I love seeing Ely through others' eyes as they come for the first time. Despite the wildfires, we had a great vacation week.
The Summer cake made another stop! Get the recipe here.
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As you know, I spend lots of time in Ely in the Summer. I wrote an article about all the fun things to do here and highlighted the Steiger Mukluk store! True Elyites all have a pair of Mukluks!
Please support Ely small businesses during the Wildfires here!
The most saved recipes on Epicurious this month included the Sheet Pan Chicken Meatballs with charred broccoli and German Potato Salad, which looked particularly appealing.
I am finally harvesting some zucchini from my garden. Ok, I have had two zukes and three yellow squash. If you find yourself in a pile of Zukes, try these 17 recipe ideas from Maggie Hoffman, or here are my Zuke recipes!
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These Zucchini tots are a total winner and you must make them!
Also killer is this Zucchini Melted Pasta
My tomatillos are looking great! I will make either the Pork and Tomatillo Stew or the Instant Pot Chicken Chili Verde. I also have a recipe for Lilas green pork chili stew in the “True North Cabin Cookbook” Vol 1, that is calling me
The squash and Veggie Gratin I made for the Live Dinner Party made a repeat as its so simple and delicious!
Zukes and Squash gratin (Recipe from True North Cabin Cookbook Vol. 1)
Peaches are center stage in this dinner party worthy Pork and Grilled Peaches Dish
Lots of garden veggies so try making our own Thousand Island Dressing! Its also great on smashburgers or tacos or chicken sandwiches!
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I made a kale Caesar with my kale from the #ElyHilltopGarden! This is a throwback post to making your own!
We made Caesar Dressing on the Jason Show that I used in a Caesar Salad, Caesar Chicken Salad, and Caesar Chicken Pasta salad. What was unique about the dressing I found in my Heavy Table Subscription, submitted by contributor John Garland, is that it didn’t use raw eggs; instead, it used Hellmann's Mayonnaise, which is quite good at emulsifying eggs, right? It's a quick hack, and when you substitute the anchovy paste tube instead of real anchovies, as I did on the show, the ick factor of dealing with the anchovies is also significantly reduced. Now I never met an anchovy I didn’t like so you can try Kurt’s famous Caesar dressing and do a taste test but I think they are both worthy of being on your table.
Here is Kurt’s original recipe from the “True North Cabin Cookbook”
1 (2-ounce) can of oil-packed anchovy fillets, partially drained
2 cloves garlic,
2 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
¼ cup finely grated Parmesan cheese
½ teaspoon kosher salt
Freshly ground black pepper
Blend all ingredients in a food processor
Add more salt, pepper, or lemon juice to taste.
Here is an exclusive subscriber recipe for Caesar Salmon with a video
Serves 2
Ingredients
1 6-8 oz Salmon Filet
1 teaspoon salt
1 teaspoon cracked pepper
1/4 cup Caesar Dressing
1 Tbsp grated Parmesan cheese
Instructions
Preheat oven to 400 degrees
Line the pan with parchment paper
sprinkle a teaspoon of salt and pepper on the salmon
Spread a 1/4 cup of Caesar Dressing on the Salmon
Top with a Tablespoon of Parmesan Cheese
Roast for 18-20 minutes
Here is another recipe you can use for your Salmon, feta, herbs, spinach, and quinoa.
Here is us making the easy dressing on the Jason Show
Pizza was on the menu with “Taste Buds With Stephanie” earlier in the Summer. We have had lots of Ely Pizza Nights. Kurt shared his pizza sauce, I shared a no yeast crust idea that can be made in a cast iron skillet and we have the easiest pizza sauce!
Do you enjoy discovering fresh new ideas for recipes each week? I would love it if you would Subscribe to my Premium newsletter For $60 a year you get a Wednesday Recipe email, an enhanced Sunday edition email with loads of recipes many that are only available to subscribers, plus the Dishing With Stephanie’s Dish Podcast emails on Fridays 2x a month, plus be the first to get invitations to Stephaniesdish Dish future events.
Stephanie’s Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
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