It's becoming the time of year that I soak in the vibrant colors of summer. My garden is still quite young but each day brings new colors, new textures, and a few surprises.
Red was all over my kitchen this past weekend. The glorious Oregon strawberries finally came to town and I found my favorite variety, Hood. They have a sweet and fragile flavor that lets you know they won't be around for long. When I find Hoods, I must use them that very same day.
I made five batches of freezer jam and my kitchen was filled with juicy red goodness to enjoy the whole year.
My herb garden is awash in violet Borage. It threatens to take it over (even from the mint!) and I struggle to find a purpose for its celery-like flavor. A friend suggested adding the flowers and leaves to lemonade. What a wonderful combination! It tasted fresh and summery and created such a beautiful beverage with those pretty flowers peaking out from within.
Lastly, I tend to go through phases of deciding, "I will always keep this on hand!" That was the case with this mayonnaise (and I still do) and now this peanut sauce. I store it in a squeeze bottle and it makes for quick and easy meals for my kids (who are now home and hungry all the time!). Just squeeze some on noodles, rice, or even toast (with bananas)! Everyone seems to have their favorite peanut sauce recipe and I don't claim mine is the best, but it's quite yummy! Kids love it.
1 C. canned coconut milk, stirred
1/2 C. natural peanut butter
1 T. dark brown sugar
1 T. fish sauce
1 T. tamari soy sauce
2 T. fresh squeezed lime juice
1 T. fresh grated ginger
Method: Blend all the ingredients together in a blender (best option for smoothness) or a food processor. The sauce is thick. You'll need to warm it a bit in a bowl of warm water for serving out of the refrigerator. It keeps for a week in the refrigerator.
Note: If you have a Vita-mix or similar powered blender, you can use whole natural peanuts instead of the peanut butter and it tastes that much fresher!