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Monthly Archives: September 2013

CSA Week #16

What a wonderful week. Squash season is definitely here! I made some roasted butternut squash with sage last weekend – delicious! I forgot how much I missed fall. The food and weather are by far my favorite of the year. Our CSA is full of squash this week and our backyard garden is growing well (despite the leaves being taken over by these guys). This week also marks my last week of living away from home for the next 6 months – the longest stretch in the last 2 years! I am thoroughly enjoying neurology and have decided to keep it on my list of possible specialties. The shelf exam is this Friday – wish me luck!

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Back to the food. This week there is quite the variety! Here is what is in the box:

  • Buttercup Squash (green)
  • Beets
  • Bell Peppers
  • Carrots
  • Cherry Tomatoes
  • Cucumbers
  • Garlic
  • Green Beans
  • HoneyCrisp Apples
  • Onions
  • Radish- “Watermelon” &    “Black Spanish”
  • Red Kuri Squash (orange)
  • Sugar Snap Peas
  • Tomatoes
  • Watermelon

Unfortunately my inspiration for food prep is at zero now. It took more effort than usual just to put this post together. For that reason, here is the simple food prep planned (for now):

  • Roasted carrot and beet salad
  • Pasta salad with peppers, cucumbers, radishes, snap peas, and cherry tomatoes
  • Saute green beans with garlic and onions.
  • Cut-up watermelon for snacking.
  • Store all squash in the basement for later.
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Posted by on September 24, 2013 in Nutrition

 

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Tomato Pesto Galette

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Tomatoes are in full swing and my dad’s heirlooms are especially sweet now. Here is a quick and easy lunch recipe I threw together last weekend. I love tomatoes and pesto, so I had eyed this recipe up since it was posted in early in August. The original recipe (here) has how to  make crust from scratch. I was lazy and had pizza dough on hand, so I just used that to make two galettes.

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Tomato Pesto Galette
Original recipe – Two Peas and Their Pod

 

Ingredients

  • 2-3 large heirloom tomatoes, sliced 1/4″ thick
  • premade whole wheat pizza dough (or see link above for dough from scratch)
  • 1/3 cup basil pesto (I used this recipe from earlier in the summer)
  • [optional] fresh Parmesan, feta, or mozzarella cheese

Directions

  1. Preheat oven to 400F. Spray a cookie sheet and/or pie tin. I made one in a pie tin and one on a cookie sheet.
  2. Roll out dough to desired size. Spread a generous amount of pesto and top with tomato slices.
  3. Fold edges over the tomatoes (see picture)
  4. Top with cheese, if desired.
  5. Bake for 30 minutes.

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Posted by on September 20, 2013 in Nutrition

 

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CSA Week #15

This week’s box is minimal prep. This is great for J because I won’t be home next until the 27th. While it is  a long stretch, once I am home I get to stay there for 6 months!!!! That is the longest in 2 years, so I am pretty excited 🙂 This will be a brief post and I am may be a little MIA the next few weeks as I prep for my neuro shelf exam. When I’m done, apples will be in full swing and I can’t wait! Fall is by far my favorite time of the year. Here’s what J will be up to this week.

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What’s in the box this week:

  • Butternut Squash
    • Save for later
  • Beets
    • Roast and slice; eat on salads this week
  • Bell Peppers
    • Sautee up for tacos this week
  • Carrots
  • Cucumbers
    • Slice and eat as a snack (with baba ghanouj from last week)
  • Eggplant
    • Roast and freeze
  • Green Beans
    • Roast with leeks; serve with roast, and parsley bread
  • Herbs-Parsley & Thyme
    • hang thyme to dry
    • Parsley bread (similiar to this recipe)
  • HoneyCrisp Apples
    • Eat as a snack
  • Leeks
    • Roast with green beans; serve with roast and parsley bread
  • Purple Cabbage
    • Sauerkraut (or at least attempt to make it….)
  • Sugarsnap Peas
    • Eat as s snack
  • Tomatoes
    • Serve with tacos this week and on salads
  • Watermelon
    • Cut up and eat as a snack

Summary

Snacking foods (just wash and cut as needed):

  • Carrots
  • Cucumbers
  • Sugar Snap Peas
  • Apples
  • Watermelon

To roast

  • Beets
  • Green beans with leeks
  • Eggplant

Taco toppings

  • Tomatoes
  • Bell peppers

To preserve

  • Cabbage 
 
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Posted by on September 17, 2013 in Uncategorized

 

Roasted Carrot and Chickpea Salad

Ahh I am so behind on posts! I promise I have been cooking and have a slew of tasty recipes to share over the next few weeks. I am finishing up my 2nd week of neurology in Madison and am loving it. While I have always thought I would go into family medicine, neurology has been a lingering interest since I’ve started medical school. This week is the end of my outpatient part of neurology and next week I will start with inpatient stroke – exactly what I’m interested in. I am really excited to see how it goes!

Anyway, on to the food (since that is why you visit). This is a recipe I made last month with carrots from the CSA. The roasted carrots and walnuts paired with crunchy barley and sharp feta is amazing. I am a bland girl, so I actually ate this without the dressing in the original recipe. If you are more normal than me and like a little more flavor, I recommend you visit Joanne’s website (linked below) and try out the dressing as well.

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Roasted Carrot and Chickpea Salad by Joanne Eats Well with Others

Ingredients

  • 1 cup dried barley, prepared as directed on package
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 lb carrots, peeled and cut in half lengthwise and then into 1/3-inch slices
  • 6 garlic cloves, smashed, peeled, and diced
  • 2 tsp cumin seeds
  • 2 olive oil
  • 1 tsp kosher salt, plus more to taste
  • 2 cups walnut halves
  • 1/2 cup feta cheese

Directions

  1. Prepare barley as directed on the package (simmer for 1 hour).
  2. Preheat the oven to 425F and spray a baking pan with cooking spray.
  3. Add carrots, garlic, cumin, and oil in a large bowl and toss well.  Roast for 15 minutes and stir. Add walnuts and roast for an extra 10-15 minutes.
  4. Remove from roasting pan and allow to cool slightly. Transfer to a large bowl and add barley, chickpeas, and  feta cheese. Season to taste with salt. Serve warm or at room temperature.
 
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Posted by on September 12, 2013 in Nutrition

 

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CSA Week #14

The first sign of fall came today – winter squash! Is it really that time already? We have a few baby squash coming up in our backyard garden as well, so it will just be a matter of time until I can start to use all of the sage I dried this summer. If you have never tried winter squash with sage, you must! It is absolutely amazing. Our favorite recipes are Spinach and Butternut Squash Lasagna and Acorn Squash Crock Pot Bake. Anyway, I am getting ahead of myself…it is only Sept 10th and there are still lots of summer vegetables to be eaten.

(the apples are not from the CSA and the pickles are some I canned last weekend)

(CSA Week 14 plus some pickles I canned last weekend)

Here is what’s in the box this week:

  • Acorn Squash
  • Bell Peppers
  • Carrots
  • Cucumbers
  • Eggplant
  • Garlic
  • Green Beans
  • Hot Peppers-mix
  • Onions
  • Radishes
  • Tomatoes
  • Watermelon
  • Winter Squash

Here are some recipes I am thinking of making this week:

Need more eggplant ideas? I found this great post with the 10 best eggplant recipes (one of which is the thai basil recipe above)

 
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Posted by on September 10, 2013 in Nutrition

 

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Baba Ghanouj

Eggplant has never been my thing (as I have posted abut before). Something about the spongy texture throws me for a loop. Honestly, I had only tried eggplant Parmesan and a few roasted vegetable sandwiches before I called it quits. I was “discussing” the fact that our CSA started giving eggplant a few weeks ago and a friend of mine recommended this recipe. Her husband, who will try anything but is relatively picky with what he likes, heard, “baba ghanouj” and couldn’t stop talking about how great it was. I knew I had to try it.

 

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It was a hit and I think it might replace my hummus on occasion. J liked it too and mentioned it at work once around a jar of pickles in the break room (I guess we aren’t the only ones who have too much produce to eat ourselves). Everyone there started talking about how delicious baba ghanouj is. I feel like a foreigner – am I the only one who has never heard of this? Well, now I have heard it, made it, and tasted it. And now I love it too. This recipe is super simple – I hope you give it a try!

Baba Ghanouj
Recipe from Whole Foods

Ingredients

  • 1 large eggplant, halved lengthwise
  • EVOO for roasting
  • 1/4 cup sesame tahini
  • 1 clove of garlic, finely chopped
  • 1/2 cup parsley
  • 1/4 cup lemon juice
  • 1/2 tsp talk

Directions

  1. Preheat the oven to 350F. Line a baking pan with foil and place the eggplant cut-side down. Drizzle with olive oil. Roast for 25 minutes, or until soft.
  2. When cool, scoop eggplant pulp into a food processor. Add the remaining ingredients and process until smooth.
  3. Enjoy 🙂

 

 
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Posted by on September 5, 2013 in Nutrition

 

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CSA Week #13

Today marks the first day of my neurology rotation in Madison. This is the last month I am living away from J until April, so I just need to hang in there a little bit longer. This month should be pretty awesome because I get to live with a good friend of mine that I’ve known for almost 10 years. It will be great to catch up and be roomies for the month.

This week our box is full of lots of goodies.

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  • Bell Peppers
  • Carrots
  • Eggplant
  • Cucumbers
  • Green Beans
  • Hot Peppers
  • Onions
  • Parsley
  • Purple cabbage
  • Sweet Corn
  • Tomatoes
  • Watermelon

I was home last weekend and went crazy with the produce. We canned dozens of jars of tomatoes and pickles, make 3 pans of banana bars, and froze most all of the produce that was left over. Needless to say, the refrigerator was fully stocked when I left the house on Monday morning for Madison. For that reason, I won’t be “assigning” recipes for the produce this week and will probably decide what exactly to do with it all on Friday when I get home. Here are some of the recipe ideas for the week:

  1. Cottage Cheese Salad (cucumbers and tomatoes) or Jerusalem Salad (cucumbers, onion, tomatoes, green pepper)
  2. Chevre Stuffed Peppers with Pecans (peppers, frozen herbs)
  3. Crunchy Walnut Coleslaw
  4. Baked eggplant with basil marinara (eggplant, tomatoes), served with fresh parsley bread (parsley) and Oven roasted tomato sauce (tomatoes)
  5. Tomato pesto galette (tomatoes)
  6. Roasted Cherry Tomato Frittata (tomatoes)
  7. Red Roasted Carrots (carrots)
  8. Antipasto grill with cheese and wine (for whatever is left over)
  9. Sweet corn desserts
  10. Freeze green beans and sweet corn
  11. Cut up watermelon and eat as a snack
 
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Posted by on September 3, 2013 in Nutrition

 

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