I’ve really like the Stonefire Naan brand, but I haven’t tried many others since that’s what’s sold at my local Kroger. Sure, I love making homemade when I can, but let’s face it, sometimes you just need to get food in your face. Arugula you ask? You bet! It’s a great alternative to basil and one thing I really like is that when it’s chopped up in the food processor it doesn’t lose it’s vibrant green color.įor a quick appetizer, lunch and definitely dinner, store-bought flatbread can be the saving grace to your day. I’ve shared how to do just that in this post here. While at the farmer’s market I also picked up some arugula for this pesto that is so freaking good, and is incredibly simple to make. I picked some up from one of my favorite vendors, Granny’s Produce (I mean, how can you go wrong with a name like that?) and home they came with me. On the weekends these are the folks you’ll find at the Salt Lake farmers markets. It’s probably the largest producer of Utah’s local produce. The weekend before, we’d made our first foray to the farmers market and found the last of the cherries that I used in this Skillet Cherry Pie and the first of the Utah peaches.Ībout an hour outside of Salt Lake City in a town called Brigham City is the famous Fruit Row, an old highway lined with local farm stands. “What should we make with this arugula pesto?” I asked.Īpparently, like me, he’s been feeling the gravitational pull toward eating seasonal, and he went straight for the peaches. Once we got home, his creative juices were still going strong so I put his creative foodie cravings to task. He is usually more than happy to abide.Įarlier in the day we’d gone to lunch and he’d helped me with some brainstorming for new recipes for a project I’m working on. Once in a while this gal’s gotta let her man take over the reigns in the kitchen. Store-bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal.
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