Snap Pea Sheep

I got my first order of peaches from The Peach Truck last Friday.

Today I managed to make the salad I’ve been thinking of for days!!

Romaine, red cabbage, basil, cucumber, peaches, feta and red onion soaked in sweet rose wine vinegar.

The dressing was simply fruit punch jam from La Tiena mixed with red wine vinegar.

Do you ever get those green eggplants the size of a golf ball?

They are Thai eggplants. The taste is sweeter than traditional eggplants and there’s a texture from the abundance of seeds.

Easy to make, I washed and quartered them then seared them in a bit of olive oil. Don’t use much oil because eggplant soaks it up.

Always soak the eggplants in salted water for at least 30 minutes. It repels the water.

I made a sauce of tahini, lemon juice, garlic, cumin, salt and chicken broth to thin. The partially charred eggplants was tossed in the sauce and placed in the oven with a bit of panko.

To accompany, I sautéed onion, garlic, grapes, kale and almonds. I used some cumin and Ras-el-hanot that I bought in Portugal.

Once the vegetables were soft, I added chicken broth and brought it to a bowl. I then added couscous and let it finish in the oven.

Shish*to peppers and onions, grilled to perfection went with this quite well.

This was very flavorful and rather cheap to make. Cheap and quick are nice meals to have on hand.

I always try to collect recipes on my trips.
One food that stood out in Cascais Portugal was this parsley and onion relish.

It was served on an octopus salad but I can see this on many things. A simple cucumber salad, any seafood, fresh tomatoes or maybe some delicately steamed sea bass.

Portuguese Parsley Salsa (Molho Verde)

INGREDIENTS
• 1. Molho Verde (Portuguese Parsley Salsa)

• Ingredients:
• 1 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped yellow or red onion (or shallot)
• 1 - 2 cloves garlic, minced
• 1/4 cup good-quality extra virgin olive oil
• 2 tablespoons red wine vinegar (or white wine vinegar)
• Coarse sea salt and freshly ground black pepper, to taste

• Dash of piri-piri sauce or hot chili flakes (optional) Wasn’t in mine

PREPARATION STEPS
1. Instructions:Finely chop the parsley and onion and place them in a mixing bowl.

2. Add the minced garlic.

3. Whisk the olive oil, vinegar, salt, pepper, and hot sauce together in a separate small bowl.

4. Pour the liquid mixture over the herbs and onions.

5. Stir well and let it sit for at least 10-15 minutes to let the flavors meld.