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Has it really been a month since I’ve blogged? Never mind that I was out of the country for half that time, and spent the other half preparing and then recuperating from my travels 😉 I just can’t believe it’s been that long since I’ve written about food, at least here.
So! Here’s what’s cooking in Ruby’s Kitchen (that’s my kitchen) today: this morning, I steamed some gorgeous sliced beets, and now that they’ve cooled down, I’m going to toss them together with sliced cucumber, shallots, yoghurt, horseradish, and a hint of sherry wine vinegar. That’s one.
Next, I’ve been marinating some locally grown cut-up chicken in a blend of lemon juice, vegetable oil, egg, lemon zest, and S&P. I’ll throw that on the grill and thoroughly enjoy the results. Try it. You’ll love how tender and juicy the chicken is! That’s two.
Last, I kept the beet greens, and will saute those with as much garlic as I can handle, some chile pepper, lemon juice, cider vinegar, and a splash of beer. Maybe even throw in a bit of brown sugar if it seems the greens need it. That’s three, and that’s dinner tonight, after rehearsal!
Ok, whew, I’m back, and ready to cook up a storm 🙂