What I Made – Week 13

August 1, 2020July 31, 2020 / CSA in the City

The sauce for this Thai style tofu fried rice was lighter than some stir fries, but still gave a good balance of salty and sweet.

The biggest part of the basket the past few weeks has been the dreaded summer squashes. This squash crust pizza almost makes you forget it’s there! You have to keep the crush dry and thin, but reminds me of a cauliflower crust.

Perfect for a hot summer day, this corn salad with shrimp (instead of crab) comes together quickly and with minimal ingredients, but packs a lot of flavor.

Orzo and squash is a mid summer go-to in our house. Ricotta and basil keep this dish light and makes plenty of leftovers!

With a rare rainy and cooler day, we fired up the oven for some Moroccan-spiced roast chicken with carrots. The warm spices are perfect matches for the sweet carrots.

I forgot a picture of my cheddar squash bread, which collapsed in the center like a cheese soufflé but was excellent warm!

2 thoughts on “What I Made – Week 13”

Connie N Bierly

August 1, 2020 at 4:23 pm

These all look yummy. Especially the shrimp and chicken! You had leftover chicken I bet.😊

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- CSA in the City
  
  August 1, 2020 at 4:25 pm
  
  We did! Will be reusing it this week in other recipes
  
  Reply

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