We didn’t cook much at the beach, but I did manage to use up a few things.
- Pasta with sausage and dandelion greens (adds a bit more bite than the chard this recipe calls for, and I use whatever pasta I have on hand)
- Grilled eggplant risotto, not what you’d think of as a traditional beach meal, but great on a stormy evening with some fresh scallops
- Grilled corn, either slathered with mayo, feta, and a squeeze of lime to echo Mexican flavors, or with good old fashioned butter
I’m planning to cut the rest of the corn off the cobs and freeze it for use in soup or chicken chili later this fall or winter.
I also let those cayenne peppers turn red on the counter, then I finally dehydrated them and pulsed them in the food processor to make red pepper flakes. I didn’t use the good appliance, so the size of the flakes is a bit inconsistent, but they are definitely potent!
To make this week, I’ve planned ways to use peppers, peppers, and more peppers
I spent Week 16 at the beach and didn’t take pictures of what we made, so it’s a combo list this time around!
- Canary Melon
- Little Sweetie Cantaloupe
- Orange Seedless Watermelon
- Bicolor Sweet Corn
- Green Dandelion
- Italian Eggplant
- Mixed Sweet Peppers
- Red Grape Tomatoes
- Yellow Tomatoes
- Red Okra
Clockwise from left: Red Leaf Lettuce, Yukon Gold Potatoes, Yellow Seedless Watermelon, Green Cabbage, Canary Melon, Bicolor Sweet Corn, Green Bell Peppers, Red Radishes, Bartlett Pears, Red Grape Tomatoes, Orange Carrots
I’ve gotten bunches of broccoli this summer, and I usually find the fastest and easiest way to fix it is to steam it and serve it as a side or mix it into a stir fry. This technique was a bit more difficult, but amps up the flavor.
The preparation is the easy part: toss broccoli florets in olive oil with minced garlic and place on a foil lined baking sheet in a 425 degree oven. However, It was hard for me to feel when the broccoli was done cooking, since it doesn’t soften externally like when steaming. I ended up overcooking this batch a bit, but if you test doneness by removing a floret and cutting into it rather than just poking pathetically with a fork, you’ll have much more success.
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Let me start with an observation: you know a recipe was good when the only photo I have to show for it is in the form of leftovers!
It’s surprising, too, that I would find myself so fond of a recipe that features cauliflower and cabbage – two veggies I tend to avoid. It’s the rich flavor of spicy chorizo that stars here, making up for the yummy taste that plain cauliflower and cabbage lack.
The recipe starts with Mexican-style chorizo. A word of caution – I did not buy the pack labeled “hot” and still found this PLENTY spicy. You could substitute a regular pork sausage if you want to be safely in the mild camp. Removed the chorizo or sausage from its casing and brown it in a skillet, breaking it up into small pieces as it cooks. Add in all the vegetables of your choosing and some water and steam until the veggies are tender. It’s a filling one-pot meal and is so tasty you’ll forget your fears of cabbage altogether!
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I’ve gotten a lot of radishes in my baskets, and for the most part, I unimaginatively chop them up and toss them in a green salad. This week’s variety definitely looked different than the little round, red radishes I had been accustomed to seeing, so I was excited when I learned that their mild flavor made them ideal for a cooked radish dish.
It’s a basic sautéed dish: halve or quarter your radishes, and cook in a pan with some butter and a little olive oil until the radishes are translucent, or even a bit browned as I preferred. They are crispy, but with a mellow flavor that doesn’t bite back.
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This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!
Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes