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.