Friday, June 29, 2012

Recipe Reviewed: Creamed Chard

Thursday Menu – Meatball Sandwiches, Creamed Chard Farm Share Food – Chard
I made the Creamed Chard I was excited to try.  Good Stuff! 
I liked this recipe because it uses the stems of the chard too, no need to waste any of that farm goodness.  I also only used 1 Tablespoon of olive oil.  The garlic flavored the oil in the first step of cooking and the leaves of the chard provided the needed moisture in the second step. 
The recipe calls for two bunches of Chard, which I recommend if you are feeding several people.  Halving the recipe for only one bunch of Chard made a lovely side for two. 

Readers Suggest: Zucchini

Zucchini Boats – the reader said they looked lovely with our Purple Basil
Zucchini Fries – the reader said these were good, do you think I could get the kids to eat them?
A reader found a link to 26 Zucchini Recipes.

Thursday, June 28, 2012

Herb-Soy-Sesame Stir Fry

Wednesday Menu – Herb-Soy-Sesame Stir Fry, Rice
Farm Share Food – Basil, Broccoli, Cabbage, Cilantro, Scallions, Sugar Snap Peas, Summer Squash, Zucchini

I made a veggie stir fry.  Included at the end of this post is additional info to add beef, chicken, seafood, or tofu.  I sprinkled some cashews on the top for a little crunch and protein.

Herb-Soy-Sesame Stir Fry
based on Pam Anderson’s Fool-Proof Stir Fry published years ago in USA Weekend

2 t cornstarch
¼ cup + 2 T chicken broth
¼ cup soy sauce
2 t rice wine vinegar
2 t sesame oil
1 t crushed red pepper
1 t sugar
¼ cup shredded fresh herbs ( I used Basil and Cilantro)

2 T oil (vegetable or olive)
1 medium onion, cut into wedges
1 T minced garlic
1 T minced ginger

1 pound of vegetables (I used broccoli, cabbage, scallions, sugar snap peas, summer squash, and zucchini)

Whisk first 8 ingredients together and set sauce aside.

Heat wok or large skillet.  Add oil.  When the oil is hot add onion and stir fry 1 minute until it begins to brown.  Add garlic and ginger, stir into onion.  Add vegetable one at a time, starting with the one that will take the longest to cook.  Stir fry 1-3 minutes and then add the next vegetable.  Add sauce, stir to coat, and cook until sauce turns glossy.  Serve with rice.

NOTE: Want to add some protein?

1 T soy sauce
1 T sherry
1 pound beef, chicken, shrimp, scallops, or firm tofu in ¾ inch chunks
1 T oil

Whisk together soy sauce and sherry.  Combine with protein and set aside while you do the prep work for the rest of the stir fry.

Before starting the above recipe add 1 T to hot wok or skillet.  Add protein and stir fry until well browned and cook through 2-3 minutes.  Remove protein from skillet and set aside.  When the vegetables are cooked, return protein to pan and then add the herb sauce.

Readers Suggest: Beets

Here is a great idea from a reader...  
Grilled Beets with Goat Cheese and Walnuts
Before I received this suggestion I made this with the Beets.  Now I want to get Beets again so I can try grilling them.

Spicy Sesame Roasted Beets
1 bunch of Beets, greens removed
2 t Spicy Chile Sesame Oil
Preheat oven to 450 degrees.
Clean Beets, sprinkle with salt, and wrap in foil.  Roast for 35-50 minutes, until a fork goes through easily.  Allow Beets to cool and peel.  Slice or dice and toss with oil.
These can go on salad or make for a simple side dish.

Wednesday, June 27, 2012

Week Three of 2012

We got...  
Beets, Broccoli, Cabbage, Chard, Cucumber, Romaine Lettuce, Salad Mix, Scallions, Sugar Snap Peas, Summer Squash, Zucchini, Basil, Cilantro, Parsley
My Plans...
Beets – this is a big UGH for me.  Any suggestions?
Broccoli, Cabbage, Scallions, Sugar Snap Peas, Summer Squash, Zucchini – all going into a stir fry
Cabbage – I might make this Parmesan Cabbage or JapaneseNoodles with Cabbage and Edamame.
Chard – I’ve been waiting for Chard so I could try this Creamed Chard recipe.
Cucumber – a reader sent me a Cucumber Vichyssoise recipe.  I can’t wait to try it.  I’ll post it soon.
Romaine Lettuce – Caeser Salad, of course!  This is a great recipe.  No anchovy paste for us, I just skip it.
Scallions – I think I’ll make some of my Mac n’ Cheese.

Wednesday, June 20, 2012

Week Two of 2012

We got...
Arrow Head Cabbage, Cucumber, Garlic Scapes, Kale, Red Leaf Lettuce, Salad Mix, Scallions, Snow Peas, Summer Squash, Turnips, Basil, Cilantro, Parsley
My ideas...
Arrow Head Cabbage – We love Fish Tacos and I haven’t made this version in a while.
Fish Tacos with Cabbage Slaw
Cucumber, Red Leaf Lettuce, Salad Mix, Scallions – Salads, Salads, Salads!
Cucumber, Snow Peas – these tend to just get gobbled up at our house.
Kale – I think it might be time to freeze some more soup.  I’ll try one of these recipes.
Kale Soup – this one is a pureed soup
North African Chickpea and Kale Soup
Summer Squash – I find simple recipes are the best for Summer Squash, so here is another take on Herbed Summer Squash
Turnips – A reader let me know that the variety of Turnips we have been getting are Tokyo Turnips.  Here is a video featuring Tokyo Turnips that shows how to make Steamed Turnips.
(There is also a Kale Crostini recipe demonstration in the video.)
Herbs – I’m thinking pestos and freezer cubes.

Friday, June 15, 2012

Herb and Garlic Marinade for Chicken and Summer Squash, Garlic Scape Pilaf

This recipe suggests marinating the Summer Squash and Zucchini for 1-2 hours before grilling.  This allows the vegetables to absorb the marinade.  When you bite into them, the flavor bursts through the whole bite, not just the grilled exterior.
Thursday Menu – Herb and Garlic Marinade for Chicken and Summer Squash, Garlic Scape Pilaf
Farm Share Food – Garlic Scapes, Summer Squash, Zucchini
Herb and Garlic Marinade for Chicken and Summer Squash
from William-Sonoma Cooking from the Farmer’s Market
original title “Grilled Squash Tossed in Herb & Garlic Marinade”
½ cup Extra Virgin Olive Oil
3-4 T Red Wine Vinegar
3 Garlic Scapes, thinly sliced
4 Bay Leaves
½ T dried Rosemary
½ T dried Thyme
Salt and Pepper
2.5 pounds Summer Squash and Zucchini
4 Chicken Breasts
Whisk together oil, vinegar, garlic, bay, rosemary, thyme, salt and pepper.
Slice Summer Squash and Zucchini on the diagonal about ½ inch thick.  Toss half the marinade with the Summer Squash and Zucchini.  Let sit 1-2 hours.
Marinade Chicken Breasts in the other half of the marinade for 1-2 hours.
Grill chicken for 10 minutes per side on medium high heat.  Grill squash and zucchini for 3-5 minutes per side.
Garlic Scape Pilaf
1 T Olive Oil
Salt and Pepper
1 Garlic Scape, sliced thinly
½ cup Orzo
½ cup Basmati Rice
1 ½ cups Broth
Heat Olive Oil in a saucepan.  Add salt, pepper, and garlic.  Cook 1-2 minutes until garlic begins to brown.  Add orzo and rice and stir into olive oil.  Cook 2-3 minutes until the orzo and rice begin to toast.  Add broth and bring to a boil.  Simmer 10 – 15 minutes until rice is cooked.

Thursday, June 14, 2012

Chorizo and Broccoli Noodles

We left enough for me to have leftovers for lunch!
This signature dish of my brother’s was created when he needed to get dinner on the table and used what was available.  It has now become a family favorite.   He only uses the broccoli florets; I changed it up a little to use all the CSA broccoli goodness. 

Wednesday Menu - Chorizo Broccoli Noodles
Farm Share Food - Broccoli

Chorizo Broccoli Noodles
1 head of broccoli, florets cut small and stalk sliced thin
1 package Chorizo links
1 package Thai Rice Noodles, linguine style
1 T Olive OIl
1 T Sesame Oil
3 T Soy Sauce
Spicy Chile Sesame Oil, to finish the dish (Optional)
When you prep the broccoli separate the florets and stems into separate bowls and then set aside until ready to cook.
Preheat oven to 400 degrees.  Place Chorizo links on a baking sheet.  Cook 16-20 minutes total, turning links halfway through cooking.  You don’t want the links to burst open, but you want them to warm through and begin to brown.  Allow them to cool, and then slice them.  Reserve theChorizo slices.
Prepare rice noodles according to package directions.  When drained, set aside.
Boil a large pot of water for the broccoli.  Place stalk slices in, boil 5 minutes and then fish them out with a spider tool.  In the same water boil the florets for 3 minutes, and then fish them out with a spider tool. 
To put the dish together heat the olive oil in a large skillet on medium-high heat.  Stir Fry the broccoli until it begins to brown.  Add Sesame Oil and Soy Sauce.  Once these are warmed through add rice noodles and toss with broccoli and sauce.    Add Chorizo slices and toss the whole mixture.  Sprinkle with Spicy Chile Sesame Oil if you wish for an added kick of flavor.

NOTE: This is a great meal for my kids who only eat "piece meal".  They love rice noodles with the smallest amount of sesame oil.  They eat the broccoli after it's been boiled.  They don't like spicy, so they have a serving of chicken sausage.

Readers Suggest Week 1 2012 Part 1

As the 2012 CSA season gets underway I am getting lots of suggestions for our CSA share.  I thought I would start a posting called...  
Readers Suggest
As I collect suggestions I will pass them on to you.  Here is what I have received for Week 1 of 2012...
Bibb Lettuce
Spicy Chicken Lettuce Wraps – the reader uses fresh mushrooms, not canned
Shrimp Flatbread Pizza with Arugula
Bibb Lettuce and Argula
Nectarine Arugula Salad – this salad uses both
Chocolate Zucchini Cupcakes – the reader never frosts these cupcakes, she has a gluten free version if someone needs that
Radish Greens
Radish Top Soup – the reader’s kids eat this soup!  She add 2 cloves of garlic, salt and pepper
Garlic Scapes
Here is a link of 7 Ideas for  Garlic Scapes

Please send in your suggestions

Wednesday, June 13, 2012


These sandwiches were delicious!  My husband said I should just title this posting delicious, but I wanted to play on the BLT theme that inspired these sandwiches.
I saw a recipe for T-L-T’s (Tofu, Lettuce, Tomato) Sandwiches that I really wanted to try.  I knew the kids needed something a little more, or at least something I knew they would eat, so I added turkey bacon to the mix.  The tofu could really replace the mayonnaise on a regular BLT.  It adds enough creaminess, while being a little healthier.  As I was making the sandwiches I felt like they needed a little something more and the bit of cilantro that was left in the fridge was calling to me.  The end result was a tofu, turkey bacon, lettuce, tomato, and cilantro pesto sandwich, which we will refer to as Delight-L-T.
Monday Menu – Delight-L-T sandwiches, Salad
Farm Share Food – Head Lettuce, Cilantro
Delight-L-T Sandwiches
inspired by Mitchell’s St. TLT’s found in Penzey’s Spices Summer 2012
1 12oz. package extra firm tofu
2 T grill seasoning or a favorite spice blend
2 T olive oil
turkey bacon slices, prepared using package directions
lettuce pieces for sandwiches
tomato slices
whole wheat bread slices
Cilantro Pesto
Remove tofu from package and wrap in paper towels for several minutes.  Cut the brick into thin slices.  Heat the oil over medium heat in a nonstick skillet.  While the oil is heating, sprinkle 1 T of the grill seasoning on the tofu slices.  Place the tofu slices season side down in the pan.  Then sprinkle the other side with the remaining 1 T of grill seasoning.  After 4-5 minutes flip over the tofu slices.  Cook the tofu slices on the other side for another 4-5 minutes.
To assemble the sandwiches spread cilantro pesto on two slices of bread.  Place three tofu slices on one piece of bread, place turkey bacon slices on top of the tofu, pile lettuce and tomato next.  Place the other piece of bread on top and enjoy. 
NOTE:  I love this Cilantro Pesto recipe.  I had sunflower seeds in the house and not almonds this time.  It was delicious.

Week One of 2012

We got...
Arugula, Bibb Lettuce ,Broccoli, Garlic Scapes, Kale, Kohlrabi, Napa Cabbage, Radishes, Romaine Lettuce, Salad Mix, Summer Squash,  Turnips, Zucchini
My plans...
Salads of course!  We have Bibb, Romaine, and Salad Mix to get through.  Please share your salad ideas or dressing recipes in the comments or email me.
With all this lettuce I will be making a Lettuce Wrap of some sort.  I’ll put a few ideas below.
Arugula – already gone into last night’s dinner of Pasta with Lentils and Arugula.
Bibb Lettuce – Here is a Bibb Salad with Radishes, OR the first of the wraps, a Stir Fried Turkey in Lettuce Wraps.
Broccoli – I’ll be making my brother’s signature dish of Broccoli and Chorizo Noodles.  He created this with the ingredients he had at home one night and needed to make dinner quick.  Now it is his wife’s favorite dish and was gobbled down by our family on a recent visit.

Garlic Scapes, Summer Squash and Zucchini – I’m looking forward to trying a recipe for Grilled Squash Tossed in Herb and Garlic Marinade.  The rest of the Scapes I’ll just use like garlic in recipes.
Kale – Kale always makes me think of fall foods, so with summer just around the corner I thought it would be fun to try this Kale and Parmesan Coleslaw.
Kohlrabi, Radishes, and Turnips – My friend made Punjabi Kohlrabi with her Kohlrabi and Tatsoi last week.  I think I’ll try that recipe with the Kohlrabi, Turnips, and Radishes.  I will likely use some of the Kale for the greens the recipe calls for. 
Napa Cabbage – I might try this Chicken Peanut Stir Fry or these Asian Turkey Lettuce Wraps using the Napa Cabbage.  The Cabbage seems like it would make a good holder and is delicate enough to make this recipe work.
Romaine – I’m fascinated by this Charred BLT Salad.
Happy Cooking this week.  I’ll post the recipes for the Broccoli and Chorizo Noodles, Grilled Squash, and Punjabi Kohlrabi after we’ve sampled them.  I don’t have links for those. 
As always, please e-mail me questions, suggestions, or requests for recipes.

Monday, June 11, 2012

Tatsoi-Pea Salad with Grilled Salmon

When I was learning to cook my mom gave me a great piece of meal planning advice.  She suggested that each meal have a protein, a vegetable, and a starch component.  We needed a light, but well-rounded meal last night.  This salad has a grilled piece of salmon (protein), the main salad components are Tatsoi and Peas (vegetable), and pita chips (starch). 
Sunday Menu – Tatsoi-Pea Salad with Grilled Salmon
Farm Share Food – Tatsoi, Cilantro
Other Local Food – Shelled Peas from the Farmer’s Market  (I had them frozen from a couple weeks ago)
Tatsoi-Pea Salad with Grilled Salmon
based on Spinach-Pea Salad with Grilled Shrimp from Cooking Light
Printable Version
1 cup frozen peas
1 6 inch pita
3 T extra-virgin olive oil, divided
1 ½ t grated lemon zest, divided
Salt & Pepper
2 Salmon fillets
1 T red wine vinegar
1 T lemon juice
1 clove garlic, minced
½ cup red onion, thinly sliced
3 T  Cilantro, chopped
6 oz. or CSA small bowl of Tatsoi, stems removed
1 oz Mozzarella cheese cubes
Preheat grill to medium-high, or Grill Pan, or George Foreman grill.
Place peas in a bowl, cover with water and microwave for 1 – 1 ½ minutes.  Drain and set aside.
Grill pita for 1 minute on each side.  Remove from grill, let cool, and break into chips.
Combine 1 T oil, 1 t lemon zest, salt and pepper in a small bowl.  Brush onto Salmon fillets.  Grill for 6-8 minutes, until done.
Combine remaining 2 T oil, remaining ½ t lemon zest, Salt and Pepper, vinegar, lemon juice, and garlic in a large bowl.  Add peas, onion, cilantro, Tatsoi and toss to coat.  Serve by plating salad and then placing a salmon filet on the salad, sprinkling with cheese crumbles and pita chips.
NOTE: Tatsoi is new to many of our CSA members.  I wanted to have a recipe specifically calling for Tatsoi on the blog.  This salad would be great with Spinach too!

Saturday, June 9, 2012

Sweet, Creamy Kohlrabi Slaw

This was gone before I could get a picture!  I took it to a picnic where there were lots of folks that are members of the same CSA.  Most of us were new to Kohlrabi, but our CSA’s newest member found this great recipe!  Kohlrabi has a mild flavor.  We liked this slaw because the tang of the cranberries was balanced nicely by the tomatoes and Kohlrabi.  The walnuts add the needed crunch.  The slaw dressing with mayo and honey mimic the mild, tangy, and sweet flavors of the fruits and vegetables.  
Sweet Creamy Kohlrabi Slaw
based on a recipe from
Printable Version

1 medium Kohlrabi, peeled and shredded (I shredded mine in a food processor)
2 cups cherry tomatoes, halved
1 cup granny smith apple, diced
1 T onion, diced
¼ cup dried cranberries
¾ cup walnuts, chopped
2 T apple cider vinegar
1/3 cup mayonaise
1 t honey
2 T plain yogurt
salt and pepper, to taste
Toss together Kohlrabi, tomatoes, apple, onion, cranberries, and walnuts in a large bowl.
In a separate, medium bowl whisk vinegar, mayo, honey, and yogurt.  Stir this mixture into the Kohlrabi mixture to coat.  Salt and Pepper to taste.
Refrigerate at least 2 hours. 

Friday, June 8, 2012

Keeping up with the CSA - Bonus Week

I had a chunk of time today and got the Broccoli Rabe, Red Russian Kale, and Turnips into the Freezer.
Freezing Turnips
I referenced my favorite site on how to freeze veggies and now have a bag of frozen turnips I will eventually use for Biryani.
Red Russian Kale
I did make the Sausage, Potato, and Kale Soup I planned to make.  I have two meals worth in the freezer.
Broccoli Rabe
I also froze the pasta starter I wanted to make.  I thought I would write a clearer recipe here.
Broccoli Rabe Pasta Starter
1 bunch Broccoli Rabe, stems removed and roughly chopped
¼ cup olive oil,
2-3 garlic cloves, sliced
½ t crushed red pepper
Bring 4 cups of water to a boil.  Add Broccoli Rabe and boil for 4 minutes.  Drain and reserve.
Heat olive oil over medium high heat.  Add garlic slices and crushed red pepper.  Cook 2-3 minutes until garlic begins to brown.  Remove pan from heat and add Broccoli Rabe.  Toss mixture together. Allow to cool and freeze mixture.
When ready to serve....
1 Broccoli Rabe Pasta Starter, defrosted
½ pound cooked pasta (Penne or Orecchiette)
1 package chicken sausage, sliced and browned
Lemon juice, to drizzle
Parmesan Cheese, to serve
Once the chicken sausage slices have browned add the Broccoli Rabe mixtures and warm through.  Toss in the pasta to warm through.  Drizzle with lemon juice and serve with parmesan cheese.

Thursday, June 7, 2012

Shrimp and Radish Pasta

I couldn’t wait to make this pasta dish with spring radishes.  So glad we got some in the first week of our CSA.  The original recipe includes a tip to use carrots and spinach as a substitute for radishes and their greens.  I’ll have to try that when those two items show up in our share.  I made a fewchanges for a slightly healthier option.  I cut the butter in half and did a mixture with olive oil and I cut down on the amount of pasta.  I found the yummy items – radishes, greens, and shrimp got lost in that much pasta.  I also added a little heat, feel free to skip that part.  
Wednesday Menu – Shrimp and Radish Pasta, Salad
Farm Share Food – Head Lettuce, Radishes – Greens too!

On last night’s salad I use Italian Dressing Base from Penzey’s Spices.  Local folks – we have a new store!  Their spices are fabulous.  Don’t have a retail store near you, you can shop on line.
Shrimp and Radish Pasta
From Everyday Food
Printable Version
Salt and Pepper, to taste
½ pound linguine
2 T unsalted butter
2 T olive oil
2 cloves garlic, thinly sliced
1 bunch radishes, thinly sliced
1 bunch radish greens, roughly chopped
½ t crushed red pepper
1 pound shrimp, peeled and deveined
Cook pasta according to package directions.  Reserve 1 cup pasta water.  Drain pasta and return to pot.  Add 1 T butter and 1 T olive oil and toss into pasta.  Keep warm.
In a large skillet melt ½ T butter and heat ½ T olive oil together.  Add garlic and radish slices, stirring occasionally, about 3 minutes.  Add radish greens and cook until wilted.  Season with salt and pepper.    Add radish and greens mixture to pasta and stir to combine.  In the skillet melt ½ T butter and heat ½ T olive oil.  Season the oil with salt, pepper, and crushed red pepper.  Add shrimp, stir occasionally, about 4 minutes until cooked.  Add shrimp to pasta and toss.  Add enough of the reserved pasta water to create a light sauce that coats the pasta.

Wednesday, June 6, 2012

Week Bonus of 2012

A beautiful, new to me, purple vegetable to start the CSA season!  It's Kohlrabi.

Our CSA started a week early!  Last night’s dinner plan went haywire and I wound up eating some odd leftovers in the fridge along with a salad of the Head Lettuce.  One bite, CSA heaven!

This week we got…

Broccoli Rabe, Cilantro, Head Lettuce, Kohlrabi, Radishes, Red Russian Kale, Summer Squash, Tatsoi, Turnips

My plans…

Broccoli Rabe – I’ll make this pasta starter for the freezer.

Cilantro – I’m making Asian Guacamole for a picnic.  I didn’t expect to get Cilantro in our bonus week, but I’m sure glad I did because I forgot to get some at the store when I was planning on the guacamole for the picnic.

Head Lettuce – Salad Heaven!  A friend who is new to our CSA sent along this recipe for Green GoddessDressing.  She skips the anchovy, I likely will too!

Kohlrabi – this one is new to me, but I do have a few tips to share.  Our CSA suggests peeling it and eating it raw or stir fried.  My sister’s CSA suggests using it to replace cabbage in any slaw.

Radishes – I’ve been looking forward to having this Buttery Shrimp and Radish Pasta again since we early CSA season last year.  I’m also intrigued by this Glazed Radish recipe.

Red Russian Kale – I love to freeze this Sausage and KaleSoup.

Tatsoi – here is a great post on what Tatsoi is and how to use it from Food Blogga.  That Tatsoi I brought home yesterday reminds me of spinach.  I might try it in this Spinach Pea Salad with Grilled Shrimp.

Summer Squash and Turnips – no plan yet.  I’ll let you know where they wind up.