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
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
Tuesday, July 26, 2011
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
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
Sunday, July 24, 2011
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
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
Tuesday, July 19, 2011
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
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
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