Sprout & Pea

Sum­mer has arrived! Almost. There are still a few cool days that keep rear­ing their heads but that is quite alright with me. Those ever so slightly cool evenings make for a per­fect night to have friends over for a meal and some red wine. My friend and I have spent this past week tag-​​teaming inven­tive recipes using our giant box of Lan­caster Farms CSA veg­gies. Fri­day night after work, she and I and a few other friends gath­ered in my kitchen and “impromptued” a per­fect fall-​​into-​​summer dinner.

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If there is one junk food I can’t resist, it’s salt and vine­gar potato chips. In gen­eral, my palette likes a big punch when it comes to fla­vor and that crunch and tang sealed in an air­tight bag is some­thing I will prob­a­bly never stop crav­ing. This is why I was thrilled the night I ordered din­ner at a local restau­rant and it came with a side of salt and vine­gar brus­sels sprouts.
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In addi­tion to my favorite edamame dip, I decided to do blend up a quick spicy white bean and arti­choke dip for pump­kin carv­ing night.
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My most excit­ing dis­cov­ery in the camp gar­den was green toma­toes! I have been want­ing to pickle green toma­toes and since the baby ones at my local mar­ket have been a bit out of my price range, I was excited to get tons of them for free!
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I lovvvve pick­led green toma­toes. I often buy them in large jars and snack on them when I’m hav­ing a crav­ing for some­thing tangy, which hap­pens quite often.  Truth be told, I like pretty much any­thing that you would nor­mally find pick­led.  I’m a tang and tart-​​addict.
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I’ve men­tioned Cathy Erway’s bean puree post on Not Eat­ing Out In NY in a pre­vi­ous entry.  Since first try­ing this recipe, it has become my sta­ple din­ner when I’m in the mood for some­thing quick, extremely fill­ing and healthy.
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