0819 Garden-Fresh Snack Dinner

Snack Dinner
Shane’s favorite grapes, which I included in our wedding vows because it was important to me to remember. Golden beets from our garden and the market plus a couple of huge sweet garlic cloves, drizzled with olive oil and balsamic, then wrapped in tinfoil and roasted at 375 for about an hour. Green beans from the market, but Szechuan pickled by me.

Snack Dinner
Sopressata. Sharon Hollow goat cheese with garlic and Tellicherry pepper, a $5 impulse buy. The last of a loaf of Italian bread, and a handful of tiny cherry tomatoes that sprung up by surprise in our garden.

Snack Dinner
Green beans from our garden, quickly blanched. Cucumber and radish freezer pickles, also from our garden.

Snack Dinner
All in all, a glorious spread.

0623 Snack Dinner

This week has really made it clear to me how much we rely on meal planning to get real food on the table.  We had dinner plans Monday night, and last night we scraped together leftovers.  Tonight, lacking both leftovers and dinner plans, we had snacks:

0623 Roasted Beets, Goat Cheese, Salame

Beets from the farmers’ market, roasted in a tin foil packet with olive oil then dotted with a bit of goat cheese.  Sopressata from Trader Joe’s, picked up with just this kind of situation in mind.  The last crackers from the pantry.   A bottle of sparkling cider.

As Shane said, these dinners are always the best.  But I still can’t wait to get to the market this weekend, and to have real meals once we have real groceries on hand.