This week’s CSA has more zucchini, beets, carrots, fennel, onions, cucumbers, lettuce and a patty pan…never heard of that, but we’ll see what can be done with it…Looks like most recipes stuff them…kind of hard to do with one patty pan!??!
With so many cucumbers, let’s make some pickles.
- Sweet Corn and Patty Pan Chowder
- Salad with Cucumber Ranch Dressing and chicken
- Shrimp and [zucchini] Stir-Fry in Lemon Sauce
- Quinoa Burritos with Zucchini rather than butternut squash
- Carrot and Beet Salad with Ginger Vinaigrette
- Pasta with Pea Pesto and Bacon
The kids did almost all the work on these. They loved making the dough, forming and filling the cookies. And of course devouring them–make sure to cool well, the jam stays HOT for a long time! There’s a bunch of recipes out there, but I liked the simplicity of this one from About a Mom.
Jam filled Butter Cookies
Recipe type: Cookies
- ¾ Cup unsalted butter, softened
- ½ Cup sugar
- 2 Egg yolks
- 1¾ Cups flour (we use white-whole wheat for just about everything, including these)
- About ½ Cup jam
- Preheat oven to 375˚F
- Cream together butter, sugar, and egg yolks.
- Mix in flour mixing until a soft dough forms.
- Pinch off pieces and roll dough balls in your palms to make 1 inch balls.
- Place balls on cookie sheet and make a well in the center.
- Fill each well with ½ tsp jam
- Bake for 8-10 minutes until golden on the bottom.
- Remove and cool on wire rack--Jam is HOT, be sure to cool.
We’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.
Arugula, Turkey, Blueberry and Mozzarella Panini
Recipe type: Sandwich
- Assemble the panini and cook
Another weekend away, so we’re a bit late posting the meals for this week. CSA had zucchini, beets, lettuce, cucumbers, peas, onions, fennel, dill, and strawberries.
- Pork Tenderloin with Apricot-Fennel Ragout
- Sausages sliced into Crunchy Spring Salad with Dill
- Grilled Zucchini and Sausage Kabobs
- Cold Beat Yogurt Soup with Grilled Cheese Sandwiches
- Beet Green and Mushroom Frittata
We’ll also use up some zucchini and bananas on this Zucchini Banana Bread.
Last week I–an admitted disliker of cauliflower–went out on a bit of a limb and selected a recipe that called for cauliflower: Cauliflower Cuscus with Paprika Shrimp. Not because we had CSA cauliflower and I was trying to figure out what the heck to do with it, but because I was looking for a shrimp dish and it caught my eye. Before I forget, or it gets lost in the long list of delicious recipes that I still need to write up, let me say that we all loved this and if you, like me, are a bit skeptical of cauliflower, give it a try!
OK, this week’s CSA: strawberries (they’ll need eating soon!), cucumber, zucchini, broccoli, lettuce, bok choy, cabbage, peas, dill, onion.
- Avocado Cucumber Salad with Steak Tacos and White Refried Beans
- Sausage and Broccoli Calzones
- Shoyu Cabbage Soup
- Spaghetti with Peas and Zucchini Ribbons
- Brussels Sprouts Salad with Apples, Cranberries and Gouda, adding grilled chicken
- Venezuelan Stuffed Corn Cakes
A bit of a small batch of veggies this wee from the CSA: Lettuce, braising greens, carrots, cabbage, fennel, onions and parsley. Not sure why there’s not much there, but hopefully they pick it up next week.
For Easter breakfast we’ll make Blueberry Cream Cheese Danishes.
- Chopped salad
- Braised Greens with Tomatoes and Crock Pot Ham with rolls
- Carrot, Dill and White Bean Salad with ___________
- Cauliflower Couscous with Paprika Shrimp
- Broccoli, Bell Pepper and Chickpea Salad with Feta and Zesty Lemon Dressing
- Taco night
The CSA had a nice bunch of flowers this week along with carrots, beets, broccoli, cabbage, salad mix, Brussels sprouts, collards, dill and peas. As I was picking this up, I was thinking “Oh no…more cabbage, what am I going to do with more cabbage??” But then I found TheKitchn’s Roasted Cabbage with Bacon and I am looking forward to more cabbage!
- Roasted Root Vegetable and Chicken Tacos
- Roasted Cabbage with Bacon (add the few Brussels sprouts) and Burgers
- Pizza night with one Shrimp and Dill Pizza and one sausage, green pepper and onion pizza
- Salad with peas and radishes and sausage
- Ham and Broccoli Frittata
- Grilled Pork Chops with Perfect Corn Muffins and Collards
- Nachos, tacos or burritos
This week’s CSA goodies: cabbage, dill, scallions, spinach, lettuce, salad mix, celery, cauliflower, carrots, baby kale, and some flowers. With the heat last week, we kept trying to turn things into salads…looks like we’ve got lots of good salad fixin’s here.
- Baby Kale and Strawberry Summer Salad, adding grilled chicken
- Turkey Reubens and Sweet potato fries
- Cream of Celery Soup with Bacon with grilled cheese sandwiches
- Sweet and Spicy Shrimp with Greens with Avocado and Grapefruit
- Spinach and Cheese Pizza
- Moroccan-Spiced Cauliflower and Carrot Salad
The CSA returns! The spring season started up this week and we got quite a bit of stuff, though I didn’t get the list, so we’re working from my limited ability to identify some things…Turnips vs rutabagas? Anyway, I think we’re working with: Cabbage, lemons, rutabagas, Brussels sprouts, beets, carrots, collards, fennel, bock choy, broccoli, chard, and arugula.
- Roasted Rosemary Brussels and Rutabaga with Burgers
- Orecchiette with Chorizo and Swiss Chard
- Fennel and Cabbage Slaw and Turkey Paninis with Bacon, Arugula and Caramelized Onions
- Roasted Beet Salad with Bacon, [Collards], and [Feta] and BBQ Chicken
- Maple Glazed Tofu with Garlic Bok Choy