Odds and Ends for the Weekend Menu

Saturday Menu – Garlicky Spaghetti with Arugula, Salad
Farm Share Produce – Garlic Scapes, Arugula, Red Leaf Lettuce

Garlicky Spaghetti with Arugula
http://www.myrecipes.com/recipe/garlicky-spaghetti-with-beans-greens-10000001911373/
I used the one garlic scape minced to get the 2 T of garlic needed for this recipe.

Here are my thoughts from when I discovered this recipe a year ago. We love this dish!
http://purplecook.blogspot.com/2010/05/garlicky-spaghetti.html

For my salad I took the leftover Parsley Pesto and diluted it with some lemon juice to create a dressing. I really liked it.
Parsley Pesto
http://purplecook.blogspot.com/2011/06/parsley-pesto.html

Skillet Zucchini

We were cabin camping – we had a small kitchen. I made zucchini super simple, but yummy.

Friday Menu – Hamburgers, Skillet Zucchini
Farm Share Food – Zucchini, Red Leaf Lettuce for the burgers

Skillet Zucchini

2-3 medium zucchini, rough cut into 1 inch cubes
½ small onion, sliced
1 t butter
1 t oil
Salt and Pepper to taste
Season salt to taste

Heat skillet on medium high heat with butter and oil. Add the zucchini and onion. Toss in the skillet with salt, pepper, and season salt. Cook for 8-10 minutes, stirring occasionally until zucchini begin to brown.

Strawberries

We were able to go strawberry picking early this week. I love strawberry season.

I made my favorite strawberry sauce. Use it for pancakes, waffles, ice cream, and so on.
I also froze a whole bag of strawberries. This link has the information and recipes for these.
http://purplecook.blogspot.com/2010/06/strawberry-sauc.html

I also made a strawberry crumble based on this recipe. It’s in the freezer waiting for an occasion. July 4th possibly? I'll let you know.
http://www.foodnetwork.com/recipes/nigella-lawson/strawberry-and-almond-crumble-recipe/index.html

Pasta Feast

We had lots of people to feed last night. We had a couple types of pasta and with it we had a Parsley Pesto, Red Sauce, and Meatballs. We also had the Buttery Shrimp and Radish Pasta. We had a Pasta Feast.

Monday Menu – Spaghetti, Tortellini, Parsley Pesto, Red Sauce, Turkey Meatballs, Buttery Shrimp and Radish Pasta, Loaves of Bread, Salad with Balsamic Vinaigrette
Farm Share Produce – Parsley, Garlic Scapes, Radishes with Greens, Red Leaf Lettuce, Bibb Lettuce

Buttery Shrimp and Radish Pasta
http://www.marthastewart.com/344894/buttery-shrimp-and-radish-pasta

Parsley Pesto
http://purplecook.blogspot.com/2011/06/parsley-pesto.html

Balsamic Vinaigrette
http://www.foodnetwork.com/recipes/melissa-darabian/cafe-green-salad-recipe/index.html
I don’t rub the garlic on the bowl, I usually use garlic powder in the dressing. If you want fresh – finely mince ½ a garlic clove. Right now a garlic scape would be perfect minced.

Parsley Pesto

Parsley pesto

½ cup toasted walnuts
¼ cup olive oil
1 cup packed flat leaf parsley
¼ cup vegetable broth
6 cloves garlic peeled
1 T bread crumbs
½ tsp coarse salt

Blend all ingredients in food processor until smooth. Add more broth or water if pesto is too thick.

Week 2 of 2011

This week we got…

Arugula, Bok Choi, Broccoli, Broccoli Rabe, Garlic Scapes, Kale, Red Leaf Lettuce, Snow Peas, Summer Squash, Turnips, Zucchini, Basil Parsley, Cilantro

My plans…

The snow peas are gone. They got washed and put on the table for dinner and got gobbled up.

I will freeze the Broccoli and the Kale.

Garlic Scapes – just use these like you would a clove a garlic.

I think I’ll split the bok choi into quarters, brush them with olive oil, and grill it.

The Red Leaf Lettuce will provide plenty of salads.

With the turnips I want to try these roasted turnips and mushrooms.
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-turnips-and-mushrooms-recipe/index.html

Whatever herbs are left I will chop and freeze in ice cube trays.
http://purplecook.blogspot.com/2010/07/freezing-herbs.html

I would like to try this Chicken, Broccoli Rabe, Tomatoes, and Beans.
http://www.marthastewart.com/349636/chicken-broccoli-rabe-tomatoes-and-beans

Sautéed Spinach with Tomatoes

The spinach from the farm smelled so GOOD! It smelled good fresh and it smelled heavenly cooking. It brought Grandma and the boys inside from playing to find out what was cooking.

Sunday Menu – Grilled BBQ Chicken, Mini BBQ Pizza, Sautéed Spinach with Tomatoes, Salad
Farm Share Food – Garlic Scape, Spinach

Sautéed Spinach with Tomatoes

1 t olive oil
1 t butter
1 Garlic Scape, minced
½ red onion, minced
1 pint cherry tomatoes, cut into thirds
1 small bowl (CSA pick up measurement) baby spinach

Heat oil and butter in a skillet on medium high. Cook onions and scapes until beginning to brown. Add tomatoes and continue to cook until tomatoes are easy to flatten. Add spinach and toss with tomato mixture until beginning to wilt. Remove from heat and serve.