Sabzi

Sabzi

In Persian cuisine, meals are often served with a plate of fresh herbs, first as an appetizer and then to enjoy throughout the meal. This would be perfect served alongside shish-ka-bobs or other grilled meats or fish. It would compliment any spicy or heavier main courses and would be fabulous with rice dishes too. Adding fresh herbs to your table will give you and your guests the wonderful option of adding vibrant, green freshness to the meal. A bit of basil, cilantro or fresh parsley can really wake up some grilled chicken or beef.

 Grill a few flatbreads like naan or pita and make a simple cucumber and mint yogurt sauce. Pile your grilled food onto the bread, add fresh herbs, onions and more, top with the yogurt sauce and enjoy!

 I love to serve fresh, uncooked vegetables with all meals if and when possible for a healthy balance. This is a beautiful way to showcase seasonal herbs especially when there’s so much goodness coming from the ground! All of the herbs shown here are homegrown. The Sabzi platter, pictured above, features basil, Greek oregano, mint, Italian parsley and French tarragon. Sliced and whole fresh radishes, whole walnuts, chunks of feta cheese, homegrown hot peppers, red onion and a few lime wedges round out the selection. Do your own thing. Add what you like and be creative.  Assembling a platter like this takes no time at all and adds crisp, clean, raw freshness to your passionate table. 

Nooshe Jan,

Katie

"Pinkled" Onions

I know "pinkled" is not a word. But these stunningly bright, magenta pink onions, are in fact, pickled with fresh lime juice and they are, in fact, PINK! So, this photo was taken on a recent Thursday afternoon during an unwind following a "Mexicali Feast" lunch preparation. As we sat down to sample some Mexican style shredded chicken, some chunky guacamole and a few chips, I was thrilled and fixated on the beauty of these gorgeous, pickled onions.

Here's an easy share. If you want to impress your friends and family with these beautiful "pinkled" onions, do this:

Super Easy, Fresh & Fast

"Pinkled" Onions

1 red onion, peeled, trimmed & sliced

 into very thin slices

Boiling water

1/2 cup freshly squeezed lime juice

1 1/2 teaspoons of kosher salt

Toss the sliced onions into a non-reactive bowl. Pour boiling water over the onions. Count to 10. Really! Drain in a colander and shake off excess water. Toss drained onion slices back into the same bowl. Add lime juice. Add salt. Toss to combine. Cover and place in fridge for about an hour. These will keep for at least a week in the fridge if stored in an airtight container. This easy gem of a recipe is adapted from Mexican food aficionado & chef rock star, Rick Bayless.

If you're doing an ordinary and simple "taco night" or you're grilling marinated skirt steaks or chicken, these onions would be a beautiful and naturally amazing side to add to your menagerie of toppings. Your friends will think you're the coolest and you can explain that you're into naturally pink food, brilliant color, mouthwatering flavor  . . .  and coolness, of course.

; ) Pink Wink & Love,

Katie

P.S. Here's my complete menu from that afternoon's "Mexicali Feast" lunch:

Mexican Style Chicken

Slowly simmered chicken seasoned with the Mexican flavors of freshly ground

 cumin and coriander plus tomatoes, Jalapeno and Serrano peppers;

 served with warm tortillas & lots more!

Mexican Style Rice

White rice prepared with annatto, tomatoes and spices

Rojas con Crema

Roasted Poblano chiles, cut into strips and simmered with Vidalia onions

 in Mexican crema (sour cream) with a bit of goat cheese

Mayacoba Beans

Tender, little Canary beans to pile onto your tortillas

Homemade Guacamole & Tortilla Chips

Homemade KPK guacamole made with perfect avocados, finely diced Vidalia onion,

 tomato, Serrano peppers, fresh cilantro and freshly squeezed lime juice

Fresh Vegetable Complements

Red onions pickled in fresh lime, pickled red jalapenos, garden tomatoes, queso fresco cheese,

jicama sticks, fresh sliced radishes, fresh cilantro, shredded iceberg lettuce

Fresh Fruit

Pineapple, mango, raspberries and blueberries

Authentic Mexican Bakery Specialties

A fun selection from strawberry empanadas to Mexican puff pastry twists

KPK At The Market

KPK At The Market Menu for Sunday, August 18, 2013

Avocado & Tomato Bruschetta Special

KPK Hummus, Mediterranean Style

Tomato & Basil Bruschetta

Baby Bella & Gorgonzola Bruschetta

Sweet Pepper Tangle Bruschetta 

The TRIO (all three of the above)

Plus all three of our most popular cookies: 

5 G

Chia Flowers

Chocolate Dunked Pecan Shortbread 

Our next market day (after this) is not until September 15th!!!! Hang out with us and enjoy this beautiful weather! Hope to see you there! 

P.S. Happy Birthday to my brother, Joe!

Love, Katie

TOP 3 THINGS YOU NEED TO KNOW ABOUT KPK THIS WEEKEND

1) We will be OPEN for BIZ at the

 FRANKFORT COUNTRY MARKET 

this SUNDAY, August 4th from 10 am - 2 pm

2) KPK HUMMUS, Mediterranean Style

debuts this Sunday in limited quantities...

 served with  hot-off-the-grill

 NAAN bread

3) AVOCADO & TOMATO 

Bruschetta 

THIS SUNDAY'S SPECIAL &

LAST YEAR'S BIGGEST SELLING SPECIAL : )

SEE YOU AT THE MARKET!

LOVE, Katie