Friday, July 29, 2011

Shrimp Korma

This is a dish I think is perfect for the CSA. I might just make this a bunch of times while we have peppers, onions, and tomatoes coming home from the CSA. I think I might even add eggplant, greens, summer squash, or zucchini. But then…all those vegetables I just mentioned, plus the peas the original recipe calls for can be frozen and would turn out great in this Korma. It could also be turned into a vegetarian version or you could use shredded chicken to replace the shrimp.
Hope you love it too!

Thursday Menu – Shrimp Korma, Coconut Rice, Salad
Farm Share Food – Bell Pepper, Onion, Salad Mix, Cucumber

Shrimp Korma

Quesadilla Formula

My first ever posting on quesadillas said they are great because you can add anything to them. As I was making quesadillas for a pool side dinner I thought rather than post a specific recipe, I’d post my formula for making quesadillas.

Wednesday Menu – Quesadillas, Salad, Basil Pesto Balsamic Vinaigrette
Farm Share Food – Onions, Sweet Pepper, Summer Squash, Zucchini, Cucumber, Salad Mix, Basil


Vegetable Mixture
1-2 T olive oil
1 small onion, sliced
2 t seasoning (salt and pepper, fajita seasoning, taco seasoning, season salt, etc)
1 ½ cups vegetables, slices or rough chopped

Vegetables from our 2011 CSA (as of Week 7) that would work well in a quesadilla…
…Arugula, Chard, Eggplant, Garlic Scapes, Kale, Onions, Peppers, Scallions, Spinach, Summer Squash, Sweet Corn (niblets), Zucchini, Cilantro

Heat olive oil in a skillet. Add onions and seasoning. Cook until onions begin to soften. Add vegetables and cook until softening and beginning to brown. Transfer to a bowl and set aside.

Building the Quesadilla

6 Whole Wheat Tortillas
Olive Oil, for brushing
2 cups cheese (Cheddar, Monterey Jack (with jalapenos, maybe), Taco or Mexican blend)
Vegetable Mixture
Shredded Chicken, Ground Beef, Black Beans (Optional)

Heat Foreman Grill, Grill Pan, or Griddle.
Brush one side of tortilla with oil and place oil side down on cooking surface. Place a handful of cheese on one half of tortilla. Top with about 2 T of vegetable mixture and a bit of the protein, if using. Fold over the other half of the tortilla. Grill on both sides for 2-3 minutes.

Allow to cool and then use pizza cutter and cut into quarters for easy eating and dipping into salsa.

Basil Pesto Balsamic Vinaigrette
Add 1 T of Basil Pesto to this Balsamic Vinaigrette
NOTE: I don't rub the bowl with garlic, I add garlic powder to the vinaigrette, about 1/8 t

Wednesday, July 27, 2011

Week 7 of 2011

We got…

Beets, Cantaloupe, Cucumber, Green Beans, Head Lettuce, Salad Mix, Onions, Sweet Peppers, Summer Squash, Zucchini, Basil, Cilantro
Fruit: Peaches

My plans…

Anyone have some ideas for beets? I’m fresh out.

Cantaloupe and Cucumber
I have a recipe I’ve wanted to try for Grilled Fish with Spicy Cantaloupe Cucumber Salad from Everyday Food.

Green Beans
I think these are what I’ll freeze this week.

Head Lettuce and Salad Mix

I feel like I have A LOT of lettuce. I thought I should at least offer up a salad dressing suggestion. Here is an Easy Caesar Dressing, no anchovies.

No specific plans for these, but just wanted to say I love the onions from our CSA the last three weeks.

Sweet Peppers and Onions
I’m going to make this Shrimp Korma. It calls for frozen peas and I have some of those from the farmer’s market early in the season.

Summer Squash and Zucchini
Hoping for a dinner trip to the pool…I’ll make Quesadillas to pack. This is a recipe for Zucchini Chard Quesadillas. I’ll either skip the greens or use some of the Kale I’ve been freezing.

Tuesday, July 26, 2011

Grilled Eggplant Sandwich

I love these onions we have been getting in our CSA!
They are delicate and have good taste in a salad, not overpowering like a regular yellow onion, and they are hearty enough for cooking. The original recipe for last night’s sandwich called for red onion, but these were just perfect.

Meatless Monday Menu – Grilled Eggplant Sandwich, Quick Dill Pickles
Farm Share Food – Eggplant, Onion, Basil, Dill

I found this recipe in Everyday Food. It’s a keeper!
We aren’t huge fans of dill, so for us this was a good way to use the dill from the CSA. I let the dill soak with the pickles all day and then took it out when it was time to serve the pickles. I would have made it with our CSA cucumbers, but those are so loved around here I didn’t get a chance. I made them with Kirby cucumbers.

Grilled Eggplant Sandwich
From Simply Recipes

Yummy! I used my Foreman grill just because of the busyness of the day. Would love to make them again outside on the grill. The tomato and onion soaked in the vinegar mixture is the key to the flavor of these sandwiches.

Monday, July 25, 2011

Keeping Up with the CSA – Week 6

Frozen Carrots
I sliced the carrots, blanched them in boiling water for two minutes, drained them and cooled them. I used a freezer bag to store them in the freezer. As always I relied on my favorite website for freezing vegetables.

Frozen Stored Summer Squash and Zucchini
“From Asparagus to Zucchini” suggests freezing puree of Summer Squash or Zucchini to be used in soups. I thought this sounded like a great idea. Again learning from the Missouri Extension site, I blanched chunks of Summer Squash and Zucchini for 2 minutes – separate batches for each vegetable.
I then froze them the same way I do herbs. I reserved ¾ cup of the puree – a mix of the two and made muffins for breakfast.

Sitting in the library recently while my children were enjoying the Summer Reading Program I was perusing a volume of Cook’s Illustrated. For storage of Basil Pesto they suggested blanching the basil leaves for 20-30 seconds to retain the bright green color and to discourage browning of the pesto. They suggest it is not worth blanching if you are going to use the pesto right away, but that it is wonderful for storing pesto.

I wanted to try a new Parsley Pesto. I tried Parsley Pesto with Sundried Tomatoes from The sundried tomatoes add a wonderful richness. We’ll have it tomorrow night with penne pasta.

Thursday, July 21, 2011

Shredded Chicken with Kale and Lentils

The Shredded Chicken with Kale and Lentils met my expectations, and was a wonderful meal on a hot day! Make this!
I wasn’t as enthused about the Moroccan Carrot Salad. But I also made several mistakes. As I’m looking over the recipe now I realize I forgot the chickpeas – major ingredient. I also realized when serving it I forgot the cilantro. That would have been nice for flavor, but also because finding good ways to use the CSA herbs is a constant challenge. Maybe I should give this salad another chance, if you do let me know what you think.

Wednesday Menu – Shredded Chicken with Kale and Lentils, Moroccan Carrot Salad, Naan
Farm Share Food – Onion, Kale, Carrots
Other Local Food – Thyme from the garden

Moroccan Carrot-Chickpea Salad
From EveryDay with Rachael Ray June/July 2011

Shredded Chicken with Kale and Lentils
From Everyday Food April 2011

Printable Version

2 cups dried lentils
½ t kosher salt
1/8 t crushed red pepper flakes
1 T olive oil
1 onion, chopped
1 t fresh thyme leaves
Salt and pepper
1 bunch kale, stems removed, rough chopped
1 cup shredded chicken (leftover grilled or roasted chicken would be perfect to shred for this dish)

In a medium saucepan cover lentils with water, 1 inch above the lentils. Add the salt and pepper flakes. Bring to a boil, then turn down the heat and simmer for 15 minutes – until lentils are tender. Remove from the heat and set aside.

In a skillet heat the olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cook for about 5 minutes, until the onion softens. Add the kale to the onion mixture and cook until wilted and tender, 4-6 minutes.

Place the lentils in a large mixing bowl. Add the onion kale mixture and the shredded chicken. Mix to combine. Serve with Naan.

Wednesday, July 20, 2011

Week 6 of 2011

Week 6 of 2011

We got…

Carrots, Cucumber, Eggplant, Head Lettuce, Onions, Red Russian Kale, Salad Mix, Summer Squash, Sweet Corn, Zucchini, Basil, Cilantro, Dill, Parsley
Fruit: Peaches

My plans…

This Moroccan Carrot-Chickpea Salad would be good one night poolside for dinner.
I hope to freeze some of these too!

Cucumber and Dill
My son loves pickles. Here is a Quick Dill Pickle recipe that will be fun to try.

The eggplant we got was small. I’m going to make Goan Eggplant. They are fried slices of eggplant and would work well as an appetizer or side dish.

Red Russian Kale
I am going to make this Shredded Chicken with Kale and Lentils. I read the title and thought it sounded like a heavy winter dish, but then I reviewed the recipe and I could see serving this room temperature on a hot summer day. It shouldn’t heat up the kitchen too much either.

Summer Squash and Zucchini
I am going to make puree out of these and freeze them for winter soups. I may reserve a little of the puree and make muffins one morning for breakfast.

I plan to make a Cilantro Lime Vinaigrette in “From Asparagus to Zucchini”

Basil, Cilantro, and Parsley
I will make pesto to freeze out of all of these. I plan to try and new Parsley Pesto this week.

Tuesday, July 19, 2011

Chard Pie, Chocolate Zucchini Snack Cakes

Meatless Monday Menu – Chard Pie, Chocolate-Zucchini Snack Cakes
Farm Share Produce – Onion, Chard, Zucchini

Swiss Chard Pie
In “From Asparagus to Zucchini”

The following recipe makes 2 pies. I halved the ingredients and made only one pie.

1 onion, chopped
1 clove garlic, minced
2 T olive oil
1 bunch Chard, rough chopped and stems removed
6 eggs
1 cup shredded cheese
1 t salt
2 pie crusts (I used the frozen shells – baked from frozen)

Heat oven to 400 degrees.
In a skillet on medium-high heat the oil, brown the onion and garlic. Add the Chard to the skillet and cook until wilted. Remove from the heat and set aside.
In a bowl whish the eggs, mix in cheese and chard mixture. Pour evenly into the two pie crusts. Bake 30-40 minutes until a knife inserted comes out clean.

Chocolate-Zucchini Snack Cake
From Everyday with Rachael Ray April 2011

I passed out samples at playground camp this morning. The feeling on this snack cake was it had good flavor but was too moist. Here is the report from the dinner table…my husband was expecting my best friend’s gooey brownie after looking in the pan, he hated it. My older child said it was just okay and proceed to lick his bowl and beg to have a piece for breakfast. My younger son said it was good, and ate most of what I gave him.

I happen to really like it, but am also not sure about the texture. It’s not a cake, not a brownie, and not fudge. It has qualities of all three. The recipe suggests serving it with a dollop of vanilla yogurt. I didn’t like it that way, but whipped topping or vanilla ice cream would be delicious!

Monday, July 18, 2011

Grill Roasted Cabbage Wedges

Grill Roasted Cabbage Wedges
From “Fresh Everyday from Foster’s Market”

Printable Version

1 small to medium head green cabbage (about 1 1/2 pounds), cored and cut into 6 or 8 large wedges
2 T unsalted butter, melted
3 T olive oil
Salt and Freshly Ground Pepper to taste

Preheat the grill to medium –high, about 400 degrees if you have a thermometer.
Combine the butter, oil, salt, and pepper in a small bowl.
Place the cabbage wedges in a large bowl and toss with the butter and oil mixture.
Link a grill basket with foil and place the cabbage wedges in. Drizzle with water, enough to make a small layer on the bottom of the pan, ¼-1/2 cup.
Place the basket on the grill for 30-35 minutes until cabbage is tender and edges are slightly crisp and golden brown. Remove from the grill and serve.

The cabbage wedges can also be roasted in the oven at 400 degrees.

Baked Summer Squash

The Baked Summer Squash was not a winner. It tasted okay, but the texture was odd and I went 10 minutes past the cooking time of the recipe and it still needed more time.

I’ve rewritten the recipe here with the changes I would make. If I ever have an overabundance of summer squash, I’d try it this way. The flavors were good. The changes I’ve made are to distribute the flour mixture throughout the baked dish. I took out some of the liquid. My dish was very oily and I don’t think the flour mixture could begin to brown because it didn’t have the time to dry out within the cooking time. The cooking time also needed to be extended for the Summer Squash, we still had raw bits in ours.

Baked Summer Squash
In “From Asparagus to Zucchini”

Printable Version

½ cup whole wheat flour
¼ cup AP flour
2-3 sprigs fresh Thyme leaves
½ t garam masala
1/8 t dried oregano
½ t salt
¼ cup oil (safflower, vegetable, olive)
½ cup water with 3 T tomato paste or ½ cup broth or ½ cup tomato juice
1 – 1 ½ pounds Summer Squash, sliced lengthwise 1/8 inch thick

Heat oven to 400 degrees.

Mix the flour, spices, oil, and liquid together in a small to medium mixing bowl.

Spray a medium sized baking dish with cooking spray. Layer the bottom with slices of Summer Squash. Place dollops of the flour mixture on that layer. Continue with another layer on top with more dollops. Repeat until you are out of Summer Squash and flour mixture.

Bake for 30-40 minutes until lightly browning.

Sunday Menu - the yummy and the just okay

Sunday Menu – Bratwurst, Grill Roasted Cabbage Wedges, Baked Summer Squash
Farm Share Food – Onions, Cabbage, Summer Squash

The brats were delicious with onions from the farm chopped small. We really like Boar’s Head Bratwurst.

The Grill Roasted Cabbage Wedges were out of this world. They just melted in your mouth.

The Baked Summer Squash was not a winner. It tasted okay, but the texture was odd and I went 10 minutes past the cooking time of the recipe and it still needed more time.

Click on the names of the dishes for their recipes.

Sunday, July 17, 2011

Cucumber Gazpacho with Indian Flavored Shrimp Relish

This soup got rave reviews at our dinner table. The chilled soup was perfect for a hot day, but the spicy Indian flavors gave it an appreciated heat. The soup with the shrimp relish makes a whole meal - the crusty bread is needed for dunking and scraping the bowl.

Tuesday Menu – Cucumber Gazpacho, Crusty Bread
Farm Share Food – Cucumber, Cilantro

Cucumber Gazpacho with Indian Flavored Shrimp Relish

Gazpacho Ingredients:
2 cucumbers, roughly peeled and chopped
1 avocado
10 – 12 sprigs worth of cilantro leaves
Salt and Pepper, to taste
1 t rice wine vinegar
Pinch of cayenne
1/8 t each of coriander, cumin, and garam masala

Blend all ingredients with an immersion blender or in a food processor. Chill in the refrigerator for at least 2 hours before serving.

Relish Ingredients:
1 T olive oil
1cloves garlic, minced
1/8 t cayenne pepper
¼ t coriander
¼ t cumin
Salt and pepper
¾ pound shrimp, chopped into small pieces
¼ t garam masala
1/3 cup cilantro, chopped
½ t sesame oil

Heat the oil in a skillet over medium-high heat. Add the garlic, cayenne, coriander and cumin and cook for 1 minute to flavor the oil. Season shrimp with the salt and pepper and add to the hot oil. Cook 1 - 2 minutes, until done. Remove from heat, add garam masala, cilantro, and sesame oil.

Ladle Gazpacho into bowls and place 1-2 spoonfuls of relish onto the soup for serving.

Three Distinct Cucumber Gazpacho Recipes came together to help me create this recipe.

Cucumber Lychee Gazpacho
Cucumber Soup

Cucumber Recipes from Summer Fest

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
CIA Dropout: Relishing Cucumbers
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers

Zaika Zabardast: Cucumber Gazpacho
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers

Friday, July 15, 2011

Tex-Mex Bruschetta

I had no idea what to call this yumminess I threw together. I was inspired by the Tex-Mex terminology used in “The Flavor Bible” when looking up what cheese would go well with cilantro. Is it bruschetta without tomatoes? Who knows? This was good, so I had to share it. I had the leftovers for breakfast this morning.

Tex-Mex Bruschetta

6-8 slices crusty bread
Cilantro Pesto – for spreading
Grilled Chicken (leftover, remember I grilled it with the Salsa Verde)
Cheddar Cheese

Place slices of bread on a baking sheet and broil 2-3 minutes. When just beginning to toast remove from oven and flip over. Spread Cilantro Pesto on the bread. Layer slices of chicken. Top with Cheddar Cheese. Broil 3-5 minutes, don’t let them burn! (I always do.)

Why are my pictures turning when I put them into a blog post?

Thursday, July 14, 2011

Week 5 of 2011

We got…
Beets, Broccoli, Cucumber, Chard, Head Lettuce, Onions, Summer Squash, Sweet Corn, Zucchini, Cilantro, Parsley
Fruit: Cherries
Beef: Top Round Steak, Ground Beef

My plans…
I enjoy this Beets and Beet Greens Salad.

I’m going to freeze the broccoli.

I’m going to try a Cucumber Gazpacho.

I’ve been waiting for Chard. I’m going to make a Chard Pie in “From Asparagus to Zucchini”

Head Lettuce
Salads. We had our usual Tuesday dinner of grilled chicken and salad. I grilled the chicken with a coating of the leftover Salsa Verde.

Summer Squash/Zucchini
I still haven’t tried the Stuffed Zucchini with Cheesy Breadcrumbs.

Sweet Corn
We love the corn from our CSA. Mostly it just gets boiled or grilled and eaten with butter, salt and pepper. That was what happened to it Wednesday night.

I’ll make another batch of Salsa Verde. With the Cilantro I’ll make a recipe of the Cilantro Pesto.

They'll just get eaten as we pass through the kitchen.

I wasn't sure which cuts of meat we would get. Now that I have my ground beef and top round steak I'll make plans and share them soon.

Tuesday, July 12, 2011


My 7 year old has been begging for Bacon. What is that about? I have bacon in the house maybe once a year, maybe. Don’t get me wrong, we love bacon as much as everyone else, hence the reason it’s in the house maybe once a year. Bacon is a treat food for us, like at restaurants or while we are traveling. BUT yesterday we found ourselves faced with a super hot day and Daddy working late…SO BLT’s pool side for dinner it was.

Oh, and the “Squash-amole” was an awesome dip!

Monday Menu – BLT’s, “Squash-amole”, Whole Wheat Tortilla Chips
Farm Share Food – Bibb Lettuce for the L in BLT, Summer Squash, Zucchini, Parsley
Other Local Food – Thyme from the garden

Original recipe found in Everyday with Rachael Ray August 2011

Printable Version

3 cloves Garlic, peeled
Olive Oil, for drizzling
1 pound of Summer Squash and Zucchini, sliced lengthwise
½ Onion, thickly sliced
Seasoning (S & P, season salt, taco seasoning, fajita seasoning - I used Bangkok Blend from Penzey’s Spices)
1/3 cup Parmesan cheese
½ cup Walnuts, toasted
10-15 Parsley leaves
2-3 sprig of Thyme, leaves removed from stems

Wrap garlic cloves with a drizzle of olive oil in tin foil. Place on grill (I used my Foreman Grill) for 15 minutes. Drizzle Summer Squash, Zucchini and Onion with olive oil and sprinkle with seasoning. 5 minutes into the garlic’s cooking time add the vegetables to the grill and cook for 10 minutes. Allow vegetables to cool.

With an immersion blender or in a food processor combine garlic, vegetables, cheese, nuts, and herbs.

Saturday, July 9, 2011

Keeping up with the CSA

One of my challenges (fun challenge) this year is having a full share, I split a share with a friend for the last two years. When making the decision to have a full share for our family I decided that each week items would need to be stored – freezer or canning. I spent yesterday morning doing just that. Here are the projects I worked on.

Frozen Carrots
I sliced the carrots, blanched them in boiling water for two minutes, drained them and cooled them. I used a freezer bag to store them in the freezer. As always I replied on my favorite website for freezing vegetables - see side panel of blog.

Sausage, Potato, and Kale Soup
I made this soup to freeze. I split it in half for storage, I’m thinking we’ll get two meals out it in the fall. It made the house smell so good. I love that you puree half the broth and potatoes together to make a creamy broth for the whole soup, but still have some of those lovely potato chunks.

Freezing Basil and Parsley
Got the ice cube trays out and froze some more herbs.

Salsa Verde
Okay, this one wasn’t for storage purposes. This project put some of the herbs into a more usable form. The original recipe suggests using it to toss with vegetables like green beans, potatoes, or summer squash. It can also be used to drizzle on meat, chicken, or seafood. How about as a sandwich spread? It also goes well with eggs. ENJOY!

Salsa Verde

Salsa Verde
Based on this original recipe

Printable Version

2 cups mixed fresh herbs (basil, parsley, cilantro)
1 garlic clove
1 ¼ t red wine vinegar
2 T capers, rinsed and drained
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Blend ingredients together with an immersion blender or in a food processor.

USES: toss with vegetables like green beans, potatoes, or summer squash, drizzle on meat, chicken, or seafood, spread on a sandwich, try it with your morning eggs, ENJOY!

NOTES: the original recipe calls for 3 anchovy fillets. My husband shies away from the flavor of anchovy, so I left it out.
I thought my version was a tad bit salty. I think I put in my usual amount of salt for my taste and I’m thinking the capers added more saltiness. I’m sure the anchovies would add even more. Taste test first.

Chicken Tacos with Slaw and Avocado Cream

Dinner was good. The slaw that goes on these tacos was the highlight. I’ve been dreading cabbage from the CSA. It’s not my favorite and it took me a long time to use the cabbage from our winter share. It was delightful to find a cabbage recipe I enjoyed.

Friday Menu – Chicken Tacos with Slaw and Avocado Cream
Farm Share Food – Cabbage, Scallions, Basil

Chicken Tacos with Slaw and Avocado Cream

For the most part I followed this recipe, there are just a few things worth noting.
Recipe NOTES:
· The original recipe is called Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
o I didn’t have Ancho Chile Powder, so I used regular Chile Powder. I think the dish could have used a bit of a kick that might have been provided by the Ancho Chile Powder. Going to use regular and want a bit of heat – add some cayenne.
o Our CSA didn’t have Cilantro this week, but we did have Basil, so I substituted. I saw no need to buy a bunch of Cilantro when I had all these great herbs in the fridge AND the slaw was great. I bet it will also be good when we get some Cilantro.
· I thought the Avocado Cream had too much lime. This is funny to me because I always think anything with lime could use a little bit more lime. Here is why it had too much lime, I used more rind and juice than called for. I also used plain yogurt as a substitute for the sour cream. The sour cream may have given a better flavor.

Oh yeah, I put the Salsa Verde on the side. See it in the picture there?

Friday, July 8, 2011

Thai Vegetable Stir Fry

Thursday Menu – Roasted Chicken, Thai Vegetable Stir Fry, Brown Rice
Farm Share Food – Basil, Cabbage, Carrots, Scallions, Sugar Snap Peas, Summer Squash

I put the Thai flavors together for tonight’s stir fry. The idea came from a stir fry guide a friend of my sent me years ago called Pam Anderson’s Fool-Proof Stir Frys (adapted from USA Weekend). In this post I will include the recipe for the Thai Vegetable Stir Fry and then share the comprehensive list of vegetables the original recipe suggests for stir fry. I’ll share different sauce recipes in the weeks to come – Soy-Sesame, Fresh Herb, and Sweet & Sour.

Thai Vegetable Stir Fry

Printable Version

1 T low sodium soy sauce
1 T sherry
2 T vegetable oil
1 large onion, cut into 8 wedges
1 T fresh ginger, minced
1 T fresh garlic, minced
1 pound vegetables – shredded cabbage, sliced carrots, sliced scallions, halved sugar snap peas and moon of summer squash
Lime juice, for drizzling

Thai Sauce
2 t cornstarch
¼ cup + 2 T chicken broth
¼ cup soy sauce
2 t rice wine vinegar
2 t sesame oil
½ heaping t red pepper flakes
½ t sugar
¼ cup of basil, minced

Combine soy sauce and sherry. Prepare the sauce ingredients – combine and whisk together.

Heat wok or deep skillet until very hot. Add 2 T oil and heat. Add onion and soy sauce/sherry mixture. Stir Fry 1 minute until the onion begins to brown. Add ginger and garlic. Cook 1 minute. Add veggies and stir fry about 3 minutes. Add the sauce and stir to coat the vegetables. Stir until the sauce turns glossy. Transfer to a serving dish and sprinkle with lime juice. Serve over rice.

Stir Fry Vegetables (one pound needed, pick at least two) – Asparagus, Bell Pepper Strips, Broccoli, Bok Choi, Shredded Cabbage, Carrots, Eggplant chunks, Mushrooms, Scallions, Sugar Snap or Snow Peas, Summer Squash or Zucchini Moons

Wednesday, July 6, 2011

Week 4 of 2011

We got…

Boston Head Lettuce, Cabbage, Carrots, Cucumber, Kale, Salad Mix, Scallions, Sugar Snap Peas, Summer Squash, Zucchini, Basil, Parsley

My plans…

Boston Head Lettuce and Salad Mix
Just salads! Last night we had salad with Salad Mix, Carrots, Cucumber, and Sugar Snap Peas from the farm. I made Honey Mustard Grilled Chicken
And a Honey Mustard Dressing
I had Boar’s Head Honey Mustard from the chicken recipe, so I just mixed that with the Rice Wine Vinegar using Alton’s proportions.

We are having taco night with these Ancho Chicken Tacos with Slaw and Avocado Cream.

I’m hoping to freeze some of the carrots.

I’m thinking of making this Sausage and Kale Soup to freeze.

Cabbage, Scallions, Sugar Snap Peas, Summer Squash
We are having a stir fry one night.

I think I’ll try these Stuffed Zucchini with Cheesy Breadcrumbs

Monday, July 4, 2011

Carrot Rosemary Scones

Carrot Rosemary Scones


Printable Version

2 cups all-purpose flour
1 1/4 t baking powder
1 1/4 t salt
9 T chilled, unsalted butter
1 1/2 cups grated carrots
2 T fresh rosemary, chopped or 1 T dried
2 cloves garlic, peeled and finely minced
2 T Dijon mustard
3/4 cup cream (whipping, half and half, or combination of the two)
1/2 cup grated parmesan (optional)
Preheat the oven to 350. In a mixing bowl, combine the flour, baking powder and salt. Add the butter and rub it into the flour mixture with your fingers or using a pastry blender or in a food processor. It should resemble coarse crumbs when it’s blended enough. Add the carrots, rosemary and cheese if you’re using it.
Mix together the mustard, cream and garlic and then add to the dry ingredients. Mix together gently until the dough comes together and then empty out onto floured counter. Pat together into a ball and then roll out until the dough is about a half-inch thick. Cut out using a biscuit cutter.
Or once rolled out use a pastry cutter and cut into triangles ,squares or pieces.
(I did this after using a glass as a biscuit cutter was NOT working!)
Bake for 17-20 minutes. Cool on a rack.

Zucchini with Chop Chop Pesto

Zucchini with Chop Chop Pesto

This is steamed Zucchini with all the elements of pesto sprinkled on top in a rough chop. It was really good.

Printable Version

1 Zucchini 6 – 8 inches long
Salt and Pepper, to taste
Extra Virgin Olive Oil, for drizzling
¼ cup toasted pine nuts (I used walnuts because I was out of pine nuts)
3-5 Basil leaves, rough chopped
1 T Parmesan cheese

Slice the Zucchini in half lengthwise. Steam in skillet with lid on for 7-9 minutes until tender. When Zucchini is done place on serving dish. Sprinkle halves with salt and pepper, drizzle with oil, sprinkle with nuts, basil, and cheese. Serve.

Based on Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano in” Local Flavors” by Deborah Madison

Plate Full of Farm Share Food

I know CSA season has kicked in when every dish on our dinner plate has farm share food in it. That was true for the plate I served last night.

Sunday Menu – Baked Salmon with Lemon Parsley Sauce, Zucchini with Chop Chop Pesto, and Carrot Rosemary Scones
Farm Share Food – Parsley, Scallions, Zucchini, Basil, Carrots

Baked Salmon with Lemon Parsley Sauce,1817,151187-232206,00.html
This recipe was for 10 pounds of salmon. For the two fillets I made I reduced the cooking time to 20 minutes. I used Scallions from the farm instead of onions. I also halved the Lemon-Parsley Sauce recipe. The dish came out a little bitter. It was okay.

Zucchini with Chop Chop Pesto
This is steamed Zucchini with all the elements of pesto sprinkled on top in a rough chop. It was really good.

Carrot Rosemary Scones

I had these at a pot luck the other night. I needed to leave my plate for a moment and I told my husband, “Guard my precious!” I had to make them as soon as possible.
I have room for improvement, as is true for me in any recipe that is made from dough and requires a rolling pin. Can’t wait to make them again so I can perfect “the precious!”

Sunday, July 3, 2011

Basil Pesto

We spent yesterday at a friend’s Lake House. We kayaked, swam in the lake, and played in the sand. It was a beautiful, wonderful day. I brought bread and Basil pesto to share.

Basil Pesto
From “The Joy of Cooking”

Printable Version

2 cup packed fresh Basil Leaves (farm share food)
1/3 cup pine nuts
2 medium cloves garlic, rough chopped
½ cup Parmesan cheese
½ cup Extra Virgin Olive Oil
Salt and Pepper, to taste

Process in a food processor or with an immersion blender. Store in the fridge for up to 1 week.

Dutch Oven Bread
This recipe with bread flour or AP flour is just AMAZING! I really would like to use a local ingredient and get the same results.
I have made the recipe before using only local flour I got at the farmer’s market that visually resembled whole wheat. It was the flour recommended to me by the farmer for baking bread. The bread was flat, dense, and chewy. We did not enjoy it.
The recipe calls for three cups of flour. Yesterday’s bread was made with one cup of local flour and the other two being King Arthur’s bread flour. This combination was good, a little moist.
I will likely make it again this week and I have another experimentation idea. I’ll let you know how that one works.