Quick Stove-top Ratatouille

Chef Remy At Your Service

Are you sick of my summer recipes yet? I just can't get over my love for fresh summer produce that I can pick right outside my door. This year we have tomatoes, eggplant, peppers, strawberries (someone help), and herbs. After the BIT of rain we've had, haha, my eggplants all of a sudden exploded and I was able to grab the first few of the ripe tomatoes and peppers as well. With zucchini from my CSA share at Three Part Harmony farm, I figured it was the perfect time to make my quick stove-top ratatouille. You can find the baked version here, if you're trying to impress someone. I've discovered that I like eggplant more when it's peeled - it gets caramelized and roasty and it's just delicious in this recipe. Defrost a few salmon filets and use up the rest of that pesto reserve for the perfect weeknight dinner.

Summer Salad: Tomato & Basil & Cucumber

Garden Party

Is anything peak summer more than warm tomatoes and cucumbers fresh off the vine? Combine that with just picked basil and some Asian flair, and you've got my favorite salad of the summer. What gives this salad it's Asian panache? Yuzu Kosho. It's a traditional Japanese condiment that packs a powerful salty-spicy-citrusy punch, and I'm completely obsessed with it thanks to Alison Roman and her book Dining In. Anyway, this is my own recipe and I hope you love it.

Kohlrabi and Green Apple Slaw

Summer's Bounty Amplified

HEY FRANDS! If you live in the District and happen to source locally (cough, cough), you'll probably find yourself with an abundance of kohlrabi and cabbage. Especially now, after all of this gosh darn rain, these cruciferous edibles are growing like weeds. I'm a huge fan of the cruciferous fam, so wanted to create a recipe that really highlighted the flavors of these products, rather than hiding them. Behold my light and snappy kohlrabi and green apple slaw made completely out of my haul from the Three Part Harmony CSA share. It's bright, crisp and refreshing - using minimal ingredients that just get better the longer they marinate in the fridge.

Maple, Mustard, Bourbon Pork Chops with Micro-Steamed Green Beans

Date Night!

Each Wednesday, hangry bf and I choose recipes from some of my many cookbooks to make for date night! It not only makes my insane collection of cookbooks seem reasonable, but it's also really fun to cook together once in a while. He does much better with a written recipe than my MacGuyver style cooking off the cuff. Last week we chose The Food Lab by J. Kenji López-Alt and picked recipes that could utilize our pork chops from Liberty Delight Farms and a whole mess of green beans. The result? Succulent maple, mustard, Bourbon pork chops with crisp beans tossed with olives and almonds. Try it for yourself with the recipe below!

Shrimp & Pineapple Lettuce Cups

So Fresh & So Clean

SUMMER: The time of year when a lot of my favorite foods come together at peak ripeness and everything is available at the FRESHEST of fresh. Why not combine all of the things into one tasty, fresh, and healthy dinner that can be eaten around a table full of friends, or standing up in your kitchen because you're too excited to eat it and you never make it to the table (guilty). These shrimp and pineapple lettuce cups are a breeze to make, and you can practice your knife skills during the prep. The pineapple lends sweetness to the tender shrimp, while the summer pico de gallo adds tang and brightness. A little crunch from some water chestnuts and bibb lettuce, and you're on your way to a super summer supper. Keep reading for the recipe...

I Got a Pickle

Get Yourself Into a One

It's travel season for Hangry District and that means my CSA share from Three Part Harmony Farm has to be preserved in fun and interesting ways so that it's not wasted while I'm away. With an abundance of fresh vegetables these past few weeks, I decided the best way to preserve would have to be my favorite way - PICKLING. I haven't quite mastered canning yet, so I chose to quick pickle - or quickle. Below you'll find the recipe for a variety of quickles that I made using what I already had in my pantry. I've already polished off all of the cucumbers and I hope you'll enjoy this quick and easy technique as much as I do. Happy pickling!

- See more at: https://michelle-scholtes.squarespace.com/blog/2016/7/8/i-got-a-pickle#sthash.zfviWzML.dpuf

RecipesMichelle StrobelJuly 11, 2016pickle, pickles, quickle, quick pickles, cucumbers, cucumber, turnip, radish, radishes, turnips, recipes, summer, side dish, canningComment

Five Summer Sides to make right Meow!

Summer Is Coming

Yo, what up hangry people!! Summer is creeping up on us and it's time to get your salad and side dish on. With some collaboration from friends and family, I have created a list of FIVE perfect salads/side dishes to impress your guests this BBQ season. These tailgate worthy treats are simple, seasonal and SEXY (just keep reading, I don't know...).

Prosciutto Wrapped Melon

The Girls Luncheon series continues on my YouTube channel with Prosciutto Wrapped Melon! This seriously easy appetizer keeps the hanger at bay, while your guests catch up before the main eating event. My best friend Kari is in the kitchen with me to lend a helping hand. If any of your friends offer to help you before a party, always say yes! Those extra sets of hands always come in HAND-y....(sigh). Dummy-proof recipe below.

RecipesMichelle StrobelApril 7, 2016appetizer, prosciutto wrapped melon, melon, prosciutto, hangry district, youtube, hangry, quick, simple, spring, summer, meat, fruitComment

Tomato Salad with Greek Vinaigrette

It's Tomato Time!

Get ready for lots of fresh and easy tomato recipes. I'm a new homeowner (yay!), which means I'm also a new gardener! My first go at growing edibles was with three tomato seedlings that I was gifted and some herbs. It's been such a success so far! The tomato plants are thriving and producing so much fruit. I have three varieties: Brown Berry cherry tomatoes, Artisan Blush Tiger tomatoes and XXXXX. It's been fun coming up with different ways to use them all. Keep reading for my new favorite salad and a bonus appetizer.

Braised Chicken with Shallot Mustard Sauce

Low and Slow

This one pot supper is packed with flavor and perfect for a week night. While the chicken braises, you can watch Jeopardy (an addiction of mine), throw in a load of laundry or make yourself a cocktail to unwind from the work day.

I tend to start a braised dish like this as soon as I get home from work. That way, it has plenty of time to develop flavor and it's ready by the time my man friend gets home.* :)

Corn Cob Salad with Pickled Red Onions

A BBQ Favorite

This summer salad takes me back to weekends at the beach, backyard barbecues and great times with my friends and family. I encourage you to make this for your next summer shindig!