This morning I made a batch of Breakfast Sandwiches, they’re filled with homemade maple chicken sausage patties, hot pepper jack cheese, and red pepper jelly (for Andy to reheat at work)…
a Grasshopper Pie (Andy’s favorite dessert for the beach next week)…
and a fantastic Pecan Pie (my father-in-law’s favorite dessert), I used this recipe without the chocolate.
Before lunch I got to video chat via Google with my sister, for the first time!!! It was so nice (and cool) to actually see her and the kids! They were pulling out every toy they owned to show me over the camera. I’m so excited to have a web camera and feel more in touch with her and am encouraging all to get a web cam!
Brinkley Farms Summer CSA – Week 2
I used the crème peas in the recipe below, these are similar to black-eyed peas and are really more like edamame or butter beans than the typical green peas. Last year I made a delicious local ingredient crème peas and butter bean salad “Durham” Caviar; I hope to make again soon.
1 pt yellow cherry tomatoes
1 pt red cherry tomatoes
1 lb crème peas in hull
1 lb heirloom tomatoes
1 pt sweet peppers (loved these!)
1 lb zucchini
Grilled Tilapia with Crème Peas and Roasted Tomato Salad
- 12 ounces cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/4 pounds fresh crème peas or fava bean pods, shelled
- 3 tablespoons balsamic vinegar
- 2 tablespoons finely chopped fresh mint leaves
- 4 tilapia filets
- Preheat oven to 400 degrees. Place tomatoes in a small baking dish. Drizzle with 1 tablespoon olive oil and gently shake dish to coat; season with salt and pepper. Transfer tomatoes to oven and roast until heated through and just beginning to split, about 15 minutes. Remove from oven and let cool slightly.
- Bring a medium saucepan of salted water to a boil over high heat. Add crème peas to boiling water and cook for 1 to 2 minutes. Drain and set aside.
- In a medium bowl, add roasted tomatoes, peas, and mint; toss to coat with vinegar and mint. Season with salt and pepper.
- Preheat a large heavy-bottomed skillet over medium-high heat. Rub filets with a drizzle of olive oil and season with salt and pepper. Place them seasoned-side down in skillet; cook for 3-4 minutes. Season with salt and pepper and turn; cook until they are just golden brown on both sides, about 2 minutes more.
- Divide tomato salad evenly between 4 plates. Top each salad with a filet; drizzle with any remaining vinaigrette from salad and serve immediately.