Well, not as many greens as in last week’s haul, but a good amount of delicious produce, nevertheless.
This week we got:
Fennel (three bulbs)
Carrot (1 bunch)
Arugula (1 bunch)
Easter Egg Radishes (1 bunch)
Naval Oranges (3)
Sweet Potatoes (4)
Tuscan Kale (1 bunch)
Spinach (1 bag)
We are glad to see some sweet potatoes in the mix this time as we just got a recipe for Lemon-Glazed Sweet Potatoes that we are dying to try. It looked so good. So far, we’ve trimmed up the fennel, carrots, and radishes, so they’ll be easy to use this week, but that’s about it for today.
Update 27 February: The sweet potatoes did end up in the Lemon-Glazed Sweet Potatoes. The radishes, like always, we just munched throughout the week, kale and fennel are still awaiting their fate, and the spinach went into a batch of spanikopita. Half the arugula ended up in salads, the other half will go soon.
Are you looking for a good go-to recipe for a potluck? Something that’s easy to make up, but seems a bit special? Why not consider spanakopita? It’s really easy to make, especially since you don’t make the phyllo dough, travels well, and tastes good even when it’s just lukewarm. It’s surprising that potluck dinners don’t end up with a dozen batches of spanakopita. Not a bad thing to happen, mind you.
We modified a recipe from the Southern Living Cookbook for Two, by Audrey P. Stehle, primarily to make it a better size for a potluck dinner. Try it for your next potluck and see if it doesn’t get rave reviews. And, sorry about the photos; we were in a rush to get to an actual potluck. Continue reading “Spanakopita”
Sometimes we want something a bit different from the standard bread boules that we bake up using our basic bread recipe, so we go with pita breads. They are really easy, use the same dough, and bake up in just a few minutes, making them perfect for the summer when we really don’t want the oven on for several hours.
This time, however, we are going to a potluck and bringing spanikopita, so we thought that we’d also bring pita breads. Rather than full-sized pitas, though, we will make up mini-pitas. Don’t worry, you can make up either with this technique. It’s exactly the same, except for the amount of dough you measure out for each bread. Continue reading “Mini Pita Bread”
Wow! Doesn’t that look like something that the Mars rovers are picking up by the bushel basket full? Well, it turns out that it’s a type of cauliflower, Romanesco cauliflower, and, while it seems new and strange, it is actually a fairly old variety of cruciferous vegetable.
We got this in our Tuesday CSA share and we knew we had to do something special with it. You can’t just chop this into bits and steam, and cream of cauliflower soup is right out. Whatever you are making has to show off the cool texture and colors. After some debate, we finally settled on a cheesey cauliflower gratin, only we would call it Space-Plant Gratin for obvious reasons.
Oh, you might want to know that, while this is a cauliflower, the flavor is subtly different, maybe more like cauliflower with a very mild broccoli overtone, so it will still pick up a lot of cheese flavor. Continue reading “Space-Plant Gratin”
We’ve noticed that most restaurants offer a honey-mustard dressing. Do you want to know why? It’s because it’s so easy to make. And, in the restaurant business, easy is good. On the upside, honey-mustard dressing is pretty tasty, too. So you have easy and tasty all in one! What could be better?
As faithful readers know, this week we received a number of salad-type foods in our CSA share, so we are eating salads with many of our meals. Last night, for instance, we had a huge salad made from just escarole. And the dressing. Well, we are writing about honey-mustard dressing, so…. Oh, and we only have one picture, so use your imagination (we were working on a couple of recipes that will show up soon). Continue reading “Honey-Mustard Dressing”
There is nothing quite like a batch of risotto. To our minds, it is the ultimate comfort food — even more than baked, bubbly, gooey Mac ‘n’ Cheese. Really. For those risotto aficionados out there, you know what we mean, don’t you? Risotto is more sophisticated, a bit more subtle, and, perhaps, a bit more grown-up.
But, I also hear you say, risotto’s a lot of work. True, but most things worthwhile are a lot of work, and, if you focus on that final result, the time you spend stirring the risotto will just fly by and you’ll be sitting down to a bit of creamy heaven before you know it. Continue reading “Porcini Risotto”
Here’s a way to dress up carrots so that they’d fit right in at The Ritz-Carlton Dining Room. And the best part is that these are so quick and easy that you can make them pretty much anytime that you have carrots (although, to be honest, carrots are so tasty we like them in most everything — especially shredded and used on sandwiches). Continue reading “Honey-Glazed Carrots”