The Inspired Plate | Fresh From the Market | August 2013

Welcome to August's issue of The Inspired Plate's food photography challenge. This month in the heat of the Summer we're tackling "Fresh from the Market". I chose one of the hottest days to drag my poor husband and daughter to Old Town Temecula. As fun as it was browsing the vendor stalls.. we were literally there to pick up our herbs and produce and get back to the cool of the truck.

This time around I had a recipe in mind.. an Argentinian Pesto called "Chimichurri" to go on our grilled salmon. The sauce is a tangy blend of parsley, oregano and basil blended with garlic, red wine vinegar, red peppers, shallots, olive oil and lemon.

We made a wonderful salad from a beautiful bunch of red leaf lettuce and baby spinach that I also picked up from the Temecula Farmers Market. Added grilled corn, avocados and a balsamic vinaigrette.. and topped it with the Chimichurri topped salmon. So Good!

Argentinian Chimichurri Sauce
(adapted) Recipe courtesy Bob Blumer Food

1 cup lightly packed chopped "Italian" parsley
3 to 5 cloves garlic, minced
1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

1/4 cup fresh oregano leaves
1/8 cup fresh chopped basil leaves

2 tablespoons shallot or onion, minced
3/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Refrigerate till your ready to use.

Make sure to visit my dear friend Sabrina Wong, Perth Food Photographer. I know she'll have some wonderful photos to share! Also make your way around The Inspired Plate's circle. I love our gals!! Ciao!!

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies
Adapted from the Better Homes and Gardens Cookbook

Yield: about 36 cookies
Bake 375°F  7-9 mins per batch

½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar or 1/4 cup honey
½ teaspoon baking soda
½ teaspoon baking powder
1 egg
½ teaspoon vanilla
1-¼ cups Gluten Free Baking mix with added Xanthan Gum 
(or GF Flour blend plus ¼ rounded tsp. of Xanthan gum.)

Granulated sugar for rolling dough balls

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. 
Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. 

Makes about 36 cookies.