This meal didn't actually use anything from the CSA, but that's ok, because it was so darn good! Friday and Saturday, there was entirely too much BBQ stuff on Food Network making us hungry, and Seattle has a lack of "good" BBQ joints, so Leah decided to "make her own damn ribs!" She got recipes and tips from amazingribs.com and she spent parts of Saturday and Sunday making the ribs. She used the Memphis Dust rub for overnight and a Lexington Dip for the sauce. It was a perfectly balanced sauce of spicy, sweet and vinegary. The ribs themselves took about 5 hours to cook in the oven, basting every 30 minutes. While they were cooking, I spent the day cleaning off the deck so we could eat outside and converting the old rusted-out gas grill to a charcoal grill and she made potato salad. It turned out so good, we are planning to try some more recipes soon!
On Sunday, we picked up some King salmon at the farmer's market, so we used some of the leftover Memphis Dust rub on it and grilled it with some CSA zucchini. Leah made a mash from some CSA potatoes and about half a head of cauliflower, with a little cream cheese in it, since we were inexplicably out of butter! The salmon turned out perfect! The seasonings from the rub wasn't overpowering at all, it was just the right amount and sweet and salty to go with the fish.
Ah green beans, we can never get enough of them! I am sure someday they will become like broccoli to me (which I am just tired of eating for the most part), but for now, I still love em and order them in the CSA every week. My favorite way to prepare them is to toss them with olive oil and S&P and garlic, roast them in the oven on really high heat on a pre-heated pan for about 15 mins, so they get browned on both sides at the same time, then squeeze lemon juice over them at the end. It's super easy and so delicious. This time, Leah added a little hot pepper flakes, to make it more like szechuan green beans, since she made another chinese dish: white peppered pork slices.
We got tomatillos in our basket last week, so of course we had to make another easy sauce. First, boil 6-8
tomatillos, 1 jalapeno, 3-4 garlic cloves and a small onion. Remove the
seeds from the jalapeno (leave a few if you like it spicier) and rough
chop the tomatillos. Blend them all together with a little bit of the
cooking water, cumin, salt, pepper, lime juice, a whole bunch of
cilantro and an avocado. The avocado cuts a bit of the spiciness and
adds some creaminess. We cooked the shrimp in the sauce and served with
tortillas, rice, beans and avocados. Leah aslo made a dill sour cream
sauce that was great too.
Grilling is the best! I love it, it even makes summer squash somewhat appetizing! There's nothing fancy here, just grilled the steaks and the squash with simple seasonings and roasted the green beans in the oven with oil, S&P and lemon and made a quickie salad from the mizuna and HUGE head of butter lettuce, tossed with a vinaigrette and some cherry tomatoes. The butter lettuce has made 3 salads so far!
I don't know how I found out about these dumplings, but I do know they are good! And I know we had a ton of apricots from 2 weeks worth of CSA fruit. We made them a few years ago, but this time they turned out way better. It helps to make them when the fruit is actually in season. We used a Tyler Florence recipe both times. It looks like a lot of work, but it's actually quite easy.
First, you make the dough, with some kind of fresh cheese. We used Quark, which is available in grocery stores, usually with the yogurt. I drained it in a fine mesh colander lined with paper towels, over a large bowl, for a few hours around dinnertime. I was going to make the dough that night and chill it overnight, but I got lazy and waited til the next day (Saturday) to do it. Once the dough has chilled in the fridge for a few hours, you roll it out and cut out 4-inch circles. While the dough is chilling, you can get your pot of water going and start on the apricots, by removing the pit and replacing with a sugar cube (or some brown sugar if you don't have cubes). Wrap each sugar-stuffed apricot with a circle of dough and stretch it to cover and seal the ends. Then drop a few at a time it into the simmering water to cook for 10-15 minutes. You know they are done when they float to the top.
While the dumplings are cooking, you can toast your breadcrumbs with butter and sugar and cinnamon and make your sour cream sauce. I used panko breadcrumbs this time, because I like them a little crunchy. Once they are done cooking, immediately roll them in the breadcrumb mixture to evenly coat all over.
When they are all done, serve them with a generous spoonful of the sour cream sauce. They will be crunchy on the outside and soft and melty on the inside! The sugar melts inside the apricots and mixes with the juice when you cut them open....
First, you make the dough, with some kind of fresh cheese. We used Quark, which is available in grocery stores, usually with the yogurt. I drained it in a fine mesh colander lined with paper towels, over a large bowl, for a few hours around dinnertime. I was going to make the dough that night and chill it overnight, but I got lazy and waited til the next day (Saturday) to do it. Once the dough has chilled in the fridge for a few hours, you roll it out and cut out 4-inch circles. While the dough is chilling, you can get your pot of water going and start on the apricots, by removing the pit and replacing with a sugar cube (or some brown sugar if you don't have cubes). Wrap each sugar-stuffed apricot with a circle of dough and stretch it to cover and seal the ends. Then drop a few at a time it into the simmering water to cook for 10-15 minutes. You know they are done when they float to the top.
I think we did a good job of using up our CSA veggies this week. After a week-plus off from having sauteed greens, we ended up making sauteed chard, which turned out really good. I don't know what it was about this time as compared to the last few times, but it was much tastier and more tender. Leah sauteed some onions and garlic and then added in the chard and we squeezed some lemon juice and added some lemon zest to it. maybe it was the zest that did the trick. We also had our yukon gold potatoes with lemon and parsley, which made them seem lighter.
For dessert, we just had some vanilla ice cream with CSA strawberries, chopped banana and chocolate sauce. Very simple, very delicious and a good way to use a pint of small berries.
For dessert, we just had some vanilla ice cream with CSA strawberries, chopped banana and chocolate sauce. Very simple, very delicious and a good way to use a pint of small berries.
What better way to use up a whole bunch of carrots than to make a carrot cake? I used up about 2/3 of the carrots from the CSA just for this cake, which I made on Saturday. We just finished off the last pieces on Thursday night. So, this cake has carrots, walnuts, pineapple and giant golden raisins. I also replaced half the oil with applesauce. The frosting is just a standard cream cheese icing recipe (cream cheese + butter + sugar). It turned out pretty good, but I think next time, I'll use crushed pineapple instead of just tidbits to give it a tad bit more moisture. And maybe soak the raisins first too.
Super simple dinner, nothing fancy. We made some easy chicken marsala, steamed some couscous with chopped zucchini and tomato and oven roasted some broccoli and green beans with olive oil, garlic and lemon.
Leah made a little meatloaf using up some of the green onions and garlic from the CSA, paired with beluga lentils and a salad of spicy greens mix, tomatoes and raw zucchini, all from the CSA. The salad mix has some nasturtium flowers in it as well, which are also a little peppery! Leah made the lentils with leftover CSA carrots, green onions, garlic and beef bullion.
We used up the rest of the zucchini for this homemade pizza, which also has garlic, red onions and tomatoes and a mix of mozzarella and goat cheese. The dough was just pre-made from Trader Joes, so it was super easy to just assemble the pizza and bake it. I can honestly say that it was my favorite veggie pizza so far, even with my least favorite of vegetables. I think zucchini is growing on me. I certainly like it better than cucumbers in salads!
We steamed some rice in the rice cooker with a can of diced tomatoes and
chopped up "spicy greens" mix from the CSA. Leah made a spicy sauce from
roasted tomatillos, roasted jalepenos, roasted green onions, lime,
cumin and garlic. She pan fried some onions and halibut and then
simmered the fish and onions in the sauce and served it over the rice
with avocados and tortillas on the side. The sauce was really delicious and went great with the fish!
Ah, zucchini bread... the best use for zucchini, in my opinion! I'm not the biggest fan of summer squash, so I made this on Friday evening, before dinner. It made a very nice dessert and snack over the next few days.
Even after making the zucchini bread (2 loaves!), we still had a zucchini left. I had to look up online some interesting way to prepare it and found this, which turned out really nice. Just cut the zucchini in half lengthwise, brush with a
little butter and sprinkle on some grated asiago cheese (or parmesan)
and broil in the oven for about 10 mins, til it browns. The potato
salad is boiled fingerlings tossed with a pumpkin-seed oil, dijon and
sherry vinegar dressing while still warm.
We're almost to "clean out the fridge" stage to see what we've got to use as sides for dishes. We didn't pick out our basket this week and got a nice variety of items, but we almost used them all up early in the week already. The eggs and the garlic also last longer than 1 week, so we haven't used them yet. Leah made turkey burgers by mixing in some grated pear, garlic, scallions and breadcrumbs to make the very low-fat ground turkey more moist and flavorful. We grilled the burgers along with some leftover mushrooms and a few of the scallions and served it on some 9-grain buns with thick slices of yellow tomato. We also steamed the rest of the green beans and some sugar snap peas as a side dish, tossed with a little butter and salt & pepper.
We also got a TON of fruit from the CSA this week: 9 small peaches, 20 apricots, 1 pint of blueberries and 1 lb of rainier cherries. We also had 2 pears leftover from last week and I wanted to use up some of the fruit before it went bad, so we made a fruit salad and served it over some vanilla yogurt for dessert. We used 1 whole pear, 1/2 the blueberries, 2 peaches, 4 apricots and most of the cherries. We had already eaten 5 peaches earlier in the week with yogurt for breakfast, so we still have a couple left. I think I am going to try to make apricot dumplings this weekend!
We also got a TON of fruit from the CSA this week: 9 small peaches, 20 apricots, 1 pint of blueberries and 1 lb of rainier cherries. We also had 2 pears leftover from last week and I wanted to use up some of the fruit before it went bad, so we made a fruit salad and served it over some vanilla yogurt for dessert. We used 1 whole pear, 1/2 the blueberries, 2 peaches, 4 apricots and most of the cherries. We had already eaten 5 peaches earlier in the week with yogurt for breakfast, so we still have a couple left. I think I am going to try to make apricot dumplings this weekend!
Sunday we had to go pick up our new CSA basket for the week, but we still had a lot of stuff left from the previous basket! Since we liked the sauteed salad we made last week, we decided to have it with dinner to make use of the beets, fava beans and swiss chard. While at the farmer's market, we also spied some squash leaves at one of the flower vendors, in with the herbs they sell. We had these a few years ago and it's been hard to find ever since. It seems nobody thinks people will like them, but they are like eating the squash version of pea vines: very tender with a mild flavor. So, we got some to add to the sauteed greens. All in all, it was just ok. I just think we are done with sauteed greens for a while. They are getting tiresome. And the largest fava beans were mealy, which was a disappointment.
Sunday morning's CSA leftovers meal, however, was much tastier! I made home fries with the rest of the cooked yukon gold potatoes and some peppers from the market. I chopped up and pan-fried a couple slices of bacon, then removed the bacon bits and fried the potatoes and peppers in the bacon fat. Mmmmm, bacon grease..... Then I just crumbled the bacon bits on top when I served it. We were out of ketchup, so we ate it with some of the pepper sauce, which was awesome!
After the lard-fest of the weekend, Monday called for some lighter fare. We got broccoli and green beans as part of our CSA this week, but not a lot of either one. Leah got a big cauliflower to try pickling, but wasn't going to be able to use it all, so we added the rest to our dinner. We also got a couple HUGE heirloom tomatoes, one of which was getting smashed on the bottom because it was so heavy, and a large cucumber, so I made a salad of tomatoes, cucumbers and dill, with a light balsamic vinagrette. Leah tossed the broccoli, cauliflower and green beans with olive oil, salt, pepper and lemon zest and roasted them in the oven with a couple chicken breasts, and finished them with a squeeze of lemon juice at the end. It was delicious and filling and there wasn't a starch in sight! So of course, we had rootbeer floats for dessert to make up for that :P
We have a LOT of catching up to do for this week! It was so hot during the week that we couldn't cook and ended up going out pretty much half the week. Most of the stuff we had from the CSA requires cooking, so by Friday we still had potatoes, fava beans, beets (and greens), turnips (and greens), green/purple/yellow wax beans, mixed greens and chard. That's a lot of stuff to try to figure out what to do with in only a couple days. Plus we got our first fruit box from the CSA as well. I don't think we'll be counting the fruit as part of the weekly challenge, since the pears we got are just now ripe enough to eat.
So, Friday cooled down a ton by comparison to the rest of the week and we took advantage of that to boil some veggies to make our favorite nicoise salad. The baby yukon gold potatoes were so good in this dish! Leah really did a great job with the lemon vinagrette and all the veggies were so perfect. Unfortunately, the purple beans turn green almost as soon as you start to cook them, so that was a bummer. The yellow wax beans were incredibly tender, must be because they are so fresh and new this time of year. We also used the other Lemon Boy tomato that we got at the Farmer's Market and it was really delicious. We'll have to grow some next year!
Leah had also cut up all the fruit that was getting a little overripe and decided to make waffles for breakfast to use them up. We found a super simple waffle recipe that turned out great: 2 cups Bisquick, 2 eggs, 1/2 cup oil, 1 cup club soda. It made a perfectly light and crispy waffle and was easier to make and tasted as good as the buttermilk waffles I made from scratch before.
We needed to decide what to do with the bag of mixed spicy greens. Leah's mom used to make a hot bacon dressing to go with dandelion greens, and I have never had that before, so we gave it a shot. The mixed greens were a little bitter, like dandelion greens, so it seemed like they would be a good match for the sweet bacon vinagrette. We also sauteed the turnips and added the greens to the salad mix to beef it up a little and tossed in the rest of the green and yellow wax beans. We were a little worried about the dressing, because it was REALLY sweet. We added more red wine vinegar and some dijon mustard and a liitle salt to cut some of the sweetness, but kind of resigned ourselves to the fact that it just might not be very good. You win some and lose some, right? So we tossed the greens with the dressing, added the turnips and beans and crumbled the bacon on top. And guess what? It was actually really good! I think the bacon bits helped a lot, but the greens were just bitter/spicy enough that the sweetness was nicely balanced. Oh, and the steaks turned out perfectly, too :P
So, Friday cooled down a ton by comparison to the rest of the week and we took advantage of that to boil some veggies to make our favorite nicoise salad. The baby yukon gold potatoes were so good in this dish! Leah really did a great job with the lemon vinagrette and all the veggies were so perfect. Unfortunately, the purple beans turn green almost as soon as you start to cook them, so that was a bummer. The yellow wax beans were incredibly tender, must be because they are so fresh and new this time of year. We also used the other Lemon Boy tomato that we got at the Farmer's Market and it was really delicious. We'll have to grow some next year!
