Now we’re talking, now it feels like summer. The catmint in our yard is in riotous, excessive bloom, a purple explosion ironically contained in tidy, linear beds. Virtually alive with honey bees, the effect is stunning as I sit here on the deck, in my robe, with a cup of coffee, on a sunny-cool Sunday morning. (If any of my neighbors can see me, good morning to you.)
Yeah, it’s nice to be home, even from Italy. Bzzzz…
We embraced our return to the states with a late afternoon Little League baseball game followed by burgers on the grill. Hot juicy damn that burger tasted good! Just…yum. I topped mine with nothing more than sauteed mushrooms, but John and Nathan went the distance. In a nod to all the simple, beautifully prepared food we had in Italy (sigh), I made up a little warm potato dish – halved new potatoes tossed with (La Finca veggie share!) arugula, capers, sliced roasted red peppers, garlic, olive oil, and red wine vinegar. The heat of the potatoes wilted the arugula and brought out the salty goodness of the capers and peppers. Nice alongside a burger or chicken or fish or even on its own. (Recipe posted in comments, below.)
Today we’re on for more baseball and grillin’, baby! Along with the arugula, my veggie share included bok choy. A quick saute with lots of garlic, minced jalapenos, and a splash of soy sauce should add crunchy-salty-heat to the shrimp and steaks I’m going to grill (yep, double-beef, bit of a planning goof, but I doubt anyone will complain…). Maybe I can convince Stacey, Cooper Cuteness, and Levi Sizzle to join us…
Happy Sunny Sunday!
Moderate it: ah hamburgers, so good, so potentially not-moderate. I’ve never been a thick burger girl, so I either cook a small one for myself, or cut a large one in half, then in half again lengthwise, and voila, a thinner burger. I eat mine open-faced, topped with veggies (raw onions, sauteed mushrooms, tomato in season – you know the yummy drill), alongside a salad, and it’s all good.
Warm Potato Salad with Greens & Peppers
1 1b. new potatoes
2 cloves garlic, minced
1/4 c. olive oil
2 Tbsp. red wine vinegar
2 c. arugula
2 Tbsp. capers, drained
1/2 c. sliced roasted red pepper (from a jar)
salt & freshly ground black pepper
Halve new potatoes and cook in boiling water until tender. Drain and transfer to a large bowl.
While potatoes are cooking, heat olive oil in a small sauté pan over low heat. Add garlic and slowly sauté, without browning, until the garlic is softened, about 4 minutes. Remove from heat and whisk in vinegar and capers.
To the warm potatoes in the bowl add the arugula and roasted peppers. Pour the warm dressing over and toss (the arugula will wilt). Season with salt and pepper and serve warm.