Monthly Archives: July 2011

CSA box #9

This weeks box really does make up for last week! So. Much. Food! Lettuce mix, kale, red potatoes, cherry tomatoes, beets, rhubarb, corn, cucumbers, three white onions and some japanese eggplant.

When we got this box we knew it was a too much. I took the rhubarb to book club and let people take it home, gave the beets and a cucumber away to some pals, and had people over for dinner. Get a CSA, it will help you share!

 

 

All the single ladies, part II.

When I’m making dinner for only myself, I like to eat things Brent wouldn’t eat. Artichokes that are not accompanied by the words “spinach” and “dip” are on his list of things he’ll pass on. So I made one of my favorite dishes the other night: Artichoke Gratin.

I don’t think gratin is really the right word for this recipe; it’s really more like fresh artichokes w/garlic, wine and parsley tastes with a nice crust that tastes a little winey. I guess saying “gratin” is easier.

Artichoke Gratin adapted from this Giada de Laurentiis recipe

The Ingredient List
1 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke hearts, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 cup white wine
.5 tablespoon butter
1/3 cup breadcrumbs (I used italian seasoned)
1/3 cup parmesan cheese, shredded

Directions:
1. Preheat the oven to 450 degrees F.

2. Warm the olive oil in a pan over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the wine and simmer for 3 minutes.

3. Transfer the artichoke mixture to a Pam’d 2-quart baking dish.

4. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

I usually eat this, since it’s supposed to be a side dish with a salad but I tried something different this time: putting feta cheese on top of a tiny baguette and putting it under the broiler. WIN! 

This tastes good with a glass of white wine too. Duh.

CSA box #8

New white potatoes, sweet corn, broccoli, cucumber, cauliflower, cilantro, zucchini and yellow squash.

Minnesota decided to have some serious 100 degree weather + crazy humidity this past week, so our box is a little smaller than normal.

CSA box #7

Box seven of the season included: broccoli, cucumbers, carrots, fresh garlic, rainbow chard, zucchini, green beans and red norland potatoes.

We get a “crop sheet” in every box and it tells us little facts and info about the weekly contents. Ours told us to use up the carrots (first field grown of the season) ASAP and that the potatoes have a short shelf life as well so dinner was planned for us tonight!

Strategic Veggie Tray

I love going though my fridge and cabinets on a Saturdays, dreaming up recipes to take to a whatever party is happening that night. Yesterday, it was our pal Kate’s b-day! She loves veggies, it was so hot I didn’t feel like cooking  and as you may have seen in some previous posts I have tons of veggies to use, so I decided use some strategy and bring a veggie tray. 

The Tray: Cucumbers, celery, carrots, green beans, snow peas and another cucumber. I tried to fill this swanky tray with Kate’s favorites so I did pick up a few non-CSA items (celery + carrots).

I decided I needed some kind of dip to go with this so I googled “white bean dip” and a Giada De Laurentis recipe was the first thing that Google popped up. I had all of the ingredients, so I was sold. I modified the original recipe a bit.

White Bean Dip: The Recipe modified from this recipe:

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • juice of one whole fresh lemon
  • 1 tablespoon olive oil
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt/Pepper to taste

Easiest Directions Ever:

1. Put the garlic and parsley in the food processor until all chopped up.

2. Add beans, lemon juice and pulse until the mixture is combined.

3. Stream in the 2 tablespoons of olive oil until it becomes a little fluffier than before. Taste the delicious mix, add some salt + pepper to taste, pulse again and transfer to a fancy bowl.

It is really delicious. And maybe what makes it even more delicious is that I photographed it on Oprah tissue paper.

It was a hit at the party, and tasted amazing with some multi-grain pita chips our pal Lezgan brought over. And, I realized while writing this that it was all accidently vegan.

CSA box #6

I finally got the honor of being able to walk down to French Meadow to pick up the CSA box and this weeks box was heavy! Our CSA boxes keep getting bigger and bigger and soon we are going to probably have to turn vegan to keep up with all of our veggies.

I feel like I say this every week but… Jackpot!! From the top: baby spinach, beets, salad greens, basil, yukon gold and new potatoes, broccoli, fresh garlic, green beans, cucumber, yellow squash and zucchini.

What would you do with those beets?

CSA box #5

Another Friday, another green CSA box! This week: spinach, kale, green leaf lettuce, basil, kohlrabi, green beans, snow peas, garlic scapes, two zucchini and one yellow squash.

I’m glad we finally got kale so I can try Kale Chips! This box was so exciting that I’ve already used the basil, the yellow squash and a green squash. Stay tuned!