RSS Feed

‘Featured Ingredients’ Category

  1. July is Raspberry Month!

    July 1, 2013 by betsy

    RASPBERRY

    In my mind, there’s no fruit that says “summer” quite like raspberries. I have fond summer memories of taking the little fishing boat across the lake at our cabin in Minnesota to go raspberry picking on Comet Island. Our hands would get dyed red as we’d pick and eat for hours under the hot sun. Then we’d jump in the lake to rinse it all off.

    I’m sure many people have similar memories since raspberries are one of the most widely grown crops worldwide. It’s for that reason I’m looking forward to seeing what great recipes everyone links up this month. They’re sure to be chock full of personal, sunny, summertime stories, in addition to being great tasting.

    Head on down to your local farmers market, fruit stand, or grocery store, buy some raspberries, and reminisce about summers past with us by linking up your recipe under the JULY tab. We’ve also got some great link parties from years past featuring Zucchini, Blueberries and Cherries so check those out while you’re at it! Find some inspiration, or share your recipes and stories with us.

    Happy Summer!


  2. June is Apricot Month!

    June 3, 2013 by betsy

    apricotJune is apricot month!  Summer is finally here, but it still doesn’t feel like it here in the Midwest.  It was a cold, rainy weekend and this week probably isn’t going to see over 70 degrees.  Good thing we’re headed to sunny Mexico for a friend’s wedding this weekend!

    Despite the cooler weather, we should start seeing local apricots popping up at farmers markets this month or next.  In warmer climates around the country, you’re probably seeing them already!  Apricots are a pretty versatile stone fruit in both sweet and savory applications, as well as fresh or dried.  In fact when searching for recipes using apricots, most of them called for dried or canned apricots.  So if you are the type to preserve your summer bounty, there are plenty of uses for those apricots this winter too!

    Fresh apricots are full of vitamins C and A, and fiber.  They can be tossed into salads, pureed and added to sauces or dessert toppings, grilled alongside your meat or baked into a pastry or cobbler.  The possibilities are endless!  Head on over to our apricot link party to find recipes or add some of your own!


  3. May is Mango Month!

    May 2, 2013 by betsy

    Mango-2

    May mango month. May mango month. Try saying that 10 times fast! Mango is another ingredient that is growing on me, but I’m feeling very inspired. This is truly a versatile fruit that can be used in all kinds of dishes from salads, to drinks, to condiments. I’m really looking forward to seeing what amazing and creative recipes everyone links up this month.

    I personally love to use mango in savory ways. Perhaps I’ll grill some, or cook it with chiles and other spicy flavors. I guess we’ll wait and see what the month brings!

    I know that winter just won’t leave in certain parts of the country, and for that I am truly, TRULY sorry. I sincerely hope that the snow will leave soon and you can all start enjoying local, seasonal foods. In the meantime, go buy a mango, cook something tropical, link up your recipe, and dream of sunnier days.

    The MANGO LINK PARTY is now open!

    Enhanced by Zemanta

  4. Arugula Salad with Roasted Chickpeas

    April 8, 2013 by betsy

    arugula-salad-serving

    Arugula salad is a staple in my house. In fact, arugula by itself is a staple in my house. Dare I say its my favorite leafy green? I love its peppery flavor and feel like it gives any dish a little added oomph! I love it on sandwiches, eggs, or even pizza. Not only is it seriously delicious, its also one of the 50 most nutrient dense foods on the plant. Its full of antioxidants, vitamin K and other cancer busting good stuff.

    arugula-salad-feta-roasted-chickpeas

    Spring is here and I thought arugula would be the perfect base for this fresh spring salad. Topped with with some protein packed roasted chickpeas, and salty feta, this salad makes a great lunch.

    Arugula Salad with Roasted Chickpeas recipe adapted from Bon Appetit 

    Whisk olive oil, 1 Tbsp. lemon juice, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
    Combine chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with feta.

    arugula-salad-mint

    Here’s a little tip for you. I eat salads A LOT. If your salad routine starts to get a little boring, add some fresh mint. It seems like it might be strange, but it can really give a boring salad some major personality.

    arugula-salad-detail

    Be sure to head over to our Arugula link party under the APRIL tab to share your favorite arugula recipes! If you’ve never tried arugula before, check out what others are making and gather some inspiration. We’d love to have you!

    Enhanced by Zemanta

  5. April is Arugula Month!

    April 1, 2013 by betsy

    2008_05_21-Arugulaphoto courtesy of The Kitchn

    Spring!  I know it technically started last month, but it hasn’t really felt like it was here until this past weekend.  But now that it’s here, it’s time to start thinking about what to put in your gardens this year.  Enter arugula.  This bright, peppery green is the perfect addition to your garden.  And your salads, pasta, pizza, sandwiches, and pesto.  Arugula is such a versatile green, and it’s unique flavor can spice up any recipe by giving it a bite.  Arugula is a staple in my home garden.  It grows pretty quickly, so you can keep planting it all summer to enjoy.  You’ll want to harvest the leaves before they flower, so they don’t become too bitter.

    April is our SP anniversary, and we are thrilled that it is still going!  We’ve both been able to experiment with ingredients that we may not have put first on our list, and found things we didn’t even know we liked.  We look forward to featuring more seasonal produce and discovering more ways to use it.

    We have a great collection of arugula recipes on our April potluck page.  Come on by for some inspiration and to link up some of your own!


  6. March is Broccoli Month

    March 4, 2013 by betsy

    broccoli

    Spring has officially sprung here in San Diego! I know Kelley is buried under a bit of snow in Chicago, but I was able to walk to the farmers market in a t-shirt this week and picked up this month’s featured ingredient. Broccoli! Broccoli has long been one of my favorite vegetables, and I’m looking forward to seeing all the recipes being shared. Perhaps those of you in cold weather climates can start off with some broccoli cheddar soup to warm you up. I’m thinking more of a light salad. Broccoli is super versatile, so get creative! You can link up your recipes HERE. While you’re here, be sure to check out last year’s featured March ingredient, artichokes!

     

    Enhanced by Zemanta

  7. Grapefruit Angel Food Cake

    February 4, 2013 by betsy

    Grapefruit-angel-food-cake-whole-text

    February. Winter, valentines, love, flowers, dessert, cake, cupid, angel, angel food cake……Ok, enough with the word association, although that’s pretty much how I arrived at this angel food cake. Grapefruit is yet another non-friend of mine, but I’ve had so much success with learning to like new things through Seasonal Potluck, I was not discouraged when grapefruit was named February’s ingredient of  the month.

    Everything is better as a bundt in my humble opinion, so why not try to make grapefruit my friend by baking it into a delicious, light, angel food cake. I must say, this turned out damn good. It may be the perfect dessert for me to bring to a baby shower this weekend.

    Grapefruit Angel Food Cake 

    • 1 1/3 cup flour
    • 1 ¾ cup sugar, divided
    • ½ teaspoon salt
    • 1 ½ cups egg whites room temperature 
    • 1/3 cup freshly squeezed grapefruit juice
    • 1 ½ teaspoons cream of tartar
    • zest of one grapefruit 
    1. Preheat oven to 350. 
    2. Sift together one cup of sugar, flour, and salt. Set aside. 
    3. In a large bowl whisk together egg whites, grapefruit juice, and cream of tartar. Using a mixer with a whisk attachment, whisk on medium low until frothy. Slowly add in ¾ cup of sugar. Turn mixer on high until stiff peaks form, about five minutes.
    4. Sprinkle small amount of the flour mixture on top of the egg whites and gently begin to fold in to incorporate. Continue adding little by little,until all flour is used. Fold in zest. Continue folding until all ingredients are incorporated. 
    5. Spoon batter into a greased tube or Bundt pan. Bake at 350 for 40 minutes. Remove from oven and let cool on a wire wrack for 60 minutes. Scrape sides of the pan with a butter knife and give the pan a gentle shake to loosen the cake. Turn out onto a platter. 
    What is your favorite way to eat grapefruit? Leave a comment and help expand my citrus horizons! You can check out (or link up!) more awesome grapefruit recipes HERE  Don’t forget to check out last year’s February ingredient, Oranges, and its accompanying recipe round up as well.
    Enhanced by Zemanta

  8. February is Grapefruit Month!

    February 3, 2013 by betsy

    IMG_2915resize

    Winter is for citrus!  Last February we featured oranges and this year is grapefruit.  This is a great time of year to get your hands on some red grapefruit from Texas, known for it’s bright red color and sweetness.  It’s also a great time of year to pump up your vitamin C intake (which grapefruit is full of) with the flu season still in full force!

    I grew up eating grapefruits cut in half and scooping the segments out with one of those little serrated spoons.  I always ate them plain (because I like tart things), but some people enjoy it with a little sugar sprinkled on top.  I loved eating grapefruit when I was a kid, but I find I don’t eat it very much now.  What a perfect time to reintroduce this fruit into my diet.  That is what Seasonal Potluck is all about!

    Please join us in sharing your grapefruit recipes this month!  We also have a ton of great orange recipes on our link party from last February, but we’d love if you shared some more this year!


  9. Roasted Brussels Sprouts and Apple Salad

    January 2, 2013 by betsy

    brusselssprouts5

    I’ll admit that when winter rolled for the first time in Seasonal Potluck history last year, it was a real eye opener. Until then, I had never really given a ton of thought to eating seasonally other than knowing that strawberries and watermelon were summer foods. When winter rolled around, all I could think was, “Yuck. Beets.” Fortunately, I learned that citrus was seasonal in the winter time, and we featured lemons last January. What a relief! However, when winter started to creep up on us this year, I once again found myself dreading those nasty beets. But I’ve come a long way since last year. I’m all about eating seasonally now, and know that there are a ton of delicious foods that grow in the winter, and its not all just beets and turnips. Also, beets aren’t so bad.

    So lets give a warm welcome to brussels sprouts! I’m probably the only kid in America who has loved brussels sprouts my whole life, although these days I cook them fresh instead of microwaving a frozen bag the way my mom used to. If you’ve never tried them before, definitely give this salad a whirl. Its sweet, and salty and smoky all at the same time. I think you’ll really change the way you feel about brussels sprouts after having it.

    Roasted Brussels Sprouts and Apple Salad recipe adapted from Bon Appetit

    •  2 cups brussels sprouts, trimmed, and quartered 
    • 2 tablespoons olive oil, divided, plus more for drizzling
    • Kosher salt and freshly ground black pepper
    • 1 apple, cored, thinly sliced
    • 1 tablespoon (or more) fresh lemon juice
    • 2 ounces feta, crumbled
    • 2 tablespoons torn fresh mint leaves
    Preheat oven to 425°. Place brussels sprouts on a baking sheet. Drizzle 1 Tbsp. oil over. Season well with salt and pepper. Toss with your hands so sprouts are evenly coated then spread sprouts in a thin layer.  Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.
    Meanwhile, combine thinly sliced apple and lemon juice in a large bowl. When brussels sprouts are cool, add to apple mixture. Add remaining ingredients and toss to coat.  Season with additional salt and pepper.
    Head over to our brussels sprout page and link up your recipes now!


  10. January is Brussels Sprout Month!

    January 2, 2013 by betsy

    1photo

    Happy New Year to all! If you’re like me, you’re probably looking to get some healthy food circulating through your body to combat all your holiday indulgences. Why not broaden your horizons at the same time and try cooking with brussels sprouts? Brussels sprouts are a great source of vitamin K, vitamin C, and fiber, which are all necessary when you’re trying to revive yourself. I’ve loved brussels sprouts since I was young, but I think they have a bad reputation overall. I encourage you, if you have never tried brussels sprouts, or if you think that you don’t like them, give them another shot this month. They’re a wonderfully versatile way to get your leafy greens!

    If you have a brussels sprout recipe you’d like to share, head over to our BRUSSELS SPROUT link party and link up! Last year we featured lemons in January so be sure to check out the LEMON link party as well.

    Wishing you all a healthy, joyous, and perfectly seasonal year ahead!