What we got:
Green top carrots
Green Bell peppers
Italia or UW roaster peppers
Tomatillo salsa pack: This was awesome! Everything we needed to make some great salsa.
What we did with it.
Friday Night Pizza
This was definitely our best pizza yet. Tomatoes (a mixture of tomatoes from our garden and our crop share), basil and fresh mozzarella. Delicious!
Corn, Squash, and Green Beans with Jalepeno Butter
(Via The Heavy Table)
The downside of blogging only once a week is that I forget what we had with this. I think we had a burger and maybe it wasn't photo worthy? Who knows. But this side was pretty tasty. The jalepeno butter was great and I think I would like to slather that on just about anything.
2 tbsp extra virgin olive oil
1 large onion, finely diced
2 garlic cloves, smash to a paste with a little salt
4 cups corn kernels (from 8 ears of sweet corn)
2 lbs zucchini or summer squash, diced
2 lbs green beans, topped and tailed and cut into ½-inch pieces
Salt and pepper to taste
1 cup water (only if you need it)
Jalapeño Butter (see recipe below)
Optional garnish: cilantro leaves, chopped
Over medium flame, heat olive oil in a large pot. Add onion and cook until softened, about 5 minutes. Add garlic, corn, zucchini (or squash), and green beans. Season to taste with salt and pepper. Turn heat to high and, stirring, cook for 2 minutes. Add water. [A note about the water = I don't think you need all of it. We ended up having to cook a lot of it off. The veggies released their own water and with adding water, it was just too much.] Cover pan, then cook five to seven minutes, stirring occasionally. When the vegetables are soft, but not mushy, mix in jalapeño butter. Top with cilantro. Serve in a warmed bowl. Serves 8 to 10.
Stick butter, softened
1 jalapeño pepper, seeds removed and minced (if you like it spicier, you can leave the seeds in)
Salt and pepper to taste
Juice and grated zest of 1 lime
1 tbsp chives, cut into 1-inch pieces
In a small bowl and with a wooden spoon, mix jalapeño into butter. Season with salt and pepper. Add lime zest, lime juice, and chives and mix well.
Miso Flank Steak, Edamame, Sungold Tomatoes, Melon, and Apple Crisp Hard Cider
A perfect summer meal! We have a bunch of miso to use up so it was great to find another use for it. I was so excited to get edamame but after Owen had so much fun eating it, I remembered that he had "trouble" with it when he was younger. And once again, he had "trouble". Poor kid. No more edamame for him.
1 tablespoon miso paste, I used shiro-miso
1 tablespoon mirin
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili pepper
1/2 inch piece of ginger, grated
Flank steak, 9-ounce
Add the miso paste, mirin, soy sauce, sesame oil, chili pepper, and grated ginger to a bowl. Whisk until combined.
Add the meat to the bowl and toss until well coated. Let marinate for about 30 minutes, flipping the meat about halfway through.
Set a grill pan or iron skillet over high heat. Add the meat and cook for about 2 minutes per side. This will depend on the thickness of your flank steak. If you have very thick ones, then cook it on the grill pan and then finish it in a 400 degree oven for 5 to 10 minutes.
Let the steak rest for a few minutes, and then slice against the grain into 1/4 inch pieces. Serves 2.
Zucchini, Potato and Amaranth Tacos
I can't take any credit for these. Mike whipped them up and they were fantastic! We topped them with the tomatillo salsa we made from the salsa pack.
(Recipe from Cooks Illustrated, let me know if you want the recipe)
This is hands-down the best eggplant parmesan recipe. Just ask anyone we've made it for. If you want the recipe, let me know and I'll type (ugh) it up. But, the recipe is so good, I'm willing to share.
Look at this beauty.