Can you smell it? Fall is coming. Ok, maybe it's still close to 200 degrees here in Georgia, but it's beginning to feel a lot like fall in my CSA box. In addition to the apples and zucchini we've been getting for a couple of weeks, we got our first round of butternut squash this week. I love butternut squash and immediately started thinking of some of my favorite ways to use them: Saffron and Butternut Squash Risotto and Baked Pasta with Butternut Squash. I also whipped up a batch of Zucchini Muffins (or cupcakes as he calls them) for my son. I have even stashed away a couple of chuck roasts from my favorite grass-fed beef farmer. Some people may have vision of sugar plums dance in their heads, but I am seeing sweet potatoes! Oh yes, we are so ready for some fall cooking around here.
But let's face it, it's not fall yet. So what to do with all those fall veggies when you're not quite ready for heavier fall foods? I have a couple of suggestions. First of all, there's Butternut Squash Fries (thank you Miriam!). These are super easy, really tasty, and don't scream fall food. The first batch I made was gobbled up in no time. The second is Curried Zucchini Soup. Because this can be served hot or cold, it is a great soup for the warm days we're still having around here. It's also thickened with potato instead of cream, so it's healthy. I'll post both of these recipes for you.
So as I sit here, feeling the welcomed morning cool, drinking coffee and eating my zucchini "cupcake", I'm already dreaming of fall and all the yumminess that comes with it. I pick up another box today and I'm already wondering what wonders await me. Stay tuned.
Butternut Squash Fries
Peel, halve, and remove seeds.
Cut squash into fry shapes.
Toss fries in olive oil and kosher salt. (I do this in a ziploc bag)
Spread fries out on a baking sheet (Spray sheet with a little cooking spray for extra anti-stick insurance, if desired)
Bake at 425 for 20 minutes.
Flip fries and bake another 15-20 minutes until fries are golden and crispy.
Curried Zucchini Soup
1 tbsp olive oil
1 medium onion, chopped
kosher salt
2 garlic cloves, minced
2 tsp curry powder (hot or mild)
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, cut into 1 inch cubes
1/3 cup sliced almonds for garnish (optional)
Heat the oil over medium heat. Add onion and 1 tsp salt. Cook, stirring occasionally for 5 minutes. Add the garlic and curry powder and cook, stirring constantly, for 1 minute.
Add the zucchini, potato and 4 cups of water. Bring to a boil. Reduce the heat and simmer until the veggies are tender, about 10-15 minutes.
Puree, in batches, in a blender until smooth. Divide soup among 4 bowls and garnish with almonds.
Soup and also be chilled and served cold.
Happy eating!
Shar
Thursday, September 9, 2010
Wednesday, August 25, 2010
Okra, Okra, Okra...
I keep thinking the okra is finished and it just keeps coming. I haven’t been keeping track but I bet I’ve gotten okra about seven weeks in a row. At first I dreaded it. I really only ate fried okra and, even though it was quite tasty, dealing with the mess of making it was not my favorite thing. So I decided to simplify. Guess what- I really like it just sautéed in a little olive oil with salt. If you’re wondering about the “slime”, I cut them into rounds and as long as you make sure they brown up a little it’s not a problem. When I feeling a little more adventurous I have an Indian spice mix I throw in at the end. I’ll post the recipe for the mix at the end of today’s post. Simple and yummy. Turns out okra is my kind of vegetable. I have also heard that it can be frozen, to be tossed into soups during my 22 CSA-free weeks (Oh, whatever shall I do?!) but since we’ve eaten all of ours I can’t tell you how it well it works. One last good thing about okra is that the toddler will eat it. But then again, today at Whole Foods he told me he liked broccoli, which I know is a lie, so I anticipate he’ll turn up his nose at this week’s okra offering. Two year olds. Good times. At least he’ll always eat fruit.
Fruit is a staple in our house. It’s a quick, easy, healthy snack and my son will always eat it. I think he ate his weight in blueberries this summer. The blueberry season is over, but now we’re getting apples and he loves those, too. I think it’s that he will walk to the fridge and, after he steals the fish sauce and runs away with it (he likes the fish on the label, not the actual sauce), come back and ask for an apple. Actually, since we’re really trying to keep our fridge healthy and “whole”, there isn’t much in there I won’t give him. He does occasionally ask to suck the ketchup out of the bottle and I do have to say “No” to that one. But he can have all the apples he wants. Except for the apples I intend to bake in a tart. This weekend is my birthday and I’m making myself an apple tart. I’ll post the recipe after I decide which one I’m going to use.
Speaking of recipes, let me tell you about one of my new favorites from this summer, Heirloom Tomato Salad with Peaches, Goat Cheese, and Pecans. Oh my goodness. Heavenly. I cannot stress enough how important it is to use only the best tomatoes in this dish. The flavor just explodes and mealy hot-house tomatoes aren’t gonna get the job done. So, splurge a little while tomatoes are still plentiful and make this salad. And make sure you use all the pecans. I was sprinkling mine on and thought it looked like an awful lot, so I left about half of them off. When I asked my husband how he liked it, he told me it was awesome but he wished it had more pecans. I was forced to admit that I had left some of and was dully chastised. So use your nuts, people.
Heirloom Tomatoes with Peaches, Goat Cheese and Pecans (from Southern Living)
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons chopped fresh basil
About 2 lb. sliced heirloom tomatoes
3 ounces crumbled goat cheese
1/2 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, brown sugar, olive oil, and salt. Stir in diced peach and chopped fresh basil. Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and chopped toasted pecans. Sprinkle with freshly ground pepper to taste.
Indian Spice Mix
3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
This will season about a pound of okra. Throw in for the last minute or so of cooking.
Happy Eating!
Shar
Fruit is a staple in our house. It’s a quick, easy, healthy snack and my son will always eat it. I think he ate his weight in blueberries this summer. The blueberry season is over, but now we’re getting apples and he loves those, too. I think it’s that he will walk to the fridge and, after he steals the fish sauce and runs away with it (he likes the fish on the label, not the actual sauce), come back and ask for an apple. Actually, since we’re really trying to keep our fridge healthy and “whole”, there isn’t much in there I won’t give him. He does occasionally ask to suck the ketchup out of the bottle and I do have to say “No” to that one. But he can have all the apples he wants. Except for the apples I intend to bake in a tart. This weekend is my birthday and I’m making myself an apple tart. I’ll post the recipe after I decide which one I’m going to use.
Speaking of recipes, let me tell you about one of my new favorites from this summer, Heirloom Tomato Salad with Peaches, Goat Cheese, and Pecans. Oh my goodness. Heavenly. I cannot stress enough how important it is to use only the best tomatoes in this dish. The flavor just explodes and mealy hot-house tomatoes aren’t gonna get the job done. So, splurge a little while tomatoes are still plentiful and make this salad. And make sure you use all the pecans. I was sprinkling mine on and thought it looked like an awful lot, so I left about half of them off. When I asked my husband how he liked it, he told me it was awesome but he wished it had more pecans. I was forced to admit that I had left some of and was dully chastised. So use your nuts, people.
Heirloom Tomatoes with Peaches, Goat Cheese and Pecans (from Southern Living)
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons chopped fresh basil
About 2 lb. sliced heirloom tomatoes
3 ounces crumbled goat cheese
1/2 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, brown sugar, olive oil, and salt. Stir in diced peach and chopped fresh basil. Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and chopped toasted pecans. Sprinkle with freshly ground pepper to taste.
Indian Spice Mix
3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
This will season about a pound of okra. Throw in for the last minute or so of cooking.
Happy Eating!
Shar
Monday, August 16, 2010
Blueberries, Tomatoes And A Return To Blogging
So in case you haven't noticed, I’m now into session two and haven’t posted in weeks. I could give you all my excuses (My laptop battery died and I’m tied to the desk. Not an easy way to type with a toddler around.), but instead I’ll just pledge to renew my focus on this blog. And I have so much to blog about…
First of all, I have to admit that I have occasionally wondered if this whole CSA thing is worth it. That’s partially why we only signed up for a single session at a time rather than the whole, discounted 30 weeks. I mean, would we eat it all or have a lot of waste? Would we have boxes full of things we didn’t like? Is it just going to be too much work to clean and prep all that food? And what about the cost? Does it seem like a lot because I’m paying for it all at once or am I really just paying a premium for local, seasonal, organic food? Obviously I had some concerns. Anyway, after 11 weeks I felt I had already answered many of my questions: The waste is about the same as my previous fruit and veggie consumption. Things come up, life happens, and sometimes things just don’t get eaten. This happened before and it happens now, so no real change there. We have enjoyed almost everything we’ve gotten in the boxes. Obviously we’ve liked some things more than others and sometimes get things I wouldn’t buy, but I kind of like the “forced variety”. Yes, it can be a lot of work to clean and prep all the produce, especially in the first session. There is, however, something oddly calming about experiencing foods fresh from the ground- pure and almost untouched. After answering all those questions, I decided to address the math. I made a list of all the items in the box this week: 3 ¾ lbs of tomatoes, 1 lb of field peas, 1 lb of okra, ½ lb of blueberries, 1 ½ lbs of summer squash, 2 bell peppers (1 red, 1 purple) , 2 asian melons (3 ¾ lbs), 1 pt of grape tomatoes, and 1 watermelon. Whew. Summer session is $300 or $30 a box, so that was my control number. I took this list along with my regular shopping list to my local Whole Foods and began “shopping”. Here’s what I found. Most of what I found to compare was organic, a few things were local, and a few were unavailable (the field peas and asian melons). My total would have been $40.21 after tax for a box missing two items, mostly organic, and a little bit local. Hmm. That’s a savings of over $10. And I’m getting “better” food in the sense that it’s all organic, supports a local farm, and traveled less than 50 miles from ground to plate. I’m not saying that every box will save me that much, but over the course of the entire 30 weeks, I’m easily saving enough to more than cover the cost of one of the sessions. And next year I plan to pay for all three sessions up front, increasing my savings even more. That sounds like a win-win to me. So, yes, this is well worth it.
So let's talk about what we've been eating. Blueberries, blueberries and more blueberries. And my son couldn't be happier. He will eat them by the dozens and ask for more. When I did manage to wrangle a few away from him, I was able to make some of my favorite dishes so far... Blueberry Cobbler and Blueberry-Buttermilk Sherbet. Both of these are super easy to make and taste just like summer. We've also been feasting on some pretty awesome tomatoes. We've been eating them in salads, on sandwiches, in sauces and as soup. I made some roasted tomato soup that my husband declared the best he'd ever had. I'm telling you, if his head would have fit in the pot he would have licked it clean. Even though we tend to think of soup as a winter food, you've got to try this with summer tomatoes. The flavor can't be beat. Freeze a batch if you have to and eat it when the weather cools, but make this soup! If you love tomatoes, you won't be disappointed.
I have much more to talk about, but not much time to type so I'll leave you with a few recipes and a promise to be back soon! And, Serina, if you're reading and still not loving the okra, I'll share an Indian Spiced Okra recipe next.
Flat Creek Lodge Blueberry Cobbler
½ Cup butter
1 Cup milk
1 Cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
1 Cup sugar
2 Cups fresh blueberries
1 tsp. vanilla
Preheat the oven to 350 degrees. Put butter in a 9x13 baking dish and place in oven to melt. Mix together the flour, baking powder and salt in a bowl and stir in vanilla, milk and sugar to make a batter. Remove the hot dish with the melted butter from the oven and pour the melted butter into the batter. Spoon the berries into the dish and pour batter over the berries. Do not stir! Place dish back in the oven and bake until the batter is browned - about 30 minutes. Note- I have decreased the sugar by half and had awesome, slightly more savory results.
Blueberry-Buttermilk Sherbet
2 cups fresh or frozen blueberries
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended. Pour blueberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions.
Roasted Tomato Soup (from epicurious.com)
4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream or half and half
Preheat oven to 350°F with rack in middle. Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves. Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Happy Eating!
Shar
First of all, I have to admit that I have occasionally wondered if this whole CSA thing is worth it. That’s partially why we only signed up for a single session at a time rather than the whole, discounted 30 weeks. I mean, would we eat it all or have a lot of waste? Would we have boxes full of things we didn’t like? Is it just going to be too much work to clean and prep all that food? And what about the cost? Does it seem like a lot because I’m paying for it all at once or am I really just paying a premium for local, seasonal, organic food? Obviously I had some concerns. Anyway, after 11 weeks I felt I had already answered many of my questions: The waste is about the same as my previous fruit and veggie consumption. Things come up, life happens, and sometimes things just don’t get eaten. This happened before and it happens now, so no real change there. We have enjoyed almost everything we’ve gotten in the boxes. Obviously we’ve liked some things more than others and sometimes get things I wouldn’t buy, but I kind of like the “forced variety”. Yes, it can be a lot of work to clean and prep all the produce, especially in the first session. There is, however, something oddly calming about experiencing foods fresh from the ground- pure and almost untouched. After answering all those questions, I decided to address the math. I made a list of all the items in the box this week: 3 ¾ lbs of tomatoes, 1 lb of field peas, 1 lb of okra, ½ lb of blueberries, 1 ½ lbs of summer squash, 2 bell peppers (1 red, 1 purple) , 2 asian melons (3 ¾ lbs), 1 pt of grape tomatoes, and 1 watermelon. Whew. Summer session is $300 or $30 a box, so that was my control number. I took this list along with my regular shopping list to my local Whole Foods and began “shopping”. Here’s what I found. Most of what I found to compare was organic, a few things were local, and a few were unavailable (the field peas and asian melons). My total would have been $40.21 after tax for a box missing two items, mostly organic, and a little bit local. Hmm. That’s a savings of over $10. And I’m getting “better” food in the sense that it’s all organic, supports a local farm, and traveled less than 50 miles from ground to plate. I’m not saying that every box will save me that much, but over the course of the entire 30 weeks, I’m easily saving enough to more than cover the cost of one of the sessions. And next year I plan to pay for all three sessions up front, increasing my savings even more. That sounds like a win-win to me. So, yes, this is well worth it.
So let's talk about what we've been eating. Blueberries, blueberries and more blueberries. And my son couldn't be happier. He will eat them by the dozens and ask for more. When I did manage to wrangle a few away from him, I was able to make some of my favorite dishes so far... Blueberry Cobbler and Blueberry-Buttermilk Sherbet. Both of these are super easy to make and taste just like summer. We've also been feasting on some pretty awesome tomatoes. We've been eating them in salads, on sandwiches, in sauces and as soup. I made some roasted tomato soup that my husband declared the best he'd ever had. I'm telling you, if his head would have fit in the pot he would have licked it clean. Even though we tend to think of soup as a winter food, you've got to try this with summer tomatoes. The flavor can't be beat. Freeze a batch if you have to and eat it when the weather cools, but make this soup! If you love tomatoes, you won't be disappointed.
I have much more to talk about, but not much time to type so I'll leave you with a few recipes and a promise to be back soon! And, Serina, if you're reading and still not loving the okra, I'll share an Indian Spiced Okra recipe next.
Flat Creek Lodge Blueberry Cobbler
½ Cup butter
1 Cup milk
1 Cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
1 Cup sugar
2 Cups fresh blueberries
1 tsp. vanilla
Preheat the oven to 350 degrees. Put butter in a 9x13 baking dish and place in oven to melt. Mix together the flour, baking powder and salt in a bowl and stir in vanilla, milk and sugar to make a batter. Remove the hot dish with the melted butter from the oven and pour the melted butter into the batter. Spoon the berries into the dish and pour batter over the berries. Do not stir! Place dish back in the oven and bake until the batter is browned - about 30 minutes. Note- I have decreased the sugar by half and had awesome, slightly more savory results.
Blueberry-Buttermilk Sherbet
2 cups fresh or frozen blueberries
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract
Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended. Pour blueberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions.
Roasted Tomato Soup (from epicurious.com)
4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream or half and half
Preheat oven to 350°F with rack in middle. Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves. Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Happy Eating!
Shar
Wednesday, June 30, 2010
Summertime and the Eatin' is Easy
Sorry, sorry, sorry. I’ve been absent for far too long. Between Father’s Day, a mini family reunion, swim lessons, and my hubby’s birthday, I feel like I’ve been treading water for weeks and am just now catching my breath. But what a time to stop and breathe, as it is week six and I have a new box of yumminess to talk about. Today’s bounty includes baby potatoes, garlic, pole beans, okra, basil, cucumbers, blueberries, plus the first corn and tomatoes of the season. It sure is looking and smelling like summer CSA season around here!
Let’s start by talking about the cucumbers. This is the third box with cucumbers and I have gotten A LOT of them. I have cut up and tossed some into salads, but have also used some to make a yummy cucumber salad and a chilled cucumber and mint soup. This week, to also make use of the tomatoes, I’ll be whipping up a simple cucumber, tomato and onion salad. I don’t have a real recipe for this, but I’ll give you the basics of how I toss it together at the end of the post. If any of you want the other cuke recipes, I’ll be happy to post those as well.
We are planning a Low Country Boil for the 4th and the potatoes and corn will be tossed into that pot. My son did sample some of the corn tonight and gave it two toddler thumbs up. He has also made a huge dent in the blueberries… grabbing handfuls at a time and running away with them. If we have any left, I’m thinking blueberry shortcakes to complete our holiday feast. Of course, that does mean making sure we save some of those plump berries until Sunday and I’m not sure we have that much self-control! If we make it, I’ll be sure to share the recipe.
As for the rest of it, I’m thinking more fresh, homemade pesto, fried okra and green beans sautéed with shallots and toasted pecans. Ah, the joys of summer eating :)
Tomato, Cucumber and Onion Salad
(This is great with Jerk Chicken and some yellow rice)
Cucumbers and tomatoes, roughly chunked
Red onion, thinly sliced
Fresh dill
Olive oil
Vinegar
Sugar
Salt and pepper
Combine tomatoes, cucumbers, onion and mint in a large bowl. In a small bowl, whisk together oil, vinegar, sugar, salt and pepper. Pour over veggies and toss to coat. Refrigerate for at least 2 hours before serving.
Happy Eating!
Shar
Let’s start by talking about the cucumbers. This is the third box with cucumbers and I have gotten A LOT of them. I have cut up and tossed some into salads, but have also used some to make a yummy cucumber salad and a chilled cucumber and mint soup. This week, to also make use of the tomatoes, I’ll be whipping up a simple cucumber, tomato and onion salad. I don’t have a real recipe for this, but I’ll give you the basics of how I toss it together at the end of the post. If any of you want the other cuke recipes, I’ll be happy to post those as well.
We are planning a Low Country Boil for the 4th and the potatoes and corn will be tossed into that pot. My son did sample some of the corn tonight and gave it two toddler thumbs up. He has also made a huge dent in the blueberries… grabbing handfuls at a time and running away with them. If we have any left, I’m thinking blueberry shortcakes to complete our holiday feast. Of course, that does mean making sure we save some of those plump berries until Sunday and I’m not sure we have that much self-control! If we make it, I’ll be sure to share the recipe.
As for the rest of it, I’m thinking more fresh, homemade pesto, fried okra and green beans sautéed with shallots and toasted pecans. Ah, the joys of summer eating :)
Tomato, Cucumber and Onion Salad
(This is great with Jerk Chicken and some yellow rice)
Cucumbers and tomatoes, roughly chunked
Red onion, thinly sliced
Fresh dill
Olive oil
Vinegar
Sugar
Salt and pepper
Combine tomatoes, cucumbers, onion and mint in a large bowl. In a small bowl, whisk together oil, vinegar, sugar, salt and pepper. Pour over veggies and toss to coat. Refrigerate for at least 2 hours before serving.
Happy Eating!
Shar
Tuesday, June 15, 2010
Mama, No More Zucchini!
When we decided to join the CSA my husband told me he thought it was great that we would be adopting a more European style of eating. We would be eating locally, seasonally and planning our meals around what we had (aka what came in our box) and not just what we felt like eating. Tomatoes in April? Sure. Strawberries in December? Why not. If we could afford it, it was available. Not so anymore. What we get is what’s ready for harvest and sometimes we get a lot of it. Isaac likes to tell me a story about when he was a child of about five and living in Italy. They were staying with some friends and it was zucchini season. One night, right before dinner, their hosts’ son looked up at his mother and pleaded, “Mama, no more zucchini.” I’m starting wonder if Isaac is secretly starting to feel this way about beets. Three weeks, threes boxes with beets. I’ve made them three different ways now and the cumin recipe I shared with you has been my favorite. Now should I find them in the next box, I’m sure I’ll be searching for recipe number four and maybe listening to my husband begging, “Honey, no more beets.”
The biggest surprise this week has been kale chips. Yep, kale chips. I saw a friend of a friend mention something about them and decided I had to try them. Everyone, including the toddler gobbled them down. They couldn’t be simpler: Tear the leafy part off the stems, toss with a little olive oil, spread out on a sheet pan lined with parchment, sprinkle with a little salt and bake at 350 for 10-15 minutes. That’s it. The amount of cooking time will vary depending on the variety of kale. I used dinosaur kale and it took about 10 minutes. And it’s a good thing, because these things are addictive. Before the first batch was gone, I was already putting a second in the oven. Try it.
The last thing I want to share with you is Grilled Summer Squash Salad with Basil-Parmesan Dressing. I made this with the sweet little summer squash and leftover basil from this week's box. This is another recipe that couldn’t be much easier or tastier. I served it at room temperature and my husband mentioned that he’d be interested in trying it hot, too. If you make it that way, let me know how it is.
Grilled Summer Squash Salad with Basil-Parmesan Dressing
4 small to medium summer squash, trimmed and halved lengthwise
1 ½ tbsp olive oil
¼ cup chopped fresh basil
2 ½ tbsp freshly grated Parmesan cheese
1 tbsp balsamic vinegar
Heat a grill pan over medium heat. Brush squash with about ½ tbsp olive oil and season with salt and pepper. Grill squash until tender and browned, turning occasionally, about 10 minutes. Set aside to cool.
Cut squash diagonally into 1-inch pieces. Place in a large bowl. Add basil, Parmesan, balsamic vinegar and the remaining olive oil. Toss gently to blend. Season with salt and pepper.
Adapted from epicurious.com
Another week, another box on its way and I’ll tell you, with temperatures firmly in the 90s, I’m super ready for some summer veggies.
Happy Eating!
Shar
The biggest surprise this week has been kale chips. Yep, kale chips. I saw a friend of a friend mention something about them and decided I had to try them. Everyone, including the toddler gobbled them down. They couldn’t be simpler: Tear the leafy part off the stems, toss with a little olive oil, spread out on a sheet pan lined with parchment, sprinkle with a little salt and bake at 350 for 10-15 minutes. That’s it. The amount of cooking time will vary depending on the variety of kale. I used dinosaur kale and it took about 10 minutes. And it’s a good thing, because these things are addictive. Before the first batch was gone, I was already putting a second in the oven. Try it.
The last thing I want to share with you is Grilled Summer Squash Salad with Basil-Parmesan Dressing. I made this with the sweet little summer squash and leftover basil from this week's box. This is another recipe that couldn’t be much easier or tastier. I served it at room temperature and my husband mentioned that he’d be interested in trying it hot, too. If you make it that way, let me know how it is.
Grilled Summer Squash Salad with Basil-Parmesan Dressing
4 small to medium summer squash, trimmed and halved lengthwise
1 ½ tbsp olive oil
¼ cup chopped fresh basil
2 ½ tbsp freshly grated Parmesan cheese
1 tbsp balsamic vinegar
Heat a grill pan over medium heat. Brush squash with about ½ tbsp olive oil and season with salt and pepper. Grill squash until tender and browned, turning occasionally, about 10 minutes. Set aside to cool.
Cut squash diagonally into 1-inch pieces. Place in a large bowl. Add basil, Parmesan, balsamic vinegar and the remaining olive oil. Toss gently to blend. Season with salt and pepper.
Adapted from epicurious.com
Another week, another box on its way and I’ll tell you, with temperatures firmly in the 90s, I’m super ready for some summer veggies.
Happy Eating!
Shar
Thursday, June 10, 2010
Short, but Sweet... An Ode to Basil
Fresh basil. I love it. It screams out summer. I can get lost in its sweet and spicy aroma. And yesterday I got some, quite a lot actually. Much more than can I snip off my one little plant at home (that sometimes gets neglected and un-watered and, while fresh, isn’t very pretty). Knowing what I know about using up the most delicate items first, I started thinking about how to use like 5 cups of basil. Are you thinking what I’m thinking? Pesto, of course! Since I always have Parmesan in my fridge and pine nuts in my freezer, this didn’t even require a trip to the store, just a quick spin in the food processor.
I chose the simplest of meals and simply tossed it with some hot pasta and served it up with a green salad. Very green. Very yummy. Very easy. My husband and I loved it, my toddler spit it out. His loss, more for us.
Today I’m looking forward to some leftover pesto to smear on a sandwich or toss with some cold pasta (and maybe some leftover peas) for lunch. Storing pesto requires a little bit of thought as the basil will begin to darken, much like an avocado, almost immediately. The recipe I used said to cover it with ¼ inch of olive oil in a sealed container. Not wanting to incorporate or waste the extra oil, I pressed some plastic wrap over the surface before putting on the lid. So far the pesto looks good. Maybe slightly dark at the top, but this will not affect the taste. Anything not being used within 24 hours can be frozen for up to a month.
Classic Pesto
4 cups fresh basil leaves
½ cup good olive oil
1/3 cup pine nuts
2 garlic cloves, smashed
½ cup grated Parmesan cheese
1 tsp kosher salt
Combine first 4 ingredients in a food processor. Blend until a paste forms, stopping to push down basil, if needed. Add cheese and salt. Blend until smooth.
On deck for the rest of the week… Napa cabbage, romaine, beets, delicate two-tone squash, fresh garlic, kale, collards and onions. I’m already thinking kale chips (sounds crazy, I know, but people swear they’re delicious) and mango, Napa cabbage and romaine chopped salad. As my son says, “Num, num!”
Happy eating!
Shar
I chose the simplest of meals and simply tossed it with some hot pasta and served it up with a green salad. Very green. Very yummy. Very easy. My husband and I loved it, my toddler spit it out. His loss, more for us.
Today I’m looking forward to some leftover pesto to smear on a sandwich or toss with some cold pasta (and maybe some leftover peas) for lunch. Storing pesto requires a little bit of thought as the basil will begin to darken, much like an avocado, almost immediately. The recipe I used said to cover it with ¼ inch of olive oil in a sealed container. Not wanting to incorporate or waste the extra oil, I pressed some plastic wrap over the surface before putting on the lid. So far the pesto looks good. Maybe slightly dark at the top, but this will not affect the taste. Anything not being used within 24 hours can be frozen for up to a month.
Classic Pesto
4 cups fresh basil leaves
½ cup good olive oil
1/3 cup pine nuts
2 garlic cloves, smashed
½ cup grated Parmesan cheese
1 tsp kosher salt
Combine first 4 ingredients in a food processor. Blend until a paste forms, stopping to push down basil, if needed. Add cheese and salt. Blend until smooth.
On deck for the rest of the week… Napa cabbage, romaine, beets, delicate two-tone squash, fresh garlic, kale, collards and onions. I’m already thinking kale chips (sounds crazy, I know, but people swear they’re delicious) and mango, Napa cabbage and romaine chopped salad. As my son says, “Num, num!”
Happy eating!
Shar
Wednesday, June 9, 2010
Don't Worry, I Didn't Abandon You, I Was Just a Golf Widow All Weekend
Ok, ok. I know I’ve been AWOL this week. My husband played in a three day golf tournament this weekend. Needless to say there wasn’t a ton of cooking going on. I did cook Sunday, Monday and Tuesday nights and am ready to get back to sharing with you.
We finished week two with some pretty good stuff. Although, starting the week with chard did leave ample room for improvement. I’m not ready to give up on the chard just yet and am already researching new recipes should I find it in my box again.
Sunday night we had Fennel-dusted Pork Tenderloin with steamed broccoli and a green salad. I also made some mad roasted fennel for a little appetizer. I have to give credit to Ina Garten (the Barefoot Contessa) because the fennel rocked! I’ll post that super easy recipe at the end. It was a classic example of enjoying the simple, unadulterated flavor of a fresh veggie. Monday night was a different story.
Monday night we had Harissa Chicken, Roasted Beets with Cumin and Mint, and Pomegranate-glazed Carrots. Everything was super, and since the meal was full of Moroccan spices, it was a big departure from the simple fennel. I think the beets were my favorite. I love cumin anyway, so I had high hopes and this dish delivered. I feel compelled to mention and even though this is probably more than you need to know… Beets come out looking very much like they did going in. If you feed them to your toddler, don’t have a freak out at the next morning’s diaper change. I’m just saying. This meal was originally planned for a golf night and I was concerned that my little baby carrots would not make it until Monday, and I was sort of correct. By Sunday they had gotten a little limp. Yes, I said limp. Get your dirty minds out of the gutter and deal with it. ;) Remedy? I soaked the carrots in ice-cold water overnight in the fridge and the perked right up. It worked just like Viagra for carrots! Yes, I said that, too. Couldn’t resist. Kidding aside, use your most delicate vegetables first or you can revive many of them in an overnight water bath.
Sunday night I found myself with half a head of romaine and some onions. I made a Thai-Style Steak Salad that my husband loved. I didn’t concern myself with the onions, as they will keep a while. The salad was a great way to use up a lot of lettuce at once without feeling like you’re just eating rabbit food. The seared steak and Thai spices were a great addition and the whole thing came together rather quickly and easily. By the way, be sure to use a good quality steak since the ingredients in this dish are very simple.
So, what did I learn from week two? You’re not always going to like everything in your share. Give it a chance and then try to trade with your friends if you can’t embrace the evil chard, I mean veggie. Some things will last and/or keep better than others. Consider this when planning your menus. When making a simple dish, be sure to use the best ingredients you can. This does make a difference and can even elevate a humble (but yummy) head of lettuce to a great meal.
And now the part you’ve all been waiting for (unless you skipped right to this part, and that’s ok, too)… the recipes!
Roasted Beets with Cumin and Mint (from epicurious.com)
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.Toss warm beets with dressing.
Stir in mint just before serving.
Pomegranate-Glazed Carrots (from epicurious.com)
1 tablespoon olive oil1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
Roasted Fennel with Parmesan (from the Barefoot Contessa)
4 large fennel bulbs
½ cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
2 to 3 Tbsp freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 30 minutes. Turn and roast an additional 30 minutes until the edges are crisp and brown. Sprinkle with Parmesan cheese and roast for 5 more minutes.
Happy eating!
Shar
We finished week two with some pretty good stuff. Although, starting the week with chard did leave ample room for improvement. I’m not ready to give up on the chard just yet and am already researching new recipes should I find it in my box again.
Sunday night we had Fennel-dusted Pork Tenderloin with steamed broccoli and a green salad. I also made some mad roasted fennel for a little appetizer. I have to give credit to Ina Garten (the Barefoot Contessa) because the fennel rocked! I’ll post that super easy recipe at the end. It was a classic example of enjoying the simple, unadulterated flavor of a fresh veggie. Monday night was a different story.
Monday night we had Harissa Chicken, Roasted Beets with Cumin and Mint, and Pomegranate-glazed Carrots. Everything was super, and since the meal was full of Moroccan spices, it was a big departure from the simple fennel. I think the beets were my favorite. I love cumin anyway, so I had high hopes and this dish delivered. I feel compelled to mention and even though this is probably more than you need to know… Beets come out looking very much like they did going in. If you feed them to your toddler, don’t have a freak out at the next morning’s diaper change. I’m just saying. This meal was originally planned for a golf night and I was concerned that my little baby carrots would not make it until Monday, and I was sort of correct. By Sunday they had gotten a little limp. Yes, I said limp. Get your dirty minds out of the gutter and deal with it. ;) Remedy? I soaked the carrots in ice-cold water overnight in the fridge and the perked right up. It worked just like Viagra for carrots! Yes, I said that, too. Couldn’t resist. Kidding aside, use your most delicate vegetables first or you can revive many of them in an overnight water bath.
Sunday night I found myself with half a head of romaine and some onions. I made a Thai-Style Steak Salad that my husband loved. I didn’t concern myself with the onions, as they will keep a while. The salad was a great way to use up a lot of lettuce at once without feeling like you’re just eating rabbit food. The seared steak and Thai spices were a great addition and the whole thing came together rather quickly and easily. By the way, be sure to use a good quality steak since the ingredients in this dish are very simple.
So, what did I learn from week two? You’re not always going to like everything in your share. Give it a chance and then try to trade with your friends if you can’t embrace the evil chard, I mean veggie. Some things will last and/or keep better than others. Consider this when planning your menus. When making a simple dish, be sure to use the best ingredients you can. This does make a difference and can even elevate a humble (but yummy) head of lettuce to a great meal.
And now the part you’ve all been waiting for (unless you skipped right to this part, and that’s ok, too)… the recipes!
Roasted Beets with Cumin and Mint (from epicurious.com)
1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped
Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.Put oven rack in middle position and preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.Toss warm beets with dressing.
Stir in mint just before serving.
Pomegranate-Glazed Carrots (from epicurious.com)
1 tablespoon olive oil1 pound carrots, cut diagonally into 1/4-inch-thick slices
1 cup pomegranate juice
1 (3-inch) cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 teaspoon coriander seeds, toasted and lightly crushed
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and sauté, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.
Roasted Fennel with Parmesan (from the Barefoot Contessa)
4 large fennel bulbs
½ cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
2 to 3 Tbsp freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into ½-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about 30 minutes. Turn and roast an additional 30 minutes until the edges are crisp and brown. Sprinkle with Parmesan cheese and roast for 5 more minutes.
Happy eating!
Shar
Thursday, June 3, 2010
What's Up For Week 2?
Box two has arrived! I spent Wednesday afternoon sorting and cleaning, and discovered that this week's box yielded the following: two heads of romaine (I think one of them weighs as much as my toddler), rainbow chard, beets, carrots, onions, a bulb of fennel, a small head of broccoli, and some cornmeal. The mouse wheel started turning. What to do with it all? I have found I have the most trouble narrowing down my choices. Once I start looking up recipes, I want to try them all. Luckily I got some repeat produce. So last week it was beet and edamame salad, this week it's roasted beets with cumin and mint. The roasted beets, by the way, will be served with pomegranate-glazed carrots and harissa chicken for a little Moroccan flavor this week. Tonight was grilled shrimp with spicy bbq sauce and Cheese Grits (from last weeks' box) with sautéed rainbow chard.
Turns out I don't much like chard. While I thought the stalks were alright, I found the greens just a little too overwhelming. It could have been how I prepared them and I’m willing to give them one more shot. That being said, my husband didn't care for them very much either. And he likes almost everything. Did I mention that my husband is an awesome eater? Unlike my toddler, he is always willing to try anything and I love cooking for him. We decided that while we might like the stalks in some soup, we could pretty much do without the greens. But I figure one thing (or half a thing?) out of two boxes so far is pretty darn good. At least I know I’ll be chard-free for the next several days! The rest of the meal, thankfully, was very good.
I started out by making my own bbq sauce for the shrimp. This was good, but required time and effort that I don’t usually have. I’ll post the recipe, but if you have a sauce that you already love (especially one with a little kick), use it instead ;) I used 26-30 count shrimp, basically because they looked the best and were friendly enough on my wallet. The grits were the best part. Sharp and creamy, they were a perfect bed for the spicy shrimp. Waist-line Warning: These grits were not low-fat, but they were worth it. At least every once in a while. Although I have no plans to tell my trainer that I ate them. I made that mistake once about pie for breakfast… it wasn’t pretty. And now, since you’ve patiently read through up to here, I’ll reward you with some recipes:
Cheddar Cheese Grits (from foodandwine.com)
4 cups low-sodium chicken stock (or homemade if you have it)
1 garlic clove, minced
1 cup Riverview Farms grits
4 oz extra-sharp cheddar cheese, shredded (about 1 1/2 cups)
4 tbsp unsalted butter
2 tbsp half and half or heavy cream
salt and pepper
In a medium saucepan, bring the chicken stock to a boil. Add the garlic and slowly stir in the grits (I found a whisk works well). Reduce heat to medium-low and cook, stirring frequently, until the grits are tender. *The recipe said this should take about 20 minutes, my grits took about 30.* Remove the saucepan from heat and stir in the cheese, butter, and cream. The grits will thicken significantly. Season with salt and pepper. Serve immediately.
BBQ Shrimp
2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with the cheese grits and the remaining barbecue sauce.
Swiss Chard with Garlic (from epicurious.com)
3 pounds Swiss Chard
1 large garlic clove
1 tablespoon olive oil
Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
Tonight we will be having Fennel Rubbed Pork Tenderloin, Roasted Fennel and Broccoli with Parmesan, and a green salad. I look forward to sharing it with you.
Happy Eating!
Shar
Turns out I don't much like chard. While I thought the stalks were alright, I found the greens just a little too overwhelming. It could have been how I prepared them and I’m willing to give them one more shot. That being said, my husband didn't care for them very much either. And he likes almost everything. Did I mention that my husband is an awesome eater? Unlike my toddler, he is always willing to try anything and I love cooking for him. We decided that while we might like the stalks in some soup, we could pretty much do without the greens. But I figure one thing (or half a thing?) out of two boxes so far is pretty darn good. At least I know I’ll be chard-free for the next several days! The rest of the meal, thankfully, was very good.
I started out by making my own bbq sauce for the shrimp. This was good, but required time and effort that I don’t usually have. I’ll post the recipe, but if you have a sauce that you already love (especially one with a little kick), use it instead ;) I used 26-30 count shrimp, basically because they looked the best and were friendly enough on my wallet. The grits were the best part. Sharp and creamy, they were a perfect bed for the spicy shrimp. Waist-line Warning: These grits were not low-fat, but they were worth it. At least every once in a while. Although I have no plans to tell my trainer that I ate them. I made that mistake once about pie for breakfast… it wasn’t pretty. And now, since you’ve patiently read through up to here, I’ll reward you with some recipes:
Cheddar Cheese Grits (from foodandwine.com)
4 cups low-sodium chicken stock (or homemade if you have it)
1 garlic clove, minced
1 cup Riverview Farms grits
4 oz extra-sharp cheddar cheese, shredded (about 1 1/2 cups)
4 tbsp unsalted butter
2 tbsp half and half or heavy cream
salt and pepper
In a medium saucepan, bring the chicken stock to a boil. Add the garlic and slowly stir in the grits (I found a whisk works well). Reduce heat to medium-low and cook, stirring frequently, until the grits are tender. *The recipe said this should take about 20 minutes, my grits took about 30.* Remove the saucepan from heat and stir in the cheese, butter, and cream. The grits will thicken significantly. Season with salt and pepper. Serve immediately.
BBQ Shrimp
2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with the cheese grits and the remaining barbecue sauce.
Swiss Chard with Garlic (from epicurious.com)
3 pounds Swiss Chard
1 large garlic clove
1 tablespoon olive oil
Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.
Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper.
Tonight we will be having Fennel Rubbed Pork Tenderloin, Roasted Fennel and Broccoli with Parmesan, and a green salad. I look forward to sharing it with you.
Happy Eating!
Shar
Saturday, May 29, 2010
These Ain't Yo Mama's Collard Greens
So I cooked, ate and liked Collard Greens. The wonderful foodandwine.com offered up Seared Scallops with Braised Collard Greens with Cider Sauce, and I accepted. You dyed-in-the-wool southerners might be thinking, “That’s not like any kind of green I’ve ever had”, and I agree. But these are my kind of greens. Big, fat, sweet sea scallops served over a bed of CSA collards slow cooked with bacon, onions, chicken stock and cider vinegar, and topped off with a sauce of wine, apple cider, and butter. Heavenly. I must admit, I was pleasantly surprised.
Since suffering through the spinach of my youth, I had pretty much sworn off dark, leafy greens completely. Ok, there was that creamed spinach one time… But I was on vacation and it was only one bite. I love spinach salad, but something about the interaction between greens and heat turned me off. And so, it was with great trepidation that I cooked my first ever collard greens.
I slow braised the greens, seared up some monster scallops and plated everything up. Eating commenced, yummy noises were made and plates were cleaned. Everyone agreed the meal was awesome. By the way, in case any of my foodie followers are also fans of the grape, we ate the greens and scallops with a lovely, cold Muscadet. I will definitely be making this again should I find collards in my box. Traditional and Southern? Nope. Totally worth making? Heck yeah!
Seared Scallops with Braised Collard Greens with Cider Sauce
2 tablespoons vegetable oil
4 thick slices of bacon, thinly sliced crosswise
1 onion, halved and thinly sliced
1 1/2 pounds collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons
1 cup dry white wine (use the same wine you’ll be drinking with dinner)
4 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
3 tablespoons cider vinegar
5 tablespoons unsalted butter
16 very large diver scallops or 2 pounds large sea scallops
2 tablespoons all-purpose flour
2/3 cup apple cider
In a large pot, heat 1 tablespoon of the vegetable oil. Add the bacon and cook over moderate heat until browned, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the collard greens and cook, stirring, for 2 minutes. Add the wine and cook, stirring, until the collards are wilted, about 5 minutes longer.
Add all but 1/3 cup of the chicken stock to the collards and bring to a simmer. Season with salt and pepper and cook over moderately low heat until tender, about 1 1/2 hours. Add 2 tablespoons of the cider vinegar and 2 tablespoons of the butter and simmer for 10 more minutes; keep warm.
Season the scallops with salt and pepper and sprinkle with the flour, tapping off the excess. In a large skillet, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil. Add the scallops and cook over high heat until golden on the bottom, about 4 minutes. Turn and cook the scallops until lightly browned and cooked through, 1 to 2 minutes longer. Transfer the scallops to a large plate and keep warm.
Return the skillet to high heat. Add the apple cider, the remaining 1/3 cup of the chicken stock and 1 tablespoon of the vinegar and cook, scraping up any browned bits, until slightly reduced, 5 minutes. Reduce the heat to moderate, add the remaining 2 tablespoons of the butter and shake the pan until the butter is incorporated. Strain into a bowl.
Using a slotted spoon, mound the collards on 4 or 8 plates. Top each serving with 2 or 4 scallops and sauce and serve.
Recipe courtesy of foodandwine.com
Tomorrow is another drop. I wonder what the box will hold.
Happy Eating!
Shar
Since suffering through the spinach of my youth, I had pretty much sworn off dark, leafy greens completely. Ok, there was that creamed spinach one time… But I was on vacation and it was only one bite. I love spinach salad, but something about the interaction between greens and heat turned me off. And so, it was with great trepidation that I cooked my first ever collard greens.
I slow braised the greens, seared up some monster scallops and plated everything up. Eating commenced, yummy noises were made and plates were cleaned. Everyone agreed the meal was awesome. By the way, in case any of my foodie followers are also fans of the grape, we ate the greens and scallops with a lovely, cold Muscadet. I will definitely be making this again should I find collards in my box. Traditional and Southern? Nope. Totally worth making? Heck yeah!
Seared Scallops with Braised Collard Greens with Cider Sauce
2 tablespoons vegetable oil
4 thick slices of bacon, thinly sliced crosswise
1 onion, halved and thinly sliced
1 1/2 pounds collard greens, stems and ribs discarded, leaves cut into 1-inch ribbons
1 cup dry white wine (use the same wine you’ll be drinking with dinner)
4 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
3 tablespoons cider vinegar
5 tablespoons unsalted butter
16 very large diver scallops or 2 pounds large sea scallops
2 tablespoons all-purpose flour
2/3 cup apple cider
In a large pot, heat 1 tablespoon of the vegetable oil. Add the bacon and cook over moderate heat until browned, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the collard greens and cook, stirring, for 2 minutes. Add the wine and cook, stirring, until the collards are wilted, about 5 minutes longer.
Add all but 1/3 cup of the chicken stock to the collards and bring to a simmer. Season with salt and pepper and cook over moderately low heat until tender, about 1 1/2 hours. Add 2 tablespoons of the cider vinegar and 2 tablespoons of the butter and simmer for 10 more minutes; keep warm.
Season the scallops with salt and pepper and sprinkle with the flour, tapping off the excess. In a large skillet, melt 1 tablespoon of the butter in the remaining 1 tablespoon of oil. Add the scallops and cook over high heat until golden on the bottom, about 4 minutes. Turn and cook the scallops until lightly browned and cooked through, 1 to 2 minutes longer. Transfer the scallops to a large plate and keep warm.
Return the skillet to high heat. Add the apple cider, the remaining 1/3 cup of the chicken stock and 1 tablespoon of the vinegar and cook, scraping up any browned bits, until slightly reduced, 5 minutes. Reduce the heat to moderate, add the remaining 2 tablespoons of the butter and shake the pan until the butter is incorporated. Strain into a bowl.
Using a slotted spoon, mound the collards on 4 or 8 plates. Top each serving with 2 or 4 scallops and sauce and serve.
Recipe courtesy of foodandwine.com
Tomorrow is another drop. I wonder what the box will hold.
Happy Eating!
Shar
Friday, May 28, 2010
What the Heck is a CSA Anyway?!
If you're like I was a year ago, you have no idea what a CSA is. A friend of mine (thanks Matt) had posted something about it and, being the curious and nosy woman I am, I had to know more. Turns out CSA means Community Supported Agriculture and it works something like this:
You sign up with a farm and buy a share, paying for a session up front. The CSA I joined begins the end of May with a ten week session. Every week at a pre-determined drop, you pick up your weekly mystery box o' goodies. This is basically a box filled to the brim of whatever was ready to harvest that week. The veggies are all organic, local and seasonal. With thoughts of the phrases "Climate Change", "Think Globally, Act Locally" and "Pesticide Free" in my brain, I decided this was a good idea. I signed up and received my first box this week.
A bounty of Southern goodness awaited me. My first box contained gorgeous Red Leaf and Romaine lettuce, delicate baby beets, deep green bok choy, yellow onions, collards, hand milled grits and garlic scapes (more on that later). Ok, now what to do with it all?! To some of you this may seem simple enough, but let me explain a little something about myself. I'm a novice foodie. I love to cook. I love to eat. I'm excited about using super fresh, local ingredients. However, while I have lived over half my life in the South, I lived most of my formative eating years in California. Now don't get me wrong, we have our fair share of awesome veggies out there, and although I ate my weight in garlic, indulged in artichokes and suffered through brussels sprouts, I couldn't tell you what a collard was and grits sounded more like something you'd dump out of your beach bag than put on your plate and eat. Since moving to the South, I have embraced the grit but, hating my mother's spinach as a child, the quintessential collard has never touched my Le Creuset or lips. But, I had made a deal with myself (and my husband who funded this little endeavour) that I would cook everything I got at least once. I figured I could beg, borrow, or trade my way out of any unsavory items after that if need be. Anyway, after washing and putting away my treasures I sat down to do a little research.
First off, what are those curly green things at the bottom of the box? Apparently they're garlic scapes. Farmers cut the stalk off garlic in the spring to force the plant to direct all of its energy into the bulb. They have great (yet stronger than I expected) garlic flavor and were turned into a garlic scape pesto compliments of my slightly modified version of Dorie Greenspan's recipe (doriegreenspan.com):
Garlic Scape Pesto
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup toasted pinenuts
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
I tossed some of this with pasta and froze some for later use. I'm thinking smeared on some crusty Ciabatta would make some pretty super garlic bread. Next up, I'm tackling my first ever collard greens. I'll let you know how it goes.
Which brings me to the point of why I'm doing this blog in the first place. As I said before, I am a novice foodie who loves to cook. I surprised myself with the level of passion and excitement I have toward this CSA experience and wanted the opportunity to share it. I also happen to like to write. In a former life, I was a pretty good technical writer, meaning I wrote IT training manuals and user guides. Great for end-users, maybe not so great for blog readers. So I hope you'll bear with me and my sloppy prose. I hope I can make you all laugh and learn a little as I stumble and succeed through my first CSA seasons.
Happy Eating!
Shar
You sign up with a farm and buy a share, paying for a session up front. The CSA I joined begins the end of May with a ten week session. Every week at a pre-determined drop, you pick up your weekly mystery box o' goodies. This is basically a box filled to the brim of whatever was ready to harvest that week. The veggies are all organic, local and seasonal. With thoughts of the phrases "Climate Change", "Think Globally, Act Locally" and "Pesticide Free" in my brain, I decided this was a good idea. I signed up and received my first box this week.
A bounty of Southern goodness awaited me. My first box contained gorgeous Red Leaf and Romaine lettuce, delicate baby beets, deep green bok choy, yellow onions, collards, hand milled grits and garlic scapes (more on that later). Ok, now what to do with it all?! To some of you this may seem simple enough, but let me explain a little something about myself. I'm a novice foodie. I love to cook. I love to eat. I'm excited about using super fresh, local ingredients. However, while I have lived over half my life in the South, I lived most of my formative eating years in California. Now don't get me wrong, we have our fair share of awesome veggies out there, and although I ate my weight in garlic, indulged in artichokes and suffered through brussels sprouts, I couldn't tell you what a collard was and grits sounded more like something you'd dump out of your beach bag than put on your plate and eat. Since moving to the South, I have embraced the grit but, hating my mother's spinach as a child, the quintessential collard has never touched my Le Creuset or lips. But, I had made a deal with myself (and my husband who funded this little endeavour) that I would cook everything I got at least once. I figured I could beg, borrow, or trade my way out of any unsavory items after that if need be. Anyway, after washing and putting away my treasures I sat down to do a little research.
First off, what are those curly green things at the bottom of the box? Apparently they're garlic scapes. Farmers cut the stalk off garlic in the spring to force the plant to direct all of its energy into the bulb. They have great (yet stronger than I expected) garlic flavor and were turned into a garlic scape pesto compliments of my slightly modified version of Dorie Greenspan's recipe (doriegreenspan.com):
Garlic Scape Pesto
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup toasted pinenuts
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
I tossed some of this with pasta and froze some for later use. I'm thinking smeared on some crusty Ciabatta would make some pretty super garlic bread. Next up, I'm tackling my first ever collard greens. I'll let you know how it goes.
Which brings me to the point of why I'm doing this blog in the first place. As I said before, I am a novice foodie who loves to cook. I surprised myself with the level of passion and excitement I have toward this CSA experience and wanted the opportunity to share it. I also happen to like to write. In a former life, I was a pretty good technical writer, meaning I wrote IT training manuals and user guides. Great for end-users, maybe not so great for blog readers. So I hope you'll bear with me and my sloppy prose. I hope I can make you all laugh and learn a little as I stumble and succeed through my first CSA seasons.
Happy Eating!
Shar
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