Summer CSA Week 3

Basil


Bell Peppers

Blueberries

  • Blueberry muffins-Made with oats, flaxseed, and whole wheat flour!  You’ll love this in the morning or a snack during the day! 

Dill 

  • Lemon dill sauce to put on top of salmon burgers 

Green Beans

  • Side dish with salmon burger and rice 


Lettuce

  • Salads for lunch

Pickled Cucumbers

  • Bread and butter pickles. I love making these in the summer! They are the perfect side dish to burgers, hotdogs, chicken, ribs, anything! 


Summer Squash

  • Sliced, seasoned with olive oil, salt and pepper and grilled 10-15 minutes


Zucchini

  • Same as summer squash

Summer CSA week Two

Basil 

  • Pesto
  • Caprese salad. One of my favorite summer sides! Made this a few times! 


Blueberries

  • Blueberry pancakes. Made from a mix; sorry no recipe. But I did just go blueberry picking, so stay tuned for some yummie blueberry treats! 

Cilantro

  • Grilled cilantro, lime shrimp skewers.  Season uncooked shrimp with chopped cilantro, lime juice, and salt. Place on skewers and grill 2-3 minutes/side. Note: if using wood skewers, soak in water for 30 minutes first. 


Cucumbers

Dill

  • I had planned to make a lemon aioli sauce, but dinner plans changed, so I’m going to save it for next week.

Lettuce

  • Cobb salad. I love doing this recipe in the summer; it’s very easy and requires very little cooking. I used lettuce and kale in order to make enough for two.


Cobb Salad

Ingredients 

  • Fresh lettuce and/or kale
  • 2 hard-boiled eggs
  • 1 avocado, cubed
  • 2 tomatoes, cut in half and extra juices/seeds drained. Cubed
  • 1/3 cup feta cheese
  • 4 strips of bacon
  • Your choice of dressing

Steps

  1. Cook bacon according to package
  2. Add lettuce to a large bowl
  3. Top with eggs, avocado, tomatoes, cheese, and bacon, stir
  4. Add dressing

Scallions


Yellow and green zucchini 

Kale Salad with Steak, Feta Cheese, and Peaches 

I’m so happy I planted kale in my garden this spring. It is thriving and it’s pretty awesome having fresh kale for my shakes and salads.  This salad is so refreshing and super easy to throw together!  I used my go to homemade dressing (see recipe below). 


Kale Salad with Steak, Feta Cheese, and Peaches

Ingredients 

  • A bunch of kale, washed and divided between two plates
  • 3 peaches, cut in half, pit removed, then sliced
  • 1/4 cup feta cheese per plate
  • Steak slices (This was previously cooked from another meal) 
  • Salt to taste

Steps

  1. Sprinkle salt on top of kale and massage with hands
  2. Add dressing (see below)
  3. Top with steak, cheese, and peach slices
 

Homemade Salad Dressing

Ingredients 

  • 1/4 cup olive oil
  • 1 tsp honey
  • 1-2 tsp lemon juice
  • 1 tsp Dijon mustand
  • Salt

Steps

  1. In a small bowl, mix all ingredients together
 

Pasta with Pesto, Mozzarella, and Cherry Tomatoes 

Last year I shared my love for simple and easy dinners. In case you missed it, click here to read about my 12 easy dinner ideas.  Having quick meals, meaning easy prep and easy clean up, leaves you with more time to enjoy your summer! 

This dish is perfect because all it calls for is one knife, one cutting board, and one pot! I made my pesto ahead of time. To read my pesto recipe, click here.


Pasta with Pesto, Mozzrella, and Cherry Tomatoes

Ingredients 

  • 1/2 box of pasta, your choice
  • 1 carton of cherry tomatoes, halved
  • Handful of fresh basil leaves, sliced thinly
  • Fresh Mozzarella balls or small pieces, use as much as you like
  • 1/2 cup fresh pesto

Steps

  1. Cook pasta according to box
  2. Meanwhile, add cherry tomatoes, Mozzarella, and basil leaves to a large serving bowl
  3. Drain pasta and add to the serving bowl
  4. Stir in pesto
 

2016 Summer CSA week 1

I’m so excited to participate in another CSA! This year I’m doing a 10-week full share from Beckett Farms in Glasotonbury, CT. The following is what I received and made from the first week:

Sorrel

  • Pesto. I mixed sorrel and basil together.

Ingredients 

  • 5 cups basil
  • 1 cup sorrel 
  • 1/2 cup unsalted almonds
  • 1 cup Parmesan cheese
  • 4 cloves garlic
  • 2/3 cups olive oil
  1. Add all ingredients, except olive oil, to a food processor and blend well
  2. Slowly drizzle olive oil and contine to blend
  3. Add salt and pepper to taste

    Sugar Snap Peas

    Blueberries

    • Added to cereal, yogurts, etc.

    Basil

    • Pesto, lots and lots of pesto. This first batch I combined the basil and sorrel and froze most of it to use throughout the year. I like to store the pesto in ice cube trays, I just pop out a cube when I’m ready to use it! See recipe above. 


    Lettuce

    • Add to sandwiches throughout the week

    Yellow Zucchini

    • Cooked on the grill and served on the side along with chicken and rice. Season with olive oil, salt, and pepper.

    Green Zucchini

    • Same as yellow zucchini 

    Dill

    • Didn’t keep any this week, gave it all to my mom

    Rhubarb


    Arugula

    • Used to make a salad, along with the lettuce 

    Broccoli 


    Ice Cream Cookie Sandwich

    No joke, these are delicious! And even better, no baking required, just measure, mix, and freeze! These are a perfect treat to make ahead of time for a party and trust me, you won’t be mad if there are left overs!


    Ice Cream Cookie Sandwich

    Ingredients

    • 1/2 cup creamy peanut butter
    • 1/3 cup butter, softened
    • 2/3 cup confectioner’s sugar
    • 1/3 cup firmly packed brown sugar
    • 2 tsp pure vanilla extract
    • 1 1/4 cups vanilla wafer crumbs (about 35 cookies)
    • 1 cup mini chocolate chips
    • 4 cups vanilla ice cream, softened

    Steps

    1. Mix peanut butter and butter in a large bowl until blended. Add sugars and vanilla, stir until smooth. Stir in vanilla wafer crumbs and chocolate chips
    2. Line 8-inch square pan with foil, with foil ends extending over the sides of the pan. Press 1/2 the dough mixture into an even layer
    3. Spread ice cream on top and press the remaining dough on top 
    4. Cover with foil, freeze 3 hours
    5. Remove from freezer, let it stand at room tempature for 3 minutes
    6. Cut 16 squares, wrap each in plastic wrap. Store back in freezer
     

    Orginal recipe found here

    Corn and Kale Chowder

    I’ve never made anything like this dish before, but I was pleasantly surprised with how great it tasted.  The crunchiness and saltiness of the bacon pairs well the creaminess of the broth.  I used fresh corn from left over corn on cob and fresh kale from my garden! A tip when cutting the corn off the cob-place in a bowl to collect the kernels. 

    Corn and Kale Chowder

    Ingredients 

    • 3 slices bacon, coarsely chopped 
    • 2 tbsp flour
    • 2 cups chicken stock
    • 2 cups fresh corn
    • 1 cup kale, chopped
    • 1/2 cup milk
    • Salt and pepper

    Steps

    1. In a medium pot, sauté bacon pieces over medium heat until crispy, remove from pot and set aside
    2. Stir in 2 tbsp flour, whisk 2 minutes 
    3. Add 2 cups of chicken stock, whisk 5 minutes
    4. Add corn, cook 2 minutes
    5. Use immersion blender to blend to desired consistency 
    6. Add kale and reduce heat to a simmer for 6-8 minutes 
    7. Add milk and salt and pepper to taste
    8. Top with bacon