Week Eight of 2013

We got...
 
Carmen Peppers, Carrots, Corn, Eggplant, Head Lettuce, Poblano Peppers, Potatoes, Salad Mix, Summer Squash, Tomatoes, Cilantro

Fruit: Peaches
 
My ideas....
 
Carmen Peppers  - I found this recipe for Asian Beef Rolls this winter and have been so excited to get Peppers so I could share it on the blog.
 
Carrots, Head Lettuce, Cilantro – I want to make an Asian Noodle Bowl.  I plan to use this recipe as a model - Vietnamese Noodle Bowl.
 
Eggplant – Last week was non-traditional Eggplant Recipes, this week I thought I’d share this Open Faced Eggplant Sandwich that uses classic, breaded eggplant cutlets.
 
Poblano Peppers, Tomatoes, Cilantro – I found a blurb from a seed company about the Saladette Tomatoes that says they are good for salsa.  I want to try this Roasted Poblano, TomatoSalsa.
 
Potatoes and Poblanos – Looking for something else to do with your Poblanos, these Potato,Poblano, and Chorizo Tacos look like the perfect summer meal.

Recipe Reviewed: Soy-Lime Salmon with Green Beans

I was so pleased with dinner last night.  The salmon was cooked perfectly using the foil packet method in this recipe.  The flavors were vibrant in this easy week night meal.

 
Monday Menu – Soy-Lime Salmon with Green Beans, Rice
Farm Share Food – Green Beans
 
Soy-Lime Salmon with Green Beans

 

 

This recipe was well written and easy to follow.  They suggest 12-15 green beans on top of the salmon, I just used a handful to guesstimate.



I only made two servings, but followed the recipe for the suggested four.  I made the extra green beans their own pack and used the extra soy sauce mixture to flavor them.  I’m eating those for lunch today with some bread or noodles.



Readers Suggest: Recipes for Chard and Eggplant

I’ve been getting emails.
 
One reader suggests Summertime Noodles with Sweet BalsamicDressing. 
She omitted the orange, thought it seemed weird.  When I read the recipe I agreed.  I thought about putting lemon zest into the dressing.  She also swapped almond for the sunflower seeds and chard for the spinach.  This recipe also uses basil which we got this week and tomatoes, which hopefully we will get this week.
She said it was delicious.

 
Another reader suggests White Bean and Roasted Eggplant Hummus.
The review was, “Yum.  Big Hit!”
When I read the recipe I liked the suggestion of using cucumber slices for dipping.
 

The pictures are from the recipe websites.

Reader Suggests: Summer Corn Salad

A reader emailed me to let me know this salad was fantastic.  We didn’t get tomatoes with this week’s share, so she used the green pepper we did get as a substitute.  She also used goat cheese she had on hand to replace the feta.  She said it was so good with these substitutions she would always make it that way.

 

Summer Corn Salad

Recipe Reviewed: Shrimp Fettuccine with Chard

Friday Menu – Shrimp Fettuccine with Chard, Salad
Farm Share Food – Chard, Salad Mix, Green Pepper, Cucumber
 
This recipe came together quickly and was a delicious week night meal.  The original recipe calls for Spinach, but the Chard from this week’s share worked great.  I used the whole bunch of Chard in the recipe.  I added a bit of crushed red pepper into the step to cook the shrimp for a bit of heat.
 
Shrimp Fettuccine with Spinach and Parmesan

Recipe Reviewed: Grilled Eggplant Banh Mi Sandwich

Keeper!

 

According to Wikipedia Banh Mi refers to the bread made in Vietnam based on the French baguette introduced to the Vietnamese during the French colonization period.  So Banh Mi is any sandwich made on this bread.  This Grilled Eggplant version is delicious.  It would also be great with the addition of grilled chicken, pork, or slices of steak. 

 
I wasn’t super organized putting these sandwiches together.  I was doing small steps all day.  I was getting frustrated and thinking how sandwiches with lots of prep just aren’t worth it.  Then it all came together and they got compliments from everyone I shared them with at the pool.  I began to rethink my review of this recipe.  First off, I’m always looking for easy meals to take to the pool with us for dinner.  This packed up easy and was a tasty meal.  Next time I make them I will gather everything into a prep line.  Prepare the carrots, grill the eggplant, make the peanut spread, and slice the cucumber, jalapeno, and herbs.  Once these are parts are organized the sandwich comes together quickly.
 

Thursday Menu – Grilled Eggplant Banh Mi, Microwave Potato Chips, Cucumber Salad
Farm Share Food – Eggplant, Cucumber, Basil, Potatoes
 
Grilled Eggplant Banh Mi
 
I substituted a couple of ingredients.  I traded fish sauce for the yellow miso called for in the recipe.  I was looking for the umami offered by the miso that fish sauce also provides.  It was a good substitution because it loosened up the peanut butter spread.  I traded basil for cilantro.  Simply, we got basil from the share this week and I didn’t have any fresh cilantro.
 
Hummus would make a good substitution for peanut butter if you have allergies.
 
I need to give a shout out to the Microwave Potato Chips we had with this meal.  They are amazing, crispy, golden bites!  And they are made in the microwave.  Follow the link for instructions.

Microwave Potato Chips! Amazing!

 

These potato chips were made in the microwave.  I opened them up at the pool and all the kids scooped them up.  The adults couldn’t believe they came out of the microwave.  I wasn’t really expecting potatoes from the CSA this week.  When I couldn’t find the potato chips I was looking for, I remembered this technique and thought they’d be the perfect summer, pool side use for the potatoes.  This technique never ceases to amaze me.

You start by fitting a piece of parchment paper to your microwave plate.

Slice the potatoes thin and toss with olive oil and salt.  Place them in a single layer on the parchment on the microwave plate. 

Cook in the microwave until crispy and beginning to brown.

Microwave Potato Chips
Based on a step in the recipe Chicken Nuggets with CrispyPotato Chips and Honey Mustard
 
Printable Version
 
1 pound potatoes, thinly sliced
1 T olive oil
Salt, to taste
 
Cut a piece of parchment paper to fit your microwave plate. 
 
Toss potato slices with olive oil and salt.  Place the potato slices in a single layer on the parchment paper on the microwave plate.  Microwave on high for 4 minutes.  Then in smaller time increments until the chips begin to brown.  Remove and enjoy!
 
NOTE: The timing for the chips varies.  I usually start with 4 – 6 minutes then work in 2 minute increments until the potato slices are golden.