Sweet Spanish onion
Green Top carrots
Yellow & Green beans
Summer Squash & Zucchini
Green Bell or Italian Frying Pepper
What we did with it:
Penne with Beef and Arugula(Giada De Laurentiis, Food Network)
My friend Traci posted this on Facebook. It looked delicious and it was delicious.
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons (we used much less oil)
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.
Grilled Potatoes and Carrots
We grilled up some carrots and potatoes to accompany grilled pork chops. Why is it that cooking on the grill makes everything taste better?
Wilted Asian Greens (Mizuna)(Recipe from Noble Foods Farm)
I told a friend of mine, Tami, that she shouldn't be afraid of Mizuna. I was mistaken - you should be afraid, very afraid. Ha! I was picturing something else when I said this and forgot how I don't really care for Mizuna. I think it's mostly a texture thing. But, this recipe was pretty good. Would I make it again? Probably not.
¼ cup water
¼ cup tamari (or soy sauce)
2Tbs rice vinegar
2 Tbs rice wine (mirin)
1 Tbs dark sesame oil
1 tsp vegetable oil
1 garlic clove, minced
6 cups Asian greens (mizuna, mustard, bok choy, chinese celery)
1 mango, pitted, peeled, julienned
¼ cup red onion, thinly sliced
Toasted sesame seeds
Whisk together water, tamari, vinegar, rice wine & sesame oil. Set aside. Heat vegetable oil in saucepan. Cook garlic for 1 minute. Add vinegar mixture; heat 2 minutes. Toss greens, mango & onion in a large serving bow. Pour warm dressing over salad; sprinkle with toasted sesame seeds.
Friday Night Pizza
Ah, Friday night is pizza night and we try to use whatever we have on hand. This time we ended up with salami, hot pepper (from our garden), green pepper, onion and goat cheese. On the side, we had a salad with tomatoes from our garden, cucumber, and cashews. Oh how I love Fridays!
Poached Eggs with Yellow Tomato, Saute Greens on Homemade Bread
I also refer to this meal as, "another reason I would marry my husband again in a heartbeat". I slept in and had this waiting for me. Heaven! It not only contains a beautiful yellow tomato (tomatoes are finally here!) but it also contained one of my favorite seasonings - smoked paprika. Life doesn't get much better than spending time with my family and eating such delicious food.