I love to cook. I love my CSA (community supported agriculture).
As The Purple Cook I’ll share with you how our family uses the food we got from our CSA and other local sources. The blog will share recipes, storage tips, and stories of what happens to that food from pick up to kitchen clean up.
A CSA can be fun, adventurous, and surprising.
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Monday, July 1, 2013
A Trio of Zucchini and Summer Squash
Monday Night Menu
– Shrimp and Herb Salad, Zucchini Rice, Squash and Onions with Brown Sugar
This was a light and refreshing salad.As for the veggies in the salad, they were all
from the CSA.
I boiled my shrimp because they were still frozen when I
went to make dinner.I boiled water in a
large saucepan with Old Bay Seasoning, lemon peel, crushed red pepper, bay
leaf, cumin seeds, and salt and pepper.They were tender and tasty.
We didn’t get Basil this week, so I used Parsley in the
salad.I put dried oregano in the
dressing.The salad mix was gone, but I
still had head lettuce.It worked great
in the salad.
I’ve mentioned this recipe on the blog before.The rice creates a great aroma.This recipe makes a great side dish.I’ve been shredding and freezing zucchini –
this recipe is a perfect way to use a bag of shredded zucchini in the winter
This was suggested by a reader several weeks ago.The reader said her family couldn’t get
enough.The same was true at our dinner
table.I used scallions for the onions
and added a chopped up garlic scape with the scallions.I also used one summer squash and one