I was perusing some of my favorite food blogs last week, and had an “Oh duh!” moment when I got to SimplyRecipes where Elise had posted a recipe for quesadilla pie. Eric and I love quesadillas, they can be as easy or complex as you want and are so fast to make. I love stuffing them full of different ingredients, so I can’t believe I never thought of layering it before. Brilliance!
I totally fell behind on my Daring challenges while trying to get my blog transferred over. So I couldn’t miss this months, and fortunately it was a pretty fun one. Here’s what our hosts had to say about the challenge:
We’ve been getting a lot of rhubarb in our CSA, which is great because I love its tartness, it’s like a confused little produce item that can’t decide if it’s a vegetable or a fruit. It’s the bridge between cold weather and harvest time that makes me feel like I can wait for local produce without getting scurvy (okay no I’m actually not worried about scurvy but it makes rhubarb even more fun to think it’s staving it off!). Sometimes I just suck on a little piece to feel my face pucker up involuntarily. With our first batch I made a rhubarb cherry skillet pie. Oh man was it good. But I wanted to start making something that could last, so I decided on jam which I can can (yes I said can can on purpose) and enjoy throughout the next year. Besides with pie I have to eat it all that day before it spoils, wait, pie doesn’t spoil in 24 hours? Well, that’s my story and I’m sticking to it 
I’ve mentioned before that we try to eat vegetarian at least 2-3 meals a week. It’s a great way to save money and it’s good for our bodies. Often this means a pasta, stir fry or soup/stew that’s meatless. But every week or two I try to have a multi-course meal with lots of different tasty vegetarian dishes. This is even easier with all of our CSA produce we get every week. So on Sunday evening I made a delicious 4 course vegetarian meal. The first three courses were really all appetizers, but we often prefer several small dishes rather than a large one. The first course was an incredible swiss chard soup. I’ve never cooked with swiss chard before and as I nibbled at a freshly washed leaf, decided I wanted to try it in a soup. I kept it pretty simple, and as I tasted the soup, decided that the final touch needed to be some goat cheese drizzled in. Oh boy was it good! This is literally my new favorite soup, I don’t know if I’ll make anything else with swiss chard. (I’ve also tried it with chicken stock the next night, oh man it was amazing!)
I’m finally here at DianasaurDishes.com! This is definitely a soft launch, there are a lot of broken links in old posts. Please be patient and keep visiting and I promise to work furiously over the next week to fix things!
I was at the store with my sister a few months ago and saw a giant leafy funny looking plant that I instantly knew I wanted to try. I looked at the sign and saw it was called kohlrabi, unfortunately it was more expensive than I wanted to pay for a vegetable I knew nothing about. So I put aside my excitement, but made a memo in my Treo to learn more about kohlrabi. I added it to my ingredients to try list and let it drift off into my “one day I’ll try it” category. Then came last week Monday; I was picking up our CSA, talking to my friend Becky as she was snipping lettuce for me, then she leaned over looked at a plant and said “Do you cook kohlrabi?” It was like she had just asked if I wanted to win the lottery, a kohlrabi could be mine, already paid for, handed to me like a gift. Read more
