We've reached the midpoint of our CSA deliveries and the boxes are getting quite heavy (literally). Here's what we've been cooking:
We pan grilled some steak and served with sauteed onions and peppers. Simple and delicious.
Poached Eggs with Tomato on Toast
I can't get enough tomatoes. There's nothing better than a bright red, juicy tomato. I've been eating as many as I can which translates to tomatoes for breakfast, lunch and dinner. Poached eggs are a standard breakfast around here. We put them on top of all sorts of CSA veggies (sauteed greens, spinach, pea vine, tomatoes, etc.). I believe the tomato in the photo is one from our own garden.
Marinated Peppers on French Bread and Trout
Peppers recipe from All Recipes
In the past, we've had trouble using up the peppers fast enough. My new strategy is to roast them or saute them and eat as many as possible in one meal. We got a variety of peppers this week (ukrainian, roaster, pimento, mini sweets). I used all but the roasters (similar to poblanos) in this mix. A delicious side and a new regular to our menu.
* 1 red bell pepper
* 1 green bell pepper
* 1 yellow bell pepper
* 1 1/2 cloves garlic, sliced
* 1 tablespoon balsamic vinegar
* 1/4 cup extra virgin olive oil
* 1/2 teaspoon chopped fresh basil
* 1/2 teaspoon chopped fresh parsley (didn't use)
* salt and pepper to taste
1. Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool. (I put them under the broiler)
2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Tomato Brie Fusilli
recipe from Whole Foods
We've been making this recipe for years and I'm pretty sure I blogged it last year. One of my favorite ways to use tomatoes and basil.
Sausage & Peppers Pasta and Chopped Caprese Salad
recipe from A Good Appetite
I love reading A Good Appetite. They have so many great ideas, they seem to be into the same things we are, AND they're in Minneapolis and get veggies from Harmony Valley. I feel like we should meet them. Anyway! We're fans of the traditional sausage and peppers dish but I like this recipe for a little something different. We had tomatoes to use up (suprise!) so I made a side salad of tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar and salt. Easy and delicious!
6 - 7 oz bulk Italian sausage
1 medium yellow onion, sliced (about 1 cup)
2 c sweet peppers, seeded & sliced
1/4 c sherry
2 T tomato paste
1 T red wine vinegar
dash of red pepper flakes
4 oz pasta, medium shells
1/4 c reserved pasta cooking water
grated Parmesan (optional)
Coat the bottom of a large skillet with a little olive oil & heat over medium-high heat. Add the sausage & brown until cooked. Add the onions & cook until starting to soften. Stir in the peppers, sherry, tomato paste, vinegar & red pepper flakes. Cover & turn the heat down to low. Let cook for 20 minutes.
Meanwhile, cook the pasta according to the directions. Drain the pasta reserving 1/4 cup of the water. Mix the pasta & water into the sausage & peppers. Top each serving with grated Parmesan if desired.
Serves 2 (we increased everything to make enough for 4+)
Rocky Road Cake
recipe from All Recipes
My sister was in town and she had just recently celebrated her 19th birthday (yes, there's quite an age difference there). I decided to make her a cake (because I want cake and she likes cake and it's her birthday) so I found an absolutely ridiculous cake. I tend to make cakes from scratch and avoid mixes and canned frosting but I had a craving for pure junk. Pure junk but absolutely delicious.