Monday, November 28, 2011

A "Seed" Box Experience

Our family's first Full Circle organic box delivery. This is the "seed" box, a small delivery for my small family - larger selections are available and totally customizable. The first thing that "disappeared?" The carrots. I have plans for the cute butternut squash this week (soup!). Yukon gold potatoes were mixed in with russets for Thanksgiving mashed potatoes. The pomegranate will be a new taste experience for my daughter this week. All the fruits and veggies arrived in tip-top shape.

Full Circle does home delivery, or you can pick up weekly orders. We've opted for "pick up," because it's at Rembrandt's Coffee House in Eagle...and a good excuse to get a coffee. [Disclosure: Full Circle is offering my family a free trial of their service and a big thank you to them!]

Wednesday, November 23, 2011

Gravy Prep

Yeah, I've done the turkey wing-vegetable roast approach. And whisking fresh pan drippings into gravy right after the turkey comes out of the oven. This year is a cheater year. (Well, last year was, too) I'll add pan drippings, a little cream and white wine to this base tomorrow - and maybe fresh ground pepper.

Sunday, November 20, 2011

I Dream About Butternut Squash

A dish I had at a restaurant over the weekend that I want to recreate at home. Tortellaci in cream sauce with sauteed butternut squash, crispy proscuitto and truffle oil. Suggestions for something similar? There were onions and garlic in there, too, along with a sweet something on the squash.

Sunday, November 13, 2011

Boise Food Truck Rally

 Sharing images from the Boise Food Truck Rally to benefit the Idaho Foodbank. Cheers!

 Yellow Thai curry chicken - yummy!

 Crab cakes!

Sunday, November 6, 2011

Chicken Taco Salad

Shredded chicken (making use of some leftovers) sprinkled with taco seasoning; diced onions and tomatoes; shredded cheese and lettuce; guacamole and sour cream. Sliced corn tortillas fried quickly in a little vegetable oil for the topper.

Thursday, November 3, 2011

Roasted Pumpkin Seeds

The secret to perfect roasted pumpkin seeds? Boil them in salted water first. These seeds came from pumpkin carving. Boil for about 7 minutes, then drain and toss with butter. Add more seasoning if you want spicy versions. Then spread on a baking sheet, sprinkle with coarse sea salt and roast at 350 degrees until browned.