Saturday, August 22, 2009

Box #14

What we got:

Italian garlic
Green Top carrots:
Summer squash:
Green beans
Red & gold amaranth
Yellow Watermelon
Salad or sauté mix

What we did with it:

Zucchini and Corn Pasta
(Recipe from A Good Appetite via Serious Eats via Gourmet)

This was a fantastic dish. It was much better than I imagined, as the blogger who I got the recipe from said. The bacon makes the dish, so don't skip it.

Zucchini and Corn Pasta with Pesto


1 c fresh basil leaves
1/3 c pine nuts, toasted (we skipped the pine nuts)
1 clove garlic
1/4 c freshly grated Parmesan
1/4 c olive oil
salt & pepper

Put the basil, nuts, garlic & cheese in a food processor & process until they create a chunky paste. Add the olive oil & process until smooth. Salt & pepper to taste.

The Pasta:

3 sliced of bacon, chopped
2 ears of corn, kernels cut off the cob (not cooked)
2 large zucchinis, sliced into 1/2-inch rounds
1/2 lb pasta (fusilli, penne, farfalle)
Pesto (from above)

In a large skillet, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Leave about 1/2 - 1 T of the bacon fat in the skillet for later.

Meanwhile, bring the water for the pasta to a boil. Salt the water & cook the pasta according to directions. When the pasta has 2 minutes left add the corn kernels & zucchini. When the pasta is done drain it & the vegetables, reserving a little of the cooking water.

Add the pasta & vegetables to the skillet with the reserved bacon fat & stir to coat. Stir in the pesto & bacon pieces. If the pasta seems dry add a bit of the cooking water.

Serve topped with Parmesan & pepper.

Serves 2

Saturday Night Pizza: Tomato, Green Pepper, Bacon, Zucchini, Garlic and Fontina

We had guests on Friday night and had a lovely dinner - unfortunately the camera battery was dead so we couldn't get a shot of it. So, we rescheduled our Friday Night Pizza for Saturday.

Pizza wth Tomato, Green Pepper, Bacon, Zucchini, Garlic and Fontina

Buttermilk Pancakes with Bananas and Walnuts

These pancakes are fabulous and the recipe is a real keeper. The recipe is from Cooks Illustrated.

Buttermilk Pancakes and Fruit Salad

Stuffed Green Peppers

We actually didn't use a recipe for this one which is highly unusual for us. This use of green pepper was suggested in our farm newsletter. We combined browned italian sausage, onion, sauteed amaranth, garlic, brown rice. We stuff that in the green pepper (picked from our garden, we ate the peppers from our farm raw) and topped it off with some cheese. Yum!

Stuffed Green Peppers

Penne with Tomato, Brie and Basil
Recipe from Whole Foods Market)

This is one of our all time favorite recipes. As soon as tomatoes are in season, I whip this up. I originally found it on a handout at Whole Foods - I couldn't find my copy so I did an online search and luckily WF had it posted.

Penne with Brie, Tomato, and Basil

5 tomatoes, cored and roughly chopped or 2 cups halved cherry or grape tomatoes
3 cloves garlic, thinly sliced
8 ounces brie, with rind, or other semi-soft cheese such as Fontina, cut into (1-inch) pieces
1/2 cup olive oil
3 to 4 tablespoons balsamic vinegar
Salt and pepper to taste
1 pound whole wheat penne
1 cup basil leaves, torn

Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine. Cover and set aside at room temperature to let marinate for 2 to 3 hours.

Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 10 minutes. Drain well and transfer hot pasta to bowl with tomato mixture. Add basil and toss gently to combine. Serve immediately.

Greek Orzo
(Recipe from

This recipe was a little "meh" but it used up some cucumber. I've decided that cucumbers are definitely not my favorite veggie. The worst part about this recipe is that it made a TON and I feel like we've been eating it for a year.

Greek Orzo

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained (we used kalamata)
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke marinade over salad.

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