tag:blogger.com,1999:blog-36361560279898743812024-03-12T18:30:14.787-07:00CSA deliveryCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.comBlogger312125tag:blogger.com,1999:blog-3636156027989874381.post-15149140320588233272013-02-19T17:14:00.001-08:002013-02-19T17:14:55.426-08:00We've Moved!Hello Friends,<br />
It is with much joy that we would like to tell you that we have moved this blog. We jumped on over to <a href="http://csabrooklyn.com/" target="_blank">CSABrooklyn.com</a> since we are no longer in the Bay Area and no longer receive a delivery CSA. We have still been cooking like crazy, have still been dedicated to local agriculture, but have been way less dedicated to blogging for far too long. We have missed the interaction, the inspiration and the challenge of participating in this forum. We are back with a vengeance and we even have some tricks up our sleeve for the future.<br />
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See you on the other side of link,<br />
Kenny and KatieCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com12tag:blogger.com,1999:blog-3636156027989874381.post-43376955375362356372012-08-19T18:36:00.001-07:002012-08-22T06:23:42.636-07:00Blogging for our CSA's websiteWith a crazy, busy week ahead of us we picked up our CSA share on Monday night and immediately got down to procrastinating about what we were going to make this week. Our time was going to be pretty limited, so we decided to try to combine as many ingredients as we could into two large meals, which would provide us with ample leftovers for the week. Here is what we got this week:<br />
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1 dozen eggs<br />
4 lbs peaches<br />
4 ears of corn<br />
1 bunch of purslane<br />
1 bunch of chard<br />
3 green peppers<br />
1/2 lb cherry tomatoes<br />
1/2 lb tomatillos<br />
3 cucumbers<br />
2 onions<br />
1 lb purple potatoes<br />
1/2 lb serrano peppers<br />
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So on to the first meal!<br />
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We have really been craving cheese burgers so we decided to grab some ground beef from <a href="http://simplygrazin.com/" target="_blank">Simply Grazin' Farm</a> in NJ and indulge ourselves with some epicness on a bun. So we made a chili and tomatillo sauce to top them with.<br />
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We took half an onion, some chopped garlic, six serranos and the tomatillos and cooked them in a little oil on low for about 30 minutes. We added about a cup of stock and some honey, blended it with an immersion blender (leaving some chunks) and let it cook until the sauce tightened up a bit.<br />
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The burgers were cooked in a cast iron skillet for a good crust without overcooking. After the burgers were a tasty medium rare and the cheese was melted we set them to rest and used the skillet to quick-caramelize some red onion to battle the Veganaise on the bottom of the bun. <br />
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One cannot live on cheeseburgers alone (although it would be a deliciously short existence) so we made a really delicious cold summer salad with the green peppers, raw corn, cucumbers, chick peas, <a href="http://www.foodfacts.com/NutritionFacts/Tomatoes/Divina-Antipasti-Roasted-Tomatoes-7-oz/63483" target="_blank">Divina Roasted Tomatoes</a> (Seriously, if you have never eaten these- you are missing out big time!) and a basic balsamic vinaigrette. The best part about this salad is that in the days ahead, it only gets better!<br />
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And now, number two!<br />
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We got some super fresh chicken breast from Lancaster, PA (my hometown!), and decided to give them an epic ride in a peach BBQ sauce and serve it with an ultimate Summer pasta salad. Oh, and then there was dessert (OMG!).<br />
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For the peach BBQ sauce we sauteed 8 serranos and 2 jalapenos (from our garden) with half an onion, two peaches and 3 big cloves of garlic. We sprinkled in a little bit of ketchup, brown sugar, and white vinegar to get the perfect flavor and let it concentrate and thicken for about 30 minutes.<br />
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While that was going on we made the pasta, dressing and blanched the corn and greens. We used whole wheat penne, blanched and shocked the remaining two ears of corn as well as the chard and purslane. We strained these and dried them in a salad spinner.<br />
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For the dressing we blended 2/3 cup of olive oil with 1/3 cup balsamic vinegar and 7 oz. of Divina Roasted Tomatoes (just go get them, you won't be sorry). Season it with salt and pepper. It is thicker than a lot of other dressings you might make, but remember it's for pasta, so a lot of it will get absorbed into the noodles.<br />
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We tossed all of the greens, noodles, corn, and dressing into a container and mixed it well. When we were ready to serve it we halved the cherry tomatoes and threw them into a blazing hot skillet coated with olive oil. We let them cook for 5 minutes, turning constantly until they started to caramelize and then deglazed the pan with a tablespoon of balsamic vinegar and let it concentrate for 2 minutes.<br />
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We put the whole dish together and topped it with fresh micro-basil from our garden and grated Parmesan.<br />
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Once the sauce was finished we seared and cooked the chicken. We started it on high and seasoned and seared both sides in an oiled non-stick pan before applying the peach BBQ sauce and a lid and allowing it to simmer with a cover, turning every 5 minutes for 20 minutes.<br />
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Once the chicken was cooked through we took it out of the pan and let it rest, adding 1 Tbsp. of butter to the sauce in the pan to finish and thicken it. And then we ate...<br />
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But wait- there is more!<br />
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We made dessert!<br />
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We took 2 Tbsp. of butter and heated it in a skillet on medium high. We cut peaches into 6th's (less than that will fall apart) and caramelized them in the pan. We ate this over shortcake and topped it with Brooklyn's own <a href="http://stevesicecream.com/" target="_blank">Steve's Salted Caramel Ice Cream</a>. If you haven't eaten this dudes ice cream, you are doing you soul a disservice. Just go do it. It's enlightening.<br />
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That's our week! See you next year for a week <a href="http://southsidecsa.org/" target="_blank">South Side CSA</a>!<br />
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Love,<br />
<a href="http://csadelivery.blogspot.com/" target="_blank">The FunCore's</a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com10tag:blogger.com,1999:blog-3636156027989874381.post-19212354263758918822012-07-03T18:36:00.002-07:002012-07-04T13:06:07.146-07:00zucchini blossoms and beet salad<div class="separator" style="clear: both; text-align: center;">
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So this week in our share we got two giant beets with greens, two big spring onions, one bunch each of kale and parsley, eight zucchini blossoms, four Delecata squash, one head of broccoli, two leeks, and our bi-weekly dozen of eggs. We are going to a wedding this weekend and so we only had 3 days to eat all of the veggies! On Monday night we made a Latin inspired veggie stew with all of the greens, one of the onions, all of the squash, some tomatoes, and some beans. We ate it with rice. We didn't take any pictures, but I am sure you can imagine what it looked like. Today we had some more time on our hands, and wanted to make sure we did the zucchini flowers justice by making something awesome. We did something similar <a href="http://csadelivery.blogspot.com/2011/07/stuffed-zucchini-blossoms.html" target="_blank">last year</a> so I won't bother going step by step through the process. <br />
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Katie made an awesome filling out of goat chevre, the greens of the spring onions, and parsley. We then fried them up and devoured them. There was some leftover filling so we added a little olive oil to it so that we could use it as a dressing for our beet salad. Since we already had hot oil on the stove I drained a can of chick peas and tossed them in. I let them get crispy for about 5 or 6 minutes, and then strained them and seasoned them with smoked paprika and sea salt. We proceeded to snack on them while finishing the salad.<br />
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I peeled and chopped our beets and boiled them in salt water until fork tender. While they were boiling I tossed in 2 eggs and let them cook with the beets for about 10 minutes (multitasking!) because I really love hard boiled eggs. When the beets were finished we cooled them in the fridge, and then mixed them and a few handfuls of chopped parsley with the goat cheese dressing. We served them with the crispy smokey chickpeas for a salad of amazing flavors and textures.<br />
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<br />CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com2tag:blogger.com,1999:blog-3636156027989874381.post-3265199102812776122012-05-08T17:11:00.002-07:002012-05-08T17:11:27.603-07:00per se!<br />
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Cornet of Salmon Tartare / Cornet of Fava Bean</div>
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TASTING OF VEGETABLES<br />
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"TEMPURA" OF GARDEN STATE GREEN ASPARAGUS</div>
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French Breakfast Radishes, Arrowleaf Spinach, Scallion Salad and Yuzu Aïoli<br />
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GREEN TOMATO SHERBET</div>
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Pumpernickel "Tea Sandwich," Compressed Persian Cucumber, Basil and Buttermilk<br />
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HEIRLOOM TURNIP SALAD</div>
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Pickled Strawberries, Whole Grain Mustard and Nasturtium Leaves<br />
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MILK POACHED WHITE ASPARAGUS "GRENOBLOISE"</div>
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Hen Egg Yolk, Ramp Top "Subric," Haricots Verts, Arugula and Brown Butter "Gastrique"<br />
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"ENDIVE EN FEUILLE DE POMMES DE TERRE"</div>
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"Ragoût" of Fava Beans, "Parmigiano-Reggiano" and Parsley Coulis<br />
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BROCCOLI AND SEMOLINA "AGNOLOTTI"</div>
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Young Onions, Broccolini, Navel Orange Confit and Black Winter Truffle "Mornay"<br />
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"PYRÉNÉES BREBIS"</div>
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"Prosciutto Biellese," Apricot "Membrillo," Marinated Jingle Bell Peppers and "Romesco"<br />
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CARAMELIZED BANANA SORBET</div>
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Banana Bread, Compressed Golden Pineapple and Black Sesame Buttercream<br />
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"FLOATING ISLAND"</div>
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Coconut Tapioca "Crème Anglaise," Champagne Mango and Coriander Ice Cream<br />
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CHEF'S TASTING<br />
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"OYSTERS AND PEARLS"</div>
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"Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar<br />
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HEIRLOOM CARROT SALAD</div>
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English Pea Fritters, Meyer Lemon Yogurt, Hadley Orchards’ Medjool Dates and Cilantro Shoots<br />
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SAUTÉED FILLET OF ATLANTIC STRIPED BASS</div>
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Marinated Sungold Tomato, Pickled Green Tomato, Grilled "Pain de Campagne," Parsley Shoots and Chorizo Emulsion<br />
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"BEETS AND LEEKS"</div>
Butter Poached Nova Scotia Lobster French Leeks, Yukon Gold Potato Confit, Heirloom Beets and Squid Ink Vinaigrette<br />
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FOUR STORY HILL FARM’S POULARDE</div>
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Braised Pine Nuts, Sweet Peppers, Picholine Olives, Broccoli Purée and Caper Jus<br />
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CHARCOAL-GRILLED SNAKE RIVER FARMS’ "CALOTTE DE BOEUF"</div>
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Fork Crushed Artichokes, French Breakfast Radishes, Green Garlic and "Sauce Dijonnaise"<br />
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"LEONORA"</div>
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Sour Cherry "Pudding," White Asparagus, Maple Syrup, Black Winter Truffle and Upland Cress<br />
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"RASPBERRY AND OATS"</div>
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"Granité de Crème de Cassis," Toasted Oat Crumble, Raspberry Soda and Greek Yogurt "Panna Cotta"<br />
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"POPCORN-COLA"</div>
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Macerated Sundried Raisins, Cola Syrup, Chocolate "Biscuit" and Buttered Popcorn Sherbet<br />
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Chocolate Cake</div>
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"Coffee & Donuts"</div>
</div>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-37889192188181228632012-04-26T17:37:00.000-07:002012-04-26T17:38:09.185-07:00pizza!<div class="separator" style="clear: both; text-align: center;">
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Last night we made pizza with multigrain dough, fresh mozzarella, parmesan and ramps.<br />
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AND another one with asparagus, roasted peppers, pesto and eggs!<br />
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<br />CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com3tag:blogger.com,1999:blog-3636156027989874381.post-9034615308303105952012-04-09T11:16:00.002-07:002012-04-12T12:06:58.853-07:00kale, raddichio, white bean and halloumi salad<a href="http://1.bp.blogspot.com/-tucN9uM3WvU/T4BakMqyJqI/AAAAAAAABho/AIv7C1on6UM/s1600/IMG_9642-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-tucN9uM3WvU/T4BakMqyJqI/AAAAAAAABho/AIv7C1on6UM/s320/IMG_9642-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5728678303937734306" border="0" /></a><br />There is nothing like a refreshing salad with a great <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vinaigrette</span>. Wait, check that. There is nothing like a refreshing salad with a great vinaigrette TOPPED WITH FRIED CHEESE. We combined some bitter greens that we love and usually keep around the house with a dressing made from some of our favorite fresh herbs, and tossed on some seared Halloumi just to knock it out of the park. This salad is hearty enough to have as a meal, but such a great palate cleanser that it could be used as a side as well. Since the greens are so hearty this salad can last dressed for a day or two in the fridge. We had the leftovers with some poached eggs and toast the next morning. OMG!!!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Lemon, Parsley and Chive Vinagrette<br />Juice of 2 Lemons<br />Parsley, 1/2 bunch<br />6 Chives<br />3 Tbsp. Extra Virgin Olive Oil<br />salt and pepper to taste<br /><br />1 head radicchio, roughly torn <br />1 head dinosaur kale, roughly torn<br />1 can Artichoke Hearts, drained and quartered<br />1 can white beans, drained<br />1 package Halloumi, sliced into 1/2" slices, pan fried then cut into bite sized pieces<br /><br />This one is fast! In your blender/food processor/magic bullet/ninja machine/whatever, combine all dressing ingredients and blend until smooth. Season to taste.<br /><br />Wash and dry all of the greens and combine with the artichoke in a large bowl. Add the vinaigrette and toss to combine. Top with beans and Halloumi and wait for it... wait for it... EAT!<br /><br /><a href="http://2.bp.blogspot.com/-nOSmXPQL5F0/T4BajrXlhHI/AAAAAAAABhc/m2E1T9ZaFZ4/s1600/IMG_9634-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-nOSmXPQL5F0/T4BajrXlhHI/AAAAAAAABhc/m2E1T9ZaFZ4/s320/IMG_9634-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5728678294998844530" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com1tag:blogger.com,1999:blog-3636156027989874381.post-71906263244916276942012-04-07T08:06:00.003-07:002012-04-07T08:29:01.638-07:00Spring Minestrone with Parmesan and Chive Meatballs<a href="http://3.bp.blogspot.com/-CZUMWN1GFt0/T4BcnCKINGI/AAAAAAAABh0/qVtW5pIEybQ/s1600/IMG_9606-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://3.bp.blogspot.com/-CZUMWN1GFt0/T4BcnCKINGI/AAAAAAAABh0/qVtW5pIEybQ/s320/IMG_9606-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5728680551679276130" border="0" /></a><br /><span>It's Spring! Well, almost. While it is sunnier and the days are longer, it's just not warm enough to give up soup yet. So we took some inspiration from a recipe from <a href="http://www.bonappetit.com/recipes/quick-recipes/2012/04/spring-minestrone-with-chicken-meatballs">Bon Appetit</a> and tweaked it a little to fit what we had in our pantry, and increased some measurements to get about 6 servings. The leftovers are AWESOME!!!</span><span style="font-weight: bold;"><br /><br />Ingredients:</span><br />12 oz. Grass Fed Beef<br />1/2 Cup Breadcrumbs, maybe a little more<br />6 Tbsp. Grated Parmesan (3 for meatballs, 3 for garnish)<br />1 Egg, beaten<br />Olive Oil, for sautéing<br />2 Qt. Veggie Stock, we used home made<br />3 Carrots, cut into 1/4" slices<br />1 Bunch Lacinato Kale- You know, the dinosaur kind. Chopped pretty finely. No giant pieces.<br />2 Large Shallots, finely diced<br />4 Cloves Garlic, finely diced<br />1 Cup Ditalini Pasta, cooked al dente (measurement is precooked)<br />6-8 Leaves of Basil, chiffonade for garnish<br />6 Chives, finely chopped (half for garnish, half for meatballs)<br />salt and pepper to taste<br /><br />Let's-a make-a meatballs! Combine beef (you could totally substitute chicken or turkey), egg, breadcrumbs, 3 Tbsp. of Parmesan, half of the chives, and some salt and pepper and mix well. You can add more breadcrumbs if you need to get them to form. In a non-stick pot (we used a Dutch oven) over medium-high heat saute the meatballs until browned on all sides. Don't have a non-stick pot? You might need a little oil then. Don't worry about cooking them through, that will be the soups job. Go ahead and take them out and set them aside, but don't get rid of that pot yet!<br /><br />While you are cooking the meatballs, its a great idea to cook and drain the pasta. You can also set that aside as well.<br /><br />Now in that meatball pot, add in about 2-3 Tbsp. of olive oil and toss in the garlic, shallots, and carrots. Saute' these until the shallots and garlic start to turn translucent, about 5-6 minutes. Add in the veggie stock, cover and simmer for about 20 minutes until the carrots begin to get cooked through. At this point, you can toss in the meatballs, pasta, and kale. Cover again and simmer for another 10 minutes and then season to taste.<br /><br />Grab some bowls, garnish with basil, chives, and Parmesan and get your slurp on! We served this with some pesto toast, but you could use crackers, other crusty bread, or whatever your heart desires. Enjoy!<br /><br /><a href="http://3.bp.blogspot.com/-LaJAxIv82gE/T4BcnhLSsqI/AAAAAAAABiA/XgLxeAp8VwA/s1600/IMG_9622-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://3.bp.blogspot.com/-LaJAxIv82gE/T4BcnhLSsqI/AAAAAAAABiA/XgLxeAp8VwA/s320/IMG_9622-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5728680560005657250" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com3tag:blogger.com,1999:blog-3636156027989874381.post-89545682552014249062011-08-03T13:00:00.000-07:002011-08-03T13:00:01.579-07:00lemon parmesan potato and salad<a href="http://1.bp.blogspot.com/-hp38uuXFY8g/Ti9QnvO9NeI/AAAAAAAABfM/kWGL8R65SlY/s1600/IMG_8198-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://1.bp.blogspot.com/-hp38uuXFY8g/Ti9QnvO9NeI/AAAAAAAABfM/kWGL8R65SlY/s320/IMG_8198-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5633810302488098274" border="0" /></a>We had the grill blazing the other night, and we really didn't have a side dish for what we were making. I took a look around the pantry and found some Long Island grown fingerling potatoes, and remembered that I had noticed that our green beans needed some harvesting when I was watering the garden earlier. I grabbed a few other things we always keep on hand an BAM! an amazing warm salad (which was pretty freaking awesome cold too) was born.<br /><br />Ingredients:<br />2 lbs. fingerling potatoes<br />1/2 lb. green beans, trimmed<br />1 lemon, sliced<br />2 shallots, sliced<br />3 Tbsp. olive oil<br />salt and pepper to taste<br />1/4 cup Parmesan Cheese, grated (optional, but very tasty. Pecorino Romano or Manchego would also be awesome.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ddrChrTIJ7o/Ti9Qn812HyI/AAAAAAAABfc/iCHq0urs1Kc/s1600/IMG_8232-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://3.bp.blogspot.com/-ddrChrTIJ7o/Ti9Qn812HyI/AAAAAAAABfc/iCHq0urs1Kc/s320/IMG_8232-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5633810306140872482" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-3v2-zhIUOog/Ti9Qn9ubKiI/AAAAAAAABfU/d1EdN57z09k/s1600/IMG_8225-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/-3v2-zhIUOog/Ti9Qn9ubKiI/AAAAAAAABfU/d1EdN57z09k/s320/IMG_8225-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5633810306378181154" border="0" /></a>Grab two nice size sheets of foil. Put the green beans on one and the potatoes on another. Add the shallot and the lemon and then drizzle with olive oil, and season with salt and pepper. Seal them up really tight and toss them on the grill, preferably on the not as hot side. Cover the grill. After 10 minutes the green beans should be done, don't open the foil when you take them off though, they will continue to steam and get all lemony. The potatoes should be done after another 15 minutes (25 minutes of total cook time). Mix both with all of their liquid in a big dish, toss them together, and sprinkle with cheese. Time to nosh!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-cpH4WdecOxA/Ti9QoIA2m4I/AAAAAAAABfs/pPnybWXeARo/s1600/IMG_8241-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/-cpH4WdecOxA/Ti9QoIA2m4I/AAAAAAAABfs/pPnybWXeARo/s320/IMG_8241-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5633810309139831682" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-_37xQG1eL4Q/Ti9QoLJaEiI/AAAAAAAABfk/LkbYx7qaRQM/s1600/IMG_8237-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-_37xQG1eL4Q/Ti9QoLJaEiI/AAAAAAAABfk/LkbYx7qaRQM/s320/IMG_8237-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5633810309981016610" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com4tag:blogger.com,1999:blog-3636156027989874381.post-7389157801166661872011-08-01T12:21:00.000-07:002011-08-01T12:21:00.186-07:00fajitas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-s_3F0A7SjPU/ThiqTn7XX3I/AAAAAAAABd8/aV9gXO4RL1E/s1600/IMG_8092-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/-s_3F0A7SjPU/ThiqTn7XX3I/AAAAAAAABd8/aV9gXO4RL1E/s320/IMG_8092-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5627434988511649650" border="0" /></a>You know what I like about fajitas? Everything! But I especially like the fact that they require almost no cooking, are super fast, and that there is only one pan to clean. So, it's kind of like the perfect meal. You can use whatever vegetables you want for this dish, the method just makes it special, and totally adaptable to anything you want to throw in the pan. (If you want to do something with meat in it, I would recommend cutting the meat into small pieces to assure proper cooking.) But anyway I digress. Let's fajita!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 package of seitan, roughly chopped<br />1 can of black beans, drained<br />2 peppers, julienned<br />2 carrots, julienned<br />1 yellow squash, julienned<br />1/2 onion, juli- gotcha!, sliced<br />1 scallion, sliced<br />3 Tbsp. fresh cilantro, roughly chopped<br />4 Tbsp. safflower oil<br />2 Tbsp. lime juice (2 limes)<br />1 Tbsp. cumin<br />1 tsp. smoked paprika<br />salt and pepper to taste<br /><br />OK, here it goes in 50 words or less: Heat pan smoking hot. Mix oil and juice with spices. Toss with other ingredients. Add to pan, cook for four to six minutes, tossing constantly. Serve on warm tortillas. Top with cheese or sour cream. Eat fajitas! Only wash one pan!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-iRk34HHQJys/ThiqTsNjGSI/AAAAAAAABeE/k0AyScYa1iM/s1600/IMG_8109-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://4.bp.blogspot.com/-iRk34HHQJys/ThiqTsNjGSI/AAAAAAAABeE/k0AyScYa1iM/s320/IMG_8109-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5627434989661657378" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com1tag:blogger.com,1999:blog-3636156027989874381.post-30216832915004884652011-07-31T12:05:00.000-07:002011-07-31T12:05:00.446-07:00stuffed zucchini blossoms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-sudd8hdm4hg/TgvqMG98yWI/AAAAAAAABdc/x7a4miNghAE/s1600/zucchini-pano1s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 269px; height: 320px;" src="http://2.bp.blogspot.com/-sudd8hdm4hg/TgvqMG98yWI/AAAAAAAABdc/x7a4miNghAE/s320/zucchini-pano1s.jpg" alt="" id="BLOGGER_PHOTO_ID_5623846053451975010" border="0" /></a>Hell yeah zucchini blossoms! These were super simple, ridiculously delicious, and left us wanting more. We used garbanzo bean flour to make the batter for these. It adds a really nice nutty flavor, and makes a great crunchy crust. Mixed with the extra crunchiness of corn starch, its kind of like Tempura meets Falafel, or Tempurafel coating. Yeah, something like that...<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />Zucchini Blossoms, as many as you can get!<br /><br />Filling:<br />4 oz. Goat Chevre<br />1/4 cup Divina Roasted Tomatoes, in liquid (Can't find these? Just substitute Sundried Tomatoes in Oil.)<br /><br />Batter:<br />1 cup Garbanzo Bean Flour (Don't have it? Use a mix of AP Flour and Breadcrumbs.)<br />1/2 cup Corn Starch<br />2 Eggs<br />2 Tbsp. Water<br />Salt and Pepper<br /><br />Toss the goat cheese and tomatoes into your blendy machine and buzz them until they are smooth. Add a little water if you need to, just not too much, you don't want this to be runny. If you are fancy, transfer the mixture into a piping bag. If (like me) you will probably never have a piping bag, just put it into a ziplock bag, push it into one corner, and then cut a little bit of the corner off. Now fill your blossoms! (See above.)<br /><br /><a href="http://4.bp.blogspot.com/-JPl6Vs0Rtf4/TgvqOoZYDkI/AAAAAAAABds/Ko9KIBQ7U7U/s1600/IMG_7999-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-JPl6Vs0Rtf4/TgvqOoZYDkI/AAAAAAAABds/Ko9KIBQ7U7U/s320/IMG_7999-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5623846096785116738" border="0" /></a>Put about 1/4 inch of oil into a frying pan (got cast iron? use it!) and turn it on to medium high heat. Mix the cornstarch and flour in a dish and season it with salt and pepper. Beat the eggs in another bowl with the water, this will help the batter to be lighter and not so eggy, these are delicate little flowers and should be pampered, at least until we throw them in hot oil, and then fight over them. Shake off any excess flour and drop them into the now hot oil. Cook them about 2-2.5 minutes on each side and then take them out and let them sit for just a minute before noshing, or you can burn the hell out of your mouth with molten lava filling like I did... <br />Enjoy!<br /><a href="http://4.bp.blogspot.com/-utl2-0OOqmE/TgvqOQ0xW_I/AAAAAAAABdk/JKbVkOjqoic/s1600/zucchini-pano2s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 320px;" src="http://4.bp.blogspot.com/-utl2-0OOqmE/TgvqOQ0xW_I/AAAAAAAABdk/JKbVkOjqoic/s320/zucchini-pano2s.jpg" alt="" id="BLOGGER_PHOTO_ID_5623846090457570290" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-y2uzDvnemVU/TgvqPE8HbvI/AAAAAAAABd0/tMjjSbDoYMk/s1600/IMG_8079-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-y2uzDvnemVU/TgvqPE8HbvI/AAAAAAAABd0/tMjjSbDoYMk/s320/IMG_8079-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5623846104447020786" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-85463989847807321902011-07-25T15:51:00.000-07:002011-07-26T18:24:28.856-07:00weekly pickup 07/25<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-JBZ43kcLrr4/Ti9nVn6-INI/AAAAAAAABg8/0dxRIEYR1LI/s1600/0725-pano.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 320px;" src="http://2.bp.blogspot.com/-JBZ43kcLrr4/Ti9nVn6-INI/AAAAAAAABg8/0dxRIEYR1LI/s320/0725-pano.jpg" alt="" id="BLOGGER_PHOTO_ID_5633835280055017682" border="0" /></a>1 dozen eggs<br />2 leeks<br />1 bunch something kenny doesn't remember the name of<br />1 head red leaf lettuce<br />4 ears corn<br />1 cabbage<br />2 lbs plums<br />1 bunch mint<br />4 nectarines<br />2 green squash<br />1 bunch spinach<br />1.5 lb potatoes<br />1 bunch scallion<br />3 plums<br /><br />ps - i know we have not posted any recipes lately - we have been stupid busy but are still cooking like crazy. stay tuned for NINE new recipes!CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-88173794822006111412011-07-18T18:29:00.000-07:002011-07-18T18:35:22.220-07:00weekly pickup 07/18<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-xCtVbaANjhU/TiTeSrnZX2I/AAAAAAAABec/CJzQYfRtkCQ/s1600/pano-07-18.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="http://2.bp.blogspot.com/-xCtVbaANjhU/TiTeSrnZX2I/AAAAAAAABec/CJzQYfRtkCQ/s320/pano-07-18.jpg" alt="" id="BLOGGER_PHOTO_ID_5630869846646939490" border="0" /></a>1 bunch radishes<br />2 red onions<br />1 bunch lemongrass (kinda hidden behind the squash, oops!)<br />2 summer squash<br />1 bunch kale<br />1 bunch carrots<br />1 head romaine<br />1 bunch basil<br />1 white onion<br />1 head celery<br />1 bunch cilantro<br /><br />fruit share starts next week for us!CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-57946049728281885562011-07-11T17:45:00.000-07:002011-07-11T18:22:10.035-07:00weekly pickup 07/11<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-fsctg5Z6rAA/ThuhjhBBouI/AAAAAAAABeU/5n_SYZUATkI/s1600/07-11-pano.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-fsctg5Z6rAA/ThuhjhBBouI/AAAAAAAABeU/5n_SYZUATkI/s320/07-11-pano.jpg" alt="" id="BLOGGER_PHOTO_ID_5628269790859731682" border="0" /></a>1 bunch beets<br />1 bunch celery<br />1 bunch carrots<br />1 head romaine<br />1 bunch kale<br />1 white onion<br />2 red onions<br />2 summer squash<br />1 bunch sage<br />1 dozen eggs<br />1 bunch lemongrassCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com1tag:blogger.com,1999:blog-3636156027989874381.post-88018284312229245452011-07-04T12:22:00.000-07:002011-07-09T12:37:18.780-07:00weekly pickup 07/04<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MibFFDFYZDU/ThirqRo8g2I/AAAAAAAABeM/XorFKUPJ1Mc/s1600/07-04-pano.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 230px;" src="http://4.bp.blogspot.com/-MibFFDFYZDU/ThirqRo8g2I/AAAAAAAABeM/XorFKUPJ1Mc/s320/07-04-pano.jpg" alt="" id="BLOGGER_PHOTO_ID_5627436477177430882" border="0" /></a><br />1 bunch parsley<br />1 bunch beets<br />1 head red leaf lettuce<br />4 globe zucchini<br />2 white onions<br />1 bunch carrots<br />1 bunch papaloCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-90184650371270423002011-06-28T18:17:00.000-07:002011-06-28T18:34:34.712-07:00weekly pickup 6/28<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-lP5VkxAFaos/TgqAYZoCEHI/AAAAAAAABdU/jQ-j_RnieKY/s1600/pano-6-28.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="http://4.bp.blogspot.com/-lP5VkxAFaos/TgqAYZoCEHI/AAAAAAAABdU/jQ-j_RnieKY/s320/pano-6-28.jpg" alt="" id="BLOGGER_PHOTO_ID_5623448241409495154" border="0" /></a>2 leeks<br />1 bunch carrots<br />2 red onions<br />1 bunch radishes<br />1 dozen eggs<br />6 zucchini blossoms<br />1 bulb garlic<br />1 head red leaf lettuce<br />1 bunch ezapoteCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-39212555693237420662011-06-26T10:00:00.000-07:002011-06-26T10:00:03.348-07:00three onion and arugula frittata<a href="http://2.bp.blogspot.com/-TPOCxM0nAGo/Tf_wQsCaziI/AAAAAAAABcM/Mw4T2xVi7ZQ/s1600/IMG_7840-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-TPOCxM0nAGo/Tf_wQsCaziI/AAAAAAAABcM/Mw4T2xVi7ZQ/s320/IMG_7840-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620475029471546914" border="0" /></a><br />Nothing is better on a weekend morning than a fresh cooked frittata. Or for that matter, nothing is better to finish off after your husband has gone to work than a fresh cooked frittata, right Katie?<br /><br />Our CSA has some amazing farm fresh eggs from chickens that roam freely and eat creepy crawlies and oh, you can just read about it <a href="http://southsidecsa.wordpress.com/ourfarms/">here</a>. We had a lot of members of the onion family this week and some awesome local baby arugula as well, and we thought... hmmmm... let's throw it together with eggs and cheese! Speaking of cheese, we also found this awesome company: <a href="http://getnymilk.com/index.html">NYMilk</a>. All the cows are totally pasture fed, there is no animal rennet its all raw milk, and all of the workers are guaranteed a fair wage. Plus its made in state, and its priced competitively with those big national organic cheeses. Go local!<br /><br />Anyway, back to business. This recipe is highly customizable, just substitute as you see fit.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />6-7 Large Eggs<br />3 small Leeks (white and pale green parts only), 1 Red Spring Onion and 1 White Spring Onion (both with some greens), all sliced thinly. This is a total of 1.5 cups of goodness.<br />1/2 pound of arugula, or your favorite green<br />2 Tbsp. + 1 Tbsp. Earth Balance (or butter)<br />1 Tbsp. Safflower Oil (or your favorite cooking oil)<br />1/2 cup shredded Pepper Jack Cheese<br />salt and pepper to taste<br /><br />You can take care of the veggies a day or two before hand if you like, or if you just want to sleep in a little longer. Heat the oil and 2 Tbsp. of EB in a saute' pan on medium heat. Add the onion/leek mixture and cook, stirring occasionally until they are just starting to get caramelized, about 10-13 minutes. Once they are ready toss in the greens, adding them slowly but surely as they continue to cook down. This will take about 5-7 minutes until all of the greens are cooked. Season to taste. Ready to move on? Need a coffee break; OK, I can wait.<br /><br />Good, now set this veggie mixture aside (off the stove would be best, see above), and preheat your oven to 375 degrees. Take the remaining EB and coat a pie dish (we used Pyrex, using metal may vary the cooking time, so check in a little more often). Beat the eggs in a bowl, and then incorporate the cheese. Season if ya like to. Add these to the veggie mixture and mix thoroughly. Place in your dish and throw that bad boy in the oven, gently of course.<br /><br />Now its time for the waiting. This is probably going to take about 40-45 minutes. Set a timer for 30 minutes. When it goes off turn on your oven light or peek inside eversoquickly to not let heat out. What you will probably see is a delicious crust forming on the top, with the outer rim of the fritatta puffed up and the center still sunken in. It is now time to babysit. Check back every 2 to 3 minutes, once the center has risen it is time to remove it from the oven. Careful, its hot. Set it aside. Don't touch it. Let it set and firm up for about 10 minutes. Plus it'll burn your mouth, be patient. Use this time to make some toast or hash browns. Make another pot of coffee. Call your mom, she is probably eating cereal this morning and will be very proud of what you have just created. Has it been 10 minutes? OK, let's eat breakfast.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-_JZroCeobzo/Tf_wQ4dq0MI/AAAAAAAABcU/xDQjNFyFTmI/s1600/IMG_7848-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-_JZroCeobzo/Tf_wQ4dq0MI/AAAAAAAABcU/xDQjNFyFTmI/s320/IMG_7848-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620475032807067842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-jj9eYo3fedw/Tf_wRYNohwI/AAAAAAAABcc/LPkjYx_ARsU/s1600/IMG_7850-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-jj9eYo3fedw/Tf_wRYNohwI/AAAAAAAABcc/LPkjYx_ARsU/s320/IMG_7850-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620475041329743618" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-89170954816924777972011-06-22T12:45:00.000-07:002011-07-11T17:44:22.641-07:00pizza and pasta night<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-hyghcQ6aVag/Tgp80ai1sxI/AAAAAAAABdE/eSfwWGa8yxs/s1600/IMG_7917-Rs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 213px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623444324645974802" alt="" src="http://3.bp.blogspot.com/-hyghcQ6aVag/Tgp80ai1sxI/AAAAAAAABdE/eSfwWGa8yxs/s320/IMG_7917-Rs.jpg" border="0" /></a>We were having some buds over for dinner on Wednesday, and wanted to make something fun, tasty, and easy to clean up so we could spend time hanging out. We had a lot of greens to use. We had basil, spinach, swiss chard, and some beet greens that I saved from the beets I made popsicles with. (A side note: if you don't save your beet greens when you get them, you totally should. They are delcious and packed with nutrients. It saddens me when I see people at the farmers market or grocery store rip them off and throw them away. I think I will start asking them if I can have them...) The pesto we made for the pizza has spinach in it. Have kids who don't like green veggies? Throw them in pesto, you can't even tell they are there!<br /><br />Since we had just finished unpacking some of our amazing wedding presents we decided to use a few of them; namely the amazing Vitamix, and a cast iron pizza stone. So here is what we made. It was quick, easy, a breeze to clean up, and it tasted awesome!<br /><br /><span style="font-weight: bold;">Party Time Pasta Ingredients:</span><br />1 lb. Pasta, we used Orechiette<br />1/4 cup Extra Virgin Olive Oil<br />1 package Veggie Italian Sausage (or real sausage if you like), sliced into bite sized pieces<br />1/2 Onion, diced<br />2 cloves Garlic, minced<br />1/2 Yellow and 1/2 Red Pepper, diced<br />4 cups assorted Greens, we used Beet and Swiss Chard, roughly chopped<br />1/2 cup Pecorino Romano cheese, grated (optional)<br />salt, pepper, and pepper flakes to taste<br /><br />Cook pasta according to package directions. While pasta is cooking, heat oil in a large saute' pan over medium high heat. Add the sausage into the pan, and cooked until both sides are browned, about 10 minutes. Remove sausage and set to the side. Turn the heat down to medium and add the onion, garlic, and peppers. Cook until onions are translucent, about 6-7 minutes. Turn off heat and stir in the greens handful by handful. Combine pasta, sausage, and veggies in a large bowl and sprinkle with Pecorino.<br /><br /><span style="font-weight: bold;"></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-xZz2oGqbHr4/Tgp80KhjhHI/AAAAAAAABc8/j6ZQ2b6-Bvw/s1600/IMG_7914-Rs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 213px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623444320345621618" alt="" src="http://4.bp.blogspot.com/-xZz2oGqbHr4/Tgp80KhjhHI/AAAAAAAABc8/j6ZQ2b6-Bvw/s320/IMG_7914-Rs.jpg" border="0" /></a><span style="font-weight: bold;">Pesto Pepper Pizza:</span><br />1 Fresh or Frozen Pizza Dough (we like the whole wheat one from Whole Foods)<br />1 bunch Basil<br />1 bunch Spinach<br />3 cloves Garlic<br />1/2 cup Extra Virgin Olive Oil<br />juice of 1 Lemon<br />1/2 lb. shredded low moisture part-skim Mozzarella Cheese<br />1/2 Red and 1/2 Yellow Pepper, sliced into rings<br />grated Pecorino Romano for topping (optional)<br />salt and pepper to taste<br /><br />Preheat your oven to 450 degrees with the pizza stone inside. Roll out your dough and place it on a well floured pizza peel (hopefully you have one if you have a stone, if not a large serving platter can work.) Put the spinach, basil, oil, garlic, and lemon juice into your blender (or food processor) and blend until smooth. (This recipe makes about 1.5 cups, so you will have some leftover pesto, but that's a good thing right?) Top pizza dough with pesto, cheese, and peppers (and whatever else you would like to throw on there), and place it carefully on the pizza stone. Bake for 7-9 minutes (yep, that's it), and remove from the oven. Give it a minute or two to cool down once you remove it from the stone, it's like lava hot at this point.<br /><br />There you have it, an easy, vegetable centered dinner for 4-8 people in under an hour with only 3 or 4 big dishes to clean. Not too shabby for a weekday, eh?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-kM2OmNKT6nM/Tgp80hUnGnI/AAAAAAAABdM/BBYK3A0NN1M/s1600/IMG_7930-Rs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623444326465346162" alt="" src="http://2.bp.blogspot.com/-kM2OmNKT6nM/Tgp80hUnGnI/AAAAAAAABdM/BBYK3A0NN1M/s320/IMG_7930-Rs.jpg" border="0" /></a><br /></div>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-634207069810844962011-06-20T18:34:00.000-07:002011-06-25T07:21:23.709-07:00raclette panini with wilted greens<a href="http://3.bp.blogspot.com/-isC0gaa9Pj0/Tf_9OLEhvEI/AAAAAAAABck/vVskEpE2do0/s1600/IMG_7891-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-isC0gaa9Pj0/Tf_9OLEhvEI/AAAAAAAABck/vVskEpE2do0/s320/IMG_7891-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620489279913442370" border="0" /></a>We were recently gifted a George Foreman Grill. Now, while I do love grilling and am super appreciative of my new found ability to do it indoors, I am equally as excited about its other feature. PANINI PRESS!!!! On our way home the other day we stopped by to visit the nice folks at <a href="http://www.bedfordcheeseshop.com/">The Bedford Cheese Shop</a>. We snagged some fresh ciabatta and I spotted some amazing looking Raclette from <a href="http://www.sbfcheese.com/index.html">Spring Brook Farms</a> in Vermont. Raclette is a traditional melting cheese usually made in France, and sometimes Switzerland. It's usually made from cows milk, and has a supple texture and almost beefy flavor. This domestic Raclette was slightly more mild in flavor (which works out well for sandwiches), but as intended was perfect for melting. I am upset we didn't buy extra for grilled cheeses or mac and cheese. Good thing the cheese shop is only a few blocks away. This recipe makes two pretty big sammiches. And if you don't have a panini press of some sort, don't sweat it, just do what we did <a href="http://csadelivery.blogspot.com/2009/12/balsamic-kale-brie-and-crispy.html">here</a>.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 good sized Crusty Rolls<br />3 cups of Greens (we used Beet Greens), roughly chopped<br />1/2 White Onion, sliced thinly<br />2 Scapes (or 2 cloves of garlic), finely chopped<br />1 tsp. Lemon Juice<br />1/4 pound Raclette, thinly sliced<br />1 Tbsp. Safflower Oil<br />salt and pepper to taste<br /><br />In a saute' pan over medium high heat, add the oil and onions. Cook until translucent and then add the greens and the lemon juice. Let the greens get just wilted, and then remove them from the heat and season with salt and pepper. Preheat your panini press, and open those rolls. Layer in the cheese and top with the greens. Press until the bread is crusty and the cheese is melted and looks irresistible. Now eat it!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-hl0Oe-zSTGo/Tf_9OWMOAjI/AAAAAAAABcs/Gdw2go8uVuo/s1600/IMG_7895-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-hl0Oe-zSTGo/Tf_9OWMOAjI/AAAAAAAABcs/Gdw2go8uVuo/s320/IMG_7895-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620489282898494002" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-Xv2n0kqvp6M/Tf_9OlCDx8I/AAAAAAAABc0/MiDwEp5lhsk/s1600/IMG_7900-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-Xv2n0kqvp6M/Tf_9OlCDx8I/AAAAAAAABc0/MiDwEp5lhsk/s320/IMG_7900-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5620489286882412482" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-27120639548125392502011-06-20T16:23:00.000-07:002011-06-20T18:03:41.931-07:00weekly pick up 6/20<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-8cKhRurjG34/Tf_txd716jI/AAAAAAAABcE/m9JZy5O0QyU/s1600/pano_6-20.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 266px;" src="http://4.bp.blogspot.com/-8cKhRurjG34/Tf_txd716jI/AAAAAAAABcE/m9JZy5O0QyU/s320/pano_6-20.jpg" alt="" id="BLOGGER_PHOTO_ID_5620472294086666802" border="0" /></a>1 bunch basil<br /><div>2 white onions<br />1 head green leaf lettuce</div><div>3 beets</div><div><div>1 bunch swiss chard<br />1 bunch spinach<br /></div>2 garlic bulbs</div><div>1 bunch quelite (mexican greens)<br /></div>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-85733265560668243272011-06-18T06:16:00.001-07:002011-06-19T10:43:39.040-07:00tomato black bean bisque<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-kq3yAj1h-GE/TfylNnpL7VI/AAAAAAAABb0/IPLf24u_Bkw/s1600/IMG_7819-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-kq3yAj1h-GE/TfylNnpL7VI/AAAAAAAABb0/IPLf24u_Bkw/s320/IMG_7819-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5619548088450149714" border="0" /></a>I don't care what time of the year it is, I love soup. We had a few rainy days this past week, so I whipped up a batch of this simple, spicy recipe to keep us warm and dry.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cups cooked Black Beans, reserve 1 cup<br />1 28 oz. can of Diced Tomatoes (there are no local fresh tomatoes yet)<br />28 oz. of water<br />1 white Spring Onion, roughly diced, save greens for garnish<br />4 Garlic Scapes, 3 of them roughly chopped (you could substitute 2 cloves of garlic)<br />2 Jalapenos, roughly chopped, (you can remove the seeds and ribs if you don't want it too spicy)<br />2 Tbsp. 2x Tomato Paste<br />1/4 cup of whole milk (optional)<br />2 Tbsp. Safflower Oil<br />1/2 cup of Creme Fraiche<br />1/2 cup of Sour Cream<br />3 Tbsp. Cilantro<br />Salt and pepper to taste<br /><br />Place the creme fraiche, sour cream, cilantro and the one reserved scape into a blender or food processor and blend until smooth. Season with salt and pepper and pop it back in the fridge. <br /><br />Heat the oil in a soup pot over medium heat. Sweat the onion and scapes until the onion is translucent. Add the tomato paste and stir for 1-2 minutes to toast it. Toss in half of the black beans, the jalapenos, the water and the diced tomatoes and cover. Simmer for 15-20 minutes, until piping hot. Using a immersion blender, blend the soup until smooth adding in some milk to cream it if you like. Season to taste. Turn off the heat and add the rest of the black beans. Wait a few minutes, top it with the cilantro cream and onion greens, and serve with some tortillas or chips. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_QifrpZP52o/TfylNp8FAAI/AAAAAAAABb8/auNDDuvkuS0/s1600/IMG_7837-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-_QifrpZP52o/TfylNp8FAAI/AAAAAAAABb8/auNDDuvkuS0/s320/IMG_7837-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5619548089066258434" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-77536791507072520372011-06-16T15:58:00.000-07:002011-06-19T10:19:38.594-07:00lentil salad with purslane<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Iz5kBTJOvo8/TfqLJzXU_TI/AAAAAAAABbs/c--FwOsQcYY/s1600/IMG_7815-Rs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-Iz5kBTJOvo8/TfqLJzXU_TI/AAAAAAAABbs/c--FwOsQcYY/s320/IMG_7815-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5618956485621251378" border="0" /></a><span style="font-weight: bold;"> </span>Since moving to NYC one thing has become certain in our lives, we do not have as much time to cook as we used to. We have found a lot of ways to adapt. From prepping things a few days ahead, using our slow cooker more, or just making things that are simpler and still packed full of flavor we have found ways to save time and still make some amazing food. This dish is no exception. <br /><br />This is also the first time we have used purslane. This happy little succulent is not only pretty damn tasty, its also the highest land vegetable in omega-3's. So eat up Veggies! Make friends and dinner with purslane!<span style="font-weight: bold;"><br /><br />Ingredients:</span><br />2 1/2 cups cooked lentils<br />1 bunch purslane, (2 cups of leaves)<br />1 red pepper, finely diced<br />1 spring red onion finely diced, about 1/2 cup<br />2 inches of onion greens, finely diced<br />2 garlic scapes, thinly sliced<br />2 Tbsp cilantro, chopped<br />2 carrots finely diced<br />1 tsp lemon zest<br />juice of said lemon<br />1/4 cup olive oil<br />salt and pepper to taste<br /><br />Grab a large bowl. Throw all of the ingredients into it. Toss well, and season to taste. We served it on top of a pita warmed in a pan with a little bit of Earth Balance.CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-88741302955924839742011-06-14T05:46:00.000-07:002011-06-14T06:00:54.802-07:00NEW CSA IS HERE!!! WE'RE BACK BITCHES!!! weekly pickup 06/14<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-QBoX2qiQ-6Q/TfdbWWj_3PI/AAAAAAAABbk/36MBfwZyw2c/s1600/pano-0613.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 282px;" src="http://2.bp.blogspot.com/-QBoX2qiQ-6Q/TfdbWWj_3PI/AAAAAAAABbk/36MBfwZyw2c/s320/pano-0613.jpg" alt="" id="BLOGGER_PHOTO_ID_5618059499739798770" border="0" /></a><br />2 red onions<br />1 dozen eggs<br />3 leeks<br />2 beets<br />2 white onions<br />1 bunch of purslane<br />1 bunch spinach<br />1/4 pound garlic scapes<br />1 bunch cilantro<br /><br />we have lots of ideas flowing already.... stay tuned for triple onion quiche, black bean soup and french lentil salad!CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com1tag:blogger.com,1999:blog-3636156027989874381.post-59768268223031198582011-04-22T19:13:00.000-07:002011-04-22T19:32:01.305-07:00O.K. Listen...I know we have been really MIA for over a year now, with little spurts of posts here and there; but there have definitely been some reasons for that. <br /><br />As you know, we didn't score a CSA last year, and seeing as that was our inspiration, it pretty much made things pretty difficult for us to keep the updating coming with things we bought (most of the awesomeness of a CSA is that you have to create something with what you get). Compile that with finally being close to a lot of family, and trying to explore a new city and you get a little tied up in commitments. <br /><br />Oh shit, did I mention we have been planning our wedding? In TWO weeks from today we will be getting married just outside of Philly. We have taken a lot of care to make sure that the caterer we chose follows our food philosophy. So we are sourcing a lot of products from my hometown and around the greater Philly area to make our epic menu possible. Plus, there are bad ass vegan options. I don't know if you have ever been to a wedding as a veggie/vegan but it usually really freaking blows. Not our wedding. Actually since Katie and I have both been eating vegan since the beginning of the year, I don't think I will even want to try the other offerings. Our vegan menu pretty much blows everything else away. <br /><br />Damn, I am rambling. Must be all the Danzig in my headphones right now... <br /><br />Last point:<br />WE HAVE A <a href="http://southsidecsa.wordpress.com/">CSA THIS YEAR</a>!!!! And it is with a great community of other like-minded folks. We will get into details later, but the basic point of this update was to say just a few things:<br /><br />We are getting married!<br />NYC is pretty awesome!<br />oh, and <a href="http://southsidecsa.wordpress.com/">we are back</a> after out Costa Rican honeymoon!<br /><br />Happy Earth Day, and lots of love,<br />K&KCSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com1tag:blogger.com,1999:blog-3636156027989874381.post-84674928153651751352011-03-24T11:00:00.000-07:002011-03-24T11:00:10.442-07:00spaghetti squash with ramp pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-6S-WyozijpY/TXWHkIJyViI/AAAAAAAABa4/5aD7mfnelHU/s1600/IMG_6091-Rs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-6S-WyozijpY/TXWHkIJyViI/AAAAAAAABa4/5aD7mfnelHU/s320/IMG_6091-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5581516367929169442" border="0" /></a>Oh shit! Did you say ramps? Where are the ramps? How can I get them? It's not even ramp season yet!???!?!?!!?!<br /><br />Shhhhhhh... quiet down lil foodie friend. We are excited for ramps too, but there is a way to enjoy them all year round. Just hold your horses and I will get right to it.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span>:<br />1 big ole' Spaghetti Squash, halved long ways, and seeded<br />1 cup of Ramp Pesto<br />3 cups of frozen Edamame (or peas), thawed<br />1 cup of raw Walnut pieces<br />1/2 tsp. Red Pepper Flakes<br />1/4 cup Olive Oil<br />3 cloves of garlic, minced<br />Salt and Pepper to taste<br />Nutritional Yeast or Cheese (optional)<br /><br />It is truly sad that ramps cannot be with us year round. Their little life spans are so short, and they bless us with their garlicky goodness for such a short time each spring. That doesn't mean that you can't have them all year though, and now that it is close to ramp season yet again, I thought it was time to open up a (freezer) door for you to show you how have rampy goodness all up in this piece all year long. It's really pretty easy. <br /><br />Buy lots of ramps. Make pesto. Can or freeze. The ramp pesto we used in this recipe was made last May, and tastes exactly the same as it did when we made it, even after 10 months in the freezer. Other batches eaten earlier were also delish. This year I will definitely be buying way more, making a ton of pesto, and trying to can some as well. <br /><br />On to the squash! Preheat your oven to 375 degrees. Hack your squash in half long ways and remove the pulp and seeds. Spray lightly with cooking spray and place flesh side down on a baking sheet covered with parchment. Bake for 40 minutes. <br /><br />Once your squash is cool enough to handle scrape out the "noodles" with a fork or a spoon, whichever you prefer. Heat the olive oil in a large skillet and add the edamame, garlic, walnuts, and chili flakes to the pan. Toss in the spaghetti squash and saute' for 3-4 minutes, stirring so that everything is mixed evenly. Add the ramp pesto and cook an additional 3-4 minutes until warmed through. Season with salt and pepper, serve with warm crusty bread, and a sprinkle of nutritional yeast or Parmesan cheese. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-YurV1_wXvtc/TXWHjw4AwnI/AAAAAAAABaw/EHEoeE3PPyQ/s1600/IMG_6082-Rs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/-YurV1_wXvtc/TXWHjw4AwnI/AAAAAAAABaw/EHEoeE3PPyQ/s320/IMG_6082-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5581516361680601714" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0tag:blogger.com,1999:blog-3636156027989874381.post-29303025702862383702011-03-18T11:00:00.000-07:002011-03-18T11:00:04.816-07:00saag tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-haLV-c36zWM/TXWIKPfT6XI/AAAAAAAABbI/zKDDu8ohlhU/s1600/IMG_6130-Rs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-haLV-c36zWM/TXWIKPfT6XI/AAAAAAAABbI/zKDDu8ohlhU/s320/IMG_6130-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5581517022733527410" border="0" /></a>We love Indian Food. Living in the Lower Haight we were surrounded by a ton of amazing Indian restaurants. However, in NYC we haven't really found one close to our house that we love just yet, so when we got the craving for some saag paneer, we just decided to make it. But we made it vegan, because well, we did. It turned out ridiculously delicious, and made plenty for leftovers. It was also pretty easy, so I imagine this might become a staple around our house. Let's get down to business. <span style="font-weight: bold;"><br /><br />Ingredients</span>:<br />2 pounds Frozen Spinach<br />1 medium Onion, diced<br />2 cups Unsweetened Soy Milk<br />1 pound Extra Firm Tofu, cut into 1/2 inch cubes<br />1 Tomato, chopped<br />4 cloves of Garlic, chopped<br />1 Tbsp. minced Ginger<br />2 Tbsp. Garam Masala<br />1 Tbsp. Chili Powder<br />1/2 tsp. Tumeric<br />2 Tbsp. lemon juice<br />2 Jalapenos, small dice<br />2 Tbsp. Safflower Oil (or your favorite cooking oil)<br />Salt and Pepper to taste<br />Cooking Spray<br /><br />Preheat your oven to 375 degrees. Spray a baking sheet with cooking spray and place your tofu in a single layer on it. Sprinkle the tofu with one of the tablespoons of garam masala and some salt. Spray it again with the cooking spray and place in the oven to bake for 20 minutes. <br /><br />While the tofu is cooking, place a large pot over medium heat. Add your oil, onions, garlic, ginger, tomato, and jalapenos and saute' for 4-5 minutes. Add the spinach and cover. Stir every few minutes until the spinach is defrosted. (If you defrosted your spinach ahead of time, or if you are using fresh spinach, just continue on.) Once the spinach is ready add the soymilk, and all of the spices, and season with salt. <br /><br />Right about now your tofu should be ready to go. Here is where you have to make an important decision: Do I want to blend the spinach so that I have a uniform consistency, or do I want texture and chunks? We chose texture, if you want it smooth, go ahead and get your immersion blender. We can wait. <br /><br />Done? OK. Add the tofu into the pot and simmer for just a few minutes so that everything is at a consistent temperature. Season again with salt and pepper, and serve with rice, naan, or both. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_UspmkOBsGA/TXWIKO8yqpI/AAAAAAAABbA/rWcW1e4_WTs/s1600/IMG_6124-Rs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-_UspmkOBsGA/TXWIKO8yqpI/AAAAAAAABbA/rWcW1e4_WTs/s320/IMG_6124-Rs.jpg" alt="" id="BLOGGER_PHOTO_ID_5581517022588742290" border="0" /></a>CSA deliveryhttp://www.blogger.com/profile/05715790024946655057noreply@blogger.com0