It’s that time of year. The third week in June when the temperatures really start to soar. We’re talking about highs around 116°F. Quite hot! So, that means we don’t bake as much; instead, we tend to make more meals on top of the stove to prevent heating the kitchen. Such as this meal; everything is made right on the stove, and you can even make up the sauce hours in advance.
As we were making these, disaster struck. Our faithful camera self-destructed, so you won’t see how these carrot muffins turned out, but you will see most of the steps, so you can scratch ’em out yourself.
We decided to make these for our fellow Monday night volunteers, mainly because they sounded healthy. After all, it’s like eating carrots, right? Of course not; it’s more like eating cake with some carrot pieces, but, that’s okay, too (we were going to go with chocolate muffins, but changed our minds at the last minute).
Well, it was bound to happen one day: our camera stopped working. So, no photograph of our lovely produce. Rest assured that we’re in the process of acquiring another camera, so that we can continue to help you scratch out some great food. In the meantime, you can be sure that we’re still searching out new recipes to share.
This week’s produce included:
- Basil (1 bag)
- Juliet tomatoes (1 basket) — a type of grape tomato
- Celebrity tomatoes (4) — a larger slicing tomato
- Leeks (1)
- Tromboncino squash (1) — like a butternut squash
- Sun Jewel melons (1)
- Shishito peppers (1 basket)
- Purple beans (1 basket)
How about a quick, easy meal for one? If you’re the only one eating, it can be difficult to take the time to put together a great meal. Instead, it’s more likely that you’ll open up a can of soup, or even worse, break open some bag of junk food to nosh on. We’ll fix that. How about a fast batch of spaghetti carbonara? You can do as we did, and even add mushrooms.
We don’t really think that people need instructions on how to make a quesadilla. After all, it’s simply toasting two tortillas with a filling mixture between them. However, you might not have thought of using Brie cheese in your quesadilla, but we did. And, for two good reasons: one, it melts great, and two, Continue reading “Mushroom, Corn, and Brie Quesadilla”
We include zucchini in the title simply because we’ll make this dish to help use some of the plethora of summer squash that we get during the season. But, really, there are only two things you need to remember for making Shakshuka: spicy tomato sauce and eggs. As far as we can tell, everything else can be changed (even the spiciness, of course) to suit what you have on hand and what you like. With that in mind, we’ll show you what we did for a quick and easy lunch (it’ll also work for dinner, or even breakfast).
We wanted a quick and easy dinner the other night, so, we decided to go with a pasta dish. Easy enough, but, when we looked in the refrigerator, it was lacking, because we’ve not picked up a CSA share since we got back from our recent trip. That meant one thing. No, not order take-out. Ugh. No, not head to the store, either. It meant we had to use what we had on hand: simple staples. We came up with the idea of making an olive-based pesto for pasta. How’s that?