schedule. I find comfort in the familiar. Even if it means every night I boil water for my tea, and put together part of my lunch for the next day. If I don’t have that, I don’t have lunch for the next day. If I don’t have that, I don’t grocery shop! If I don’t do that…well…it makes eating and cooking, a pretty hard deal. The last three weekends have been filled with fun, family, and friends but that has meant no grocery shopping, so no cooking. So, no blogging. :(

This weekend though, was my first weekend back at the Dupont Farmers Market in three weeks! Three weeks! And I may have overloaded. I’m excited. Here’s what I  plan on experimenting with this week…it should be fun.

I got squash blossoms. Litttle bugers were $4 a carton! But here’s the plan…I want to stuff them with herbed goat cheese. Then I want to stew them…Veracruz style. Why? Well…it’s squash blossom festival at Oyamel…one of my favorite restaurants in town. And I can’t get enough of Jose Andres’ take on these edible flowers. He’s my inspiration here.

I also got corn…I’m thinking maybe roasted corn. Paula Deen style…with some mayo and Parmesan, salt and pepper. Or if I can’t muster the energy to roast it, I’ll just cook it and make a corn salsa. The BF and I made tacos tonight…I should have done the corn salsa for ’em, but hey…some nights, the tummy that rumbles loudest, wins.

I got tomatoes. For some reason, I’m just not into tomato season this year. Everyone goes crazy over heirloom tomatoes every year…even the Washington Post held a tomato recipe contest. Not into it at all this year. Not sure why…but it is what it is. I’m more interested in the beefsteak tomatoes I got. I’m going to slice ’em up and serve them with fresh mozzarella and tear some fresh basil over it. Simple, easy. Olive oil, sea salt and pepper. Snack. App. Dinner. It’s great. It screams summer. I’m excited for it.

I also got brussel sprouts. Nearly becoming a staple in my home. Also some green beans. The BF likes Chinese-style green beens. I’ll try to make them for him.

I want to make granola bars. I want to make olive oil cake. I WILL make olive oil cake. I tried to find a good olive oil at the grocery store. You know…good luck with that. Unless you’re at Whole Paycheck. Which makes me sad.

This week should be fun with cooking. I also realize it’s a lot. But I’ll try, and we’ll see how it goes. I’ll report back on Saturday or Sunday. I bet you anything, Friday night will result in me cooking a lot of veggies. What do you bet!?

6 thoughts on “This Week’s Cookin’

  1. Goat cheese makes EVERYTHING good. And you mentioned olive oil cake on twitter at some point and I am now on the hunt for a good recipe. AND good olive oil.

    Can’t wait to hear how things turn out! :)

  2. I had a really happy roasted corn and tomato salad with a basil dressing on the antipasti plate at Pete’s. I want to recreate it (or really, just eat it again, no matter who makes it).

  3. Yum! I’m all for the Veracruz style flor de Calabaza stew, I can’t wait to see your recipe! I made some squash blossom quesadillas a few weeks ago and they were so tasty.

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