Even as hot as the days are, we’re still getting leafy greens along with our beans and squash, so I’m not in full casserole mode yet! Here’s what we are planning to make this week
Well probably eat the peaches and definitely the cantaloupe for breakfast and snack on the cucumbers throughout the week. I’m still hoping to make a chocolate zucchini cake, if I can stand to run the oven that long this week!
I’m a big fancy of the idea that “less is more”. Why go to great lengths to make some extravagant dish when a simple, 3-5 ingredient recipe will taste great without the hassle? Especially while on vacation, this recipe for green romano beans with butter and onion fits that bill perfectly, a quick blanch, a toss with onions in oil and butter, and you’re on your way to a great side dish.
You’ll notice (okay, probably not) that this are not my normal cookwear. CSA in the City is on the road this week! There will be fewer posts than normal.
I used one mini purplette onion, finely diced, and then sautéed in oil.
The beans were blanched for 4-5 minutes, dunked in ice water, then tossed in the onions and oil with a bit of butter.
Easy, right? The full recipe is below. Continue reading
Starting in back left: Orange Carrots, Mini Purplette Onions , White Onions, Dinosaur Kale, Asian Cucumber, Yellow Straightneck Squash, Slicing Cucumbers, Cherries, Black Raspberries, Blueberries, Green Romano Beans.
Let’s be honest: I’m just going to straight up eat the cukes, carrots, and all that delicious, delicious fruit.