Dinner 6/24/2020

Grill-rosted garlic scapes and red bliss potatoes

During the first summer of the pandemic we did a local CSA vegetable share. I like the idea of a CSA share better than the actual shares themselves, because too often the veggies die before you can eat them all, or they’re something you don’t like, or the umpteenth time they included the same squash. So I probably won’t ever bother with them again and just go to the assorted farmers’ markets where they usually have the same growers offering the same produce, but you can pick and choose what you get.

Having said that, once in a while they would throw in something that was new to us or just surprisingly good. These garlic scapes were a novelty AND they were utterly delicious in this application. They were lightly tossed with olive oil and some small red potatoes, salt and pepper, and then roasted in a foil packet on the grill. A great side dish with steaks when you want to do your cooking outside.

Dinner 5/30/20

Ribeye steaks, corn, onion soup potatoes

Over the last couple of weeks, we’ve had several days with temps in the 50s and 60s, including today. I’m not quite ready to start grilling yet, especially since there’s a snowstorm coming on Friday, but grilling season will be upon us soon.

I’m not an avid griller like my friend Tony, and we couldn’t even have a grill for several years when we lived in a second-floor apartment, but it’s a nice change from stovetop cooking, particularly in the hot weather. Last summer for my birthday, Bridget got me a steel grilling plate so the grill can be used like a flat-top. Every time I watch Sam The Cooking Guy on YouTube, I am envious of his outdoor flat-top for all sorts of high-heat, high-surface area things.