April 30, 2011

It's May You Say?

Farmer's Market Find of the Week: Red Spring Onions from Eagle's Farm

SATURDAY: Veggie Plate (yellow squash, greens, BEPs, green beans) 
SUNDAY: Garden Quiche with Potato Crust
MONDAY: Stuffed Shells with Tofu Ricotta and Fresh Basil
TUESDAY: Middle Eastern Risotto
WEDNESDAY: Tuna Casserole
THURSDAY: Black Bean & Zucchini Tortilla Casserole
FRIDAY: Pesto Spinach Pizza

April 29, 2011

Hat's Off!

Remember when I posted this? So you knew this post was coming right?! Kate's dress was pretty, William looked dashing, Pippa was sweet (if not orange), Harry was cute, and that frowning little bridesmaid was hilarious. 

But my favorite part (aside from Wills telling Kate she looked beautiful or her WOW gasp on the balcony), of course, were the hats! YJDKIY desperately wants to wear a fascinator. Even the name of it is divine, especially with an English accent. I may have to create such an occasion to wear one, only my occasion won't involve a live avenue of English Field Maples or a 1902 State Landau coach. I digress.

Which was your favorite? I just can't decide?

This might be it

And then there was Princess Beatrice.

If YJDKIY *had* been invited, I may have made a selection from one of those over in the Etsy column. What would yours look like?

Cool Creamy Kohlrabi

This alien looking vegetable seems to be a staple of CSA boxes in early Spring, perhaps because, as Wiki says, kohlrabis, kohlra-bi, kohlrabi will grow almost anywhere! After hearing about them all over the food blogs last year, I finally got my hands on some this year.

Quite extraterrestrial looking indeed!

Purple and light green.

But what to do with them?! First, remove the leaves and stems.

Then peel the stringy tough layer with a vegetable peeler - think potato here. Dice them in smallish pieces.

Boil for about 20 minutes until tender.

Drain, and prepare onion, garlic, milk (soy or regular), butter (local!), and a little salt.

Mash it all up just like potatoes.

And there you have creamy kohlrabi. YJDKIY absolutely loved this and it totally lived up to all the talk. The flavor is something like a potato crossed with an artichoke heart (fresh not canned!).

Served with also-local sauted Swiss chard and (really not local) salmon.

Is this tiny chard leaf cute?

April 27, 2011

Polenta with Herby Veggies (and radish salad)

A new bok choy recipe!

Dice up some leeks (or onion), garlic, and red pepper.

Chop the bok choy and let it marinate in balsamic vinegar.

Mean while, quarter the polenta (use a flavored one, this is Italian), and douse it in balsamic, as well. Stick it in the oven to broil for about 15-20 minutes, shuffling once.

Saute the diced veggies in EVOO for 1-2 minutes, then add the beans, 1/2 cup water, and the bok choy.

Let both cook while you chop radishes and cucumber.

Mix those together, and in a separate container, mix EVOO, white wine vinegar, garlic salt, spicy brown mustard, lemon juice, and agave. Pour that over the radish-cuc mix and refrigerate until ready to serve.

I've never roasted polenta, but this was possibly the best texture I've had it. Top with a little parm...going on the menu list!

Absolutely no point at all...

...except spring pretties

(psd action love!)


April 26, 2011

Kale Quesadillas

The CSA kale is not like any kale I've had before! It was tiny and prickly!

That meant it was extra tender and didn't need a lot of cooking, so it was the perfect opportunity to create quesadillas!

Mix up a sweet potato, green onion, and some cumin, cilantro & lemon juice (I seriously thought I bought lime juice, so if you got home from HT and discovered you had purchased lime juice, it's mine and I'm sorry it was in your cart!).

In a hot pan, layer a whole wheat tortilla, some jack, the kale leaves, a little more jack, and then smear the other tortilla with the sweet potato mix and place on top. Cook for about 3-5 minutes on each side until golden and the insides are melty.

Do you know what that is? It's what vegetarians ate for bacon in 1986. YUMMMMMMMM! Seriously addicting.

Serve with salsa. This was absolutely delish and will definitely be made a gain.


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