I’ve got an ambitious plan to make up for lost time with my menu this week, including trying to use veggies that have been languishing in the crisper for several weeks now. (Looking at you, cabbage!)
Some old favorites:
And some new ideas:
- Plum cake (I’ll probably freeze this for later)
I’m also going to see if the cayennes ripen to red on the counter, then dehydrate and crush them to make homemade red pepper flakes!
Clockwise from left: Bicolor Sweet Corn, Heirloom Cantaloupe, Green Cayenne Peppers, Plums, Green Beans, Canary Melon, Italian Eggplant, Mixed Heirloom Tomatoes, Yellow Straightneck Squash, Green Zucchini
This wasn’t a super impressive cooking week since I’m still playing catch up with most of my ingredients, but the variety of different flavors in these dishes was definitely one aspect I appreciated.
Sweet corn brightens up this very brown plate. The potatoes are from the grocery store but the no-recipe recipe is probably my favorite way to make them: toss with olive oil and any seasoning (I like garlic, salt, and pepper), spread on a baking sheet and roast at 425 for 45 minutes or until browned, flipping every 15 minutes to make sure each side gets its turn in contact with the baking sheet.
This Asian noodle bowl with cabbage and carrots is infinitely customizable. I used konjac noodles for the first time ever. They smelled terrible coming out of the package but cooked up very much like rice noodles. I liked the instructions to drain the noodles over the cabbage and carrots, just softening them slightly. Of course the spicy scallion sauce from this recipe would taste good on a brick, but I wish I had let the noodles and veggies cool a little so they didn’t add quite so much water to the sauce. I topped the bowl with some of my go to pan fried tofu.
The award for prettiest meal of the week goes to these crab cakes with German bean salad. The beans are blanched, then tossed with a mustard shallot sauce and topped with basil, hard boiled eggs, and cherry tomatoes. Even though I got cherry tomatoes in my basket this week, the ones in this picture actually came from my very own garden! Meanwhile, the crab cakes came from the freezer section…
I bulked up this recipe for carrot and beet salad with curry dressing by putting it on a bed of mixed greens and adding some goat cheese. The recipe didn’t call for cooking the beets, but I did anyway since I prefer that texture. The curry flavor of the dressing was pretty subtle when mixed with the salad greens. I think I would have preferred feta instead of the goat cheese, though.
If the crab cakes and bean salad were this week’s eyecatching Miss America of dinners, the rosemary peach chicken in a white wine pan sauce is Miss Congeniality. The salty bacon! The melt cheese! The creamy wine sauce! All wrapped around tender chicken and sweet peaches. I even left out the lemon zest and honey, and this one pan(!) dish still became a new favorite.
Green beans, yellow straightneck squash (2), cantaloupe, bicolor sweet corn (6)
Peaches (5), Yukon gold potatoes, tomatoes, apples (3), red cylindra beets
Along with the fajitas, I decided to make a homemade salsa. I have made a homemade pico de gallo before, which I find fresher and tastier than any canned salsa, but with the abundance of corn in my baskets these past few weeks, I thought I’d try a corn salsa. There is lots of corn at local farmers’ markets right now, or you could always use canned for a taste of summer all year long!
The corn silks are removed, then the husks and folded back around the ears. The re-wrapped corn goes into the oven for 30 minutes at 350 to roast. After the kernels are sliced off, they’re combined with diced red pepper, diced onion, some diced Hungarian hot wax pepper, cilantro and cumin. To add a little protein, I also added black beans, but you could leave them out or substitute your preferred bean.
This recipe would also make a great dipping salsa on it’s own. Just get thick chips to stand up to the substantial ingredients.
My awesome cousin Anna heard my pleas for more zucchini recipes and sent along a whole bunch! As I’ve mentioned, I love trying recipes that use more than one of my weekly ingredients, so of course this was the first recipe I tried.
This is a lasagna where the layers are a pureed mix of sautéed corn and cream, no-boil lasagna noodles, and a mix of onions, zucchini and poblano peppers, all topped with Oaxaca cheese. My neighborhood grocery store carries Oaxaca cheese, but if you can’t find it, the recipe suggest substituting mozzarella.
The original recipe says to use an 11×8 baking dish. Naturally, I only had a 11×7 or a 9×13. I sized up, but in hindsight, I should have sized down. The bigger dish meant that the veggies didn’t fully cover the noodles, so they didn’t get soft on the top layer.
You can see from this photo that I didn’t have enough veggies to cover the top, so the noodles got a little crispy. Nothing some time in the fridge as leftovers won’t fix! However, this meant that I avoided broiling the lasagna to crisp the cheese, since I didn’t want to burn the exposed noodles.
White Eggplant (2), Green Kale, Bicolor Sweet Corn (3), Green Bell Peppers (4)
Green Zucchini (4), Purple Viking Potatoes (12), Blueberries (1 pint), White Onions (2), Blackberries (1 pint)
Tomatoes (5), Peaches (5)