A Friday Night Picnic

Last night for dinner we had an indoor picnic.  At least that's what I decided to call it.

I wanted to clear out our larder in anticipation of today's farmer's market.  It's An Everlasting Meal influencing me.

We had hard-boiled eggs, edamame, marinated goat cheese, homemade Multigrain Struan, and a small amount of greens (kale and bok choy) that I collected from the garden, sauteed in olive oil and garlic.  I also sauteed some sliced local apples, sprinkled them with some breadcrumbs and a little grey sea salt.

I loved putting it all together, and I felt my mood improve.

Mr. Savory said he was shocked when he opened the fridge this morning to find such emptiness.  Now, we just need to work on all those condiment bottles!

These are hardly recipes, but sometimes it helps to have ingredients listed together to help gather your ideas.

Savory Sauteed Apples 

2 apples, peeled and thickly sliced

1-2 tablespoons olive oil

1/4 cup or a couple handfuls of homemade breadcrumbs

Salt of choice for sprinkling

Peel and slice apples.  Heat olive oil in a medium skillet.  Add apple slices, stirring to coat with olive oil.  Stir frequently and cook until apples are soft.  Place cooked apples onto a serving plate, sprinkle with bread crumbs and a couple pinches of salt.  Serves 3-4.

To make breadcrumbs:  toast any leftover bread crusts or stale bread drizzled with olive oil.  Sprinkle with salt.  When toasted, pulse until fine in food processor.  

Goat Cheese Marinated in Olive Oil and Thyme

Inspired by An Everlasting Meal

 

The goat cheese I buy is from Shellbark Hollow Farm.  I used fresh chevre here, which they sell in a block packaged in a plastic container.  It is probably equal to a log of chevre in weight.

1 small block or log of chevre

3 tablespoons or more olive oil

small bunch of lemon thyme

salt 

Spoon the olive oil over the chevre and let it pool in the bottom of the container (or in a bowl) and up the sides of the cheese.  Use enough that you will be able to spoon the oil over the chevre from time to time over the next few days. Place sprigs of thyme over and around the chevre.  Sprinkle with a couple pinches of salt.  Let cheese marinate, covered with the container top or plastic wrap for at least four days, sloshing or spooning the oil over the chevre once a day.  

Spread on homemade or any favorite bread.