I forgot a picture of my cheddar squash bread, which collapsed in the center like a cheese soufflé but was excellent warm!
A true summer basket this week! I couldn’t be more excited about corn (all 8 ears!), but won’t say the same for all this squash! Let’s see how many recipes I can hide it in this week.
- Roast chicken with carrots
- Cheddar zucchini bread
- Thai style tofu fried rice
- Squash crust pizza
- Corn salad
- Orzo and squash
We’ll eat all our fruit as snacks. I may have to make some additional squash breads to use up everything we got this week!
This post is more than a bit overdue, and I had quite a few repeat recipes this week around, so I’ve only posted pictures of the new things I made with my Week 15 ingredients.
This chicken stew with farro, tomatoes, olives, and feta kinda tasted like a savory oatmeal. I followed the cookbook’s instructions but wished I had cooked it just a little less time so the farro wasn’t quite so mushy. I also pulled out the chicken when the cooking time was up and re-crisped the skin under the broiler.
I tried this recipe for zucchini blondies, swapping the zucchini for yellow squash and the butterscotch chips for chocolate, naturally. It tasted like a combination between zucchini bread and zucchini cookies. Although they were much chewier the second day, to get more of the brownie/blondie texture out of the oven, I think next time I’d bake it a bit longer and up the butter to a half cup. Also, I find whenever I add cinnamon, I taste more of the zucchini bread than a zucchini cookie, but I suppose that’s mostly personal preference!
Then I tried some zucchini brownies. The chocolate flavor was really prominent, but I think I would have preferred it with a more finely shredded zucchini texture.
These pita pockets are stuffed with cherry tomatoes from my garden and kabobs (made with ground elk, of course), all topped with creamy baba ghanoush eggplant spread. I always add more lemon juice and salt than the recipe calls for, and added a bit too much yogurt this time, resulting in the looser texture.
This dish is cheating, because it’s not using CSA ingredients at all, but instead features cherry tomatoes and basil from our garden. It was very easy to make and too good not to share here.
These are delicious garlic miso green beans with pan-fried teriyaki tempeh.
I topped a corn, tomato, and avocado salad (tossed with salt, pepper, olive oil, and lime juice) with a pre-marinated fish filet for a quick and easy no-recipe dinner.
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:
- Chicken stew with farro and tomatoes (recipe from The Chef and the Slow Cooker)
- 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
We’re at the point in the summer where I’m not only trying to use what I got in my basket this week, but also from the last week (or two)! There’s nothing too exciting on the menu this week since I can eat many of the fruits and veggies on their own – think cucumbers and watermelon – without making them part of a larger meal.
- Sichuan cabbage and noodles with tofu
- Rosemary peach chicken
- German bean salad with green and wax beans
- Beet and carrot salad with curry dressing
- Hot stuffed banana pepper pasta
I’m also going to try to pickle the jalapeños, maybe turn the cherry tomatoes into ‘sun-dried’ tomatoes in the dehydrator, and hopefully do something with the yellow squash, maybe those cheddar biscuits again?
Clockwise from left: Slicing Cucumbers, Green Beans, Yellow Straightneck Squash, Green Savoy Cabbage, Red Tomatoes, Mixed Specialty Eggplant, Blueberries, Cubanelle Peppers, Yellow Peaches, Athena Cantaloupe
The solstice this past week plus the first yellow squash of the season is a sure sign summer is definitely here!
This is what I have planned for this week:
- Buttermilk roast chicken and roasted broccoli
- Chipotle-lime cauliflower tacos
- Fennel, chicken and potato salad
- Gnocchi with bacon and escarole
- Some sort of recipe with spiralized squash, maybe these buffalo chicken meatballs with avocado ranch sauce?
- I also need to make a salad or somehow use the lettuce. I’m contemplating going with poke salad or bulgogi lettuce wraps. Or maybe both?!
Back row, left to right: Escarole, Red Butterhead Lettuce, Fennel
Front row, left to right: Broccoli, Cheddar Cauliflower, Blueberries, Yellow Peaches, Yellow Straightneck Squash, New Red Potatoes