I’ve been perusing my favorite blogs for some summer recipes (as it’s soon to be upon us in SF), and hope that we can make some of these in the next month or so!

Seasame Yogurt Pasta

Blackberry, Rosemary and Yogurt Popsicles

Heirloom Tomato and Lemon Mascarpone Tart

Roasted Zucchini with Chili-Mint Vinigarette

Blueberry Pie with Cornmeal Crust and Lemon Cream

I’m not much of a whisky drinker, but this I could get down with!

-Rachel 

needed:

- half pound ground beef (lean)

- 2 cloves garlic minced

- 1/4 red onion diced

- about 2TB lea & perrins worcestershire sauce

- sriracha hot sauce as desired

- about 3TB grey poupon dijon mustard

- a hearty dose of morton & bassett granulated garlic

- fresh ground pepper

- fresh ground sea salt

- 2TB of bacon fat, butter, or olive oil

- 1/2 avocado cubed 

- 2 tomatoes diced

what to do:

- combine all (except avocado and tomatoes) in a bowl

- roll evenly into 6 meat balls 

- heat cast iron skillet on high with bacon fat, butter, or olive oil

- place meat balls in skillet one by one flattening with spoon to desired thickness as you go

- fry till browned, then flip, add cheese, and cover

- cook to desired wellness

- serve over diced tomatoes and avocado and your favorite side

Smitten Kitchen has become my go-to recipe blog of late! A lot of green curry recipes don’t call for many vegetables; just tomatoes, green onions, bell pepers, and shrimp. I don’t want to overload the curry with vegetables, but still feel that I might be left craving for something additional. This looks amazing and think would it a perfect compliment for a curry dish.