Can you believe it? Two new dishes and two back-to-back posts. I know, it’s crazy.
Our CSA items have been dictating our meals, so I needed to find a recipe that would be a great fit for the small butternut squash I received. The first place I looked was the Post Punk Kitchen website, where I found this Butternut Rancheros recipe. And, seriously, it’s one of the best dishes I’ve had in a while. The beans are so flavorful and pair perfectly with the roasted butternut squash.
I did change up a few things. The original recipe calls for cumin and coriander seeds, but I only had ground for both, so I just added it to the onions, jalapenos and garlic instead of roasting first. Also, the recipe calls for blending the onion and tomato sauce mixture before adding the beans, but I just left them whole. And, honestly, my only reasoning was that I didn’t want to have to wash my blender. Call me lazy. And I had some flour tortillas that needed to be eaten, so I threw them on the side, but they’re not necessary.
The dish comes together really fast. While the butternut squash is roasting in the oven (be careful slicing it!!), you can prepare the beans. And it’s really budget-friendly, too, if you have the spices on hand. I’ll definitely be making this dish again.
I’ve been eagerly waiting to receive some okra in our CSA box, and finally received some in our last pickup. I’m a big fan of it, though, previously, I had only had it at restaurants, and mostly in fried form. I thought about trying to use it to make an Indian-inspired okra dish, much like the one that we get at our favorite Indian restaurant, Dakshin. But being on a tight budget, I just didn’t have the money to go out and buy the spices necessary to make it. So, I was perusing the Internet when I came across this very simple Roasted Okra recipe on Fat Free Vegan Kitchen. The okra was so delicious cooked this way, and you just pop them in your mouth like french fries.
My husband and I were craving a simple vegetable plate, so I served the okra with sliced heirloom tomatoes, fresh corn on the cob and a side of Chow Chow relish. For our protein, I made the Blackened Tofu recipe from “Appetite for Reduction.” It was the first time I’ve tried it and it was so wonderful, especially with a little bit of the relish on top of it.
The meal was simple to put together, and it’s a great way to use up your summer vegetables.
I’ve skipped a few CSA postings, haven’t I? Our pickups have been pretty great, with lots of main-dish veggies, including eggplant, green beans, beets, potatoes and more. This week, I was pleasantly surprised to find a gorgeous watermelon, peaches, nectarines, tomatoes, more basil and peppers. I’ve already cut into the watermelon and a couple of the peaches, which were excellent.
Hopefully, I’ll post some pics of actual dishes with recipes. It’s been hot and gross here. I haven’t been cooking that much because of it.
I hope everyone is well!
This week’s CSA pickup was another good one. It included a few items that we haven’t had before, such as carrots, tomatoes and a huge bunch of basil. I used the basil to make a delicious walnut pesto, which I served with diced tomato and whole wheat linguine.
The tomatoes and basil also went to one of my summer staples: tomato sandwiches.
I roasted the carrots with last week’s turnips and beets for a light vegetable plate. I’m going to use the beets in this week’s pickup to make the Roasted Yellow Beet Salad with Warm Maple Mustard Dressing from the PPK website.
I hope everyone is doing well. I’m going to be playing around with the site layout and design this week, so bear with me as I fumble my way through the changes.
Sorry for the lack of posts. It’s been a busy, but boring, few weeks. I’ve been really lazy with my cooking lately, too, which has led to some not-so-healthy takeout meals. As you can see, I haven’t been keeping up with my CSA posts, but our bounties have been pretty good, with the addition of potatoes, onions and garlic. We’ve gotten a few cases of blueberries, which I love. I’d be happy getting blueberries every week.
This week’s pickup is one of the best so far. We got two heads of cabbage, turnips, golden beets, red potatoes, zucchini, squash, garlic and two kinds of kale. I can definitely make quite a few meals out of this pickup.
I hope everyone is doing well!
This week’s CSA pickup introduced new items, such as red onion, garlic and cabbage. We also received some more sugar snap peas, as well as a bunch of radishes, which I sliced up for lentil tacos, and a couple of heads of lettuce. I’m starting to get tired of lettuce. I love me some salads, but I’m finding that we can’t keep up with all the lettuce and we’re having to throw some out at the end of the week, which is frustrating. Still, I feel like we’re starting to receive more veggies that can take center stage in a meal.
I hope everyone is doing well!
And I would like to take a moment to personally thank my awesome friend and neighbor, Neil, who solved my blurry picture problem. Apparently, I just needed to clean my camera lens (I told you I suck at photography).
Sorry for the lack of posts; it’s been a busy couple of weeks. Here’s a quick rundown of a few of the meals we’ve had recently.
Our meals have mostly consisted of finding ways to use up all the greens we’ve been getting with our CSA pickups. We’ve gotten a couple of bunches of purple kale, which is really, really good. We also got some sugar snap peas that are awesome in stir-fry.
Also, to my photographer friends out there: Can you please tell me why my pictures are blurry in the middle? I can’t figure it out.
I hope everyone is well!
Banana Biscuits from “Vegan Diner”
Mushroom and Onion Pizza
Beans, Greens and Cornbread Bowl
Lots of green this week, but also more variety. In addition to the usual pac choi, romaine lettuce, strawberries and green onions, we also got some beautiful kale, zucchini and fresh dill. I’m planning on making zucchini bread for breakfast using a recipe from a new cookbook that I just got (I’ll be writing about that soon) and I made a delicious strawberry cake last night using the strawberries (expect a post on that, too).
Hope everyone is well and enjoying the long weekend!
This week’s CSA pickup proved to be more of the same as the previous week, but with the addition of green onions. I’m really hoping that the share starts to change up a bit in the next few weeks because I’m finding it difficult to create entire meals out of what I have, which was my initial plan going into this. But still, check out the beautiful purple color on those radishes! Gorgeous!
I do plan on making stir-fry tomorrow with the pac choi from last week and the soy sauce I received a couple of weeks ago. I’ll be sure to write a post for it this weekend.
Now that the rain has let up, this week’s CSA proved to be an improvement over the first week in both volume and variety. This week, we received radishes, strawberries, pac choi, braising greens and two heads of lettuce.
I’ve only eaten radishes raw, but the weekly Grasshopper’s CSA newsletter included a recipe for braised radishes and greens, so I think I’m going to try that. As for the strawberries, I’m thinking of making cupcakes with them. Either that, or throw them in a salad using the lettuce heads. I’ll be sure to post pictures and recipes as I make the dishes.
In the meantime, I’d love to hear your suggestions for my CSA bounty.
I hope you’re having a great week!