Monday, August 1, 2016

Making time for Summer Suppers!

Summer on Nantucket is anything but calm!  There is so much going on that we hardly have time to eat a meal together let alone cook together, but amidst the chaos the hubs and I made the time to enjoy some food and each other.  It was an easy dinner made of fresh veggies from my neighbors garden and a friends farm!

Introducing this adorable Lemon Cucumber!

The Menu

Broiled Cod with Lemon and Garlic
Roasted Sweet Potatoes with Carrot Top Pesto (Keep a scrolling for this recipe)
Blistered Green Beans
Lemon Cucumbers with green onions dressed with olive oil, S&P, and lemon juice

Sometimes the fastest food seems like the best idea.  I have had so many big bowl/fridge emptying salads lately.  Don't get me wrong, this girl loves a big salad but taking the time to cook this meal together really helped us melt away from the stresses and just take the time to nourish our bodies and our souls.  Food is so magical.

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So if you take anything away from this short little post, take this...COOK!  Do it...seriously it!  It really does satisfy the mind and the tummy :)

Recipe: Carrot Top Pesto

Tops from one bunch of carrots
1-2 garlic cloves, depends on how much you like garlic
handful of raw almonds
Lemon juice
1/3 Cup olive oil
Salt and Pepper

Place everything, except olive oil, in a food processor.  Pulse until everything is finely chopped, then stream in the olive oil.  Add more oil if you like it on the thinner side.  Then, TADA..done!

Roast sweet potato wedges in a 425 degree oven for 25 minutes and then toss with the pesto.  It is just the yummiest.

Coming up next time....BUTTERMILK ICE CREAM!!