Food - grace grits and gardening

Edamame Succotash

July 14, 2013 By Talya Tate Boerner

This light recipe is perfect with summer seafood and barbecue menus. Vegetarian/Vegan-Friendly/Gluten-Free – what’s not to love?

Ingredients

1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste

Method

In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes.

Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.

Refrigerate until serving.

Enjoy!

talya
Grace Grits & Gardening

Hello Summer!

June 19, 2013 By Talya Tate Boerner

wordless wednesday…

The true Southern watermelon is a boon apart, and not to be mentioned with common things. It is chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took; we know it because she repented. – Mark Twain

talya

Musical Pairing:

Watermelon Song, Dave Matthews Band

Turkey Lettuce Wraps

June 17, 2013 By Talya Tate Boerner

This is a quick and light recipe perfect for that summer night when you want something different.

Ingredients:

1 pound lean ground turkey

3 diced carrots

2 stalks diced celery

1/3 cup reduced-sodium teriyaki sauce

1/4 cup hoisin sauce

3 tablespoons peanut butter

2 tablespoons chopped fresh ginger

1 tablespoon rice vinegar

1 tablespoon sesame oil

3 garlic cloves minced

4 green onions chopped

lettuce leaves

In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink.

Add carrots and celery to the pan. Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, vinegar and oil. Stir-fry over medium-high heat for 5 minutes. Add garlic; cook 1 minute longer.

Remove from the heat; stir in onions. Place 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Yield: 4 servings.