We also ate (more!) sunchoke gnocchi with sautéed spinach and polished off the peaches and cantaloupe as delicious lunch time snacks. We still have more onions and cucumbers to use up.
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
- Crispy salmon and chard
- Beet and avocado salad
- Wok cooked Romano beans
- Greek Turkey Meatballs with tzatziki and pitas
- Sunchoke gnocchi and spinach
- Lemon blueberry scones
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 had some filling leftover from the Malabar Spinach Tortellini that didn’t fit into the pasta dough I made, and decided to bake it into a lasagna! You could always make the filling by itself and make a lasagna to share, I suppose, but the personal size is awfully cute.
Pick an ovenproof container that fits your ingredients. Layer filling, noodles, filling, cheese, and repeat. Since the size is small and everything’s been cooked except your noodles, you can cut the cooking time a bit. Bake covered with foil for about 20 minutes, then uncovered for about 10. So easy!
Every week, before I pick up my CSA delivery, I get an email with a list of what to expect in that week’s box. Many weeks, this sends me running for Google to figure out just what exactly these mystery vegetables are.
For instance, did you know that Malabar spinach is not actually spinach but is instead an edible vine with leaves that taste a lot like spinach? True, the texture is a bit tougher when the larger leaves are raw, but when cooked, it makes a nice substitute.
I was ambitious with this recipe and made my own pasta! If you are not a crazy person, you can buy pre-made dough, usually in the “natural foods” section of the store.
The recipe looks intense, but it really doesn’t call for any complicated techniques. One of the huge upsides is that once made, the pasta can be frozen. To cook, just boil it until they float.
This is served with a super simple sauce of oil, butter, garlic, walnuts, pine nuts, and parsley, but it looks extra fancy.
Cantaloupe, Charentais French melon, red onion, Malabar spinach, Hungarian hot wax peppers (5)
Green zucchini (5), peaches (5), red tomatoes (3), Early Gold apples (3), yellow wax beans (2 pounds), grape tomatoes (1 pint)
This week may be a bit light on recipes, since there’s a lot in this basket I can eat plain or in a simple preparation, no recipe needed.