Week Sixteen of 2012

We got...

 Acorn Squash, Broccoli, Carrots, Corn, Green Beans, Potatoes, Radish, Red Onions, Salad Mix, Savoy Cabbage, Spinach, Tomatoes, Cilantro

 
Fruit: Pears
 
My plans...
 
Acorn Squash – doesn’t this just sound yummy, Garam MasalaScallops over Acorn Squash?
 
Broccoli – I’m always looking for new pasta dishes, especially if they use our CSA vegetables.  This month’s Everyday Food has a Broccoli Pasta with Parmesan Croutons that I’ll have to try.
 
Carrots, Onions, Cilantro – These Indian Chicken Wraps look like they’d make a great weeknight meal.
 
Green Beans – Braised Green Beans, what a great side dish with fall approaching.
 
Potatoes – These Smashed Potatoes look comforting.
 
Savoy Cabbage – This Sautéed Savoy Cabbage with Scallionsand Garlic would be a warm and welcome side dish.
 
Spinach – I know it’s a second scallop dish, but Scallopswith Spinach and Paprika Syrup has my mouth watering.  I’m thinking of substituting the scallops with shrimp or just making the spinach as a side.

Recipe Reviewed: Broccoli Rabe with Pine Nuts and Raisins

I enjoyed this recipe.  It was really simple and the pine nuts add a nice bit of crunch and the raisins add an element of sweet to accompany the bitter greens.
 
I served mine with pasta.
 
I replaced the raisins with grapes I had frozen.  Years ago on The Splendid Table I heard a tip to freeze your grapes when they are about to age (you know, when the kids didn’t go through them fast enough).  The suggestion was to cook them with greens to contrast the bitterness with sweetness.  It works great!
 
Broccoli Rabe with Pine Nuts and Raisins

Recipe Reviewed: Black Bean Cakes (uses Salad Mix)

This is a good meal for a busy day.  I made the black bean cakes earlier in the day, and when we returned from a sports practice, I just had to toss together the salad and make the eggs.
 
I liked this because the cakes were easy to make.  I used my immersion blender and not a food processor.  The flavors on the plate blended nicely.  The egg drippings got on the salad and cake, and the dressing dribbled onto the cakes.  It was a good dinner.
 
If you have big eaters at your dinner table, make them an extra egg.
 
Wednesday Menu – Black Bean Cakes, Fried Eggs, Salad Greens
Farm Share Food – Green Onions (frozen), Parsley, Garlic, Salad Mix
 
Black Bean Cakes

Week Fifteen of 2012

We got...
 
Arugula, Beets, Broccoli, Broccoli Rabe, Corn, Fennel, Garlic, Green Beans, Peppers – Carmen, Peppers – Jalapeno, Salad Mix, Tomatoes – Cherry, Tomatoes – Beefsteak, Parsley
 
Fruit: Pears
 
My plans...
 
Arugula and Garlic – Arugula Pesto with some crunchy bread sounds good!
 
Beets – Beet Wellington looks like a great option for Meatless Monday.
 
Broccoli and Green Beans – these are going into the freezer this week.
 
Broccoli Rabe – I just happened upon this Chicken Tortellini withBroccoli Rabe recipe.
 
Fennel and Parsley – I’m looking forward to these Shrimp andFennel Kebabs.  I will probably use Parsley to make the Salsa Verde.
 
Salad Mix – This recipe for Black Bean Cakes suggests serving with Salad Greens and a Fried Egg.
 
Carmen Peppers and  Tomatoes – chilly fall air is approaching, this Tomato Peanut Soup sounds great for a cozy night.  I would likely rough chop fresh tomatoes to replace the crushed canned tomatoes.

Spiced Squash with Yogurt Dressing

You know dinner was good when your husband tells you everything was cooked to perfection and that the items together were a perfect blend.  Thank you, Dear!
 
Now, I was just trying to find a way to serve my son his new found love - baked potatoes, and use the Delicata Squash we received.  As luck would have it I found a great new method for cooking chicken thighs.
 
Monday Menu – Pan Roasted Chicken Thighs, Baked Potaotes, Spiced Squash with Yogurt Dressing
Farm Share Food – Delicata Squash
 
Follow the link for the Chicken Thighs to check out a great cooking method.
 
Spiced Squash with Yogurt Dressing
based on Spiced Squash with Yogurt Dressing
 
Printable Version
 
1 Delicata Squash, cut in half, seeded, and sliced with skin on
2 T olive oil
½ t ground allspice
1/8 t cayenne pepper
salt and pepper, to taste
¼ plain yogurt
1 T lime juice
¼ rehydrated cranberries
2-3 T chopped fresh cilantro (optional)
 
Preheat oven to 425 degrees.
 
Toss squash slices with oil, allspice, cayenne, salt and pepper.  Lay sliced on a roasting pan.  Bake 20 minutes, flipping once.  Allow to cool slightly.
 
Whisk the yogurt, lime juice, cranberries, and cilantro together.  Season with salt and pepper.
 
Place slices of squash on serving plate and drizzle with yogurt sauce.

Chicken Pot Pie

This is the oldest recipe in my repertoire.  I was so excited to have frozen carrots and corn from the CSA and frozen peas from my visit’s to the Farmer’s Market in the spring to make this wholesomedinner as we rushed from afterschool activities to soccer practice and Back to School Night.
 

Thursday Menu – Chicken Pot Pie
Farm Share Food- Carrots, Corn
Other Local Food – Peas
 
Chicken Pot Pie
 
Printable Version
 
2 cups chicken, cooked and cubed
2 cups frozen vegetables (carrots, corn, green beans, peas, turnips, etc)
1 ready-made roll out pie crust
 
2 T butter
2 T flour
1 t poultry season
salt and pepper, to taste
2 cups chicken broth
2 T plain yogurt or sour cream
 
 
Preheat oven to 425
 
Place one rolled out pie crust in the bottom of a pie dish.  Layer chicken and vegetables.  Place second pie crust on top, crimp edges, and slices holes.  Bake pie for 25-30 minutes.
 
While baking melt butter and then add flour to make a roux.  Add seasoning, salt, and pepper.  Slowly add chicken broth to make a gravy.  When gravy has thickened add yogurt or sour cream, whisk to melt.  Serve sauce over slices of Chicken Pot Pie.

Readers Suggest: Arugula, Corn, Green Beans, and Tomatoes

The reader suggestions poured in yesterday!
 
Arugula and Plum Tomatoes
 
Arugula Pesto, Ricotta and Smoked Mozzarella Pizza
 
Corn
Since I only ever boil and serve my corn on the cob, thank goodness a reader has suggested several great corn recipes.
 
Chicken Corn Chowder, the reader notes: -- very tasty! I add garlic and usually use more onion. I also saute the onions, peppers and garlic.
 
Grilled Corn Dip
 
Summer Corn Salad, the reader notes:  I have made this one a few times this summer and it gets gobbled. It is best after it has sat overnight. I add one clove pressed garlic to the dressing!
 
Green Beans
 
Green Bean, Walnut, and Feta Salad
 
Tomatoes
 
Garden Fresh Tomato Soup, the reader notes: -- very yummy. I add 2 cloves garlic and use a huge handful of basil! I also have never used the tomato paste and sub 1/2 and 1/2 for the cream!

Week Fourteen of 2012

We got....
 
Arugula, Broccoli, Broccoli Rabe, Carmen Peppers, Corn, Delicata Squash, Green Beans, Salad Mix, Tomatoes-Beefsteak, Tomatoes-Cherry, Tomatoes-Roma, Parsley
 
Fruit: Apples
 
My ideas...
 
Arugula, Tomaotes, Parsley – This recipe, Grilled ChickenSalad with Gazpacho Dressing, uses Arugula as the salad base and puts tomatoes and parsley to use in making the dressing.
 
Broccoli – I was looking for a Broccoli side dish, this Charred Broccoli sounds good.
 
Broccoli Rabe – This Broccoli Rabe with Pine Nuts andRaisins would make a great lunch.
 
Carmen Peppers – Whenever I feel like the peppers are piling up in the fridge I make Thai Beef with Chiles and Basil over Coconut Rice.  I’ll likely substitute in the Parsley for the Basil.  This is a great weeknight dish that could be made with any ground meat – beef, turkey, chicken, etc.
 
Green Beans – I’ve made this Thai Beef Stir Fry a couple of times because I like the Green Beans so much, so I think I’ll skip the beef and use this recipe for a Green Bean Side Dish.
 
Beefsteak Tomatoes – We are having BLT’s one night this week.  My children will be ecstatic!

Reader Suggested Recipes for Arugula and Eggplant

Arugula, Tomato, and Corn Salad
A reader said this salad was a big hit.
Farm Share Food -  Arugula, Corn, Garlic, Tomatoes,
 
Roasted Eggplant Spread
The review on this was Mmm...good!
Farm Share Food – Eggplant, Garlic, Parsley, Pepper, Red Onion

Recipe Reviewed: Linguine with Chickpeas and Arugula

Linguine with Chickpeas and Arugula is a delicious dish!
 
Thursday Menu – Linguine with Chickpeas and Arugula, Garden Salad
Farm Share Food – Peppers, Garlic, Arugula, Salad Mix, Tomatoes, Onions
 
I liked the idea of cutting the arugula into ribbons.  I think it helped distribute the arugula throughout the pasta dish better.
 
It turned out I did not have any chickpeas, but had some leftover chicken.  I cut the chicken into small pieces and used them as a chickpea substitute.  Worked great.
 
I cut down on the amount of butter.  I used 2 T of butter and 2 T of olive oil in the beginning to cook the vegetable and did not add any more fat when tossing the whole dish together.

Week Twelve of 2012

We got...
 
Arugula, Bell Peppers, Broccoli, Carmen Peppers, Corn, Eggplant, Golden Rave Tomatoes, Red Onions, Salad Mix, Tomatoes, Basil, Parsley
 
Fruit: Peaches
 
My ideas...
 
Arugula, Bell Peppers – This Linguine with Chickpeas andArugula looks like it will make a great weeknight meal.
 
Broccoli – I am thinking of using the Broccoli to make this SesameBroccolini.
 
Carmen Peppers, Golden Rave Tomatoes, Red Onion, Basil – The peppers are piling up so I went searching for a roasted peppers recipe.  I am looking forward to trying RoastedPeppers Stuffed with Cherry Tomatoes, Onion, and Basil.
 
Eggplant – Eggplant Parmesan sounds really good!  It freezes well too.
 
Tomatoes, Peppers, Onion, Basil and Parsley – My husband saw all the tomatoes we got and said, “Gazpacho please!”  You got it!

Coriander Glazed Carrots, Crispy Potato Chips

Dinner was a success last night.  I found a great method for quick and easy potato chips – kids will love them.   I also enjoyed trying out a new cookbook I got as a gift.
 
Sunday Menu – Grilled Salmon, Coriander Glazed Carrots, Crispy Potato Chips
Farm Share Food – Carrots, Potatoes
 
Coriander Glazed Carrots
from Glazed Carrots with Coriander in “Williams-Sonoma New Flavors for Vegetables”
 
Printable Version
 
4-6 carrots, depending on size, cut on a diagonal ¼ inch thick
1 t whole coriander seeds
3 T unsalted butter,
3 T lemon juice
3 T honey
2/3 cup water
salt and pepper, to taste
 
In a skillet over medium to medium high heat, toast coriander seeds for one minute.  Cook until fragrant and color becomes darker.  They will also begin to hop in the skillet.  Remove seeds from skillet and crush with a mortar and pestle or grind to a fine powder.  Set aside.
 
In the skillet melt the butter and then add coriander.  About 1 minute, until fragrant.  Add lemon juice, honey, water and cook for 1 minute.  Add carrot, salt and pepper.  Stirring occasionally cook for 12-15 minutes until carrots are tender and a glaze has formed.
 
NOTE:  I usually read a recipe like this and would just use ground coriander.  For this I did actually toast coriander seeds and crush them in my mortar and pestle.  It was so fragrant!
 
Crispy Potato Chips
from Cooking Light September 2012
 
1 ½ cups thinly sliced potatoes
1 T olive oil
Salt, to taste
 
Toss potatoes with olive oil and salt.
 
Put parchment on a microwave safe place.  Lay slices on the parchment.  Microwave on high for 4 minutes.  Work in batches.

Recipe Reviewed: Classic Italian Tomato Sauce

This recipe was included in our CSA newsletter and is from a favorite radio show, The Splendid Table.
 
The sauce was easy to make and has already been served to the children.  They said it was the best pasta night ever!  I plan to use it on Pizza and possibly in Eggplant Parmesan.  It is a great recipe to have around with all the tomatoes rolling in.
 
Classic Italian Tomato Sauce

Recipe Reviewed: Hibachi Fried Rice

I wish my kids would always eat as well as they do when we go out to Hibachi.  They gobble up everything those entertaining, knife wielding, and onion volcano making chefs put in front of them.  In my dream kitchen I’ll get a flat top grill and make up comedy routines to do each night while I make dinner for them.  Until then I found this Hibachi Fried Rice recipe that is yummy and gets those kids to gobble up CSA veggies.
 
Hibachi Fried Rice
 
I always use jasmine or basmati rice. 
My general rice cooking formula is 2 2/3 cup water, 1 1/3 cup rice, 1 T butter, and salt.  I bring the ingredients to a boil, and then let simmer 10 minutes.  It then needs to be put aside to set up.
 
I puree the onion with my immersion blender.  You can puree any other vegetables at this step, carrots, summer squash, zucchini, and peppers would work well.  This is why I like this recipe, it’s vegetable hiding ability.

Peach Pie: Frozen Core

On a recent visit to family I took some of our CSA peaches.  Not realizing they were from the CSA my family raved and raved about the peaches.  I offered to make them a pie for an upcoming visit at our place.  I had peaches from the week we were visiting family that my friend saved for us and this week’s peaches too.  Just enough to get a pie put together.

 

Alton Brown has a method for blueberry pie that you freeze the core of the pie and bake it later from frozen.  I wanted to use this methodology (they won’t be here till after Labor Day), but needed a recipe for peach pie.  I found a yummy and helpful step by step method at Smitten Kitchen. 

 
Peach Pie: Frozen Core

Printable Version

3 1/2 pounds peaches
1 T fresh lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 t ground cinnamon
1/8 teaspoon table salt
2 tablespoons minute tapioca
 
Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, doing this in batches if necessary, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins.

Slices peaches into pieces about 1/3-inch thick. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, salt and tapioca until evenly mixed. Add to peaches and toss to evenly coat.

Line a pie plate with aluminum foil and transfer pie filling to the pie plate.  Place in freezer for 6-8 hours to freeze completely.  Then remove from freezer, remove foil, and wrap in plastic wrap.  Place in a freezer bag for storage in freezer.

If you are ready to bake, use your favorite pie crust and bake at 325 degrees for 1.5 hours, placing the frozen core directly into the pie crust.  Let cool for 1.5 hours.  Alton has good directions for this step in his recipe.  I’ll post more later when I do this step.

NOTE: check out the Smitten Kitchen link for the reasons why granulated and brown sugar are used.  There is also a great joke about if poaching the peaches to peel them doesn’t work.  It worked great for me, so I think it is worth the time.  I haven’t decided what crust to use yet.  I’ll post again on the final results of this pie.

Quick Pickled Jalapenos

We got four Jalapenos in our share this week and then there were three in the share box.  I scooped those right up.  Now I have a beautiful jar of pickled Jalapenos in the fridge.

 
Quick Pickled Jalapenos
Farm Share Food – Jalapenos, Garlic
 
Printable Version
 
7-10 Jalapeno Peppers, thinly sliced seeds and membranes intact
3 T sugar
¾ cup white distilled vinegar
¾ cup water
1 T kosher salt
½ t dried oregano
1 clove garlic, smashed and very roughly chopped (those cloves from the share are HUGE!)
 
Rinse Jalapeno slices and set aside.  Bring sugar, vinegar, water, salt, and oregano to a rolling boil.  Turn off heat and add Jalapeno slices.  Let sit 10 minutes.  Peppers will have lost their bright color.  Transfer to a jar, cool completely.  Store in fridge.
 
NOTE: I followed the recipe from Food Wishes exactly, but felt the need to write it out because I found it annoying to have to keep watching the video if I missed a step or detail.

Thai Steak and Broccoli Stir Fry

Thursday Menu – Thai Steak and Broccoli Stir Fry, Rice
Farm Share Food – Broccoli, Garlic, Basil
 
This recipe originally called for Green Beans, which I was hoping to get this week, but we did not get.  I was excited to try the recipe so I substituted the Broccoli we got for the Green Beans.  This was a tasty and quick meal to prepare.
 
Thai Steak and Broccoli Stir Fry
based on Thai Steak Stir Fry
 
Printable Version

1 teaspoon vegetable oil
1/2 pound skirt steak, cut against the grain into thin strips
1 head of broccoli, cut into small florets and thinly sliced stalk
4 tablespoons minced peeled fresh ginger
4 cloves garlic, minced
2 tablespoons fish sauce
1 cup fresh basil leaves, torn if large
2 cups cooked rice, for serving
 
In a wok or large skillet, heat oil over medium high.  Add steak and cook until browned, 4 minutes.  Transfer steak to a plate and reserve.  Add broccoli stalk slices, ginger, and garlic.  Cook until stalks begin to become tender.  Add florets and cook an additional 2-3 minutes.  Return beef to the pan along with fish sauce and basil.  Cook 1 minute.  Serve with rice.
 
NOTE: Soy Sauce can be substituted for Fish Sauce.  No basil in the share this week, but I had plenty frozen in the freezer and it worked great for a recipe like this.

Week Eleven of 2012

We got...
 
Broccoli, Carmen Peppers, Carrots, Cherry Tomatoes, Corn, Eggplant, Garlic, Green Peppers, Jalapenos, Onions, Salad Mix, Tomatoes, Parsley
 
Fruit: Peaches
 
My plans...
 
Broccoli – This Pasta with Roasted Broccoli and AlmondTomato Sauce sounds delicious!
 
Cherry Tomatoes and Sweet Peppers – While my children would appreciate if I just cut up the peppers and let them chomp on them; I am hoping to try this Chicken Andouille and Shrimp Jambalaya.
 
Carrots – I just like having that huge bag of lovely carrots around, but these Perfectly Cooked Carrots would make a nice side dish.
 
Eggplant – My mouth was watering as I read this recipe for Lamb Patties Braised with Eggplant, Peppers, and Tomatoes.
 
Jalapenos – We got four in our share, and then there were three in the share box that I snatched up.  I am going to quick pickle the Jalapenos and then make this CheesyJalapeno Pull Bread.

Method Reviewed: Silk Free Corn

My Aunt used to tell me that when the same subject keeps coming up in different aspects of your life, then you know you are in line with the universe.  I’m not sure I’m in line with the universe, but this Silk Free Corn method keeps coming up this summer.  First on a podcast we listened to on the way to the beach, then when my husband went to a friend’s house for dinner they discussed the method, and then there was a blurb in the Cincinnati Enquirer that my mother in law saved for me.  I had to try it!
 

Polly Campbell of the Cincinnati Enquirer describes the method best...

“Microwave corn, unhusked, untrimmed for four minutes an ear.  Then, use a big knife to cut the stem off through the cob.   Then you hold the ear vertically, so the cob drops out of the husk.  No silk.”

 
It was super fun to pull the whole husk off in one motion!
 
But I have to say this method is not for us.  Four minutes per ear was way too much.  I was afraid the first ear I tried was going to turn into popcorn.  From then I tried 3 minutes and the whole husk still came off.  Not every bit of silk came off and so I still steamed the ears in an inch or two of water because that is how I always get those last silks off.  I also thought it was time consuming, three minutes per ear of corn took close to 20 minutes to husk the corn.  I can sit outside and get 6 ears of corn husked in less than 5 minutes, or even better – get my kids to do it.

Fresh CSA Salsa

I came home from CSA pick up and wanted to taste and touch everything.  I was excited to throw together a simple salsa to go with our Quesadillas from many of the items I just picked up.  
Tuesday Menu – Quesadillas
Farm Share Food – Hot Peppers, Onions, Zucchini (these went in the Quesadillas), Tomatoes, Onions, Basil
 
Fresh CSA Salsa
 
2 medium Tomatoes, diced
½ Red Onion, diced
½ - 1 Jalapeno, diced (optional)
1 T Cilantro, minced
2-3 T extra virgin olive oil
1 T lime juice
 
Gently mix together all the ingredients. 
 
This gets better over time in the refrigerator, but we had not leftovers last night.
 
NOTE: we didn’t have any Cilantro; we did get Basil this week.  I tried the Basil in the salsa for a little color and to have a fresh herb.  It worked nicely.

Week Nine of 2012

Yesterday was one of those days I came home from CSA pick up and wanted to try a little bit of everything and wanted to put everything into dinner that night.  Good stuff this week.
 
We got...
 
Black Cherry Tomatoes, Cantaloupe, Carrots, Corn, Cucumber, Garlic, Green Beans, Hot Peppers, Onions, Potatoes, Sweet Peppers, Tomatoes, Basil
 
Fruit: Peaches
 
My plans...
 
Black Cherry Tomatoes – I’m going to make this Fresh TomatoSauce to go on spaghetti.
 
Cantaloupe, Cucumber, Jalapeno – I’ve been waiting for melon to make this Spicy Cantaloupe-Cucumber Salad.
 
Carrots and Green Beans – These are going into the freezer.  Check out this link for tips on how to freeze lots of veggies.
 
Hot Pepper and Onions – Quesadillas are a great meal for using small amounts of CSA veggies.
 
Potatoes – These Potato, Chorizo, and Green Chile Burritos sound yummy.
 
Tomatoes – Fresh CSA Salsa to go with the Quesadillas.

Kashmiri Eggplant

I love eggplant!  My good friend’s husband is from Kashmir and her mother in law taught her how to make this eggplant.  For me this dish is comfort food, it’s warming and just melts in your mouth.  It is perfectly served with Naan to dip.
 
Meatless Monday Menu – Kashmiri Eggplant, Rice Noodles (alas, we had no Naan)
Farm Share Food – Eggplant, Onion, Garlic, Beet Greens
 
Kashmiri Eggplant
 
2 T olive oil, divided
1 medium Eggplant or 3-4 Asian Eggplants, roughly chopped
½ t Cumin seeds
1 Onion, sliced
2 cloves Garlic, minced
2 t ground Coriander
1 t Garam Masala or Curry Powder
1/8 t Cayenne
½ t Turmeric
1 T Curry Paste
Salt, to taste
4 Tomatoes
 
Heat 1 T of olive oil to a skillet.  Add chopped Eggplant.  Cook covered over medium heat until Eggplant is soft, about 15-20 minutes.
 
In a Dutch Oven heat remaining 1 T of olive oil.  Add Cumin Seeds, cook 1 minute.  Add Onions and cook until light brown.  Add Garlic, cook 1 minute.  Add spices – Coriander, Curry, Cayenne, Turmeric, Curry Paste and Salt.  Cook 3 minutes, stirring constantly.  Add tomatoes, and cook until tomatoes lose their shape and form a nice sauce.  Add Eggplant, stir to combine, and cook over medium heat, covered for 30 minutes.
 
NOTE: I had Beet Greens in the fridge.  I added them to the dish with the softened Eggplant.  They were a nice addition.

Firecracker Beet Slaw

I am always looking for ways to use my beets.  They are not a vegetable I enjoy.  BUT, I do enjoy spicy food.  This recipe for Firecracker Beet Slaw in our CSA newsletter caught my attention.  
Sunday Menu – BBQ Chicken, Corn on the Cob, Firecracker Beet Slaw
Farm Share Food – Corn, Beets, Garlic
 
Firecracker Beet Slaw
 
3 cups raw Beets, shredded
1 cup Granny Smith Apple, shredded
4 Scallions, thinly sliced
1/3 cup Apple Cider Vinegar
3 T Extra Virgin Olive OIl
3 T Dijon Mustard
1 T Agave Nectar
2 cloves Garlic, roughly chopped
2 t canned Chipotles and sauce
Salt, to taste
 
Toss together Beets, Apple, and Scallions.
 
With an immersion blender or in a food processor, blend vinegar, oil, mustard, nectar, garlic, chipotles, and salt.   Add to Beet mixture and toss to coat. 
 
The notes on this recipe say this slaw gets better over time and can last up to 5 days in the refrigerator.
 
NOTE:  Chipotles in Adobo Sauce come in a small can.  You never need the whole can.  I always take the remainder, put it in a baggy and freeze it flat.  Then I just break off what I need the next time a recipe calls for this ingredient.

Recipe Reviewed: Cod with Eggplant, Tomatoes, and Basil

Sunday Dinner – Cod with Eggplant, Tomatoes, and Basil, Roasted Potatoes
Farm Share Food – Eggplant, Basil, Potatoes
 
This was interesting to prepare.  You use only the broiler to cook the eggplant and cod.  The tomatoes melt in your mouth.  I also loved how the fragrance that came off the dish when you sprinkle the garlic chips and basil on at the end. 
 
I served it with some left over roasted potatoes and called it elegant fish and chips.  My husband asked if it was in honor of the Olympics, I hadn’t thought of that but sure!
 
My one word of caution would be to not let the cod cook too long.  I cooked it for the recommended 5 minutes and it was slightly dry.
 
ENJOY!

CSA Nicoise Salad

I wanted to try a recipe for Nicoise salad, but didn’t quite have the right ingredients.  So I poked around the web a little bit and discovered that these are the basic ingredients that make up a traditional Nicoise salad: Tuna, Tomatoes, Green Beans, Potatoes, Hard Boiled Eggs, Anchovies, Olives.  Greens and a Garlic Vinaigrette seem to be an optional addition.

I don’t like olives, so I eliminated them and yes, I eliminated the anchovies too.

I had no Tomatoes in the house.  Not quite yet time for them in the CSA, and I hate buying them if they are almost in season.  I want to eat what is coming from the CSA.  My other concern was getting the Chard into dinner last night and didn’t want it raw.  So I decided to braise the Chard in a tomato sauce I had on hand.

So here is the CSA Nicoise Salad I came up with...

Friday Menu – CSA Nicoise Salad

Farm Share Food – Chard, Green Beans, Potatoes

Printable Version

CSA Nicoise Salad

inspired by Tuna Salad Nicoise

Vinaigrette

2T lemon juice

2 T white wine vinegar

½ t sugar

Salt & Pepper

¼ t garlic powder

4 T extra virgin olive oil

Mix all ingredients except olive oil together.  Whisk in olive oil.  Set vinaigrette aside.

1 qt small potatoes, cut into 1 inch pieces

olive oil

salt and pepper

2 tuna steaks

2 t Herbs de Provence

1 Hard Boiled egg

1 cup green beans, blanched

1 ½ cups braised chard (or other green)

Heat oven to 450 degrees.    Toss potatoes with olive oil, salt and pepper in a roasting pan.  Roast for 30 minutes or until tender.

Heat another tablespoon of olive oil in a skillet.  Pat dry tuna steak and sprinkle with salt and pepper, and Herbs de Provence.  When oil is hot sear tuna steak for 1 ½ minutes per side.  When done place on plate.

To plate add 1 Hard Boiled Egg (halved), a handful of green beans, and a serving of braised greens.  Serve with vinaigrette for dipping or dressing the salad.

NOTE: if you had small tomatoes – grape or cherry – you could add that to your potatoes after 15 minutes of roasting and roast with the potatoes for the last 10-15 minutes.  If you had a green that is yummy raw, like arugula, that could be your green.  Canned tuna would make this even quicker to put together.

Spicy Rice Salad

Wednesday Menu – Spicy Rice Salad, Corn on the Cob
Farm Share Food – Basil, Carrot, Corn, Green Beans, Onions, Summer Squash
 
The corn was our first of the season, so there was nothing to do but boil it a little and gobble it up!

I was going to make this Cilantro Rice and Beans dish to go with our corn, but it turned into this new Spicy Rice Salad instead.  This would be a great side dish for when you have a little bit of a couple of veggies left – adaptable too for the veggies you have around.
 
Spicy Rice Salad
 
1 ½ cups cooked rice
 
3 T olive oil, divided
½ cup onions, diced
2 cloves garlic, minced
1 chipotle pepper, minced and a little sauce
1 small summer squash, grated
1 small carrot, grated
1 cup green beans, blanched and cut into 1 inch pieces
2 T Basil, chopped
1 T lime juice
 
Either make rice or use leftovers, set aside.
 
Heat 2 T of olive oil in a small skillet.  Add onions and garlic and cook until onions soften.  Add chipotle, and cook until mixture begins to brown.  Add summer squash and carrots.  Cook until mixture is warmed through.
 
Stir vegetable mixture into rice adding remaining 1 T of olive oil if the mixture is dry.  Stir in green beans, basil, and lime juice.  Serve warm or at room temperature.