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Recipes

Quick and healthy recipes using our best products.

  • Peach Cucumber Salad

    Where do you find most of your recipes?  This Peach Cucumber Salad comes to us from @littleredkitchn via @TheSpicedLife.  I saw it on twitter and now that we have locally grown Plant City "pickles" at the market and we still have peaches in season, I had to give it a try.  And oh boy, am I glad I did.

     

    It turns out we had both Pennsylvania and Idaho peaches.  Now, I must admit I was particularly skeptic about these peaches, especially the Idaho ones.  But rest assure, I tried both and they were both deliciously sweet and juicy.  The only thing that made them different from Georgia or South Carolina peaches would have to be their size.  They were a bit smaller than the ones we normally get from the south.

     

    peaches and cucumber salad

    A while back, I found this mezzaluna and I just thought it was the cutest thing.  Come to find out, you really should use something like this to cut fresh herbs because it cuts without bruising.  Is it necessary?  Probably not, but I really thought it was cute, so I was excited to use it. ;)

    mezzaluna for cutting up herbs

     

    To make this salad is super easy.  Basically just chop up the cucumbers and peaches.  Then chop fresh basil and mint. Whisk olive oil, cider vinegar, water, Orange Blossom Honey, and salt to taste.  Toss the vinaigrette with the chopped cucumbers, peaches and herbs and you are done!

     

    [amd-zlrecipe-recipe:3]

    We paired the Peach and Cucumber salad with beef fajitas and yellow rice.  It was the perfect mixture of clean and fresh to our seasoned steak and rice combination.  I made enough that we have some left overs for tomorrow.

    peach and cucumber salad

     

    Do you ever eat fruit with dinner?

    What's the craziest fruit-vegetable combination you've ever tried?

    Would you try produce grown in a different state than what you are normally used to seeing? I.E. Peaches from Idaho instead of South Carolina?

  • Fish Tacos with Pineapple Salsa

    Fish tacos are one of my favorite dishes to order out.  In fact, I regularly order them from Shrimp & Co.  They are just down the street from our market.  It's a really cute Key West style building next to the Family Dollar.  If you are ever looking for fresh seafood, this is your spot.  But I digress, as much as I enjoy them, I had yet to make them at home.  Gasp.  I know. They are not that difficult to make and they are delicious.  Even my skeptical husband was impressed.  Score.

     homemade fish tacos with pineapple salsa

    I improvised on the fish tacos topping.  Normally, they are served with cabbage.  Cabbage is not something we eat a lot of at home, so I substituted with thinly sliced spinach.  And for more flare, I topped it with my homemade pineapple salsa. It truly was delectable.  Here's what you'll need:

     

    [amd-zlrecipe-recipe:1]

    For a little more flavor/heat, I added Flavors of Florida Key West and Clearwater Beach to my tacos.  While the Clearwater Beach hot sauce is usually my favorite, I thought the Key West hot sauce was better for this dish.  The Key West sauce is a medium spicy jalapeno and key lime hot sauce.  The Clearwater Beach hot sauce is definitively spicier.  It's made with cayenne peppers and lemon juice.  For the girls, I made "mayo ketchup", but I used vegennaise instead of mayo.  They loved it!

     hot sauce

     

     

    Do you like fish tacos?

    Have you tried the Flavors of Florida hot sauce line?

     

  • Eggplant Stuffed Mushrooms

    Guest post by Steph from Orangespoken.

    Hors d'oeuvres are one of those things that I always save room for when dining out. I’m the

    kind of person that would rather snack on something savory before a meal than sweet after.

    When I’m at home cooking, I rarely prepare appetizers. I’ll go as far as whipping up a salad, but

    nothing more complicated than that.

    These days, the guy and I find ourselves eating at home more often than not, so it’s been a

    while since I’ve dined on something really delicious before a main dish. While I was grocery

    shopping this morning, I suddenly had this ridiculous craving for my favorite appetizer of all

    time: stuffed mushrooms. I didn’t know what I was going to cook for dinner, but I knew I was

    going to whip up something unexpected in our household: a Hors d'oeuvre!

    Your typical restaurant style stuffed mushrooms aren’t always the image of healthy eating.

    Stuffed with bread crumbs, sausage, cheeses (sometimes even cream cheese!) and butter,

    eating just 1 of these can definitely be an indulgence! OR you can whip up my eggplant stuffed

    mushrooms and have 3 or 4 of these without the guilt. What’s even better? You can find all of

    the produce for these little gems at Parkesdale, and they’re a snap to make if you’re looking to

    bring something scrumptious to a party.

    And don’t worry. You’ll get the same amount of satisfaction as the real deal. They’re that good.

    The eggplant combined with the garlic, onion and freshly grated Parmesan cheese make for a

    hearty, rich and savory filling that won’t disappoint. I predict that it will become a versatile goto filling too. I’m already thinking it would be fantastic stuffed inside some boneless chicken

    breasts.

    mushrooms

    Or spread on top of some toast points.

    Or as a topping for baked fish.

    Or mixed inside an egg frittata.

    Or devoured with a fork right out of the skillet like a stoker desperately shoveling coal into a

    steam train’s engine.

    I may or may not have done that last one already.

    [amd-zlrecipe-recipe:2]

    What are your favorite healthy Hors d'oeuvres?

    Steph

    www.orangespoken.com

    Twitter @orangespoken

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