All posts by Shawn

Bok Choy Risotto with Meyer Lemon

bok choi and Meyer lemon risotto
Creamy, cheesy, lemony!

Every week when we pick up our produce at the CSA, we also pick up one of their handy newsletters to read on the way home. It’s only one page, but, it’s packed with information. The front side is often about specific vegetables, what’s happening at the farm, information about how to use this week’s bounty, and other general information. The back has three to five recipes that use vegetables that we’re picking up, and, while we use those recipes only occasionally (mainly because we’re often missing several ingredients), they certainly give us new ideas for future meals.

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Roasted Cauliflower Tacos

cauliflower tacos
Have everyone fill his or her own tacos.

We had these several weeks ago for a quick meal — everything can be made ahead and reheated for dinner, which is what we did — that we decided that we’d make them again, and turn the recipe into a post, so others can try Cauliflower tacos, too. The real key here is seasoning and roasting the cauliflower, which brings out a lot of nutty flavor, turning a somewhat bland vegetable into an outstanding vegetable.

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Beet Agnolotti in a Brown Butter Sauce with Walnuts

Beet Agnolotti in a Brown Butetr sauce
Colorful and flavorful!

This is  the last post about the beet ravioli that morphed into beet greens-filled agnolotti. Let’s bring everything together for the week and make a delicious dinner. To recap, we made up Beet Pasta Dough (Monday’s post), and some Beet Green and Goat Cheese Filling (Tuesday’s post), which we used to make up a batch of Agnolotti (Thursday’s post), and, today we’ll show you how to make a brown butter-beet sauce to tie it all together.

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Shaping Agnolotti

One of the easiest filled pastas.

This week, we have several posts about how to make one particular dish. Today, we’ll shape agnolotti, perhaps the easiest filled pasta shape, from our beet pasta dough, and fill them with beet-green filling, making a beet-iriffic pasta.

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Sharin’ o’ the Green

weekly CSA produce share
It’s all green, probably in honor of St. Patrick.

Ah, to be sure, it looks as if St. Patrick helped select our share this week! Every item was some shade of green. Even after hitting the trading baskets, it was only green. Still, it’s great to get lettuce this late in the season, and we’re sure that it’ll make delicious salads this week. And those peas. Who doesn’t like sugar snap peas?

This week:

  • Cabbage (we think it’s Golden Acre cabbage) — 1 head
  • Sugar snap peas (1 bag)
  • Magenta lettuce (1 head)
  • I’itoi onions (1 bunch)
  • Cilantro (1 bunch) — traded for more I’itois
  • Toscano kale (1 bunch)
  • Radish greens (1 bunch) — traded for more I’itois

Beet Green and Goat Cheese Filling for Pasta

beet green pasta filling
Ready to fill some pasta!

Yesterday, we mentioned that we wanted to make beet ravioli. We thought first about plain pasta with a bright pink filling, but, then, what would we do with the beet greens? So, instead, we decided on a bright pink pasta, our beet pasta, with a bright green filling made from beet greens.

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Beet Pasta Dough

beet pasta dough
Not Play-Doh. Pasta dough!

Last week, we picked up our first bunch of beets for the season. It was a small bunch, not enough to make our favorite beet dish: Beets and Walnuts in and Orange-Balsamic Sauce (most times we omit the orange juice). So, we had to make up something else. We originally decided on a beet ravioli, but, as you’ll see through this week, that changed just a bit.

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