The Thompson Kitchen

Approachable, everyday recipes

garlic

Cilantro “Chimichurri” Sauce

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I’ve had chimichirri  multiple times at restaurants, but for some reason I didn’t make it at home very often.  I don’t know why since it’s simple to make and keeps in the fridge for days.  Well I’m officially converted!

It’s easy, flavorful, takes only 6 ingredients, and elevates anything you put it on.  I also love how versatile it is.  Put it on top of soup, roasted or grilled veggies, eggs, meat, the uses are endless!  I think it would be perfect for a cookout this summer, serve it with whatever you grill and your guests will be thoroughly impressed!

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Garlic Chili Edamame

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I love edamame, but the traditional steamed edamame with salt starts to get boring after a while.  That’s how this recipe was born.  About 10 years ago I was trying to come up with a new flavorful way to eat edamame and boy does this recipe deliver!  Garlicky, spicy, salty, three of my favorite food qualities.  10 years later and I’m still making it, so it must be good!

It’s quick, easy, and only requires 5 ingredients, all of which I always have on hand.  If you’re looking for a new weeknight recipe (let’s be serious, who isn’t?!), look no further!

You can serve the edamame with whatever you want, but I usually end up serving it with brown rice or potstickers.  Both of which I keep in the freezer meaning I’m less than 30 minutes away from a delicious dinner.

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Baked Foil Packet Salmon

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I have a confession.  I’m a vegetarian.  I know what you’re thinking… But Gretchen, there are shrimp recipes on The Thompson Kitchen!  I know, I know.  But here’s the thing, Rich isn’t a vegetarian.  Because of this, most of what I cook is vegetarian, and Rich will either eat the vegetarian version, or we’ll add some fish or meat to it.

This is why this baked foil packet salmon is so wonderful.  It couldn’t be easier.  Throw a piece of salmon in a piece of foil.  Add olive oil and some seasoning and viola!  Rich is happy, I’m happy, what more could we want?

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Butternut Squash Soup

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It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites.  I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup.  The soup tastes like fall in a bowl, in the best way possible.

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Garlic Scape Butter

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Have you ever had a garlic scape?  The first time I ever saw them was at a farmers market a few years ago.  The women who sold them to me said they were kind of like a cross between garlic and green onions.  Now this is something I can get behind!  I bought them, but then was at at loss of what to make, so I gave them to Rich’s aunt.  She was familiar with garlic scapes and said she fried potatoes on the stove with them.  Genius!

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“Grown Up” Croutons

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When I was little I would beg my mom to let me take croutons as a snack to school.  No salad, just croutons.  They weren’t even the good croutons, they were the cardboard-like ones you would get in the salad dressing aisle at the grocery store.  I still have the same affinity for croutons, but now, its for golden, crunchy, homemade ones.

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