It is a bittersweet moment to share my last week of CSA recipes. I had a lot of fun experimenting with new fruits and vegetables that I had never used and getting out of my cooking comfort zone. While I loved getting a box of organic produce delivered weekly I must admit that find it incredibly relaxing to pick out my own fruits and veggies. One of my favorite activities is going to the farmer’s market on the weekend and hand picking what I am in the mood for that week while getting the opportunity to meet the source.
With that being said, the last box was a great way to end the experience. I made salmon burgers, roasted sweet potatoes and peppers, corn on the cob and a big salad. I am looking forward to sharing more of my regular week-to-week recipes here as well as dreaming up new meals to post about. I hope this series offered you inspiration to use local ingredients in your kitchen.
Another Sunday night dinner in the summer meant keeping the meal light and easy to prepare. I sautéed the leeks and peppers in grass-fed butter and then added in the kale at the end to steam. While that was cooking I roasted eggplant and kohlrabi in the oven tossed with olive oil and sea salt for 35 minutes at 350 degrees. I normally lightly season fish but Dan asked if I could make it a bit spicy so I put together a mix of chili powder, cayenne powder, onion and garlic powder, salt and pepper (I didn’t measure) and applied liberally on the fish. It was something different but it gave the cod a wonderful kick and we really enjoyed it. Stay tuned next week for my final post in the CSA dinner series!
There was a bar around the corner from our last apartment in the West Village that served the most delicious black bean burger. I still crave it all the time but unfortunately now that we are uptown it is not as easy to get to. When the craving hit the other night I knew just what I wanted to make for dinner.
The bean burgers, roasted potatoes and salad took less then an hour to prepare and made plenty of leftovers for the week. The burgers were made using this Happy Herbivore recipe and I love that you can combine the ingredients in one dish without using any kitchen equipment. The potatoes were a mix of sweet and russet which I tossed in olive oil, sprinkled with sea salt and roasted at 350 degrees for 35 minutes. The salad was romaine, cucumbers and corn all from the CSA box.
It might not have been the black bean burger from the bar but it definitely hit the spot.
This week’s CSA dinner was done refrigerator clean-out style. I sautéed onions and kale while a pot of quinoa was cooking. The secret to super fluffy quinoa is no peaking for the full cooking time. Healthy Happy Life has a great post on how-to get it right every time. I then added corn and peas which I had on hand and cannellini beans from Eden Foods. I love this brand because the cans are BPA free. The salsa was a mix of the tomatoes, cucumbers and peppers with olive oil, salt and lime juice which I served with a side of crunchy veggies. The great thing about quinoa salad is you can use whatever is on hand. Mix it all together, add a salad on the side and you have a delicious and satisfying dinner.
After spending the day reading and relaxing in Central Park we came home to see what was in store for our CSA dinner. It was a beautiful summer day and I knew I wanted to make something quick and light that would have the stove on for minimal time.
What resulted was a salad made of romaine, cucumbers, tomatoes, radishes and watermelon as well as vegetable tacos. Normally, I would plan for a taco night and make guacamole but I had cholula on hand and corn tortillas in the fridge so I improvised. The taco mix had onions, peppers, summer squash, zucchini and a sweet potato I had previously purchased.
Full disclaimer: I was
slightly incredibly over-ambitious when it came to filling the pan and the texture of the vegetables would have turned out a lot better if I gave them room to breathe. That being said, any vegetables you have on hand will work. Toast the corn tortillas on medium heat, top with your vegetable mixture, plenty of cholula (if that is your thing) and you have a delicious dinner that is light and tasty.
Chop the onions, summer squash and zucchini.
Add in the sweet potato.
Prepare the salad starting with romaine. Add in radishes, watermelon and carrots.
Top the salad with crisp cucumbers.
The finished product.
Completed tacos before they were loved up by the Cholula.
Dinner is served!
I haven’t been feeling my best so when Sunday night came along the last thing I felt like doing was cooking a large dinner. Instead, I decided to stay in bed with a stack of magazines, plenty of coconut water and get the rest I needed.
This week I am going to switch things up with a recipe round-up using fruits and vegetables currently in season for future meal inspiration.
1. Baked Eggplant Fries with Lemon Dill Dipping Sauce
2. Avocado, Tomato & Corn Salad
3. Strawberry Cherry Smoothies
1. Loaded Enchilada Soup with Creamy Tomatillo Sauce
2. Blueberry Peach Crumble
3. Vegan Eggplant Meatballs