None of this is from my CSA, but its one of my favorite recipes.
Get a huge plate of fresh, washed and chilled frisee.
Saute a couple of strips of bacon, cut up into a large dice.
When bacon is crispy, remove from pan to bed of frisee.
Pour some of your favorite vinegar into the pan and mix with rendered bacon grease. (I love Trader Joe’s Orange Muscat Champagne vinegar)
Add dressing to greens and devour.
A couple of weeks ago I had a bowl of soup at a restaurant that really blew me away. It was a creamy zucchini and swiss chard. My most recent CSA box had some of beautiful zukes and chards, so I attempted the soup.
I shredded the zucchini and de-stemmed the chard. Sauteed them together with some olive oil and then added chicken stock and simmered until everything looked very tender, about twenty minutes. Cooled it for a bit, then put it in the blender. Added salt, pepper and a smidge of nutmeg. It was really, really delicious. Mine was thicker than the restaurants, I could have thinned it out, but I liked it. It would even make a very interesting sauce for a pizza or even on noodles.
Our friend Bonnie introduced me to this salsa. I had it for the first time at a party at her house. I had never had anything like it, but I got her recipe and have been making it ever since. These flavors just go together so perfectly, and I love it best on El Milagro corn chips, which are thick and crunchy.
I think it tastes perfect when the amount of chopped mango equals the amount of all the other ingredients. This time I used 2 large mangos, which gave me around 2 cups diced fruit. Then you need about 1 1/4 cups diced cucumber and 3/4 cups diced red onion. Add a few squirts of lime juice and then as much jalapeno as you like. To be honest, sometimes I dont even put any jalapeno. But if I was making it for a party, I would. And, if you like cilantro you can put some in. Yum.
Well, I found the perfect chocolate chip cooky.
They are thick, substantial, sturdy, chewy, full of chocolate and exactly the type of cooky I love. 8 minutes left them slightly pale and chewy (like DH likes) and 9 minutes created golden brown, crispy outsides, (like i like). man, these are good.
This came to me via Tastespotting, but here is the link to the recipe
This is one of my favorite breakfasts, especially in winter. It is so filling and warm and tasty.
I use coconut oil to fry the eggs in. I like my eggs over medium-the whites totally cooked, but the yolk warm and oozy.
I chose a long garnet sweet potato, peeled and cubed it, boiled until soft, then thru the ricer. I added a T of coconut oil and about 1/4 cup lite coconut milk. Stir together, then fashion a bed of this puree on the plate. Lovingly lay the eggs on top, cut the eggs so they yolk spill out and then enjoy them one bite at a time.
We had friends over for dinner the other night. With all the kids, I figured the best bet was spaghetti and meatballs. I wanted to serve at least two vegetables as well, plus a green salad. For the salad, I thought I’d make a plate full of cut up veggies so that people could add what they liked to their lettuce. Some were raw, like the carrots and cukes. I also parboiled some, like the asparagus, radishes, celery and peppers. Oh, maybe I ate all the peppers before anyone arrived. oops.
I went to get the lettuces and discovered I had put them too far back in the fridge and they all froze. ARGH! So, I kept the veggies out as an appetizer and added a few cups of dressing as dip.
I wanted to make garlic bread, and I had a loaf of sliced italian bread. I was going to put the spread on and wrap it in foil and bake it, but I knew it wouldnt come out crispy, like I wanted, so I went with another method. I put the spread on each slice and then sauteed it in a frying pan. For the spread, I made a mixture of palm shortening, olive oil, fresh pressed garlic, and some dried oregano and basil and salt.
It was a big hit.
Another big hit was the brussel sprouts.
Last but not least, I steamed some zucchini and yellow squash sliced into coins and tossed with a little butter and salt.
There were hardly any leftovers at all!
I remember when the recipe for this soup was still being tweaked at the Olive Garden. Earlier versions has slices of sausage instead of ground chunks, as I recall. ( I worked there at the time!) Anyway, its been my favorite for many years, and I decided to make it at home.
I found this recipe online and tried it today.
From the site:
Notes:
To start with, I cut the liquid to 7 cups. I used about 3 cups of homemade chicken stock and the other half water plus 4 tsp of better than bouillon chicken stuff.
I omitted the red pepper flakes because I didnt have any, but if I did, I would have only used the tiniest amount. Like 4 flakes. Im sensitive to heat.
My russet potatoes were no longer ok to use, so I subbed a small bag of baby yukon golds. I sliced them, not thin.
I used only 2-3 T of half n half instead of a cup of cream.
So, it tasted really just like the Olive Garden soup. I went to the Olive Garden and had some the other day, so my memory was fresh. However, in the future, I will cut the amount of sausage by at least half. It was excessively full of sausage. Also, next time, I will saute the bacon first, remove the bacon, then sautee the onions in the bacon grease and add the bacon with the sausage. Sauteeing it with the onions was not good. It didnt brown, it just got puffy and fatty. The waxier baby yukons were really good here. I might quarter them next time. You dont have to peel them. A litte more kale would be fine, too.
Definitely a recipe Id make again.
