Yesterday was the last day of school here in Ontario. And in spite of not having children myself, I can’t help but be excited. That childhood programming is strong. I get depressed in September and happy in June. My schedule remains the same but the end of June always has an air of freedom to it. And I’d venture to say that I’m not the only one who feels that way. It seems like there are invites to backyard BBQs and Patio shindigs arriving almost daily. Everyone is ready to party. And if you’re looking to draw up invitations of your own, have I got the dish for you. Allow me to introduce you to these Eggplant Chips with Honey and Goat Cheese.
The season of potlucks is upon us. Okay, I guess potlucks don’t really have a season. But I do feel like more potlucks happen during the summer months than at any other time of the year. I suppose you could argue the holiday season is more potluck-heavy. But I think sit-down dinners still rule the roost in December. But in the summer picnics are plentiful, BBQs are rampant, and no one wants to work that hard because sunshine and beer exist. So potlucks it is. You open your backyard and your friends roll in with far too many salads. But you can defy the salad trope and arrive with these Kimchi Deviled Eggs instead. It’ll blow minds.
This is the closest you’ll ever get to eating chips for dinner and having it be socially acceptable. These Malt Vinegar Potatoes with Caramelized Shallot Yogurt do an excellent impression of a bag of Ruffles and french onion dip. I know I talk up a lot of my recipes because, well, it’s my job. And I mean everything I say about them. But sometimes I wish I could accurately express how much I like a particular recipe without sounding like a broken record. I am not just in like with this recipe, I am full-on, hills-are-alive in love with this recipe. So let’s talk about it!
French fries are beach food. At least, that’s how I see them. You might think of them as diner food or drive-through food or carnival food. But to me, they’re beach food. I used to get them, doused in vinegar of course, from beachside canteens in my youth. To this day, I can’t set foot on a patch of sand without craving fries. The craving only intensifies post-swim. These days, I’m not clocking much beach time. I’ve mostly been working on my snow shoveling technique. But I can’t help but fantasize about the warmer seasons to come. And it was during one of these daydreams that these White Bean Chili Fries wandered into my head.