I’m a sucker for the fresh fruits and vegetables of summer. I recently pulled eight fresh garlic heads from our garden and I can’t seem to find enough scrumptious recipes to make with them. Last night I made the tastiest red mashed potatoes adapted from this recipe. I added roasted garlic that I baked in the oven smothered with olive oil, two small strips of bacon and a few teaspoons of freshly cut chives I clipped from the garden. I also substituted cream cheese and milk for the half-and-half listed, because it’s all I had on hand.
I cooked the mashed potatoes along side a main course of chipotle shrimp modified from a recipe I watched on Food TV. I added a bunch of roasted garlic and used only one slice of bacon rather than 1/2 a pound. I also sauteed the ingredients rather than grilling them.
Tonight I prepared a batch of fresh guacamole using a handful of avocados I picked up from Costco last Saturday. I plan to bring it, along with freshly prepared salsa, to tomorrow’s 4th of July party. I’ve never made salsa from scratch, but I am a huge fan of the spicy, red goodness, and I can’t wait to make my first batch tomorrow.
I plan to pick up the salsa ingredients from the farmer’s market in the morning. I’ve never been to this particular market before, but in addition to fruits and veggies they sell seafood, fresh honey, goat cheese and bison! I already told my husband I plan to spend a fair amount of money there.