Week 16: Cabbage Soup & Easy Baked Applesauce

*Note:  I have been working on this post for over a week now, so it's a bit of a long one.  Things just kept popping up that prevented me from finishing it.  Feel free to blame my kids.  I do.

Back to school germs stormed our house this week.  On Friday I noticed Steven's voice sounded a bit strange, Saturday morning Steven and Jack both had runny noses and my throat felt scratchy, and sure enough, by Sunday the three of us were miserable.  I'm sure everyone has a certain food or drink from childhood that their mom or dad always served to make them feel better.  I still find myself reaching for those foods as an adult.  A sore throat always leads me to a cup of hot tea and buttered toast.  An upset stomach has me sipping warm sprite and nibbling saltine crackers.  As a child, the magic cure for a cold was always Campbell's Chicken Noodle Soup.  (The classic one.  Not the one with home style noodles, not the one with ring noodles.  I am very particular about that.)  And I won't lie; I still grab a can on the occasions I feel especially yucky.  So as I lay on the couch Sunday afternoon watching football with a box of tissues, I knew I would be making soup for dinner.  While my original thought was to just make some chicken noodle soup, I realized that, one, I didn't have any chicken, and two, I didn't have any noodles.  Sort of necessary items in chicken noodle soup.  I did, however, have a giant head of cabbage from the CSA, along with some carrots and celery, so the idea of cabbage soup popped into my head.  With some onion, garlic, and a can of diced tomato, this simple soup is surprisingly filling, and very comforting. I was actually quite pleased with the results, and happy to watch Steven take down two bowls.  Although it didn't magically cure our colds, I dubbed the recipe "Healing Cabbage Soup" just for fun.  This recipe makes a plentiful amount; freeze the leftovers or have them for lunch all week.

Healing Cabbage Soup


-1 Tablespoon olive oil
-1 large onion, chopped
-2 cloves garlic, minced
-2 to 3 carrots, small dice
-3 stalks celery, sliced
-pinch crushed red pepper
-1 head green cabbage, sliced
-2 quarts chicken or vegetable stock
-1 can fire-roasted diced tomatoes, drained
-Salt & pepper to taste


Heat oil in a large pot or dutch oven over medium-high heat.  Add onion, garlic, carrot and celery, saute until onion is translucent.  Add crushed red pepper, saute one minute.  Add cabbage and stock, bring to a simmer and cook until cabbage wilts, about 15 minutes.  Add tomatoes; Season with salt and pepper. Let simmer another 15 minutes, allowing the flavors to meld.  Serve with crackers.

Another food memory from childhood is my Grandma Muir's applesauce. I've never really been a huge fan of applesauce; I find most of it pretty bland.  Even though my grandma died when I was young, I remember loving HER applesauce because it was chunky with lots of flavor.  I had a bunch of apples I needed to use, so I thought I would make some sauce for the kiddos.  No one seems to have my grandma's recipe (my mom remembers her swearing by transparent apples), but I thought I could at least create a thick, flavorful applesauce similar to hers.  The best part is that there is absolutely no added sugar and it's a cinch to make (the fact that it makes the house smell amazing doesn't hurt either).  Experiment with your favorite apple varieties.

Easy Baked Applesauce

Preheat oven to 350 degrees.

Peel and core desired amount of apples.  Combine apples, the juice of one to two oranges, and one to two teaspoons of cinnamon in a large dutch oven.  Cover and bake for 1 1/2 to 2 hours, until the apples are soft.  Using a whisk or wooden spoon, stir and mash the apple mixture until desired consistency is achieved.  For a smoother texture, use an immersion blender to blend until smooth.  Serve warm, room temperature or cold.

Since this post is so late, I am going to skip posting last week's meal plan, and just move into the items from week 17.  This is what I received on Friday:

-1 whole pasture raised chicken
-3 lbs sweet potatoes
-2 bulbs garlic
-2 lbs concord grapes
-6 ears sweet corn
-1 lb green beans
-1 head leaf lettuce
-1 butternut squash
-1 spaghetti squash
-1 half pint red raspberries
-1 head cabbage
-2 onions
-1 lb fresh whole wheat linguine

Paul and I were out of town for a wedding over the weekend, so I didn't do any cooking.  Today I intended to roast the chicken with the sweet potatoes and onions and serve it with some green beans on the side.  Of course, AFTER I peeled and chopped the potatoes I realized that the chicken was still somewhat frozen.  Oops.  After staring in the fridge and pantry for a while, I decided to carb it up and make whole wheat pasta with roasted sweet potatoes and garlic oil (the oil being a gift from my mom who bought it on a recent trip to California).  I was pleasantly surprised by the results.  I roasted the potatoes with some onion, garlic, olive oil, salt and pepper at 450 degrees for 30 minutes, then tossed them with the fresh whole wheat pasta, some chopped sage from my garden, and a drizzle of roasted garlic oil.  A carb lover's dream.  And since it combined my 9-month-old's favorite foods of pasta and sweet potato, he was very happy. 

My meal plan for the rest of the week:

Tuesday:  Roasted Chicken

Wednesday:  Edamame Succotash

Thursday:  Chicken Salad Sandwiches (with the leftover chicken)

Friday:  ??? Something with squash and sausage.

Saturday:  Stuffed Cabbage (Or cabbage rolls, as I knew them growing up from my grandma)

Sunday:  Crock Pot Chicken Chili (recipe below)

I know a lot of people swear by using their slow cooker all the time.  While I love my slow cooker, I tend not to use it often in the summer simply because the types of food I like to cook in it aren't what I consider summer foods.  As the weather begins to cool and I start to crave more warm and comforting foods, I turn to my slow cooker on a regular basis, especially to make soups and stews.  One of my favorite slow cooker recipes was given to me by my friend Denise.  I made this chicken chili for my son's lunch time birthday party last year and cooked it in my slow cooker overnight.  Everyone asked for the recipe, even my brother.

White Chicken Chili        

-1.5 - 2 lbs boneless skinless chicken (can use all breast or I sometimes use a combo of breast and thigh for more flavor)
-3 jalapeno peppers, minced (seeded if you don't want it spicy)
-1 large yellow onion, diced
-1 tablespoon ground cumin
-1 tablespoon dried oregano
-1 tablespoon ancho chili powder
-4 cloves garlic, minced
-6-10 tomatillos, husks removed and quartered
-2 cans cannellini beans, drained and rinsed
-2 cans navy or great northern beans, drained and rinsed
-1 to 1.5 quarts chicken stock
-1 jar salsa verde (I use Trader Joe's)
-16 ounces fresh or frozen corn

Saute onion and garlic in one tablespoon of olive oil until soft.  Add all ingredients to slow cooker.  Cook on low until chicken is cooked and tender.  Remove chicken and shred (I shred it right in the pot), return to slow cooker.  Taste and adjust the spices as necessary.  Continue cooking on low for several hours allowing all the flavors to blend.  

Pin It

Week 15: Veggies, Veggies, and more Veggies!

I know I'm a bit late in posting for week 15.  In fact, I just received the email with the list of items I'll be getting for week 16 this afternoon.  I've been feeling a little frazzled this past week dealing with the start of preschool for Steven and the kick-off of the PTA year (I'm serving as president and as one of the membership chairs!), and it's left me a bit uninspired.  Actually, I never sat down and created a meal plan for the week and have just been making it up as I go.  And two of my meals this week were decided with total disregard for my CSA items.  Friday I made a meal for another family and just doubled it for my own, and Saturday we just plain felt like having some tacos with chorizo. Of course, because of this, I realized today when I looked in my refrigerator that I have a TON of veggies left that need to be used ASAP.  In my kitchen that means tomorrow's dinner is going to be "a crock-pot full of any veggie I can stuff into it stew." The contents of week 15's bag:

-1 lb pumpkin sage pasta
-2 lb log organic butter
-2 eggplant
-2 red bell peppers
-2 carnival squash
-1.5 lbs slicing tomatoes
-1 lb green beans
-1/4 peck gala apples
-1 head leaf lettuce
-2 lbs San Marzano Roma tomatoes
-1 head broccoli
-2 candy onions
-1 (ginormous) head cabbage

My meal (non) plan:

Friday:  Roasted Chicken & Butternut Soup, Cape Cod Chopped Salad
*Cook's Note:  You could substitute another winter squash for the butternut if you like.  My three-year-old ate two bowls and claimed the leftovers as his.  And the dressing for the salad is one of my favorites.  I mix a batch and keep it in the fridge for lunch and dinner salads all week.

Saturday:  Black Bean & Chorizo Tacos
*Cook's Note:  This was inspired by the recipe for Crusty Black Bean-Chorizo Subs by Rick Bayless.  I served the mixture on tortillas instead.

Sunday:  Uh, go Brown's?  Went to the game, so cook's day off!

Monday:  Roasted Shrimp with Peppers
*Cook's Note:  I served this with brown rice instead of white.  As always, I threw in some extra veggies by adding a couple more red bell peppers and a pound of green beans to the mixture.

Tuesday:  Pumpkin Sage Pasta, Cape Cod Chopped Salad
*Cook's Note:  For the pasta, I warmed some olive oil in a large skillet, added a pinch of crushed red pepper, some minced garlic, and some chopped fresh sage.  When the garlic was golden, I added the cooked pasta, some salt and some pepper, and then topped it with a bit of Parmesan.  My 8-month-old was a huge fan of the pasta!

The next two days will be filled with attempts at using any remaining vegetables before the next CSA delivery.  I already plan to make some applesauce with all the remaining apples (I still have some from the week before as well, and I'm going apple picking next week.  I'll have to do a post solely on apple recipes soon.), and I'm going to make some tomato sauce as well.  The carnival squash should keep a little while, so I'll likely save it until next week.  And I'm not kidding when I say I'm going to stuff the crock-pot tomorrow.  I'm sure I can create a sort of ratatouille with some of the remaining vegetables.  Anything left on Thursday will get turned into baby food.

And since I'm here, I'll go ahead and post what I expect to receive for Week 16:

-1 pint cherry tomatoes
-1 package chicken sausage
-1 dozen eggs
-1 bunch carrots with tops
-1 bunch turnip greens
-2 green bell peppers
-2 poblano peppers
-1.5 lbs Stanley plums (prune plums)
-1 head broccoli OR 1 stalk celery
-1 bunch candy striped beets with tops
-1 bunch multi-colored Swiss chard
-1.5 lbs heirloom tomatoes
-1.5 lbs nectarines

My evenings are actually meeting-free this week, and my son is in preschool now for two blissful hours, three days a week, so I could actually get a chance to sit down and create a meal plan in the next two days.  And in a thought completely unrelated to cooking:  In my "Dinner Guests" section there is a blog titled, "MoZo's Road to the Ironman."  Well, MoZo made it to the Ironman and conquered it.  Congrats!  I can only imagine what he had for dinner that night... Pin It

Week 14: Pulled Pork, Smoky Corn Chowder, & Roasted Cucumber Sandwiches

Remember when I said the recipe for Eggplant Fries was coming soon?  I lied.  I tried to get all healthy and bake them in the oven after coating them with some panko.  They did not turn out as I had envisioned.  Were they edible?  Yes.  Would I make them that way again?  Absolutely not.  In case you're interested in attempting to make some eggplant fries of your own, Bon Appetit's recipe sounds delicious, (just be aware you must start the recipe at least 2-3 hours before you want to fry them), or even just cut the eggplant into fries and follow the breading instruction for your favorite eggplant Parmesan recipe.

I have to comment on the little yellow doll watermelon from last week's bag.  My husband and Steven were absolutely dying to cut into this watermelon.  Steven kept commenting, "It's just my size!"  So we were very disappointed when we discovered it had absolutely NO TASTE!  I'm not sure if ours was under ripe, overripe, or just bad, but I'm not kidding when I say it tasted like water.  I searched the Internet and most of what I read claimed yellow dolls have a sweet taste similar to red watermelon, so I'm going to have to believe the one we got was simply a fluke.  Oh well.

I know I'm a bit late with this post, but here is what I received last Friday:

-6 ears super sweet corn
-3 lbs Yukon gold potatoes
-1 lb grass fed ground beef
-2 green bell peppers
-1 lb green beans
-1.5 lbs peaches
-2 cucumbers
-2 yellow squash
-8 oz bag kale
-1 pint heirloom cherry tomatoes
-4 lb pork shoulder
-16 oz jar BBQ sauce
-1 tub cream cheese
-1 lb seedless grapes

I was super excited when I saw the weather forecast for this week.  I probably have a dozen or so corn chowder recipes, but I really didn't care to make soup when it was 90 degrees and 100% humidity.  Monday brought perfect soup weather, and the Smoky Corn Chowder recipe I chose was a huge hit with the entire family.  Steven ate two bowls and walked away from the table rubbing his belly, saying "that was so good.  I can't believe it was so good!"  The recipe is slightly smoky from the bacon & paprika, slightly sweet from the corn, slightly spicy from the crushed red pepper, and just a bit creamy thanks to some half-and-half.  The recipe calls for frozen corn, but I opted to use my fresh corn instead, and I used my immersion blender to blend the soup right in the pot to save myself from washing extra dishes.

My complete meal plan for the week:

Saturday:  Smoked Pulled Pork Sandwiches, Smoked Potato Salad, Sauteed Patty-Pan Squash & Tomatoes
*Cook's Note:  We put the pork shoulder on our electric smoker for about 8 hrs, shredded it and served it on whole wheat buns with the BBQ sauce from the CSA.  Leftover pork made amazing quesadillas for lunch the next day, using the BBQ sauce for dipping.  The potatoes smoked for 3 hours and I dressed them with a vinaigrette. Cooking Light had a recipe for smoked potato salad recently as well.

Sunday:  Grass fed Beef Burgers, Sweet Potato Fries, Green Beans
*Cook's Note:  I omit the brown sugar when making the sweet potato fries.

Monday:  Smoky Corn Chowder, Cherry Tomatoes

Tuesday:  Baked Ziti with Summer Vegetables
*Cook's Note:  I made this with whole wheat penne instead of ziti, and added a green and a red bell pepper.  I also opted to use fresh mozzarella in place of the ricotta and doubled the recipe to ensure leftovers for lunch.

Wednesday:  Roasted Cucumber Sandwiches, Kale Chips

Thursday:  Leftovers

I have been dying to try this Roasted Cucumber Sandwich recipe, so hopefully it won't disappoint.  I love the refreshing flavor of cucumbers, but I have never thought to cook them, let alone roast them in the oven.  And I should also comment on the BBQ sauce in this week's bag.  This unique sauce was created by Fresh Fork with Clark Pope Catering.  At first my husband seemed a bit unsure about it, but after a few bites we both agreed we love it.  It has a strong tomato flavor, is a little sweet, yet it finishes with a bit of heat.  And I love that there are no preservatives or artificial flavors. I thought it might be fun to do a little label comparison between this BBQ sauce and a popular sauce from the grocery store.  Ingredients listed directly as listed on the jar.  Pope's BBQ Sauce: Ohio Grown Tomatoes, Apple & White Vinegar, Cayenne Pepper, Brown Sugar, Garlic, Soy Sauce, Liquid Smoke, Molasses, Onions, Cloves, Tamarind, Anchovies.  Sweet Baby Ray's:  High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Water, Modified Food Starch, Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spices, Caramel Color, Jalapeno Pepper, Sodium Benzoate, Molasses, Corn Syrup, Garlic, Sugar, Tamarind, Natural Flavor.  Seriously? The first ingredient in Sweet Baby Ray's is high fructose corn syrup? Case closed. Pin It

Week 13: Grilled Halloumi & Watermelon, Brussel Sprout Relish, & Eggplant

First, I wanted to let you know that my missing watermelon magically appeared on my husband's chair at work.  And it was excellent.

Second, I want to rave about a recipe I tried last week.  The Grilled Halloumi with Watermelon and Basil-Mint Oil was AWESOME.  For those who aren't familiar with Halloumi, it is a salty, firm cheese that can retain its shape when grilled or sauteed. YUM. If there are any Fresh Fork subscribers out there who haven't used their baby yellow watermelon from the most recent pick up, I highly recommend giving this recipe a try.  I tweaked it just a bit to enable me to use my heirloom cherry tomatoes (which were not attached to the vine as the recipe specified) and made it the entire meal on the stove instead of the grill.  I wish I had taken a picture because it looked gorgeous on the plate. It would be a great dish to serve a few friends for lunch on a summer afternoon, with a nice crusty bread to soak up all the juices from the tomatoes and the basil oil.  The basil oil would be delicious drizzled over other veggies as well.  Bonus:  it takes 15 minutes to pull the whole dish together. 

Moving on, the contents of this week's bag:

-1 yellow doll watermelon
-2 eggplant
-1 quart of hot Hungarian peppers
-1 lb clover honey
-1 medium cantaloupe
-2 heirloom tomatoes
-2 patty pan squash
-1 pint mixed baby sweet peppers
-quarter peck golden supreme apples
-1 lb slicing tomatoes
-12 oz jar brussels sprout relish
-2 zucchini
-1.5 lbs red fortune plums

I must take a moment to comment on the brussels sprout relish.  I'm sure a number of people reading this have an immediate thought of revulsion.  For some reason, brussels sprouts tend to be on most people's top-ten most disgusting food lists.  I for one LOVE them, as does the rest of my family.  I would say you haven't had them cooked correctly, but I'll get to that another time.  This brussels sprout relish from Ann's Raspberry Farm is tangy and spicy and delicious, similar to a pickle relish, but soooooo much better.  In fact, the relish was a blue ribbon winner in the pickle category from the Good Food Awards in San Francisco.  We tried it on some crostini's with a little goat cheese, but I think it would be killer on a great grilled sausage or, for my Columbus friends, a Schmidt's Bahama Mama.

My meal plan for the week (back-tracking to Saturday):

Saturday:  Spicy Honey-Brushed Chicken Thighs*, sliced Heirloom Tomatoes, Grilled Jalapenos
 *Cook's Note:  I prepared these on the grill.For my three-year old, I simply sprinkled one of the chicken thighs with garlic powder, cumin, and paprika, then brushed it with honey as the recipe states.  My husband and I both agreed the spice rub was delicious and would work just as well on other cuts of meat.   

Sunday:  Herb-Marinated Pork Tenderloin, Veggie Potato Salad

Monday:  Whole-Wheat Rotelli with Broccoli*
 *Cook's Note:  The recipe calls for bow ties, but I wanted to use a whole wheat pasta. I substituted about 10 oz of Trader Joe's whole wheat rotelli pasta in place of the bow ties.

Tuesday:  Sage-Breaded Chicken, Eggplant "Fries," Squash Salad

Wednesday:  Marinated Peppers & Mozzarella, Pan-fried Trout

Thursday:  PTA social at my house.  Day off!

Recipes for the Potato Salad, Sage-Breaded Chicken, and Eggplant Fries to come!

I've heard a lot of grumblings from my fellow Fresh Forkers about their distaste for eggplant.  I personally don't think it has much flavor, hence why people tend to fry it up and smother it with marinara and cheese.  But for those people who simply can't stand the spongy fruit/vegetable (it could be considered either depending on who you ask), I suggest trying Roasted Eggplant Spread.  I've been making this a lot lately as an alternative to the standard pita and hummus. It's low in fat and calories (provided you go easy on the olive oil), and most people don't even realize it's eggplant.  For those who do love the sauce and cheese smothered eggplant, below is my absolute favorite eggplant Parmesan recipe.  It was given to me by a friend a couple of years ago in my Freezer Friend's group.  Salting the eggplant removes the bitterness, and panko breadcrumbs ensure the eggplant stays crispy, not soggy.

Eggplant Parmesan


-1 large eggplant
-1/2 c. Italian breadcrumbs
-3/4 c. Panko Japanese breadcrumbs
-1/2 c. coarsely shredded Parmesan cheese
-2 eggs
-1 c. flour
-1 c. shredded Mozzarella
-6 slices fresh Mozzarella
-1 large can of tomato sauce (or can use homemade sauce)
-1 tsp. oregano
-salt
-olive oil for frying


Peel skin off of eggplant with potato peeler and cut off ends.  Cut eggplant into thin slices, approx. 1/4 inch thick.  Spread out on cutting board and sprinkle with salt.  Let sit for 15 minutes.  Rinse under cold water and pat dry.  Combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese.  Pour onto plate for breading.  Beat egg in bowl.  Pour flour onto separate plate.  Dip each eggplant slice first into the flour, coating both sides.  Dip into egg, followed by bread crumb mixture until coated with breading.  Once finished breading, heat olive oil in frying pan.  Brown each slice of eggplant on both sides, set aside on plate lined w/ paper towel.  Once all eggplant is fried, stack and place in refrigerator to cool for 30 minutes.  Pour shallow layer of tomato sauce into 13 x 9 baking dish.  Layer eggplant slices until they are 2 slices deep.  Add a layer of mozzarella cheese slices.  Layer remaining eggplant on top.  Top evenly with remaining sauce.  Top with shredded mozzarella, Parmesan and oregano.  Bake covered for 1 hour at 350 degrees.  Cut into slices and serve.

Pin It

Week 12: I'm Back!

After a week of vacation at a beach house with cooking knives that made slicing a ripe banana back-breaking work, I'm happy to be home in my own kitchen.  And, since I brought home a few souvenir extra pounds courtesy of nightly cocktails and a delicious little treat known as shrimp bombs (shrimp stuffed with pepper jack cheese, wrapped in prosciutto, then fried), I immediately sat down to create this week's meal plan with an eye on the lighter side of things.  Because our CSA is in a partnership with my husband's place of business, we were able to pick up Friday's bag today instead of getting another week's worth of vacation credits.  Here is what I received:

-1 quart of yogurt
-1 lb nitrate free bacon
-1.5 lbs Roma tomatoes
-1 head leaf lettuce (this was not in very good shape and immediately went to the compost pile)
-3 lbs red new potatoes
-1 bunch candy cane beets
-1 pint heirloom cherry tomatoes
-1.5 lbs peaches
-1 cantaloupe
-8 oz piece of farmstead Gouda cheese
-1 quart hot Hungarian peppers
-1 lb dragon tongue beans
-1/2 lb Swiss chard
-1 head of broccoli

I was also supposed to receive a watermelon, however, it seemed to go missing in the cafeteria cooler over the weekend.  My husband has an email into the organizers of the partnership, and we'll likely get an extra item next week.  I actually designed a couple of meals around the watermelon, so I went and picked some up at the grocery store anyway. 

Monday:  Grilled Halloumi & Watermelon Salad, sauteed Dragon Tongue Beans

Tuesday:  New Potatoes with Swiss Chard & Fried Egg

Wednesday:  B.L.T., Broccoli Salad

Thursday:  Strawberry Melon Gazpacho, Grilled Chicken (Thanks for the gazpacho suggestion, Rachel!)

I'm not sure what I plan to do with the beets and Hungarian peppers yet, but I remember a recipe in Bon Appetit recently for a beet slaw, so maybe I'll try it with Thursday's meal.  The hot peppers could be used on a pizza or in a quesadilla for lunch, or possibly pickled? The potatoes are beautiful, and there are a lot, so I'm thinking I might try a smoked potato salad over the weekend with the leftovers from Tuesday.  I'm thinking of mixing the yogurt with some vanilla bean for flavor and pairing it with some grilled peaches, if the peaches make it through the day, or I'm considering using the yogurt to make blueberry smoothie ice pops.

As I mentioned briefly, Fresh Fork offers vacation credits so you don't miss out on an entire week's worth of items.  When you can't pick up your bag, you notify Fresh Fork and they allow you to choose additional items for a future week.  I'm hoping I get to choose my items for pick up next week, just before Labor Day weekend, and I'm definitely hoping I get to add some of the grass-fed ground beef we've been getting this summer.  It is one of my favorite items of the CSA package, and I often find myself craving it.  In fact, I'm so spoiled by this beef that I can't seem to enjoy a "regular" burger as much as I once did!  Other items I would be happy to add to my list are any of the cheeses, especially the Siberian Night from Mayfield Creamery, or the heirloom tortilla chips.

I can't believe fall is approaching so quickly, but I'm ready for cooler evenings and fall produce.  I tend to cook very seasonally, so I look forward to shifts in the weather.  My husband thinks I'm crazy, but there are certain dishes I simply won't make in the summertime, just as I won't make a caprese salad in the winter.  For me, Fall means the return of soups and chowders, pasta with red sauce, and oven roasted vegetables.  Of course, ask me how I feel some time in January and I just might be singing a different tune. Pin It

Week 10: Meal Plan, Green Gazpacho, Chicken & Corn Tostada Salad

I didn't really get the opportunity to be creative this past week.  Actually, things were so busy that my husband and I were barely home together for dinner.  And, it has been so hot and humid lately that I can barely stand to turn on the oven.  A cool, refreshing, no-cook gazpacho soup seemed like the perfect remedy for a hot day. While, I enjoy standard gazpacho made with red tomatoes (Ina Garten has an excellent Gazpacho recipe), after a while I start to feel like I am eating a bowl of salsa without the chips.  Last summer I discovered a recipe for Tangy Green Zebra Gazpacho in Food & Wine Magazine and it instantly became my favorite summer soup.  Since green zebra tomatoes can be hard to find, I like to use a mixture of unripe red tomatoes and tomatillos.  Throw in an extra jalapeno if you like, and add a few dashes of green Tabasco.  To keep it a truly no-cook meal, pick up some crusty bread from a bakery, some thinly sliced prosciutto, and some of your favorite cheeses and olives to serve on the side.  I suggest eating it on the patio with a glass of white wine.

One of the most requested recipes I make is called Chicken & Corn Tostada Salad.  In fact, three people have asked for it the past week.  Since I have been getting lots of corn and tomatoes from the CSA in recent weeks, I decided it would be fitting to go ahead and share the recipe here.   My mom got this recipe from a friend, and we assume it was originally came from Kraft foods, but I couldn't locate the exact recipe online.  The recipe calls for frozen corn, but I like to substitute fresh when corn is in season.  Amber, this post is for you!

Chicken & Corn Tostada Salad

-16 oz fresh or frozen corn kernels
-1 can black beans, drained and rinsed
-1 red bell pepper, chopped
-3 green onions, white and green parts, chopped
-1 greenish black avocado, pitted, peeled and chopped
-1 cup chopped Roma tomatoes
-2 cups shredded Mexican blend cheese
-3 cups torn romaine lettuce
-2 to 3 chicken breasts, cooked and shredded (pick up a rotisserie chicken from the store and you don't even have to cook!)
-1/4 cup vinegar
-3 tablespoons honey
-1 1/2 teaspoons ground cumin
-1/4 teaspoon salt
-fresh ground pepper
-tortilla chips, sour cream, and salsa for serving

To make the dressing, whisk together vinegar, honey, cumin, and salt in a small bowl.  Season with pepper.  Set aside. 

Combine remaining ingredients in a LARGE bowl.  Toss with dressing.  Serve over tortilla chips, top with sour cream and salsa.

Because I was hardly home last week, I failed to post my CSA items for the week.  This is what I received:

-1 lb ground Italian sausage
-8 oz grass fed Gouda cheese
-1 bunch of leeks
-1 pint of cherry tomatoes
-1 quart hot Hungarian peppers
-2 patty pan squash
-1.5 lbs slicing tomatoes
-1 pint blueberries
-1.5 lbs peaches
-1 bunch of Swiss chard
-1/4 lb basil
-2 lbs Roma tomatoes
-6 ears sweet corn
-1 package of chicken sausage links

It seems I have already burned through most of my items.  A last minute cookout with my in-laws used the chicken sausage, corn, and slicing tomatoes, and as usual, the peaches and blueberries seemed to evaporate into thin air (peaches are currently my 3-year-old's food obsession).  Even the cherry tomatoes are gone due to my son's new ability to climb onto the counter to sneak a treat now and then.  The goal of this week's meal plan is to use everything in our refrigerator before we leave for vacation.  I'll be cooking on the fly this week (no recipes), so I hopefully I will have a new recipe or two to share before we go:

Sunday:  Grilled Salmon, Veggie Skewers, Couscous

Monday:  Leek & Chard Frittata

Tuesday:  Whole Wheat Penne with Tomatoes & Pesto

Wednesday:  Sausage-Stuffed Patty Pan Squash & Hot Peppers

Thursday:  Leftover night

Friday: Grilled Chicken with any veggies & fruits left in the house

Saturday:  VACATION Pin It

Week 9: Sauteed Corn, Kale Chips

When sweet corn is in season it really doesn't take much to make it taste delicious.  In fact, my son usually eats an ear or two of it raw as he "helps" me shuck it for dinner.  While I love to simply grill or steam it and enjoy it straight off the cob, I have so many recipes involving corn that I can scarcely get through them before the end of corn season.  Corn salads, corn chowders, corn pudding, cornbread (try adding fresh corn kernels to the cornmeal batter!), even a sweet corn ice cream.   Last night I decided to saute the corn, but wanted to ramp up the flavor just a bit.  A bit of lime and jalapeno, a sprinkle of Manchego cheese, and a new favorite was created.  As usual, the recipe can be changed to suit your taste.  Swap cilantro for the basil, try Parmesan or Cotija (the Mexican version of Parmesan) instead of the Manchego, it is up to you.  I served it with grilled chicken breasts marinated with lime juice and basil, and some purple beans.

Sauteed Corn with Lime & Manchego

-4 to 5 ears of corn, shucked, kernels cut from cob
-2 to 3 jalapeno peppers, seeds and membranes removed, chopped fine
-1 medium onion, chopped
-2 limes, juiced and zested
-1/2 cup chopped basil
-1/2 cup grated Manchego cheese
-2 to 3 tablespoons butter or olive oil
-salt & pepper

Heat oil or butter in a large skillet over medium-high heat.  Add onion and saute until translucent.  Add jalapeno, cook one minute.  Add corn, season with salt & pepper.  Saute about 5 minutes, until corn is brightly colored and still crisp.  Remove from heat, stir in lime juice, zest, and basil.  Sprinkle with cheese.

It always makes me laugh when I see a recipe for Kale Chips that claims, "make these the next time your craving potato chips."  Seriously? What potato chips have you been eating lately?  While I don't think the thin, crispy leaves are going to satisfy your chip craving, I do think they are a good healthier alternative to serve with sandwiches at dinner.  I served them tonight alongside sausage & peppers sandwiches, using the sweet Italian sausage and hot block peppers from this week's CSA delivery.  It seems as though there are a gazillion recipes for Kale Chips out there, but they are all basically the same.  Try adding some crushed red pepper or dried herbs for some variety.  Next time I get some mustard greens I might try this recipe on those as well.

Kale Chips

-1 bunch of kale
-Olive oil
-Salt

Preheat oven to 350 degrees.  Wash and dry kale leaves, remove tough stems and tear large leaves into smaller pieces.  Toss with just enough olive oil to lightly coat (I do this directly on the sheet pan).  Lay in a single layer on a large sheet pan and sprinkle with salt.  Bake at 350 for 7-10 minutes, checking frequently to make sure they don't burn. 

Coming up in this week's meal plan:

Tuesday:  Roasted Red Pepper Pasta with Fresh Tomatoes & Basil

Wednesday:  Leftovers/Clear the fridge night

Thursday: Happy Birthday to my Mom!  Tangy Green Gazpacho, Jalapeno Shrimp, Crusty Bread & Cheese, Blackberry Buttermilk Cake

As for the remaining items in this week's CSA delivery, the peaches and apricots were devoured within two days by my boys, as were the green beans.  Eggs were served on sandwiches with sliced tomatoes and lettuce for lunch, and the rest were hard-boiled for snacks.  So I've cruised through this week's contents pretty quickly.  Almost half-way through the CSA season and I can't say I've been disappointed, plus peak harvest season is still to come! Pin It

Week 8: Pork Chops & Apple Sauce, Corn & Blueberry Salad

I couldn't resist titling this one "pork chops & applesauce."  Every time I say the phrase I want it to sound like Peter Brady from the Brady Bunch.  In fact, that is about my knowledge on the subject.  I certainly don't recall ever eating pork chops and applesauce together as a kid, but I have seen numerous recipes combining pork and apples.  And since I received both pork chops and cooking apples in this week's CSA bag, I thought I go ahead and serve them up together.  The pork chops we received are from a heritage breed of hog called Berkshire.  According to the people at Fresh Fork Market, this is an older breed that isn't traditionally raised for meat anymore, and it is known for its dark skin, dark meat, and intramuscular marbling (a polite term for fat).  These pork chops certainly looked fattier than the ones I'm used to, and it made for some fun entertainment watching my husband try to trim every last bit of fat out of the meat as he ate it.  However, the fat also ensured that the flavorful thick chops didn't dry out as I sauteed them in some olive oil with a generous sprinkle of salt and pepper.  My husband is not the biggest fan of pork (unless it is the form of bacon or sausage), but even he seemed to enjoy his Berkshire chop after he dissected it.  Alongside the pork chops I served the Apple Chutney recipe provided by Fresh Fork, but modified it to suit my family's taste.  The original recipe called for an entire cup of packed brown sugar, which would have been entirely too sweet for me.  Next time I may up the spice factor more by adding a bit more cayenne or maybe by adding some finely diced chili pepper.  Either way, this sweet and spicy chutney was a surprisingly nice compliment to the pork.  Leftovers served on grilled baguette slices the next day were even better.

Apple Chutney

-1/2 cup unpacked brown sugar
-3/4 cup white vinegar
-2 garlic cloves, minced
-1/8-1/4 teaspoon cayenne pepper, depending on your taste
-1/2 teaspoon cinnamon
-1.5 lbs apples, peeled, cored and chopped
-1 cup diced plum tomatoes
-1 tablespoon fresh mint

Combine sugar and vinegar in a medium saucepan over medium heat, stirring until sugar dissolves.  Add garlic, cayenne, and cinnamon; simmer and reduce to 1/2 cup.  Mix in apples, increase heat and boil until apples are tender, stirring frequently.  Remove from heat.  Mix in tomatoes and cool.  Stir in mint.  Serve with Pork, baguette slices, or cheese and crackers.

Last summer a friend posted on Facebook the bones of a recipe for a corn and blueberry salad.  Blueberries and corn are two of Steven's favorite foods, so of course I had to try it right away.  This salad screams summer with the sweetness of the blueberries and corn, refreshing cucumber, and spicy jalapeno.  I like to buy really fresh super sweet corn from a farm stand if I can find it, then I don't even have to cook it before cutting it off the cob.  Remove the seeds and membranes from the jalapeno to temper the heat, or substitute green or red bell pepper if you're really sensitive to spicy food.

Corn & Blueberry Salad

-1 pint fresh blueberries
-5 ears sweet corn, kernals cut from cob*
-1 large cucumber, peeled if desired, diced
-1 medium red onion, chopped
-2 jalapeno peppers, finely chopped
-1/2 cup chopped fresh basil
-3 tablespoons olive oil
-5-6 tablespoons fresh lime juice
-1 tablespoon honey
-zest of two limes
-2 teaspoons ground cumin
-Salt & pepper

Combine blueberries, corn, cucumber, onion, jalapeno, and basil in a large bowl.  In a medium bowl, whisk together the oil, lime, honey, zest and cumin.  Season with salt and pepper.  Toss dressing with corn mixture and serve.

*If desired, cook the ears of corn in a boiling pot of water for 3-4 minutes before cutting from the cob.

Speaking of corn, here is what I expect to recieve in my CSA bag this Friday:

-1 package Mild Italian Sausage
-1.5 lbs Apricots
-1.5 lbs Red Haven Peaches
-1 dozen Pasture-Raised Chicken Eggs
-6 ears Mira 301 Super Sweet Corn
-1 Candy Onion
-1 head Leaf Lettuce
-1 lb Green Beans
-1 bunch Kale, either Curly or Black
-1 lb Roasted Red Pepper linguini
-1 Leek
-1 bunch Carrots
-2-3 medium-hot Block Peppers
-1.5 lbs red slicing tomatoes

I'll be working on my meal plan tomorrow and will get some ideas posted by the weekend.  I'm open to suggestions, so feel free to post your ideas. Pin It

Week 8 Items & Meal Plan

With my two closest friends visiting from other cities this weekend, I was fortunate to get a much needed break from all my mom duties, including cooking.  I did manage to find the time to create this week's meal plan sometime between brunch, cocktails, and shopping, however, and I wanted to make sure I updated you on this week's CSA items.

What I received:

-1 bunch multi-colored swiss chard
-1 pint maple syrup
-1 lb boneless pork chops
-1 quarter peck Lodi apples
-1.5 lbs peaches
-1 candy onion
-2 cucumbers
-1 bunch mustard greens
-1 lb dragon tongue beans
-1 pint blueberries
-1.5 lbs apricots
-1 head broccoli
-1 bunch beets
-1 bunch green onions

Meal Plan:

Sunday- Pork Chops with Apple Chutney, Sauteed Dragon Tongue Beans, Baguette Slices with Cream Cheese

Monday- Blueberry & Corn Salad, Grilled Shrimp, leftover Baguette

Tuesday- Quesadillas with Swiss Chard & Fresh Cheese, Chips & Salsa

Wednesday- Red Flannel Hash OR Salad with Chicken & Roasted Beets

Thursday- B.L.T. Sandwiches, Broccoli

Friday-  My son's "unbirthday" party. Nitrate-free Hot Dogs, Watermelon, Trail-Mix, S'mores.

Recipes to come!!! Pin It

Week 7: Farmer's Market Frittata, Potato Salad, and Pantry Staples

What's not to love about eggs? They are cheap, nutritious, and versatile.  One of my favorite ways to prepare eggs is in a frittata, which is similar to an omelet or a crust-less quiche.  After adding cooked veggies, meats, and other items to the egg mixture, you just slide the pan into the oven and let it bake while you prepare the rest of the meal and clean up your mess.  The best part about a frittata is that you can change the ingredients based on what you have on hand (great for surprise CSA items!).  Tonight I made what I call a Farmer's Market Frittata, loading it up with zucchini, squash, onion, tomato and herbs.  I crumbled fresh cheese on top and served toast with jam and cream cheese on the side, but fried potatoes, fruit, or a salad would also pair with it nicely for a meal that would work as breakfast, lunch or dinner.  Try your own combinations until you find one you love.  I'm thinking crab and sweet corn, avocado and bacon, and tomato, basil, and fresh mozzarella for my next ventures.

Farmer's Market Frittata
Serves 4

-6 large eggs
-2 tablespoons milk or cream
-1 tablespoon olive oil
-1 medium zucchini, chopped
-1 medium yellow squash, chopped
-1 large tomato, chopped
-1 medium onion, chopped
-1/4 cup chopped fresh basil
-3 tablespoons chopped fresh chives
-6 oz crumbled fresh cheese (I used queso fresco, but goat cheese would work as well)
-Salt & pepper

Preheat oven to 350 degrees

Heat oil in a 10-inch oven-proof skillet over medium-high heat.  Add onion and saute until translucent, about 3 minutes.  Add zucchini and squash, season with salt and pepper.  Saute until tender, 5-7 minutes. 

While the veggies are cooking, whisk eggs and milk in a medium bowl.  Season with salt (about 1/2 teaspoon) and fresh ground pepper.  Stir in tomato, basil, and chives.

When the veggies are ready, pour the egg mixture into the skillet and sprinkle with cheese.  Place the skillet into the oven and bake until set and golden, about 45 minutes.  Slice into wedges and serve.

No matter how much I try to plan meals (and encourage others to do so as well), there are always times when plans need to be changed.  Maybe you realized you went way over your food budget for the month, maybe a freak snow storm hit the area and you can't make it to the store, or maybe you just aren't in the mood for the meal you originally planned for the day.  This is when having a well-stocked pantry comes in handy.  Some items are universal, such as olive & canola oil, some are personal, such as chipotle peppers or sriracha.  Your staple items should allow you to create a meal on any given night, even when you arrive to pick up your CSA package and find a handful of rutabagas.

Since I am often asked what items are my must haves, I thought I go ahead and share with you some of the things I keep stocked in my pantry and refrigerator.  Build your own list based on the types of food you enjoy most. 

Pantry:
Extra Virgin Olive Oil
Canola Oil
Cooking Spray
Salt- Kosher & Coarse Sea Salt
Peppercorns
Fresh Garlic Heads
Onions- White, Red, Yellow
Vinegar- White, Red Wine, White Wine, Balsamic, Apple Cider, & Rice Wine
Chili Powders- Regular, Ancho, & Chipotle
Crushed Red Pepper
Ground Cumin
Cinnamon
Dried Herbs
Honey
Maple Syrup
Soy Sauce
Worcestershire
Flour- All-purpose, Whole Wheat, and White Whole Wheat
Cornmeal
Breadcrumbs- Regular and Panko
Sugar- Granulated, Light Brown, Confectioner's
Baking Powder
Baking Soda
Vanilla Extract
Active Dry Yeast
Cocoa Powder
Chocolate Chips
Dried Fruit- Apricots, Raisins, Cherries
Nuts- Walnuts, Pecans, Almonds
Sun-dried Tomatoes
Assorted Olives
Pickled Jalapenos
Chipotle Peppers in Adobo
Artichoke Hearts- Canned and Marinated
Canned Tomatoes- Diced, Fire-Roasted Diced, Crushed, Sauce, and Paste
Dried Pasta- Spaghetti, Penne, Orzo, Couscous, Rice Noodles
Other Grains-Brown Rice, Old-Fashioned Oats, Barley, Quinoa
Assorted Canned & Dried Beans- Black, Pinto, Cannellini, etc.
Boxed Stock- Chicken, Beef, Vegetable

Refrigerator & Freezer:
Milk
Buttermilk
Half & Half
Eggs
Plain Yogurt
Sour Cream
Cheese- Mozzarella, Mexican Blend, Goat, Queso Fresco
Canola Oil Mayo
Mustard- Dijon, Yellow, and Brown
Salsa- Tomato & Tomatillo
Lemons
Limes
Hot Sauces- Tabasco, Red Hot, Sriracha, Cholula
Fish Sauce
Tortillas- Corn & Flour
Frozen Fruit- Berries, Mango
Frozen Veggies- Peas, Corn, Spinach, Pearl Onions

Finally, as promised for my sister-in-law and her boyfriend, here is my mom's potato salad recipe.  I believe it is adapted from an old Kraft Foods recipe for Great American Potato Salad.  Every time I make it people ask for the recipe.  My mom calls for Miracle Whip, but since my husband prefers mayo, I use canola oil mayonnaise instead.

Great American Potato Salad

-3/4 cup Miracle Whip or Mayonnaise
-1 teaspoon mustard
-1/2 teaspoon celery seed
-1/2 teaspoon salt
-1/8 teaspoon pepper
-4 cups cubed cooked red potatoes
-2 hard-boiled eggs, chopped
-1/2 cup chopped onion
-1/2 cup sliced celery

Mix Miracle Whip or mayo, mustard, celery seed, salt, and pepper.  Add remaining ingredients, mix and refrigerate. Pin It

Week 7: Smoked Chicken Enchiladas

Yes, it's been almost a week since my last post.  I'm not going to make any excuses, I'm just going to jump right into it.  We picked up our CSA package on Friday and here is what we received:

-1 whole chicken
-1 pint blueberries
-1.5 lbs cling peaches
-1.5 lbs slicing tomatoes
-1 head leaf lettuce
-1 bunch of cilantro
-2 zucchini
-2 squash
-1 lb green beans
-1 bunch kale
-1 bunch carrots with tops
-1 bunch spinach
-1 head broccoli
-1 candy onion
-1 pint black raspberries
-8 oz cream cheese

After getting the cilantro I had expected the week before, I decided to make the grilled shrimp pizza I planned for last week on Friday night.  Yesterday I put two whole chickens rubbed with salt, pepper, paprika, and garlic powder on our electric smoker and left them for about 7 hours. Smoking the chicken not only imparts great flavor to the meat, but it ensures that the meat stays tender.  We purchased our electric smoker at Home Depot a few years ago for about $50, but prior to that we had great results smoking meat using our charcoal grill. Part of the chicken was last night's dinner, served with green beans, sauteed mustard greens (My first time trying these. VERY strong flavor. I think in the future I would mix them with other greens rather than eating them alone), and potato salad. Tonight I used some of the leftovers to make Chicken & Spinach Enchiladas.  The last time I made Red Chile Chicken Enchiladas from Rick Bayless's Mexican Everyday cookbook, I doubled the sauce and froze half.  Using part of the smoked chicken and adding some blanched, chopped spinach to the chicken filling, this dish came together quickly with minimal clean-up.  Just the way I like it!

Red Chile and Chicken Enchiladas
Adapted from Mexican Everyday by Rick Bayless

-3 tablespoons of pure ancho chili powder
-2 garlic cloves, peeled and quartered
-1 28 oz can diced fire-roasted tomatoes (I use Muir Glen Organic Fire Roasted Diced Tomatoes)
-1/4 teaspoon ground cumin
-1/4 teaspoon ground black pepper
-1 tablespoon olive oil, plus a little extra for softening the tortillas
-2 cups chicken broth
-12 corn tortillas
-salt
-1/2 teaspoon sugar
-2 to 3 cups of shredded cooked chicken
-1 cup of shredded mexican melting cheese (quesadilla, chihuahua, asadero) or monterey jack, brick or cheddar
-cilantro and/or white onion for a garnish

Preheat the oven to 350 degrees.

In a blender, combine the chili powder, garlic, tomatoes with their juice, cumin, and black pepper and blend until smooth. In a saucepan, heat 1 tablespoon of olive oil and then add the sauce. Cook for about 7 minutes until the sauce is reduced to the consistency of tomato paste. Stir in the broth and turn the heat to medium-low and let simmer for 10 minutes.

While the sauce is simmering, lay the tortillas on a baking sheet and spray or lightly brush on both sides with oil, then stack them in twos. heat them in the oven just long enough to make them soft and pliable, about 3 minutes. Remove from oven, stack them up in a pile and cover with a kitchen towel to keep warm.

Taste the sauce and season with salt, usually about 1 1/2 teaspoons, and the sugar.  Stir in additional broth if the sauce has thickened beyond the consistency of light cream soup.

Spread 1/2 cup of sauce over the bottom of a 13x9 inch baking dish.  Stir another 1/2 to 1 cup of sauce into the chicken.  Lay out a warm tortilla, top with some of the chicken and roll.  Lay seem side down in the baking dish.  Repeat with remaining tortillas.  Ladle remaining sauce over the enchiladas and sprinkle with cheese.

Bake for 10-15 minutes until the cheese is starting to brown.  Sprinkle with the onion rings and cilantro.

Note:  I like to add some cheese to the enchilada filling as well.  Tonight I used a shredded mexican blend inside the enchiladas, then sprinkled queso fresco on the top.

I still have plenty of chicken leftover to use in sandwiches and on top of salads as well.  The stars of this week's CSA package are the peaches. These peaches are small and fuzzy, but amazingly sweet and juicy.  Steven and Jack love them, and this morning I sliced a few and served them over waffles with some fresh whipped cream.  I have been searching for ideas on how to use the carrot tops, and came across the World Carrot Museum website that has quite a few recipes, including a carrot top scramble with eggs.  I plan to try it one morning this week, or I may work the greens into the veggie frittata I plan on making during this week's meal plan.  With temperatures in the 90's all week, I kept the menu light and simple:

Monday:  Tomato, Fresh Mozzarella, & Basil Panini, Carrot Sticks & Hummus

Tuesday:  Farmer's Market Frittata, Toast with Cream Cheese

Wednesday:  Grilled Chicken & Kale Cobb Salad

Thursday:  Vegetable Pasta

Of course, you know I'll end up changing things at least a little bit along the way...

Look for a post again either tomorrow night or Tuesday morning as I plan to share my mom's potato salad recipe (just for you Ashley and Greg!), and a few of my pantry staples that allow me to get a meal on the table even when I don't have time to get to the grocery store. Pin It

Week 6: Spicy Cabbage Stir-fry

Remember when I talked about making sure you can modify your meal plan and move things around? Well, my original plan for the week has been kicked to the curb and I'm creating meals as I go with just the ingredients I have on hand.  Saturday I had planned on making potato salad for potluck picnic in the park with my husband's family (Happy birthday to my Mom-in-law!), but changed my mind at the last minute after finding out what others were bringing and decided to make tomato cucumber salad instead.  We did have grilled Salmon as planned on Sunday, but served it with potatoes and leftover tomato salad instead of green beans.  Actually, I didn't even get green beans in the CSA package, I got the snap peas. I realized I still had half a head of cabbage from last week's pick-up, so I decided to try a vegetarian stir-fry with the cabbage and snap peas.  After checking out some recipes on-line, I came across one for Spicy Stir-fry Chinese Cabbage.  The recipe calls for napa cabbage, so I substituted the regular green cabbage I had, and added the the snap peas in step four.  Served over brown rice, it was a satisfying vegetarian meal.  If you are not used to using chile paste (sambal oelek), use caution when adding it to the stir-fry. I used three heaping teaspoons because we love spicy food, but if you can't take a lot of heat, start with just one teaspoon (or omit it altogether if you're really sensitive) to start.  You can always add more if needed. To make it more kid friendly for Steven, I steamed some of the cabbage and snap peas separately for him, then served it with a few splashes of soy sauce and a sprinkle of sesame seeds.  You could easily add edamame (soy beans), cubed tofu, or shredded chicken if you feel the need to add a protein.

I didn't receive cilantro I was expecting, so I decided to hold off on the shrimp pizza this week.  I have a whole chicken defrosting right now, but it probably won't be ready for the smoker until Wednesday or Thursday.  So, I'm thinking of moving my pasta night up to tomorrow, maybe doing something with the squash and zucchini.  As expected, the raspberries disappeared pretty quickly.  I served them with our Sunday morning whole wheat pancakes and maple syrup.  And Paul and I devoured the Mayfield Creamery "Siberian Night" beer cheese Friday.  According the Fresh Fork newsletter, this is a "French countrystyle cheese with a rind brushed with Thirsty Dog Siberian Night IPA".  According to the Thirsty Dog website, Siberian Night is an Imperial Stout. Ah, tomayto, tomahto.  We drank a Goose Island India Pale Ale with it and just called the whole thing off.  Either way, the cheese was delicious, with a texture similar to Manchego, a Spanish sheep's-milk cheese.  I will definitely be looking to get my hands on this cheese again.  I guess I can say I have kicked the dairy-free diet at this point, although I'm still not using regular milk on my cereal, and I definitely keep a watchful eye on Jack after a cheese binge. 

I also realized (after my mother-in-law questioned me Saturday about some of the recipes I've posted so far) that I have been taking for granted that people are familiar with certain dishes or ingredients, and that I am not explaining some things as well as I could.  From now on I will try to link you to information on special ingredients and explain each dish more in depth if needed.  And feel free to post questions and I'll do my best to answer them as soon as possible.  For the record, muesli is served cold.  Pin It

Week 6: Meal Planning

Pine Mouth Update:  Almost a week now since the pine mouth struck, and I still have a slight bitter taste at the end of a meal.  Fortunately, the food itself tastes fine as I'm eating it, so I should be able to enjoy the raspberries and cheese I've been promised in this week's CSA delivery.

Here is what I am expecting:

-1 bulb onion, candy variety
-1 head garlic
-1 lb green beans OR snap peas
-1 bunch of cilantro
-2 zucchini
-2 squash
-2 lbs sweet cherries
-1 pint black raspberries
-2 bags slicing tomatoes
-1 lb garlic chive linguine
-1 cucumber
-1 bunch mustard greens
-1 6-8 oz piece Mayfield Siberian Night beer cheese
-1 lb of pork sausage

I'm actually kind of relieved not to be getting as much meat in this delivery.  While I have really enjoyed the sausages and ground beef, I'm kind of looking forward to choosing some fish and chicken at market this week.  Overall, the items are pretty basic so there is a lot more leeway in my meal planning.  The only unfamiliar items to some may be the candy onion and maybe the mustard greens.  A candy onion is simply a variety of sweet onion, and mustard greens can be used in the same manner as spinach, kale, and the like.  My meal plan for the week:

Friday:  Clear out the fridge day!  This is when we eat all the leftovers from the past week's meals and    use up all the produce that is going bad. 

Saturday:  Afternoon family potluck at the park. Everyone brings their own meat and a side to share.  I am making cornbread and potato salad.  Paul & I will likely enjoy the cheese as an evening snack after the kids go to bed.

Sunday:  Grilled Salmon, green beans, tomato & cucumber salad, leftover cornbread

Monday:  Grilled Shrimp Pizza, sliced tomatoes

Tuesday:  Smoked Whole Chicken, sauteed mustard greens.

Wednesday:  Garlicky cherry tomato linguine

Thursday:  Sausage & peppers calzones OR breakfast for dinner

The pasta and calzone dishes are ones that I will be making up as I go.  As usual, I will share the recipes if they're successful (Side Note: the chicken and beet lettuce wraps from this past week were not so successful. A bit plain for my taste.  I'll have to work on ramping up the flavor before sharing.  However, I did enjoy the Kale Caesar Slaw recipe from Bon Appetit that I served with it.). The cherries may be baked into cherry hand-pies, or they'll be thrown into morning oatmeal and eaten as snacks.  I'll be lucky if the raspberries survive one day in this house.  They happen to be Steven's absolute favorite, so I'm sure I'll be fighting him for them.  Other ideas for raspberries would be making them into a cobbler or individual crumbles (terrific combined with other berries or peaches), serving them over pancakes or angel food cake, or smash them into plain yogurt with a drizzle of honey.

I'm often asked about how I make a meal plan.  It takes a little getting used to, but it makes mealtime a whole lot easier (and prevents the "there's nothing to eat" dilemma).  I started meal planning a couple of year's ago to help me stick to a grocery budget and to take control of my family's health. When you meal plan you can actually plan variety into your family's diet.  We almost never eat the same meal twice in a month! To start, decide how far in advance you want to plan.  Prior to beginning the CSA, my plan coincided with pay day, so I planned for the 1st through the 15th, and then the16th through the end of the month. On pay day I would do my major shopping, buying all my shelf stable and freezer items, then I shopped weekly for produce.  Now it makes more sense for me to plan weekly. Do what makes the most sense for you.  Every week I sit down with my planner, some cookbooks, and some recipes I have torn from magazines.  First I look at what nights we may have plans or nights when my husband or I may not be home for dinner.  For instance, every Thursday in the summer my husband has golf.  I know not to plan an elaborate meal for that evening; it is usually something easy or something fun for the kids and I, like breakfast for dinner or individual pizzas.  I also look at the days that we might have something that would cause us to be gone most of the afternoon and plan a slow-cooker meal or something with little prep work for that day.  I always try to plan for at least one fish and two vegetarian meals each week as well.  I always make sure that the meals can be moved around as needed, such as when you notice your greens are beginning to wilt and you need to use them immediately, but your squash could hold another day or two.  My meal plans can get pretty elaborate, but they can be as simple as you need them to be.  Sometimes, when I am making a meal that could be frozen, I double it and put half in the freezer for those days when I decide I just don't feel like cooking.  When I'm finished, I post the plan on the refrigerator so I remember to pull items from the freezer to thaw the night before if needed, or so I know I need to swing by the store to pick up salmon that afternoon.  For more meal planning (and home organization) ideas, check out my friend's blog, http://jennshomework.blogspot.com/.

Finally, I thought I'd share simple, easy recipes for Southern Style Green Beans and Tomato & Cucumber Salad.  Steven loves to help snap the ends off the green beans. These are summertime staples at our house.

Southern Style Green Beans

*The beans cook down quite a bit in this recipe, so buy more than you think you need.  My small family can easily eat 1-2 lbs of beans!  Adjust the amounts of the other ingredients as necessary.  I have made these for a crowd before as they hold very well in a crock pot.  They taste better the longer they cook.

-Fresh Green Beans, ends snapped off
-1 medium yellow onion, diced
-1-2 pieces of bacon (or 1-2 tablespoons canola oil)
-salt & pepper

In a large pot, cook bacon over medium heat until the fat begins to render.  Add onion and saute until golden. (You can omit bacon and just use canola or olive oil in this step.)  Add green beans and about 1-2 cups water, depending on the size of the pot, and bring to a boil.  Season with salt & pepper.  Cover, reduce heat and let simmer for at least an hour until cooked down and soft, checking occasionally to make sure the water hasn't evaporated (you can add more water if needed). Double check for seasonings and serve. 

Tomato & Cucumber Salad

In a large bowl, combine sliced tomatoes, sliced cucumbers, and sliced onion (the candy onion would work well here).  Drizzle with olive oil and splash with vinegar to taste (white, red wine, cider, really any kind you have on hand, but I like the stronger flavor of white in this dish).  Add fresh herbs from the garden if desired.  I am currently using basil and thyme since I have an abundance right now!  Season with salt and pepper and toss it all together.  Allow to sit at room temperature while you make the rest of the meal, allowing the juices from the tomatoes to mix with other ingredients.  Can also be served cold if desired. Pin It

Week 5: The Phenomenon Known as "Pine Mouth"

I never intended to let so many days pass between my last post and this one, but I have been dealing with a strange affliction referred to on the internet as "Pine Mouth," and it causes everything I eat to taste bitter and metallic.  Let me start at the beginning.  On Thursday afternoon I sat down to eat some soup for lunch and was surprised to find it left an odd taste in my mouth that lingered throughout the afternoon.  In fact, the taste grew stronger every time I ate or drank anything, and especially when I ate sweet foods.  I of course Googled "soapy or bitter taste in mouth," and was told it was one of three things:  flouride poisoning (uh, doubtful), a reaction to medication (not taking any), or pregnancy (this one sent me immediately to the drugstore in a panic.  Results negative, crisis averted!).  The next morning I sat down to a breakfast of eggs and toast and the taste immediately returned.  I spent the time during my son's swim lesson searching the web again and came across a blog entry mentioning pine nuts and a reaction many were calling "pine mouth".  Hmmm, I did make pesto using pine nuts on Tuesday, so I clicked on the link and there was my answer!  Numerous people were describing the very same symptoms from which I had been suffering within a couple days of eating pine nuts.  I called my husband to tell him I had solved the mystery and learned that he had suddenly been struck with the pine mouth as well!  Symptoms can last anywhere from days to weeks, and no one is quite sure what causes it. Google "pine mouth" and you will find numerous articles speculating why or how it occurs, from whether it's related to the country from which the nuts are imported, to a possible fungus that grows on the nuts themselves.  Either way, for someone who really enjoys food it has been nothing short of torture.  I certainly couldn't taste a recipe and tell you if it was any good or not, let alone try to create a whole new one.  Yesterday I noticed it was markedly better and I could mostly enjoy my dinner of grass-fed beef burgers with caramelized onions, tomato & cucumber salad (sliced tomato, cucumber, red onion and basil splashed with vinegar and olive oil, salt & pepper), chocolate sorbet with cherry compote, and lemon-gin sparkling cocktails.  Today I feel almost back to normal with just a slight lingering bitter taste at the end of a meal. 

Now that my tastebuds are returning, I finally devised my meal plan for the next few days:

Monday: Smoked pork spareribs, Vegetable coleslaw,  and baked beans

Tuesday: Chicken & Beet Lettuce Wrap, Kale Caesar Slaw

Wednesday:  Mexican Beans with Chorizo and Greens

Thursday:  Grilled Squash & Zucchini Pizza

The Chicken & Beet Lettuce Wrap will be an experiment.  If it works, I'll share the recipe later this week.  And yes, I did eat the Brie despite the pine mouth.  And yes, it was still (mostly) delicious.  So far, so good in regards to Jack's reaction to dairy being added back into my diet, hence the pizza on the menu for Thursday night.  So, will I ever eat pine nuts again?  I'm not quite sure.  While I do enjoy them, I'm not sure I enjoy them enough to risk the dreaded pine mouth again.  I just may have to start using walnuts in my pesto instead. Pin It

Garlic Scape & Basil Pesto; Sauteed Beets

Sometimes the best meals are also the simplest.  Tuesday's dinner was one of those meals.  After a long day of swim lessons and errand running with two kids in tow, I wanted to relax with a good meal that required little time to get on the table.  Garlic Scape and Basil Pesto on fresh spinach linguini and sliced tomatoes drizzled with olive oil, coarse salt, pepper and torn basil fit the bill.  The best part was that it took virtually no cooking (perfect for a hot summer day)!  Just a few minutes to boil the pasta, a whirl of the food processor, and dinner was ready in 10 minutes.  The pesto was also great on top of the tomatoes, and it would be equally delicious as a dip for crusy bread.  Be sure to save some of the pasta water to help moisten the pasta and distribute the pesto throughout the dish.  Bonus:  You will definitely be safe from vampires for the night after eating this meal. 

If you don't have garlic scapes, just increase the amount of basil and toss in a couple of cloves of garlic.

Dairy-Free Garlic Scape & Basil Pesto

-1/4 cup pine nuts
-4 garlic scapes, chopped (about 2/3 cup)
-2/3 cup packed basil
-1/2 cup olive oil
-salt

Combine pine nuts, garlic scapes, basil, 1/4 cup of olive oil, and 1/4 teaspoon salt in food processor.  With the processor on, drizzle in remaining olive oil until pesto reaches desired consistency.  Taste and season with additional salt if desired (I used about 1/2 teaspoon salt).  Leftovers can be stored in the refrigerator for 2-3 days or frozen.

Last night was mom's night out at Bar Cento.  Knowing I would definitely be indulging in their amazing french fries (or as they like to call them, Pomme Frites), I wanted to eat a light and healthy meal before heading down to West 25th Street.  I also needed to make sure I used the remaining items from the CSA to keep with my goal of zero waste. I was still sitting on the Luna Burgers (Ohio Veggie Burgers), a bunch of beets with tops, and some green onions.  I usually roast beets, but I really wanted to try something different this time, and I really wanted to incorporate the beet greens.  What I ended up with was an easy beet relish that can be served as a side dish or even as a topping for burgers.  My three-year-old asked for seconds, so I know it must be good.

Sauteed Beet Relish

-1 bunch beets with tops
-1 bunch green onions, sliced
-olive oil
-stock or water
-balsamic vinegar
-salt & pepper

Remove beet tops, chop greens and set aside.  Peel and dice beets.  Heat 1 teaspoon olive oil in a large skillet over medium heat.  Add diced beets and sautee 2-3 minutes.  Add just enough stock or water to keep beets from burning (about 1/4 cup depending on pan size), and cover.  Cook, covered, until beets are almost tender, 10-15 minutes.  Remove cover and increase heat to medium-high, allowing any remaining liquid to evaporate.  Add another 1-2 teaspoons of olive oil and the green onions.  Sautee 2-3 minutes.  Add beet greens and continue cooking until greens are wilted.  Stir in a few splashes of balsamic vinegar, season with salt and pepper.  Taste and adjust seasonings, adding more vinegar if desired. 

My refrigerator is now pretty much empty; a good thing considering tomorrow's CSA pick-up is a big one.  Here is what I'm expecting:

-1 bunch of beets with tops
-1 bunch of carrots with tops
-1 head of cabbage
-2 zucchini
-2 squash
-1-2 cucumber
-1 quart of yogurt
-1 head of bibb lettuce
-1.5 lbs tomatoes
-2 lbs sweet black cherries (Oh yeah!)
-1 lb grassfed ground beef
-1 bunch kale
-1 bunch spinach
-1 bunch swiss chard
-1 rack pork spareribs
-1 lb chorizo sausage

Holy food, Batman.  It is definitely going to be a challenge to use all this food without letting anything go to waste, especially since we are heading out of town for a couple of days to visit family.  I really need to sit down later tonight and create a meal plan.  Some of my previous posts should have given you some ideas for using a number of these items, including the chorizo, swiss chard, beets, and yogurt, but I will try to post some new ideas tomorrow when I've had a little time to think about it more.  Right off the bat a cucumber salad with mint from my garden comes to mind, and I am definitely going to put those spareribs on the smoker.  Oh, and tomorrow night is the night I will finally get to indulge in the Brie.  Here's hoping that little Jack has outgrown his dairy sensitivity and I can kick this diary-free diet! Pin It

More Spelt Berries, Muesli, and Strawberry Muffins - Take Three

Update:  As soon as I finished my last post, the countertop installers arrived.  Phase one of kitchen makeover complete.  I am sure I will be put on hiatus again when we finally choose the tile for our backsplash. 

Yesterday afternoon I gave the strawberry muffins another go.  This batch was pretty good.  While I don't think anyone would be disappointed with them if I shared the recipe as is, I still feel like I want to change a couple of things.  I am working on increasing the whole grain factor without sacrificing the texture, and I would like to decrease the amount of sugar.  I mean, let's face it, muffins are really just an excuse to eat cake for breakfast. 

After eating out for two days, last night I was in the mood for something lighter and healthier.  Whenever I have a lot of veggies sitting in the fridge that need to be used sooner rather than later, I like to grill (roast in the Winter) and use them in salads, pastas, and sandwiches.  It's very simple:  Take whatever vegetable you have on hand (last night we used halved red bell peppers, quartered red onions, green onions, and thick sliced zucchini and yellow squash),  toss them with olive oil, salt and pepper, and grill them until slightly charred and soft.  With the abundance of greens in my fridge, I decided to make a salad, but I knew a salad with just grilled vegetables wasn't going to cut it for the rest of my family. I decided to mix the grilled veggies with some of the spelt berries from week two and splash them a simple balsamic vinaigrette.  I served the mixture over mixed greens for dinner, but leftovers were an excellent lunch on their own today.  The dish is so easy you don't even need to follow a recipe, just use any vegetable and grain combination that strikes you.  It would also be a great side to take to a summer cookout as it can be served hot, cold, or room temperature. 

I am usually a meal planner, but for the past few weeks I have pretty much been winging it based on what items look like they need to be used, or on what I might be craving.  Today I had a craving for cornbread, so I whipped up another batch of dairy-free cornbread with the cornmeal from week one and served it with grilled chicken brats and braised spinach.  It's a good thing my family likes greens because I think I have made a huge batch of them every week for the past month!  Cooking greens is also a great way to use the tops from beets, radishes, etc. rather than sending them to the compost pile.  I don't even follow a recipe; I just cooked some bacon in a large pot, sauteed a chopped onion in the drippings, then added the greens and some chicken stock and cooked until tender.

For those who may still have the yogurt we recieved in week one, I have been meaning to share one of my favorite breakfast recipes for Muesli.  I created this recipe when I was pregnant with Jack and ate it almost everyday last summer.

Melissa's Muesli

-1/2 cup old fashioned oats
-1/2 cup plain yogurt
-1/2 cup milk
-1/3 cup chopped dried apricots, raisins, blueberries, or whatever you prefer
-2 tablespoons chopped nuts (I vary between walnuts, pecans, and almonds)
-Cinnamon to taste
-Fresh Fruit

Mix all ingredients together, cover and refrigerate overnight.  When ready to eat, thin with a little more milk or yogurt if desired and add fresh fruit (I use whatever is in season.  In the Summer I use a lot of peaches and berries, in Fall and Winter I use apples and bananas).

My herb garden is out of control right now, especially my thyme, basil, chives, and sage. I am thinking of trying something with the basil and chives and the garlic scapes and spinach linguini from the CSA. Maybe some sort of dairy-free pesto pasta?  I also made extra spelt berries with the idea of turning them into some sort of breakfast porridge.  Results to come!

I realize I forgot to share the results of the pickled radishes from a few weeks ago.  At first bite I wasn't sure if I liked them, but they definitely grew on me.  The vinegar flavor is strong, and I think adding some herbs to the mix would add some nice flavor.  They would be good to serve on a crudite platter.  I may try this again with the addition of other vegetables and seasonings.

Finally, for those who were wondering, I received the Brie in this week's delivery.  As much as it calls to me everytime I open the fridge, we are trying to hold onto it until we can actually sit down and enjoy it one evening.  Hopefully over the holiday weekend we'll get that chance.  Pin It

Week 4: Beets, Brie, and Babies

I must admit that I am a little disappointed in myself this past week.  Although I accomplished my goal of zero waste, I don't feel as though I really did anything "wow" with my ingredients (those quotation marks are for you, Anna).   A brief recap of how I used my contents:

-1 lb of ground beef, tomato, corn chips, cilantro, and lettuce were used for taco salad
-radishes were glazed and zucchini roasted and served with chicken
-spinach wilted and served with steamed potatoes and a fried egg
-strawberries sliced and served with breakfast or as snacks
-milk drank by my preschooler
-1 lb of ground beef sent to the freezer

Today begins a new CSA week, and here is what I am expecting to pick up today:

-1 package of chicken bratwursts
-1 bunch of garlic scapes
-1.5 lbs tomatoes
-1 quart of strawberries
-1 bunch green onions
-2 bunches spinach
-2 heads leaf lettuce
-2 zucchini or squash
-1 tub of fresh goat cheese or 1 wedge of Brie
-1 bunch of red beets
-1 package Luna Burgers (veggie burger)
-1 lb spinach linguini

As I have mentioned before, I am currently following a dairy-free diet due to my infant son's sensitivity to dairy protein.  No way am I going to be able to pass on trying this cheese!  I am slowly trying to reintroduce dairy, so this will just have to be my test run. I love the tangy taste of goat cheese on salads, in quiches and frittatas, and on pasta.  And the Brie I would simply slice and enjoy with some crusty bread and a glass of wine on the patio after the kids go to bed. 

Until a few years ago, I had never even tried a beet, but my husband loves them.  The first time I made them I roasted them in the oven and tossed them in a salad with goat cheese and balsamic vinaigrette.  I was instantly in love.  Now I make beets all the time.  One of our favorite meals is a Beet, Cheddar, and Apple Tart from Martha Stewart.  A mini version of these would be a great party appetizer.  And if you like shortbread cookies, I recommend trying Beet Cookies (Yes, cookies.  Stop gagging, they are strangely addicting).  I have quite a few beet and tomato salad recipes that I want to try, so that's what I plan to do this week.  Some of the farmer's markets have cherry tomatoes coming in already, so I am thinking a simple cherry tomato pasta dish with the spinach linguini.  Maybe I'll slice the chicken brats and toss them into the pasta as well, or possibly use them in a white bean and sausage soup of some kind with the spinach.  After the grilling disaster with my garlic scapes, I'm going give it another go and serve them with Luna Burgers topped with avocado, tomato, lettuce and onion.  The zucchini or squash can be used interchangeably, so I am thinking a zucchini/squash pancake, or maybe a grilled pizza?  I also plan to finalize the strawberry muffin recipe this week so I can pass it on to you. 

My son Jack just turned six months this week, and I am having fun introducing him to new foods.  He's already tried sweet potato, butternut squash, peas, banana, apple, apricot, peaches, and watermelon, to name a few.  I even finely pureed a Roasted Eggplant Spread that I made for a PTA meeting and tried it out on him.  Sometimes he doesn't take to new foods immediately, but I keep trying and after a few days he usually likes it. This week I plan to steam and puree some of the spinach, zucchini and beets for him to try. As you can probably tell, I'm not one who believes in kid food.  My three-year-old has been eating what I eat since the beginning, and I never make him a separate meal.  He loves things like black beans, salmon, and brussel sprouts, and eats risotto, guacamole, and even sushi with a smile on his face.  Of course he also like hotdogs and chicken nuggets, but those are the exception and not the rule at our house.  I can only hope Jack is as adventurous an eater as his brother! My best advice to those already dealing with picky eaters is to just keep serving the food over and over, and eventually they may give in and try it.  One day Steven loves broccoli, the next he won't touch it.  Kids are funny that way.  I just continue to serve him the same meal the rest of the family eats and try not to make a big deal if he doesn't eat something.  I am also careful to never say I dislike a new food in front of him, and I act as though it's a privilege to try new foods.  As I mentioned in a previous post, I used to hate sweet potatoes, but I made sure he never knew it. And start cooking with your kids! I really believe kids are more likely to eat something if they had a hand in making it. 

I know I promised to share some of my food philosophies, and I do plan on doing so this week.  I also hope to share some newly created recipes, that is if I ever get back my kitchen! My new countertops are supposedly being installed today, but as of 2:19 pm, there's not a worker in sight.  I've pretty much resigned myself to the idea that we will be eating out tonight, but with a fridge full of fresh veggies, I refuse to do so all weekend. Should make for an interesting weekend of cooking if they don't show up soon.  Hmmm...I wonder if I could dig up my old college hotpot... Pin It

Week Three: Lettuce Be Creative

It's shaping up to be one of those weeks.  You know, the kind of week where the days fly by and you have no idea what you accomplished, but you suddenly look at the clock and realize you should have started dinner half an hour ago.  And, quite frankly, you really have no motivation to make the meal you originally planned for the day.  My original menu for tonight:  Grilled chicken marinated in lime juice, olive oil and cilantro, fingerling potatoes sauteed with herbs and garlic, and braised spinach.  What I made:  Wilted spinach, steamed potatoes, and a fried egg.  The day didn't start too badly: my three-year-old, Steven, actually slept past 6:30 am, and 6-month-old Jack was generally happy and took a decent morning nap.  Cut to 12:30 pm when I go to pick up Steven from Itty Bitty Fun Camp.  Apparently It was a little too much fun today and Steven refused to leave with me.  In fact, he had a complete meltdown and began screaming and crying for me to "go away".  He might as well have been yelling "stranger danger" because it probably appeared to the teen helpers staring at us that an abduction was taking place as I struggled to carry him to the car.  By the time my husband arrived home shortly after five with a full propane tank for the grill, I was mentally fried. I didn't feel like chopping onions and garlic, or stripping tiny leaves of thyme, nor did I feel like standing next to a hot grill in this humidity.  No worries, though, we couldn't get the propane tank hooked up properly anyway, hence the fried egg.  The moral of the story: days don't always go as you planned, and neither do meals!  Don't be afraid to change your game plan, and simplify or substitute as needed.  My meals so far this week have been fairly basic:  A taco salad with lettuce, ground beef (seasoned with cumin, smoked paprika, and chipotle chile powder), green onions, tomato, guacamole, salsa, and the most delicious corn chips from the CSA; and sauteed chicken breasts, glazed radishes (delicious!) and roasted zucchini.  One of the best parts about joining a CSA is the fact that you really don't have to do much to the food to make it taste great.  It's all in season, fresh, and full of flavor.

A number of people in other CSAs have remarked about the abundance of "lettuce" they received thus far, and that they are getting tired of salads.  I for one love greens, but I can see that preparing them only as a simple salad would get old quickly, especially when you have an abundance that needs to be used in a short amount of time.  Since I don't seem to be do much creating this week, I thought I would share some ideas and recipes for what to do with all those greens.  Orrecchiette with Mixed Greens and Goat Cheese from Giada De Laurentiis is an easy dish if you have some baby lettuces or mixed salad.  Or try making a pizza and putting a salad dressed with a lemony vinaigrette on top, such as in Ina Garten's White Pizza with Arugula (one of my favorites!).  Remember, you don't have to have the exact lettuce or greens the recipe calls for - experiment! You can even try grilling lettuce slightly and dressing the wilted greens with your favorite vinaigrette (check out the newest edition of Cooking Light magazine for a grilled salad recipe).  Create new dressings with different vinegars and herbs; if you have a vinaigrette recipe that calls for lemon juice and basil, try replacing them with lime and cilantro. Sautee spinach, swiss chard or other greens with onions and mushrooms for a taco filling (see my first entry) or wilt them into an omelette, frittata or quiche.  Create a hash with greens, potatoes and your favorite sausage or eggs such as in Fingerling Potato-Leek Hash.  I hope that's enough to get you started - please feel free to share your ideas and creations.

Tomorrow promises to be another busy day, capped off with about 20 women at my home for a meeting.  That, and the need to demo my kitchen in preparation for my new countertops, means the theme for the week will continue to be simple.  Some readers have requested I share my food "philosophies," so look for those along with meal ideas for next week on Thursday.  For now, I will retire with my glass of vino, a piece of dark chocolate with sea salt, and a little Rocco's Dinner Party on Bravo.  Pin It