Saturday, August 25, 2012

Week 12: Meal Plan

As promised, here is my meal plan for the week.  Again, I am sticking to simple dinners that mostly rely on pantry staples combined with my CSA items.

Friday:  Appetizer Dinner - Crudites (Cukes, tomatoes, radishes, bell peppers, & carrots) with Tzatziki & Hummus for dipping, Baguette slices, Cheese

Saturday:  Grilled Brats, Southern Style Wax Beans

Sunday:  Mushroom & Kale Quesadillas (Eat, Live, Run)

Monday:  Pasta with Fresh Tomatoes & Basil

Tuesday:  A riff on Couscous Casserole (Mark Bittman), using this week's patty pan squash and the ground beef from a previous CSA delivery.

Wednesday:  Leftovers or Breakfast for Dinner

Other recipes you may like based on this week's delivery:

Patty Pan Squash with Eggs (Sunset)
Buttery Patty Pan Squash with Basil (Food Renegade)
Marinated Tomatoes (ButterYum)
Melon & Crispy Prosciutto Salad (Confessions of a Recipe Junkie)
Artichoke, Kale, & Ricotta Pie (The Kitchn)
Shaved Radish Sandwiches with Herb Butter (Bon Appetit)

French Breakfast Radishes


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Thursday, August 23, 2012

Weeks 11 & 12: Bag Contents & (Non) Meal Plan

I realize I missed last week's post.  I didn't forget; it wasn't that I couldn't find the time. Quite honestly, I just never took the time to sit down and make a meal plan for the week.  I thought about it, and I looked at recipes in my magazines and cookbooks.  I browsed through pinterest every morning while I drank my coffee.  But when I actually tried to compose a daily plan of what to serve for dinner, I drew a blank.  This is not to say that we ordered take-out everyday and let our food go to waste (although we did make a last minute decision to visit Barroco Grill one night - an excellent decision); instead, I took stock of the basics I keep in the pantry and refrigerator - things like grains, beans,  stock, cheese, etc - and designed easy meals using those items with my CSA delivery. 



Week 11 bag contents:
-3 lbs red potatoes
-6 ears sweet corn
-2 leeks
-1 bulb fennel
-1.5 lbs heirloom tomatoes
-2 oz basil
-2 lbs slicing tomatoes
-1 lb grassfed ground beef
-2 lbs peaches
-1 eggplant

Large bag additions:
-2 yellow squash
-bag of small red onions
-3 "Italian frier" peppers
-1 canteloupe
-1/2 lb swiss chard
-1 bulb garlic
-1 piece havarti cheese

So what did I serve my family for dinner?  Using just my basics and CSA items, we ate a potato, corn, and leek chowder; a crock pot meal of sausage, fennel, potatoes, and cabbage; a cheesy quinoa casserole loaded with squash and eggplant; panini sandwiches with tomato, mozzarella, and basil; and crockpot refried beans served with sauteed onion, pepper, and chard in tortillas.  If you're a non-meal planner, there are tons of meals you can make based off items you may regularly keep in the house and take little effort.  Here are some of my go-to ideas:

-Make a batch of roasted/sauted/grilled/stir-fried vegetables.  Toss them with pasta, serve over rice, or fold into a quesadilla

-Soup. Combine chopped vegetables, herbs, and boxed or homemade stock; add in some meat or beans if you like.  Make it even easier by dumping all the ingredients it in the crockpot first thing in the morning.

-Breakfast for dinner.  Vegetable hash topped with a fried egg, pancakes with fruit, etc. 

-Sandwiches.  Press veggies and cheese between slices of thick bread for an easy panini sandwich.  Get creative - almost anything can be made into a sandwich, including leftovers!

-Beans.  Using a basic crockpot bean recipe, add whatever veggies and meat you have on hand and let it simmer away all day.  Eat like a stew, or serve with tortillas or rice.

I'm trying to get myself a bit more organized this week and at least attempting to make a rough meal plan. I'll try to get it posted with more recipe ideas sometime tomorrow.  In the meantime,  here are the items I've got to work with this week:

Week 12 bag contents:
-1 bag of oats
-1 bunch red russian kale
-2 ct pattypan squash
-1 lb wax beans
-1 bunch French Breakfast radishes
-1 cantaloupe
-2 Candy onions
-2 green peppers
-1 pint cherry tomatoes
-1 package (1.25 lbs) green onion bratwursts, made from Berkshire pork
 
Large bag additions:
-1 piece grassfed swiss cheese from Heritage Grass Farms (12 oz)
-2.5 lbs San Marzano roma tomatoes
-1 bunch carrots with tops
-2 cucumbers




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Friday, August 10, 2012

Week 10: Bag Contents & Meal Plan; Peach Crumbles

When I first wrote this post, I was lamenting about how exhausted I am, how this pregnancy is leaving me with no motivation, how I barely feel like cooking most nights, yadda, yadda, yadda.  The more I thought about it, though, I realized that many of us probably don't feel like cooking much these days.  For starters, it's hot.  School is just around the corner.  We're trying to fit in as much end of summer fun as we possibly can.  Who wants to come home after a day at the pool (or the zoo, or the park, or work) and spend a bunch of time preparing a meal?  And I'm sure I'm not alone when I say the last thing I feel like doing after dinner is cleaning a big mess.  With this in mind, I'm going to do my best in the next few weeks to create simple meal plans that take advantage of all the fresh produce summer has to offer.  One pot meals.  Meals that require little to no cooking.  Meals I can prep ahead of time and then just throw into the oven. Meals I can toss into the slow cooker first thing in the morning so dinner is essentially ready when I drag the kids home from the pool. Meals that can be completely cooked on the grill so there are NO pots and pans to clean.  The meals may not be fancy, but they can still taste delicious.  Who's coming with me?



Small bag contents:
-1 bunch carrots
-1 dozen eggs
-1 piece gouda cheese
-3 hot hungarian peppers
-2 green peppers
-1 head cabbage
-1.5 lbs heirloom tomatoes
-1 lb green filet beans
-2 ct cucumbers
-1 pint blackberries

Large bag additions:
-1.5 lbs spelt berries
-1 bunch beets
-1 lb chorizo
-1 head broccoli
-2 ct patty pan squash
-6 ears sweet corn

My tentative meal plan:

Thursday:  Out

Friday:  Tomato & Feta Sandwiches (Bon Appetit); Green Beans

Saturday:  Grilled Chorizo Quesadillas; Grilled Mexican-Style Corn

Sunday:  Summer Vegetable Stir-Fry (Bon Appetit); Sub in your spelt berries for the grain

Monday:  Baked Beet Risotto (Martha Stewart); I will be modifying this so I can bake it.

Tuesday:  Slow-Cooker Beef with Broccoli & Bell Peppers (Chef in Training)

Wednesday:  Slow-Cooker Cabbage Roll Soup

I am absolutely loving fresh peaches this summer.  I eat them as snacks, slice them up and throw them into my cereal or oatmeal, and serve them over ice cream for dessert.  Over the weekend I was craving peach pie, but didn't really want to go through the hassle of making pie crust.  I also needed a healthier treat as I've been indulging a little too often lately.  I decided on individual peach crumbles that required fewer ingredients and less sugar than the usual recipes, and they are made completely with whole grains.  This is an easy recipe to assemble before dinner, then just throw it the oven while you're eating.  To make it a little more indulgent, we served it with fresh whipped cream.



Individual Peach Crumbles
Serves 4

-3 medium peaches, sliced
-1 to 2 Tablespoons of sugar
-4 Tablespoons butter at room temperature
-1/4 cup unpacked brown sugar
-1/2 cup rolled oats
-1/3 cup whole wheat flour (I used white whole wheat)
-pinch of salt

Preheat oven to 375 degrees

Toss peaches with sugar.  Blend together remaining ingredients (If your butter is at room temperature, you should be able to do this by hand).  Divide peaches among four 4-oz ramekins.  Top each ramekin with butter mixture.  Bake at 375 degrees for 30 minutes or until tops are golden brown.  Let cool 15-20 minutes.  Serve with fresh whipped cream or vanilla ice cream if desired.



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Thursday, August 2, 2012

Week 9: Bag Contents & Meal Plan; 20 Zucchini Recipes

This week's bag is BIG.  And we happen to be leaving town Friday and Saturday, so meal planning to use all of my items was harder than expected.  But, I did receive one of my favorite CSA items - grass-fed ground beef.  No question, I'll be grilling some burgers this week.



Small bag contents:
-1 whole cantaloupe
-1 pint mixed color cherry tomatoes
-2 ct zucchini/squash
-2 ct eggplant
-1 bulb garlic
-1 large candy onion
-2 oz basil
-1 bunch curly kale
-Approx 1.5 lbs slicing tomatoes
-1 lb bulk Italian sausage (ground)
-approx 1.5 lbs peaches

Large bag additions:
-1 small yellow watermelon
-1 lb yellow wax beans
-1 lb grass-fed ground beef
-1 head lettuce
-1 bunch radishes
-2 cucumbers

My meal plan:

Thursday:  Avocado & Radish Toasts; Fruit

Friday:  Out of Town

Saturday (if we get home in time):  Eggplant & Mozzarella Melts (Martha Stewart); Melon & Prosciutto

Sunday:  Grilled burgers with caramelized onions & cheddar; Zucchini with potatoes & thyme (Bon Appetit)

Monday:  Chickpea & Tomato Salad (GreenLiteBites); Watermelon slices

Tuesday:  Slow Cooker White Beans with Sausage & Kale

Wednesday:  Cheesy Brown Rice Gratin with Zucchini & Eggplant (Cooking Light)

Are you getting sick of summer squash yet?  It's easy to grow and gives all summer long, so we tend to get it weekly in the CSA.  Those who grow it in their home gardens usually have so much that they beg people to take it.  My husband loves it; I'm indifferent to it.  And I'm always looking for new ways to make it because I can only saute it or roast so many times before I just can't take it anymore.  If you're in the same boat, below are the links to 18 zucchini & summer squash recipes just for you.  Add those to the two listed above, and I've given you 20 ways to use that bumper crop.



Summer Vegetable Stir-Fry (Bon Appetit)
Zucchini Rice Gratin (Smitten Kitchen)
Zucchini Carbonara (Closet Cooking)
Zucchini Bread Pancakes (Smitten Kitchen)
Squash Casserole (Southern Living)
Summer Squash Panini (Cookin Canuck)
Zucchini Tart with Lemon Thyme & Goat Cheese (Fine Cooking)
Pasta with Zucchini, Tomatoes, and Creamy Lemon Yogurt Sauce (Ezra Poundcake)
Zucchini Chile-Cheddar Mash (Eating Well)
Greek Style Zucchini Salad (Closet Cooking)
Stuffed Zucchini (Kayotic Kitchen)
Carrot & Zucchini Bars with Cream Cheese Frosting (Real Mom Kitchen)
Zucchini, Black Bean, and Rice Skillet (Ready, Set, Eat)
Zucchini Tots (Curious Country Cook)
Summer Squash Pizza (Cooking Light)
Free-Form Vegetarian Lasagna (Bev Cooks)
Balsamic Grilled Vegetables with Basil Quinoa Salad (Veggie Belly)
Herbed Zucchini & Feta Quiche with Brown Rice Crust (Closet Cooking)


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Sunday, July 29, 2012

Week 8: Bag Contents & Meal Plan

Yes, this post is late.  Really, really late.  It was an unusually busy week where I barely saw my husband, then both kids ended up sick on different days.  I actually did make a meal plan, but between sick kids only wanting crackers and applesauce and a husband gone two nights, I didn't really cook many meals.  Rest assured, however, we are still managing to make it through our CSA items due in part to my four-year-old's current obsession with the show Lazytown and it's hero, Sportacus.  Sportacus eats what he calls sports candy (i.e. fruits and veggies) to give him energy; therefore, Steven only wants sports candy for snacks.  Seriously.  I offered to take him for ice cream the other day and he declined in favor of cucumber slices and green pepper sticks.  I shouldn't complain, but at six months pregnant, sports candy just isn't going to cut it when a craving for coconut dark chocolate chunk arises. 

Small bag contents:
-1 pint blueberries
-6 ears sweet corn
-3 lbs yukon gold potatoes
-1 bunch rainbow swiss chard
-1 bunch collard greens
-2 cucumbers
-1.5 lbs heirloom tomatoes
-1 package chicken bratwursts
-1 lb yellow wax beans
-2 green peppers

Large bag additions:
-1 cantaloupe
-1 package pork spare ribs
-1 jar Pope's BBQ sauce 

My favorite item this week is definitely the heirloom tomatoes.  If there is one thing I honestly never get sick of, it is fresh summer tomatoes.  And I think of love them most in the most simple preparation; sliced and sprinkled with salt and pepper.  Maybe a drizzle of olive oil, but it's not necessary.  My lunch today consisted of slices of crusty whole grain bread, a smear of mayo, and thick slices of heirloom tomatoes perched on top.  (I should mention here that I used to HATE mayonnaise. Really hate it.  I've discovered over the past few years, however, that mayo is the perfect companion to fresh tomatoes.  It just reinforces my belief that you should always try, try again!)

My lunch today...YUM!

My meal plan for week 8:

Thursday:  Take out

Friday:  Baked sweet potatoes, sliced cucumbers & bell peppers

Saturday:  Out

Sunday:  BBQ Ribs, collards & chard, corn on the cob

Monday:  Chicken brats, sauteed wax beans, roasted potatoes & onions

Tuesday:  Egg salad on toast, cantaloupe

Wednesday:  Cowboy beans (Rick Bayless), cucumber and mango salad (Martha Stewart)

With corn in season, I've run across a few recipes to try just in case you somehow get tired of eating it straight off the cob:

Tomato Stack with Corn & Avocado (Cooking Light)
Bacon & Corn Griddle Cakes (Recipe Girl) *Family Favorite!
Sweet Corn-Blueberry Buttermilk Ice Cream (Noble Pig)
Garlicky Summer Squash and Fresh Corn (Carzy Cook)
Chicken & Corn Soup with Chile-Mint Salsa (Bon Appetit)
Grilled Corn & Cheddar Quinoa (How Sweet It Is)
Sauteed Corn with Lime & Manchego

Only a couple more days until my next pick-up.  I'll try not to be late again!





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Thursday, July 19, 2012

Week 7: Bag Items & Menu Plan; Recipe for Tomato Pie

Since the deliveries the past few weeks have been on the large size, it was almost a relief to see a slightly smaller package with some staples thrown in to give me a break from cooking and preserving.  I feel like I can actually take a night or two off without worrying something will go bad!



Small bag contents:
-1 dozen pasture raised chicken eggs
-1 piece Havarti from Mayfield Road Creamery (8 oz)
-3 yellow squash
-1 bunch carrots
-1 lb whole wheat linguine
-6 ears sweet corn
-1 lb green beans
-1 bulb onion
-1 lb apricots

Large bag additions:
-2 lbs peaches
-Approx 1.5 lbs tomatoes
-1 pint mixed color cherry tomatoes
-1 pint blueberries

I actually had been hoping for cheese this week.  One of our favorite family "dinners" is what we call appetizer dinner.  I just set out a sliced baguette, a cheese or two, maybe some prosciutto or salami, and then some assorted toppings for the bread, such as chutney and tomato bruschetta.  It's a perfect meal to enjoy outside after a busy Saturday afternoon.  Click here for 7 summer bread toppings from Bon Appetit for more ideas.

My meal plan:

Thursday - Farmer's Market Omelets

Friday - Chicken & Corn Tostada Salad

Saturday - Appetizer Dinner

Sunday - Whole Wheat Linguine with Cherry Tomatoes

Monday - Mexican Baked Eggs

Tuesday - Squash & Mushroom Tacos

Wednesday - Leftovers

Last week I somehow ended up with three bags of apricots.  I'm pretty sure it was a mistake, but I'm not complaining!  I took the opportunity to make some apricot jam, and, as I mentioned in my last post, I picked up some bruised peaches for a deal at a local farmer's stand and made some peach preserves as well.  If I keep this up, I won't need to buy jam for the entire winter.

A recipe that has been in our regular summer meal rotation for years is a Fresh Tomato Tart recipe from Midwest Living.  Although we love it as is, my husband's one complaint is that he could eat the whole tart himself.  I recently ran across a few quiche recipes from Kevin at Closet Cooking that used a brown rice crust and thought combining this crust with the tomato and cheese topping may result in a more filling and satisfying meal (not to mention the fact that I didn't have to deal with making pastry!).  I am happy to report that I was right, and while I'll continue to make the original tomato tart recipe from time to time, this brown rice version will be our new norm.






Tomato Pie
Adapted from Midwest Living & Closet Cooking
Serves 4

-1 to 2 tomatoes, depending on size, thickly sliced
-Salt
-2 cups cooked brown rice
-1/4 cup finely grated mozzarella cheese
-1 egg

-3/4 cup loosely packed fresh basil leaves
-4 cloves garlic
-1/3 cup grated Parmesan cheese
-1 cup shredded mozzarella cheese
-2/3 cup mayonnaise
-1/8 teaspoon fresh ground pepper

 

Place tomato slices in a single layer on paper towels, sprinkle with salt, and allow to drain for 30 minutes to 1 hour at room temperature.

Preheat oven to 450 degrees.  Prepare pie pan with butter or spray with cooking spray.  Combine rice, grated mozzarella and egg in a medium bowl; press mixture into bottom of pie pan.  Bake for 10 minutes, or until rice crust starts to turn golden. Remove from oven, set aside, and lower oven temperature to 375 degrees

In a mini food processor or chopper, combine garlic cloves and basil and pulse until combined (Or you can chop by hand).  Combine garlic mixture, parmesan and mozzarella cheeses, mayo, and pepper and mix well.   Place the tomato slices over the rice crust in a single layer; spread mayo & cheese mixture evenly over the top of the tomatoes.  Bake in a 375 degree oven for 20-25 minutes, until top is golden brown.  Remove from oven and let rest for 5 minutes before slicing.


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Wednesday, July 11, 2012

Week 6: Bag Contents & Meal Plan; Chicken, Spinach & Artichoke Calzones

I have to admit that I'm pretty proud of myself at this point.  I have actually managed to use all my CSA items without letting anything go bad.  As proof, here is a picture of my refrigerator as of today before picking up our CSA package:


Surprisingly, I didn't even need to use any of today's delivery for tonight's dinner.  I had exactly one tomato, some bacon and lettuce, and a few eggs left in the house, perfect for making BLTE sandwiches. But besides those items and some basic staples (and yes, that's three jars of pickles on the lower left shelf), I think the only thing left in my house was the pork shoulder from last week's pick up that still sits in the freezer.

I love the variety of items we're getting this time of year, and this week is no different. Favorite items from last week include the peaches and apricots, so I'm happy to see them again, and I'm really excited to try the garlic scape, spinach and ricotta whole wheat ravioli from Ohio City Pasta.



Small bag contents:
-1 whole chicken
-1 pint blueberries
-1 head leaf lettuce
-2 ct cucumbers
-3 zucchini
-1 head cabbage
-3 tomatoes
-1 lb apricots (looks like way more than a pound!)
-1 bunch beets

Large bag additions:
-2 lbs peaches
-1 bunch green onions
-1 lb green beans
-1 package of ravioli
-1 bunch swiss chard

Now that a lot of fruits and veggies are coming into season, I hope to do some canning and preserving this week.  Since I'm pretty sure Steven and I will eat the peaches for breakfast and snacks no problem, I may swing by a farmer's market and pick up a basket or two to turn into jam.  My garden is giving more banana peppers than I could possibly use right now, and I know zucchini and squash are just around the corner, so I'm going to give pickling a try for the first time. 

My meal plan for the week:
Thursday:  Chard & Apricot Pizza
Friday: Out
Saturday:  Ravioli; Beet Green Chopped Salad (Sprouted Kitchen
Sunday:  Smoked Chicken, Coleslaw, Green Beans
Monday: Tomato Pie, Herby Cucumber Salad (Cooking Light)
Tuesday: Chicken & Black Bean Burritos with Guacamole
Wednesday:  Leftovers

I'm not following many recipes this week.  I have some homemade pizza dough in the freezer and thought the chard and apricots could pair nicely with some cheese for a simple pizza (we shall see).  I plan to serve the ravioli with just some olive oil and herbs, and I have an idea for a tomato pie with a brown rice crust that combines a couple of recipes.  Any leftover greens will get thrown into the burritos or may be served with eggs on leftover night.

Other recipes using this week's items that you may like:
Tomato-Zucchini Bake (Health)
Perfect Roast Chicken (Ina Garten)
Roasted Apricots with Mascarpone, Honey & Mint (Joy the Baker)
Potato-Beet Gnocchi (Cooking Light)
Stuffed Cabbage (Martha Stewart)
Grilled Chicken Salad with Feta, Fresh Corn, & Blueberries (Pioneer Woman)

A few weeks ago I was trying to think of a good meal to take to a friend that recently had surgery, but was looking for something kid friendly that wasn't the standard casserole.  I ran across an old recipe from Cooking Light for a Chicken & Artichoke Calzone, but I wanted to change it up just a bit by using homemade pizza dough and items I already had on hand.  Served with a simple crushed tomato sauce, my kids absolutely loved it, and they were so easy to make!  For my fellow Fresh Fork subscribers, this would be a perfect use for leftover chicken and you could easily substitute your swiss chard for the spinach.





Chicken, Spinach & Artichoke Calzones
Adapted from Cooking Light
Makes about 8 Calzones

-3 cups shredded chicken
-2 (14 oz) cans artichoke hearts, drained and chopped (frozen or even marinated would work just fine)
-4 cups chopped fresh spinach
-3/4 teaspoon salt
-1/4 teaspoon black pepper
-4 garlic cloves, minced
-1 1/2 cups shredded mozzarella cheese (try smoked mozzarella or pepper jack!)
-1/2 cup grated parmesan cheese
-1 double batch of Really Easy Pizza Dough from Smitten Kitchen*(or use dough recipe of your choice)

Preheat pizza stone or baking sheet in a  425 degrees. 

Combine chicken, artichokes, spinach, salt, pepper, and garlic in a large bowl.  Stir in cheese. 

Divide pizza dough in half; on a floured surface roll one half into a circle or square and cut into fourths. Repeat with remaining dough.  Divide chicken mixture between your rolled dough pieces; fold dough over the chicken mixture to form a pocket and press edges to seal. Trim excess dough if needed. Place 4 calzones on pizza stone and bake at 425 degrees for 15 minutes, or until browned and crisp. Remove from oven and let stand 5 minutes.  Repeat with remaining calzones.  Serve with marinara sauce for dipping. 

*I like this dough recipe from Smitten Kitchen because it is easy as promised, and it stretches easily without breaking, making it perfect for calzones. 



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Thursday, July 5, 2012

Week 5: Bag Contents & Meal Plan; Oatmeal Yogurt Pancake Recipe

Happy Independence Day!  We at the Alten household enjoyed a scorching hot & humid cookout with close friends in our backyard (occasionally sneaking inside for the nice, cool air conditioning). Normally we would pick up our CSA delivery on Wednesday at American Greetings, but due to the holiday, I'll be heading to the Westlake pick up later this afternoon.  Here is what I'm expecting to receive:

Small bag contents:
-1 whole chicken or pork roast (I'm planning on grabbing the pork)
-1 bunch beets
-2 bulb onions
-1 bunch carrots or 1 head kohlrabi (hoping for carrots)
-2 lbs tomatoes
-1 baby bok choy
-2 lbs peaches

Large bag additions:
-1 bunch spinach
-1 lb garlic scape and black pepper linguine
-2 lbs apricots
-2 ct cucumbers
-2 ct zucchini

In addition to the tomatoes from Fresh Fork, my husband brought a bunch home from work last week.  Despite making an enormous batch of Gazpacho for lunches this week, I still have quite a few left.  If I can't get through them all this weekend, I'll likely turn them into sauce or salsa and can them for the winter months.

My meal plan for the week:
Thursday - 4th of July leftovers
Friday - Zucchini & Tomato Deep Dish Pizza (My Kitchen Addiction)
Saturday - Garlic Scape Linguine; Tomato & Mozzarella Salad; Grilled Apricots (Proud Italian Cook)
Sunday - Shredded Pork Sliders; Sweet & Spicy Cukes (Our Best Bites); Baked Beet Chips
Monday - Spinach & Quinoa Casserole (Eat, Live, Run); Baked Parmesan Tomatoes (Eating Well)
Tuesday - Fried Rice w/bok choy, carrots, and leftover pork

Other recipes you may like:
Creamy Lemon Pasta with Chicken, Asparagus, and Spinach (Gimme Some Oven)
Zucchini & Feta Quiche with Brown Rice Crust (Closet Cooking)
Flatbread Pizza with Chicken & Peaches (Simply Reem)
Spelt Berry Salad with Chicken & Apricots

If you have yogurt left from last week's pick up, you may want to try this recipe for Oatmeal Yogurt Pancakes that I created over the weekend.  I ate them with a drizzle of the strawberry balsamic sauce & maple syrup. Add blueberries or another fruit to the batter if you like.  In the fall I think these would taste fabulous served with homemade applesauce or smeared with apple butter.



Oatmeal Yogurt Pancakes (serves 4)

-1 1/3 cup rolled oats
-1 1/4 cup white whole wheat flour*
-1/4 cup unpacked brown sugar
-1 teaspoon baking powder
-1/2 teaspoon salt
-2 cups plain yogurt, preferably a farmstead yogurt (do not use Greek)
-2 large eggs
-1 tablespoon canola oil
-butter, oil, or cooking spray for the pan

Whisk together oats, flour, sugar, baking powder and salt in a large bowl.  In another bowl, whisk yogurt with eggs and oil until combined.  Add yogurt mixture to the oat mixture and stir until well blended. 

Heat griddle or large skillet over medium-high.  Add your butter or oil, or spray with cooking spray.  In batches, using a 1/4 cup measure, drop batter onto skillet (batter will be thick and you may need to help it spread).  When pancakes start to bubble on top and edges start to brown (3-5 minutes), gently flip over and cook for 2-3 more minutes, or until cooked through and golden. Serve with butter and syrup as desired.


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Wednesday, June 27, 2012

Week 4: Bag Contents & Meal Plan

I have to admit, part of me breathed a sigh of relief when I read what to expect in this week's CSA bag.  A lot less leafy greens, finally some fruit, and tons of great veggies for quick and easy meals requiring little to no cooking during what promises to be a very hot week.



Small bag contents:
-1 quart of yogurt
-1 pt of black raspberries
-6 ct peaches
-1 package Italian Sausage links, 1.25 lbs
-2 ct zucchini
-1 bunch radishes
-1 head green leaf lettuce
-1 bunch kale

Large bag additions:
-1 head kohlrabi
-1 red bulb onion
-1.5 lbs hoophouse tomatoes
-2 ct cucumbers
-1 head broccoli
-1 jar strawberry basalmic sauce

For those followers who are new subscribers to Fresh Fork, this yogurt will not be like any yogurt you buy from the store.  As Trevor describes in the newsletter, it is VERY runny.  There are no thickeners, no stabilizers, just cultured milk.  It's an excellent, high-quality yogurt, but I do not like to eat it as I would typical yogurt (mixed with fruit and a drizzle of honey).  It is, however, a perfect yogurt for making my favorite muesli recipe (I'll use my raspberries & peaches in this!), or to use in smoothies or smoothie popsicles.  I also may try baking with it as the people of Fresh Fork suggest, possibly substituting it for buttermilk in my favorite Sunday morning pancakes or whole wheat oat muffins.

Our city's annual four-day Independence Day celebration starts this weekend, and I'm sure we'll indulge in some carnival food while joining in the festivities in the evening (yes, I do enjoy the occasional onion ring or funnel cake!), so I tried to keep my meal plan simple and flexible.

Thursday - Out of town
Friday - Blackbean & Veggie Quesadillas
Saturday - California Sandwiches
Sunday - Sausage Risotto with Kale (modified from the cooking light recipe) OR Grilled Sausages with Kale Chips; Zucchini Chile Cheddar Mash
Monday - B.L.T.s; Kohlrabi Slaw
Tuesday - Broccoli Quiche with Brown Rice Crust; Tomato & cucumber salad
Wednesday - Happy Independence Day!  Smoked Beef Brisket, Corn, Sliced Tomatoes, Berry Trifle

Other recipe suggestions:
Deep Dish Tomato & Zucchini Pizza
Spicy Kale-Stuffed Shells
Sweet & Spicy Cucumber Slices







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Friday, June 22, 2012

Week 3 Meal Plan; What to do with Beet Greens

As promised, here is my meal plan for the week:

Thursday - Chicken, Spinach & Artichoke Calzones (Recipe to come!)
Friday - Pizza & Salad
Saturday - Grilled Pork Chops & Veggie Skewers
Sunday - Summer Pea, Watermelon & Spelt Berry Salad (Cooking Light)
Monday - Skillet Baked Eggs with Spinach, Yogurt & Chili Oil; Toast (Bon Appetit)
Tuesday - Summer Rolls (Williams-Sonoma); Stir-Fried Snow Peas & Bok Choy
Wednesday - Leftovers

Beet Greens.  These seem to be an anomaly to most people.  Sure, we can figure out what to do with the actual beet, but what about the leafy green tops?  Simply, you can treat them just as you do any other green.  To me, they look a bit like swiss chard, and they have an earthy taste similar to kale.  I plan to add mine to the spinach when I make skillet baked eggs on Monday.  Last summer I created a beet relish using the roots and greens that could be served as a side or as a topping on hamburgers.  I also searched and found the below recipes you might want to try:

Pasta with Beet Greens, Blue Cheese, & Hazelnuts (Martha Stewart)
Beet Green Chopped Salad (Sprouted Kitchen) - This looks GORGEOUS!
Sauteed Beet Greens with Garlic & Olive Oil (NY Times)

I made the beet cookies from Weelicious yesterday afternoon and the kids are gobbling them up!  Not too sweet with a texture similar to shortbread.  I prefer mine a little crisp, so I cook them a bit longer. Tip: to grate my beets I put them through the shredding attachment on my food processor, then change to the regular blade and pulse a few times.  Takes just a minute and saves my hands from looking like I just murdered someone. I think the color of these cookies is just amazing!






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Wednesday, June 20, 2012

Week 3: Bag Contents & Recipe Ideas

I haven't had the opportunity to make my meal plan for the week (90 degree temps require a LOT of pool time), but for my fellow Fresh Forkers who are just itching to get started on their own meal plans - You did start meal planning, right?! -  I thought I'd go ahead and share a few ideas for this week's bag contents, and I'll post my meal plan tomorrow evening after I have the opportunity to think about it a little more.  If last week had a Mexican theme, I feel like this week is a little more Asian in nature.



Small bag contents:
-1 package boneless loin chops, 2 per pack
-2 lbs spelt berries
-1 bunch spinach
-1 head white stem bok choy
-1 dozen eggs
-1 head baby bok choy
-1 bunch beets with tops
-1 lb snow peas
-1 head chinese napa cabbage

Large bag additions:
-1 bunch carrots
-1 lb shelled peas
-1 head leaf lettuce
-1 extra bunch spinach
-2 bunches red bulb green onions

Honestly, my favorite item in this week's bag is the eggs.  We are an egg family and have them for breakfast - sometimes dinner - numerous times a week.  I have spent lots of time and money searching for the perfect egg at the grocery store ever since I tried the pasture-raised eggs from Fresh Fork last summer to no avail.  No organic, no cage-free, no free-range eggs sold at any of my local groceries came close to having the richness of these local pasture-raised eggs.  In fact, I now plan to purchase my eggs weekly at the back of the truck when we pick up our bag each week.  If you aren't a CSA subscriber, find a local farmer's market that sells true pasture-raised eggs and see for yourself.  For more information on pasture-raised eggs, click here.

Unfortunately, due to some unexpected events, I didn't cook as much as usual last week and I am still sitting on some bok choy, snow peas, kale and cauliflower.  Fortunately, I seem to have figured out a way to store my veggies that makes them last longer than expected. As soon as I get home from pick up, I take any leafy greens and place them in large plastic grocery bags with a damp paper towel.  Then I put them in the crisper of my second refrigerator that I keep nice and cold.   If an item such as beets or carrots come with the greens still attached, I cut off the greens and store them with the other leafy veggies as well.  I found that even my leaf lettuce stays fresh for a week or more when stored in this manner. To clear some space, tonight I made a quick and easy stir-fry using my bok choy, snow peas, and cauliflower from week two and served it over quinoa.  No recipe, I just heated some oil in a wok, threw in the snow peas, sliced bok choy, and cauliflower florets, added some minced garlic and grated ginger, then finished it with some soy sauce, rice vinegar, and sesame oil.  Served with some sri racha or sweet thai chili sauce, it was easy, quick, and healthy!




Some recipe ideas for week 3:
Lemon Chicken Stir Fry (Eating Well)
Shrimp & Egg Fried Rice with Cabbage (Tyler Florence)
Skillet Baked Eggs with Spinach, Yogurt, & Chili Oil (Bon Appetit)
Summer Pea, Watermelon, & Farro (sub spelt berries) Salad (Cooking Light)
Chicken with Kale and Freekeh-Lentil Pilaf (sub your bok choy or spinach for kale; spelt for Freekeh, Bon Appetit)
Sweet Beet Cookies (Weelicious)
Beet & Goat Cheese Arugula Salad (Giada De Laurentiis)


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Wednesday, June 13, 2012

Week 2: Bag Contents, Meal Plan, & Recipe Links

It's no secret that I love Mexican food (at least as Mexican as food can be in Ohio).  For pretty much every birthday, anniversary, holiday, etc, I choose to eat at a Mexican restaurant.  Chipotle is my fast food of choice (again, I realize this is not really Mexican food, but there is guacamole and salsa so it's good enough for me).  My past two trips to Chicago I made sure we stopped to eat at a Rick Bayless restaurant.  So it should come as no surprise that I am really excited about this week's CSA delivery.  Here's what we got:

Small bag contents:
-2 lb black turtle beans
-1 bag corn chips
-1 lb chorizo sausage
-1 bunch green onions
-1 bunch cilantro
-1 head red leaf lettuce
-1 bunch Swiss chard
-1 head jumbo white stem bok choy
-1.5 lb red slicing tomatoes

Large bag additions:
-1 head cauliflower
-1 bunch red kale
-1 lb snow peas
-2 ct zucchini
-1 package chicken brats
-1 bunch beets

My tentative meal plan:

Thursday:    Summer Squash Pizza (Cooking Light); Simple Salad

Friday:         Cold Sesame Noodles (Cooking Light); Stir Fried Bok Choy & Snow Peas

Saturday:     BLT's; Salt & Vinegar Kale Chips

Sunday:       Hamburgers & Potato Salad (Father's Day, so this was husband's request!)

Monday:       Baked Black Beans & Chorizo (Cooking Light!)*; Chips & Salsa

*Note that this recipe requires modification as it calls for Spanish chorizo which is a cured sausage. Mexican chorizo is a fresh sausage and requires cooking first.

Tuesday:      Chicken Brat, Cauliflower and Brown Rice Bake

I can't really say that I have a single favorite food. But if you asked me to make a top ten list, beans would be on it.  Besides being delicious, they're cheap, nutritious, and adaptable.  Fortunately for me, my whole family loves beans, so they're included in our meals at a minimum of twice a week.  Canned beans are a nice convenience (Trader Joe's canned beans are BPA free, as are Eden Organic), but making your own dried beans is even better.  I make a pound or two at a time and we eat them all week in soups, quesadillas, burritos, pasta, etc.  They also freeze well when cooked, so you can package them in small containers and thaw as needed.  I typically follow the Rick Bayless slow cooker method for preparing dried beans.  This is a basic recipe that allows you to use the cooked beans in a variety of preparations.  If you want to turn the pot of beans into a meal, season as desired, add vegetables and/or meat, and dinner is done.

Home-Cooked Beans (Slow-Cooker Variation)
From Mexican Everyday, By Rick Bayless

-1 lb (about 2 1/2 cups) dried beans
-2 T. oil or lard
-1 medium white onion, roughly chopped
-Salt

Wash and sort the beans.  Pour the beans into a medium-large pot, pour in two quarts of water and bring to a rolling boil over high heat; then pour into the slow-cooker.  Add the oil or lard and onion.  Allow the beans to cook for at least 6 hours on high in order for them to become tender, though they may continue cooking up to 10 hours.  When the beans are tender, stir in 1 1/2 teaspoons of salt.  Taste and add additional salt if needed.

*A note about soaking beans - According to Rick Bayless, Mexican cooks don't soak beans.  It doesn't do much to make them more, um, digestible (as you include beans more and more in your diet your body adjusts), and it makes the beans turn out pale in color and flavor.  I never soak my beans and I have never had any problems.

Below are links to some other recipes that you might like for this week's bag.  Some of these I have linked to before, some I've never tried.  Remember, a recipe can always be modified to fit your taste!  If you're having trouble adjusting a recipe to fit your needs, leave a comment and I'll try to help.  You can also follow me on Pinterest and check out my recipe boards there. 

Mexican Beans with Chorizo & Greens (Dinner & Dessert)
Zucchini Mushroom Tacos with Chorizo (Cooking Claire)
Salt & Vinegar Kale Mashed Potatoes (Edible Perspective)
Kale with Black Beans & Sweet Potatoes (Healthy Girl's Kitchen)
Chard & Gruyere Grilled Cheese (Sprouted Kitchen)
Stir Fried Bok Choy with Ginger & Garlic (Robin Miller)
Kale Caesar Slaw (Bon Appetit)

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Tuesday, June 12, 2012

It's CSA Season!

I'm back!  At least, I hope so.  At the end of last summer I faded away without notice; No CSA wrap up, no goodbye.  I got busy; I missed a week, then two. Essentially, I gave up.  As this year's CSA season approached, however, a number of people who followed this blog last year started contacting me asking if I was going to blog about the experience again.  And I'm happy to say that I seem to have convinced quite a few people to join a CSA for the first time.  My life is no less crazy than it was last fall - Jack is now 18 months old and quite a handful, Steven is four and busy with activities, and we are expecting baby number three in October - but I'm going to give this blog another go.  As usual, I plan to share ideas for each week's bag contents, links to recipes (I am obsessed with Pinterest and have spent the past few months discovering new recipes & blogs), and my own original recipes.  The site is currently under construction as I try to finalize a design I can live with, and I hope to include pictures with my recipes.  Disclaimer:  I am not a photographer.  I own a point and shoot camera that I rarely use and regularly rely on my iPhone to take pictures of my children at important events.

All this being said, I am a week late in getting started.  I received my first bag of the season last Wednesday (Again we chose to subscribe to the large omnivore package) and none of it went to waste.

Small bag contents:
-1 whole pasture raised chicken
-1 bulb kohlrabi
-1 bunch collard greens
-1 quart strawberries
-1 bunch Russian red kale
-1 bunch garlic scapes
-1 head green leaf lettuce 
-1 bunch radishes
-1 quarter lb bag pea tendrils

Large bag additions:
-2 bunches spinach
-1 lb shelled peas
-1 head broccoli
-1 lb sweet pea & basil pasta

Tomorrow is delivery day again, so tonight I'll be working on my meal plan and searching for recipe ideas to share with you. I know I'm receiving some of my favorite items (black beans!), so I'm excited to get started.  And, as always, feel free to share your ideas with me! Pin It