I love when apple season rolls around. From apple picking to homemade apple goodies, it’s a lovely time of year. The cool temperatures are pretty awesome too.
This week’s basket was filled with quite a few of these beauties. If you can stop yourself from eating all the apples from your basket this week, here are a few apple recipes to use those delish beauties:
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Today, we celebrated my husband’s birthday (Happy birthday, honey!). The day started with a homemade breakfast of cheese omelets, homemade hashbrowns and chicken sausage. Then there was Will’s 5-year-old well-visit to the doctor followed by lunch (sandwiches from our fav deli), work and a special dinner with family.
It was a whirlwind.
So, I am keeping this post short today.
What to do with your produce:
Enjoy!
P.S. Sarah’s Cucina Bella will be on hiatus until Sept. 7, 2010 so that I can enjoy my kids’ last days of summer. See you on the 7th!
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I love the taste of roasted leeks. Almost smoky … and so tender, with a hint of crisp. Then there’s the roasted beets, they get this beautiful sweetness to them. But the roasted eggplant? The crispy caramelization on the outside and creamy inside was sublime. As far as eggplant recipes go, this is a new fav. And the whole dish is infused with the roasted garlic which makes it all the better.
Roasted vegetables are really divine. I loved this dish. This roasted vegetables recipe is a perfect side dish for the chilly evenings we’ve been having. Unfortunately, the kids were less enthused. They both enjoyed the roasted beets in this dish, but were mixed on the other veggies. Shawn wouldn’t try it. Oh well. Can’t win every time, right?
Sadly, this week there were no beets, leeks or eggplant in the CSA box. But if you have leftovers from last week, then this is a great recipe to make. Or, you could just buy the ingredients and make it. Heck, I might do that.
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When I moved to New York (as in Manhattan) to go to college, I craved freedom and devoured the city. I walked everywhere, breathing in the skyscrapers and eying the fabulous fashion and amazing pace. Everything seemed so special, so amazing.
One of my favorite things was checking out the myriad grocery stores in the city. The small markets that dotted much of the Upper West Side where I dwelled were such a big change from the mega-sized supermarkets of upstate New York where I grew up. And the foods! They had fresh mozzarella, couscous salads and something completely unfamiliar called tabbouleh. I tried them all, one by one, discovering that I adored the fresh mozzarella and couscous salad, but not the tabbouleh.
So, yes, I am writing a post about a tabbouleh salad recipe, when I don’t like the stuff. But here’s the thing: this isn’t traditional tabbouleh. Adapted slightly from a Health Magazine recipe, this Whole Wheat Couscous Tabbouleh Salad is filled with fresh veggies and bright flavors. It’s lively and perfect for a hot summer day … and since it’s made with whole wheat couscous, it totally lacks the offputting crunch-factor that I don’t like about traditional tabbouleh made with wheatberries. I guess that makes it more of a couscous salad recipe, huh?
In any case, I loved it. This Whole Wheat Couscous Tabbouleh Salad is entering my lunch rotation …
Are you a fan of traditional tabbouleh? Couscous?
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Earlier this year, I made my first panzanella (aka bread salad). It was a fabulous, flavorful, fresh salad perfect for a summertime (and it’s so unfair of me to mention it, since that is one of the few recipes I kept to myself — I promise to reveal it someday). So, when I contemplated how to pair tomatoes and corn in a special dish for Foodie Fights!*, my mind jumped back to panzanella. (Psst! If you head over to the site, vote for my dish! Please?) What better way to use two of my favorite summer farmers’ market finds than in an easy summer salad?
Panzanella is a traditional Italian dish, typically served in the summer months. From what I’ve read in books and online, it’s big in Tuscany and other areas. Can’t you just imagine yourself eating this while sitting on the patio of a fabulous Tuscan villa? That’s what it totally reminds me of. Think Under the Tuscan Sun
This version of panzanella, my Balsamic Tomato, Corn and Cucumber Panzanella, has a lovely sweetness to it from both the fresh sweet corn and the lightly sweetened balsamic dressing. Bread salads like this aren’t just croutons on a tossed salad — the bread soaks in the dressing giving you spurts of freshness throughout. It’s delish.
Since this is a traditional type dish, it has a set of traditional ingredients that you’d normally find in it. Typically, it’s made with old bread, fresh tomatoes, onions, basil, vinegar, olive oil and salt and pepper, among other mix-ins. For this one, I skipped the onions and added cucumbers and fresh corn. Read the rest of this entry…
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This German Striped tomato came in my CSA box yesterday. The big, juicy, thin-skinned heirloom tomato was prime for slicing. We ate it tonight for dinner with a drizzle of olive oil, a sprinkle of sea salt and couple spoonfuls of crumbled blue cheese. Delish.
German Striped tomatoes are sweet, smooth and fabulous. If you haven’t tried them before, you should.
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Last night, a neighbor dropped by as we were starting to sit down to dinner. She took a look at the table and said, “Wow.” Our dinner featured grilled sirloin, which I sliced thin so that we could stretch the portions so that it would feed seven. Then there was Sweet and Sour Red Cabbage, rice pilaf and this vegetable platter with Basil White Bean Dip.
This easy bean dip was one of those things that just came to me when I was trying to figure out what to do with some leftover basil. I didn’t want it to go to waste, and I also didn’t want to turn it into pesto. Instead, I found a can of white beans in the cabinet and set to work. White bean dip, here we come!
Best of all? This Basil White Bean Dip helped me use up some spare veggies too. We had celery, red sweet peppers, and cucumbers with this, but any firm summer veggies would do. The simple, easy, bright flavors of this easy bean dip are a big favorite around here.
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One of the best parts of belonging to a CSA is getting to chat with the farmers when you pick up your share. We discuss the crops, how things are progressing and trade tips on what to do with the produce. Today, the conversation revolved around some cows that the farm will be getting in the next year, as well as plans for pick-your-own fields … it’s an exciting time for the farm.
This week’s share includes some of my favorite things. Tonight, we had a simple dinner of grilled chicken, corn on the cob, sliced tomatoes with blue cheese, olive oil, salt and pepper, and pasta. It was delish.
We’ll also be having some of this fabulous Grilled Summer Squash with Tomatoes, Garlic and Scallions this week. This recipe I came up with on a whim recently when loads of squash sat taunting me on the counter. I knew I needed to do something with it before it went bad … and this was the result. I’ve made it a couple times since, because the flavors are fabulous. Sweet, garlicky, salty … all at once. And I love how some of the slices get slightly caramelized.
Even if you aren’t a fan of squash, this is a recipe worth trying.
Wondering what to do with your produce this week? Try these recipes:
When the school packet arrived last week, I got choked up. Parked at the top of our long, winding driveway, I quickly scanned the forms for teacher names while the kids demanded to know if there was mail for them. “One second, guys,” I said.
It was the last day of July, a beautiful, spotless day and one day after Will turned five. He’s no longer a preschooler and the child’s clothing that ends in T no longer fits him. He’s a little boy going to school. And now, it’s one month until school begins, one month until both my children have schedules and teachers and projects. Paige will be going too, to preschool with Will’s first teacher. For the first time, they will both be in school.
Last year, while Will was in his final year of preschool, Paige went to a twice a month Stay-and-Play program vaguely associated with his school. At first, it was hard. She would sob with her cousin while I walked to the car with a pit in my stomach, wondering if I was scarring my baby by walking away. But then things got easier. She loved school. Now, she can’t wait to go back.
With that program, it was casual and forgiving. I knew both the teachers, and they never said a peep as I dropped her off late more often than not. But this year, things will be different. There is no margin for error in drop off when Will starts kindergarten — lateness will get him effort referrals. Both schools lock the doors, forcing you to truly announce your entrance when you are late.
My babies are going to school. A monogrammed backpack sits by our front door, waiting for that magical first day, along with two embroidered lunch bags. Soon, I will be packing lunches and snacks, whisking the kids out the door at an hour when I normally don’t even wake.
With one month to go, I want to make the most of our time. The school that Will will be attending starts homework young, so there will be worksheets to work on and books to read soon. But before that happens, before Paige stands in drop-off line, waiting for the preschool door to open, before any of it … I want them to enjoy the experiences and flavors of summertime.
For the next month, we’ll be doing, eating, cooking and playing. We have so many things to do before school starts. I have a list on my computer with things that I wanted to do this summer — a bucket list, if you will. There are about 20 items left … I intend to do them all.
We’ve already checked off some items — bike rides and beach days, outlet shopping and heading to farmers’ markets. But there are so many great things still to do.
Heading to farmers’ markets is something we’ve done every year since Will was a baby. It’s not just an item on a list, it’s a tradition for us. We are always stopping at farmers’ markets or heading to a nearby farm where we belong to a CSA program. It’s an important part of every summer, but even more so this one … when Will’s ability to drop in with me on a whim will be limited by his school schedule.
As for cooking, we are eating a lot of summer salads — particularly ones that are great for packing for picnic lunches or grabbing during the day for a fast bite. This recipe for Sesame Soy Napa Cabbage Slaw, which the kids loved, uses produce from that CSA box. It’s a cinch to make if you use a food processor for the shredding. And it’s perfect for packing up to take while we head off to have all sorts of adventure.
Now, if you will excuse me, we are off for an adventure today …
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Waiting patiently has never been something I do particularly well … but when it comes to the CSA (that’s Community Supported Agriculture — I own a subscription for a once-a-week produce box at a local farm), I don’t mind the wait until 1 p.m. on Wednesdays. Somehow, it’s different and exciting — without driving me crazy. There’s the anticipation of what will be included this week, the excitement of picking through the box and the thrill of deciding what to make this week. Add the lovely smells of fresh basil and nature to the mix, and it’s just heavenly. This is one wait that I can handle.
This week, I was excited to see lots of potatoes and peaches in my box. My husband loves peaches, as do the kids, so when something that they all can enjoy so simply arrives, I am thrilled.
Beyond that, the possibilities for the chard, cabbages, basil and more have me bursting to get started.
Here are some ideas for this week’s produce:
Now, as for this recipe. Last week, I mentioned a Napa cabbage fail (it was braised, but not good at all). This week, I worked on a recipe for a slaw that uses the Napa raw (I love raw cabbage). It has a lovely peanut-y sauce with just a tiny hit of spiciness. Perfect for barbecue season, I served this with grilled salmon, but it would work with burgers, chicken or whatever.
Best of all? It takes just minutes to make.
What are you cooking from your CSA or garden or local farmstand this week? Read the rest of this entry…
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