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.
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.
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.
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.
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.
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.
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.
