August Review

How time flies when you’re having fun!  I’m really enjoying doing these monthly reviews, it’s a fun way to look back on what we did throughout the month!  Check out the last 3 months: May, June, and July!

Sam and I completed our Open Water Scuba Diving Certificates in Virginia Beach!  Our first dive was at the Chesapeake Light Tower (locally known as The Tower), about 13 miles east of the Rundee Inlet.  We took our trip with the Lynnhaven Dive Center– what a great adventure!

Our family had a beach house rented for the week, so we did have some time to relax at the beach!  We got a tan, read some books, and even saw this cute little sand crab.  Having lived in Virginia Beach before, I feel like Sandbridge is one of the best beaches in the area!

As always, we did visit the Penn Quarter Farmers Market!  This particular week we got: milk, cherry tomatoes, eggs, habañeros, tomatoes, peaches, cucumbers, and green beans.  What can you make with these ingredients?  Check out these recipes: Buckwheat Crêpes with Corn Salsa, Summer Squash & Ricotta Tart, Greek Panzanella, and Asian Veggie Rolls.

One night we made this delicious pizza!  Loved the fried egg on top- so yummy!  Try some of our pizzas: Apple & Smoked Cheese Whole Wheat Pizza or the Mushroom & Broccoli Pizza!

My friend Beth and I went to visit our friend Becky in Boston!  Sam and I visited Boston in April and loved the city and the Sam Adams Brewery!  This time it was a girls weekend- we ate cannoli’s at Mike’s Pastry, brunch at The Flour Bakery, some running, and enjoying Harvard Square.  Check out my post on The Flour Bakery!

Another stop at the Penn Quarter Farmer’s Market!  This weeks goodies were: corn, peppers, eggs, bacon, tomatoes, peaches, zucchini and summer squash.  Check out this month’s recipes, such as: Brazilian Fish & Shrimp Stew, Summer Squash & Ricotta Tart, or the Buckwheat Crêpes with Corn Salsa.

With a new blogger friend, Sylvie from Thrifty DC Cook, I volunteered at one of the homeless shelters in DC.  We had a fun time cooking of a delicious lunch- and I made some cookies for dessert!

I went to a book reading at Politics and Prose, a local DC bookstore.  Jennifer Close, author of Girls in White Dresses, and Rebecca Harrington, author of Penelope, read a section of each of their books, talked about the process of writing, and how they got new ideas.  This was the first time I went into P&P, but can’t wait to check out some more events they have to offer!

After the third visit of the month to the Penn Quarter Farmers Market we got a chance to try some eggs, crab dip, summer squash, tomatoes, peaches, cherry tomatoes, green beans and peppers!  Check out the Buckwheat Crêpes with Corn Salsa recipe to make with those cherry tomatoes!

A bachelorette weekend in St. Michael’s, MD included some fun shopping.  In one of the stores we found these great napkins.  Thank you to: Jess, Steph, Carolyn, Cassie, Katie, Josie and Krista for a wonderful weekend!!!

In the last week of August at the Penn Quarters Market we got: bacon, brat patty meat, cucumbers, summer squash, apples, cider, tomatoes, eggs, various peppers, cherry tomatoes and arugula.  Try making Buckwheat Crêpes with Corn Salsa, Greek Panzanella, Summer Squash & Ricotta Tart, Asian Veggie Rolls or the Brazilian Fish and Shrimp Stew.

July Review

How time flies!  I can’t believe it’s August already!  If you’d like to catch up on monthly reviews, check out May and June!  So what photos did I capture on my iPhone this month?

We buy some fruits and veggies from the Penn Quarter Farmer’s Market every week.  This week we purchased: blueberry yogurt, watermelon, tomatoes, cucumbers, milk and eggs!  Check out the tomato tart and Lebanese salad with pita chips.

New this year is Gordy’s, they make small-batch artisanal pickles!

A fellow DC blogger, Thrifty DC Cook, introduced me to Saigon Cafe in Falls Church.  This was our 2nd visit in a month- the pho was that good!  So if any of my DC friends have a car, and have a craving for pho, I’ll be glad to introduce you to this new find!

Sam and I are always on the lookout for some great new beer.  I found this one at Cowgirl Creamery.  Baba black lager is from Uinta Brewery in Salt Lake City, Utah.  Love the cute label!

Another week of great finds at the Penn Quarter Farmers Market!  This weeks deliciousness was: eggs, green beans, corn, tomatoes and sweet melon.  Check out the tomato tart and fresh corn salsa we made this month!

A friend, and fellow DC blogger, Emily of Em-i-lis held a canning workshop at the Bethesda Strosniders Hardware Store.  If you’d like to learn more about canning she’s teaching another class on August 25th at the Silver Spring location (it’s free, just sign up!).

Sam and I tried out a new pizza place in Columbia Heights- Red Rocks!  The pizza above is the Funghi (fresh mozzarella, mushrooms, cherry tomatoes), the other we tried was the Boar Sausage (smoked mozzarella, wild boar, scallions, grana, parsley).  Both delicious, we’ll definitely be back!

Our friends Brittany and Ben will be having a baby any day now, we’re all so excited!  To celebrate, Stephanie threw a wonderful baby shower!  These were on all of the tables, with some delicious popcorn in them!  How cute is that?!?

I visited my parents for a week in Chicago- great view of a wonderful city!

While I was in Chicago, Sam went to the Penn Quarter Farmers Market.  What did he buy? Eggs, tomatoes, bacon, butter, blackberries, okra, peaches and peppers.  Check out the tomato tart!

While visiting my parents, my Mom showed me how to improve on my pierogi-making techniques!  We made blueberry pierogi’s- and they were delicious!

I attended a workshop at the Common City Good Farm on composting.  I’ve been wanting to learn more about it, and how to start.  Once everything is in place, I hope to do a couple of blog posts about the process.

We spent a couple of hours at the Smithsonian National Portrait Gallery, and it had a great view from one of the terraces.  Definitely a museum all of you should check out while in DC!

More delicious food from the Penn Quarter Farmers Market!  This week we got: eggs, plums, peppers, tomatoes, cheese curds, peaches and peppers.  Check out the tomato tart!

Lastly, Sam and I began our scuba diving certification!  We got some log books to note all of our dives!  Cannot wait for Thailand to explore the underwater!

Lebanese Salad with Pita Chips

Summer is the time to eat salads, when all the veggies (and fruits) are fresh and vibrant.  Usually, it’s also so hot that turning on the stove or oven is not what you’d like to do.  So there is always salad.

The only problem I have with salads is that they sometimes get boring.  So I’m always searching for a new flavor, a new component, or a new idea.  I’m sharing this salad with you since all of you might need some new inspiring ideas for salads, with summer in full swing!  Or if any of you have delicious ideas, I’d love to hear them!

Lebanese Salad with Pita Chips
Adapted from: Vegetarian Times (July/August 2012)

Salad
1 head of romaine lettuce, chopped
1 pint of cherry tomatoes, halved
3 cups of chopped cucumbers
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, chopped
1/2 cup chopped fresh parsley
1 tbsp chopped fresh mint
2 cups of whole grain pita chips, crumbled/broken

Vinaigrette
3 tbsp olive oil
juice of 1 lemon
1 tbsp pomegranate juice (such as POM Wonderful)
2 tsp ground sumac
4 garlic cloves

4 oz crumbled feta

In a large bowl, mix together all of the ingredients for a salad.

In a small bowl, whisk together the ingredients for the vinaigrette.  Top the salad with the vinaigrette.

Sprinkle the crumbled feta over the top and serve.

Food Matters Project # 17: Vegetable Burritos

Happy Memorial Day!  I hope everyone had a wonderful long weekend, filled with lots of BBQ’s, sun and friends!  It’s also a Food Matter Project day, which means a new recipe inspired by Mark Bittman.

This week Jacqui, from Good Things Grow, chose the recipe from The Food Matters Cookbook.  Jacqui chose the Beans ‘n Greens Burritos, which is a perfect recipe to have endless varieties.  I can’t wait to see what others had made, check out the links under the comments here!

As I was doing our meal plan for the week, and included this recipe, I had a huge craving for eggplant.  So I went with the idea, and combined eggplant with some Mexican flavors.  We always have some kind of beans in our fridge or pantry, so this makes a quick and easy meal.  When I mentioned to Sam what we’ll be having for dinner, he wasn’t too sure about the eggplant in a burrito.  But after the first bite, he was sold!

 

Colorful Vegetable & Bean Burritos
Fifth Floor Kitchen Original

We do like spicy food, so there are red pepper flakes and jalapeños in this recipe, but feel free to omit them if you’re not in love with super spicy food.  You can also decrease the amount of chili powder (to a 1/4 or 1/8 tsp).  This burrito can  have rice mixed in, or served with salsa.  We used Cabot’s Hot Habañero Cheddar Cheese, but feel free to use regular cheddar.

1 eggplant, cut into 1-inch pieces
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes (optional)
1 medium onion, chopped
5 garlic cloves, minced
1 cup frozen corn, defrosted
2 peppers, cut into 1-inch pieces
2 jalapeños, chopped (optional)
1/2 tsp chili powder
1/2 tsp cumin
black beans (cooked or canned)
1 cup chopped cilantro
1 cup cheddar cheese, grated
tortillas

Preheat oven at 400ºF.  Spread eggplant pieces onto a baking pan, drizzle with 2 tbsp of olive oil.  Then sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes.  Using your hands, mix the ingredients together so each eggplant piece is covered with olive oil and the spices  Once the oven is preheated, roast for 30 minutes.

In a saucepan, heat up 1 tbsp olive oil.  Then add in the onion, sauté until it is translucent, about 5 minutes on medium heat.  Add in the garlic, and cook for another 2-3 minutes.  Then add in the corn, pepper and jalapeños.  Add in the chili powder, cumin, 1/2 tsp salt and 1/4 tsp pepper.  Stir well while cooking for about 5 minutes.

Once everything has cooled, mix together the eggplant, vegetable mix, black beans and cilantro in a large bowl.  Add the mixture into a tortilla wrap, sprinkle with cheese, and then fold together and serve.