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.
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Tuesday, August 30, 2011
Monday, August 22, 2011
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
-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
Sunday, August 7, 2011
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
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
Monday, August 1, 2011
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
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
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