This week’s pick up included: cut-leaf arugula, baby kale, spring onions, dill, sugar snap peas, Norland baby red potatoes and a snack basket of strawberries.
Simple roasted potatoes
I roasted the Norland Potatoes in the oven with some onion, parsnip and carrots – then added some minced garlic, olive oil, salt and pepper (or use whatever is in reach). Yum!
Arugula on pizza!
I made tortilla pizzas with the kids for lunch one day and tossed some fresh arugula leaves on mine. I love the peppery flavor and it pairs especially well with lemon. Arugula and lemon vinaigrette is fantastic!
Extra crunchy kale chips
I plan on trying kale chips again this year. Last year was the first time I even ate kale and though the young leaves make a fine salad, I like even more crunch. This year I have purchased an oven thermometer to get to know my oven better. I have already learned that my oven’s temperature is way off, especially the hotter it gets, which more than likely contributes to some of my cooking challenges. I hope that it helps get my kale chips nice and crispy (without the charring this time) 😉
Lemon loves dill
Dill pairs amazingly with lemon. Lemon, dill and a fillet of fish with some asparagus would make a great summer meal. I used it with shrimp. Try this Grilled Lemon-Dill Shrimp recipe from Taste of Home.
My Aunt also gave me a great tip to deal with the extra dill. Stuff it into a canning jar, freeze and take it out when required! What a great hack.
I have few more dill recipes pinned at A Spoonful of Local, from potatoes to chicken and even a scone recipe. And here’s a twist on a classic: Potato Salad with Black Olives from Christine Cushing.
Enjoy! Happy Cooking! Carrie