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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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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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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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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