Corn and Cheddar Chowder

Summer corn is in season! Try this delicious soup that highlights corn.

Corn and Cheddar Chowder
adapted from Family Bites

1 lb new potatoes, diced and unpeeled
3 cups water
6-7 sprigs of fresh thyme or 1 tsp. dried thyme
2 teaspoons kosher salt
1 large yellow onion
1 tablespoon butter
1 tablespoon oil
4 cups of corn, scraped from 6-7 ears of corn
3 green onions
1 cup milk
1/3 cup cream
1 cup chicken stock
1 teaspoon ground cumin
1 teaspoon smoked paprika
10 grinds fresh ground pepper
1 1/2 cups grated extra sharp cheddar cheese

Clean the potatoes and cut into bite-sized pieces. Place them in a soup pot and cover with the water, fresh thyme and salt. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Chop the onion. In a medium saucepan, heat butter and olive oil and add onion, sauteeing until translucent and slightly browned. While the onion cooks, remove the corn from the ears and set aside. Slice the green onions, ends removed, and set aside.

Once the onions have cooked add them to the potatoes. Also add the corn, green onions, milk, cream and stock. Bring to a boil and allow to bubble for 7-8 minutes. Add the cumin, paprika and pepper and stir well. Lower the heat and add the cheese, allowing it to melt completely. Serve and enjoy.

CSA - Week 1 and Sauteed Kale with Salmon

In 2010, I documented my CSA (community supported agriculture) share each week and the ways/recipes I used to prepare the produce. I am going to do the same with my CSA this year as it helps motivate me to be creative with the vegetables and fruits I receive.

It's been a cold, rainy start to the summer, so the growing is slow to start.  The first week I received kale, blue potatoes, cucumber, lettuce, green garlic (looks like green onions), and chives.

I thought it would be fun to make a mixed potato dish by making Roasted Potatoes with blue potatoes, white potatoes, and sweet potatoes.  I also used some chives.  This was a fun dish, but didn't taste as exciting as it looked.  It's still just roasted potatoes (which are good!).

My husband still won't eat seafood, but I recently decided to make an effort to eat salmon for lunch once a week with my toddler.  This lunch was so good - one I gobbled up.

Sauteed Kale and Green Garlic with Salmon and Rice

1 bunch kale, stems removed and chopped into bite-sized pieces
1 bunch green garlic, white and light green parts, sliced or 1 clove garlic, minced
olive oil
salt and pepper
salmon fillet
white and black sesame seeds (optional)
fresh lemon juice

Heat olive oil in a pan (cast iron adds a lot of flavor) over medium heat. If using green garlic, add to pan and saute for a few minutes before adding kale. If using garlic clove, add garlic and kale at the same time. Saute, stirring frequently until kale is slightly wilted. Season to taste with salt and pepper.

Salmon: Season with salt and pepper and white and black sesame seeds (optional). Add to pan with a splash of olive oil (make the kale, and then use the same pan). Allow salmon to cook for a few minutes until golden brown. Flip over and cook a few minutes more until the flesh flakes easily with a fork. Squeeze some fresh lemon juice on top and garnish with chives (optional). Serve on top of the kale with brown rice.

Bulk Obsession and Farro and Roasted Sweet Potatoes

I have a bulk foods obsession. There are several reasons why, but one of the primary reasons is long-term storage. I'm working towards building up a usable supply of food, and dry items that store well make up the majority of it right now. I also love being able to buy small amounts of an item that I don't use that much or might expire before I use it up. Honestly, I find it down right exciting to browse the bulk bins and see the variety and usually good prices.

I think it all started with 101Cookbooks, an amazing, inspiring blog. For one so seemingly modest and quiet, somehow Heidi (the author of 101 Cookbooks) has influenced my kitchen life in so many ways. She does not push any trends or ideas; she is just herself, and that is the trend. She just leads her quiet life, and slowly I absorb it all. She is vegetarian, cooks in season, shops at farmers markets and small shops (ethnic or bakeries), cooks from scratch, shuns processed foods, stocks a variety of grains and flours, leads a simple life, and admires the everyday beauty of life.

I mainly use canning jars for storage, but have also mixed in reused jars. My labels are either cut from the package and stored inside the jar or written on a piece of masking/scotch tape on the outside of the jar. I don't like making permanent labels because I mix up the jar I use depending on the quantity of the item. Sometimes items are bought in traditional packaging, but once open I find it easier to store in an airtight container, like a jar.

This is a list of what is pictured above:
couscous
freekah
masa harina
sucanat
7-grain cereal
golden raisins
real salt
sunflower seeds
cocoa powder
large flake coconut
turbinado sugar
shredded cocunt
poppy seeds
pepitas
semolina flour
mung beans
steel-cut oats
brown basmati rice
corn meal
millet
yellow split peas
lentils
red lentils
pearled barley
soft wheat berries
spelt berries
risotto rice
black beams
pinto beans
dried red peppers
cannelini beans
buckwheat
sesame seeds


So in that vein, I finally found farro in the bulk section of my local health food store. I have been searching for it for years. Having seen it several times in a sealed bag, I always passed it up because it was so expensive. Farro is a grain common in Italy, but I've usually seen that barley is a good substitute. Well, I'll tell you the truth - barley and farro are very similar, in looks, taste, and texture. So now that I know, I'll probably stick with barley most of the time.

Farro and Roasted Sweet Potatoes
from 101 Cookbooks

2 cups farro, rinsed and drained
2 teaspoons fine-grain sea salt
5 cups water (or stock)
3 cups sweet potatoes OR butternut squash, peeled and cut into 1/2-inch dice
1 large red onion cut into 1/8ths
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
1/4 cup goat cheese, crumbled

Preheat oven to 375.

Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro. Taste often as it is cooking, you want it to be toothsome and retain structure. Remove from heat, drain any excess water, and set aside.

While the farro is cooking toss the squash, onion, and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet. Arrange in a single layer and place in the oven for about 20 minutes. Toss the squash and onions every 5-7 minutes to get browning on multiple sides. Remove from the oven, let cool a bit, and mince just 1/2 of the red onions.

In a large bowl gently toss the everything (except the goat cheese) with the toasted walnut oil (or olive oil). Taste and add a bit of salt if necessary. Serve family-style in a simple bowl or on a platter garnished with the goat cheese.

Baked Potato Bar

I'm always on the lookout for new meatless meal ideas. This one is easy - baked potatoes topped with a simple chili, but you can add ground beef if you'd like. Also - you can use chili (have some leftovers?) over the baked potatoes with the suggested toppings. I make myself sweet potatoes, but my husband prefers russet potatoes. Delicious and easy!

Baked Potato Bar

4 russet potatoes or sweet potatoes
1/2 onion, diced
1 clove garlic, minced
1/2 lb ground beef (optional)
2 c. cooked, drained beans - kidney or black
1 c. diced tomatoes
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
salt and pepper (season to taste - if using canned beans, much less salt is needed)

toppings - use whichever ones you like
grated cheese - cheddar or monterey jack
thinly sliced green onions
shredded romaine lettuce
sour cream
diced avocado
fresh salsa

Wash potatoes and poke holes with a fork. Put directly on oven rack with a cookie sheet below and bake in 350 degree oven until easily pierced with a fork, about 1 hour.

Saute chopped onion and minced garlic in a splash of olive oil until softened, about 5 minutes. (If using ground beef, add to pan and cook until browned.) Then add beans, chopped tomatoes, and spices. Cook until heated through.

Cut baked potatoes in half, add a pat of butter and salt and pepper. Mash the potato slightly. Top with the bean mixture and toppings.

Garlic Potato Soup

And here's the potato (actually garlic potato) soup I made to fill the bread bowls. This soup has a lot of garlic flavor, but it's cooked so it doesn't linger. Basically this is just a variation of the classic potato leek soup.

Garlic Potato Soup
from The Flour Sack

3 Tbsp. butter
1 medium leek, white and light green parts only, halved lengthwise, cleaned, and chopped small
3 medium garlic cloves, minced
2 whole garlic cloves, rinsed, outer papery skins removed, top third of head cut off and discarded
6 c. water or vegetable broth
3 bay leaves
1 to 1 1/2 tsp. salt
black pepper, to taste
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound red potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1/2 c. cream
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1/4 c. minced fresh chives

Melt butter in a soup pot over medium heat. Add leeks and cook until soft (do not brown), about 5-8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add water (or broth, if using), bay leaves, garlic heads, 1 teaspoon salt, and a few pinches of pepper. Partially cover pot and bring to a simmer over medium-high heat. Reduce heat and simmer until garlic heads are very tender when pierced with the tip of a knife, 30-40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15-20 minutes.

Discard bay leaves. Remove garlic heads. Using tongs or paper towels, squeeze heads at root end until cloves slip out of their skins. Using a fork, mash garlic to a smooth paste in a small bowl.

Stir cream, thyme, and the mashed garlic paste into the soup. Taste soup add additional salt and pepper as needed. Using an immersion blender, process soup until creamy, with some potato chunks remaining. Adjust consistency with more water, if necessary. Serve sprinkled with fresh chives.

Garlic Mashed Potatoes with Kale

I joined a CSA in Vermont and am on week 3 of my shares. Having received the CSA stand-by, kale, I wanted to try a new way to prepare it. This simple recipe was a great way to add more nutrition to standard mashed potatoes.

Garlic Mashed Potatoes and Kale
from 101 Cookbooks

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped in small pieces
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (optional)
fried shallots, for garnish (optional)

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

Butterflied Roast Chicken and Potatoes

I've been making this roast chicken for several years and love it every once in a while, but lately I prefer this simple roasted chicken. But if you want something with more character, try this recipe, as you can add herb-flavored butter for varying flavors.

In this recipe, the butterfly method allows the chicken to cook faster than if left whole. Using a broiler pan, the chicken sits on top with potatoes in the bottom, so the fat and juices from the chicken drip down and flavor the potatoes, which is sinfully good.

Butterflied Roast Chicken with Potatoes
adapted from Cook's Illustrated

1 c. kosher salt OR 1/2 c. table salt, for brine
1/2 c. granulated sugar
1 whole chicken, 3 1/2 to 4 lbs, giblets removed, fat around cavity removed
2 1/2 lbs. russet potatoes (4 to 5 medium) or Yukon Gold potatoes, peeled and sliced 1/8 to 1/4 inch thick
Vegetable cooking spray
3 Tbsp. butter or flavored butter - see note
1 ½ Tbsp. olive oil
¾ tsp. table salt
ground black pepper

Dissolve salt and sugar in 2 qts. Cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray.

Remove chicken from brine and rinse thoroughly under cold running water. Cut through bones on either side of backbone, then remove and discard backbone. Flip chicken over and use the heel of your hand to flatten breastbone. Slip your fingers between skin and breast, loosening the membrane. Scoop some of the butter onto a spoon, slide it under breast skin, and push off with your fingers. Work butter under skin to cover breast evenly. Work remaining butter under skin on each drumstick and thigh. Transfer to a broiling rack and push legs up to rest between thighs and breast. Thoroughly pat chicken dry with paper towels.

Toss potatoes with 1 Tbsp. oil, salt, and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 tsp. oil and sprinkle with pepper.

Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets of paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease. Cut chicken into serving pieces and serve with potatoes.

Note: To make flavored butter, soften butter and add desired seasonings - dried or fresh herbs. Mix to combine.

Grilled Tuna Nicoise Platter

My friend made this lovely dish for a girls-only dinner party. It was very inspiring, so I had to try it. My husband won't eat seafood, but he will eat canned tuna. I had never made fresh tuna before, so I bought some hoping he might be willing to try it. That was a failure. He ate his platter with canned tuna, but still loved the salad! 

UPDATE 8/18/12:  A while ago I saw in a recipe header in Dorie Greenspan's Around My French Table that the French eat their Nicoise salad with canned tuna.

The potato salad is amazing and I'll be making it as a stand alone item in the future.

Grilled Tuna Nicoise Platter
adapted from The Barefoot Contessa Cookbook by Ina Garten

8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), roasted (see method here)
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arugula

For the vinaigrette:
3 tablespoons Champagne or sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil

To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, if used, on a large flat platter.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.

French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons chicken stock
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the chicken stock. Allow the liquid to soak into the warm potatoes before proceeding.

Add a few tablespoons of the vinaigrette (above) to the potatoes. Add the scallions, dill, parsley, and basil. Serve warm or at room temperature.

Leek and Potato Soup

Only because I had leftover leeks did I make this recipe. I ended up loving it! This is fresh, simple cooking at its best. Just a few ingredients still ended up in a soup with just enough flavor. My husband even enjoyed this soup!

I added some cream to heated soup, which spread and floated to the top:

Leek and Potato Soup
adapted from Mastering the Art of French Cooking by Julia Child

3 to 4 cups or 1 lb. peeled, sliced or diced potatoes
3 cups or 1 lb. thinly sliced leeks, including the tender greens
1 quart water
1 quart vegetable broth
2 teaspoons salt
6 tablespoons heavy cream
freshly ground black pepper

Simmer the potato and leek in the water and broth, partially covered, for 40 minutes or until the vegetables are tender.

Mash the vegetables in the soup with a fork, pass through a food mill, or use a blender or food processor to puree. Season to taste with salt and pepper. Set aside uncovered until just before serving, then reheat to a simmer.

Off heat, before serving, stir in the cream. Garnish with parsley or chives, if desired.

Mashed Sweet Potatoes with Pecan Crumble

This is my last Thanksgiving recipe for this year - now you can use it for Christmas! This was a recipe I found online and took a gamble they'd be good. I won the gamble! Smooth and creamy, the potatoes are slightly sweet; the cardamom (one of my favorite spices) gave the dish an extra kick.

Mashed Sweet Potatoes with Pecan Crumble
from Blissful Bite

3 to 3-1/2 pounds sweet potatoes (about 4 large potatoes), peeled
1 egg
1-1/2 tablespoons pure maple syrup
3/4 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 cup dark brown sugar
2/3 cup chopped pecans
2 tablespoons very cold butter, cut into small dice (keep in fridge until needed)

Preheat the oven to 350. Butter a 1-1/2 quart baking dish and set aside.
Cut the sweet potatoes into 1-1/2 inch pieces. Place in a large pot and cover with cold water. Set over high heat and bring to a boil. Once the water comes to a rolling boil, the potatoes will take about 10 minutes to become sufficiently tender. (Test one to confirm.) Strain and allow to sit in the colander for about 15 minutes.

Puree in a food processor, stopping to swipe the sides 2 or 3 times. You want the mixture to be quite smooth.

In a large mixing bowl, whisk together the egg, syrup, vanilla, lemon, salt, and cardamom. Scrape in the sweet potatoes and stir with a wooden spoon until well-combined.

Transfer the potato mixture to the prepared baking dish and smooth the top.
In a small bowl, combine the brown sugar, pecans, and diced butter. Rub with your fingertips until it forms small clumps. Scatter over the potatoes.

Set the dish on a rimmed baking sheet and transfer to the hot oven. Bake for about 45 minutes, keeping an eye on it in the last 10 minutes to make sure the nuts don't burn. (If they get too dark, tent with foil.) Serve hot.

Mashed Potato Pancakes

An easy way to use up leftover mashed potatoes is to make pancakes. Make sure you use a non-stick pan; I used cast-iron.

Mashed Potato Pancakes

mashed potatoes
olive oil or canola oil

Form hamburger-sized patties with mashed potatoes - the thinner the better. Heat a swirl of oil in a non-stick pan over medium heat. Add two or three patties to the pan at a time. Cook until golden brown. Carefully flip over and cook the second side until golden brown. Remove from pan and serve immediately with ketchup or sour cream.

CSA - Week 20

Last week of CSA: Pie pumpkin, lettuce, green pepper, squash, zucchini, green beans, assorted hot peppers, tomatoes, grape tomatoes, eggs, watermelon, and potatoes.

 I have a huge mound of potatoes leftover from weeks and weeks of CSA.  I needed something new to try,   and roasting potatoes on a bed of salt sounded interesting. These turned out simple but tasty.

Salt Roasted Potatoes

Preheat the oven to 450 degrees. Place 1-1/2 cups of coarse sea salt in an oven-proof pan that has a cover. Wash the potatoes and dry them with towels. Place the potatoes in a bowl and lightly cover them with olive oil. Place the potatoes, one by one, into the bed of salt, leaving room between them. Season them with another teaspoon or two of salt. Put the cover on the pan and roast them in the oven for 45 minutes. The potatoes are done when a knife slips into the potato with no resistance. Allow the potatoes to cool a bit and then remove them from the salt, brushing off the excess salt.

I found this great online article about lacto-fermentation as a preservation method. I thought I'd try it out. If it works, I'm definitely going to try and make kimchi. Instead of using whey, I opted to use the extra salt. But making whey is very easy, so try it if you want a guaranteed lacto-fermented end product.

note: Create whey by allowing plain yogurt to sit in a coffee filter or kitchen towel. The liquid that drains out is whey.

UPDATE 1/15/11: It's been several months since I made this salsa. I opened up the large jar of salsa the other day and it bubbled and fizzed! It worked! The salsa definitely has a tang, but inside a tortilla with other ingredients, I didn't notice. The big test: my husband didn't notice the difference in taste.

I will be trying out kimchi soon, now that I know lacto-fermentation is so easy.

Cultured Salsa
adapted from Nourishing Traditions by Sally Fallon via simplebites

4 medium tomatoes, about 2 pounds total
2 small onions, finely chopped
1-2 bell peppers, seeded
1 jalapeno pepper, seeded (or not if you prefer more spice)
1 bunch cilantro
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water

If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily.

Chop all ingredients by hand or with a food processor to desired consistency. Mix and place in a very clean quart-sized, wide mouth mason jar. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2″ head space.

Cover tightly and keep at room temperature for 2-3 days before transferring to cold storage.

CSA - Week 17

Week 17 (almost done): Eggs, acorn squash, summer squash, assorted peppers, potatoes, honeydew melon, tomatoes, and pear tomatoes.

I guess I'm getting a little burned out on trying new recipes with my recurring CSA produce. Don't get me wrong; I've been eating it, but in kind of boring ways. For example, I ate the pear tomatoes and the honeydew melon plain. I froze the hot peppers and grated the summer squash to put in the freezer.

Here'a new egg recipe, though!  I really do love eggs.  A friend verbally told me about this recipe, and I'm sure I got it all wrong, but this is the type of recipe where there's a thousand ways to make it. But here's what I did, and it worked. My husband said he really liked it.

Spanish Tortilla

4 slices bacon (2 slices tastes just as good)
3 medium potatoes (Yukon Gold work well), peeled and cut in half-inch cubes
1/2 onion, diced
6 eggs
salt and pepper
chopped chives (optional)

In a non-stick skillet, fry the four pieces of bacon until cooked through. Remove the bacon from the pan. Once cool, crumble the bacon into small pieces.

If there's a lot of bacon grease left in the pan, you can remove some of it, but leave several tablespoons in the pan. Add the potatoes and onions and cook over medium heat until potatoes are tender.

Meanwhile, beat the eggs in a bowl and season with salt and pepper. Stir in bacon and chives, if using. Once potatoes and onions are done, pour the egg mixture over top. Cover the pan and cook for 5-8 minutes.

Minestrone

This is a very basic soup, but somehow it tastes so good. The recipe allows for a lot of variation, which comes in handy. I used prosciutto, potatoes, zucchini, and spinach for my optional ingredients. I used vegetable broth made from Better than Bouillon Vegetable Base. It's a pasty bouillon that is kept in the fridge (I use the chicken base as well). I know making homemade broth is so much better, but in a pinch I use this stuff. Also, the Parmesan cheese isn't just for garnish--it really makes a big difference, so don't skip it!

Minestrone
from How to Cook Everything by Mark Bittman

1/4 cup extra virgin olive oil
1 medium onion, diced
1 carrot, diced
1 celery stalk, peeled and diced
1/2 cup chopped prosciutto or other ham (optional)
1 1/2 to 2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than 1/2-inch dice
salt and freshly ground black pepper
6 cups chicken, beef, or vegetable stock or water
1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)
1 1/2 to 2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, cut into smaller than 1/2-inch dice
1/2 cup chopped fresh parsley leaves
freshly grated Parmesan cheese for garnish

1. Put 3 tablespoons of the oil into a large, deep pot over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes. Add the ham if you're using it and cook, stirring, for another 3 minutes.
2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomato is broken up, about 15 minutes.
3. Add the soft vegetables and the parsley and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining tablespoon of olive oil, and serve, passing the cheese at the table.

Roasted Potatoes

Roasted potatoes are definitely a go-to side dish for me. Baked on a stone, they come out golden brown and perfectly crispy. Russet potatoes crisp up better than new potatoes, but both work well.

This recipe also works for various shapes - wedges, round slices, etc. Just keep on eye on them as baking time will vary depending on the size of the cut potatoes.

Roasted Potatoes

3-5 potatoes
1 tbsp olive oil
salt and pepper
rosemary, thyme, garlic, whatever suits your fancy

Preheat oven to 425. Chop potatoes into bite size pieces. Toss with olive oil, salt and pepper and other seasonings. Bake for 20 - 30 minutes, stirring once halfway through. Potatoes are done when golden brown and crispy.

CSA - Week 5

This week's share included garlic, yellow squash, zucchini, red potatoes, popcorn, sugar peas, yellow beans, eggs, blueberries, banana peppers, and cucumbers. Now we're talking! Here it is a week later, and I haven't even used everything I received. I'm still waiting for some inspiration for my banana peppers (salad, sandwich?), my popcorn is piling up (that's ok, it will keep), and I still have some leftovers: sugar peas (I just snacked on them raw), yellow beans, and potatoes.

I made something special with the zucchini - but it deserves it's own post, so stay tuned.

I added the blueberries to plain yogurt every day for a mid-morning snack. I switched from sweetened yogurt to plain a few years ago and have never looked back. Well, occasionally I have had sweetened yogurt since the switch, but it tastes like candy. So once you get used to plain yogurt, it's fabulous! I've tried several brands, but the one that tastes the best to me is Dannon, full-fat of course. I enjoy yogurt plain, but often add fresh berries.

I made more bread and butter pickles to top off my hamburger.  The batch of pickles I made a few weeks ago was gone within a few days.  I ate them like candy.  I don't even like pickles!  Well, I guess I like them if they're homemade.

My hamburger was accompanied by grilled potatoes on my cast iron grill pan. To do so, boil the potatoes whole for 15 minutes or so (depends on the size of the potatoes) until a fork can be inserted, but with some resistance. You don't want to cook them all the way so that they'll be firm enough to be grilled. Remove from water, allow to cool slightly. Slice into wedges and toss with olive oil, salt and pepper, and other desired seasonings. Grill until crispy.

I roasted the yellow beans tossed with olive oil and coarse salt in a 450 oven for about 20 minutes (toss the beans halfway through) or until they become spotted and slightly shriveled. Green beans can also be roasted this way. If you don't like beans, try them this way and I guarantee you will eat them.

I love to saute zucchini in a pan, so if I haven't tucked the zucchini into a baked good, I never have a hard time using it up. Yellow squash is a different story, though. It tastes okay sauteed, but I'd rather not eat it. I made this squash gratin several times last summer. It is scrumptious. You can make it with a mixture of yellow squash and zucchini, but I prefer to just use the yellow. I've made it with both feta and gruyere cheese. The gruyere is more decadent, but also more expensive. I toasted my whole wheat bread and processed it to make the bread crumbs. Also this time I used homemade basil pesto instead of the sauce in the recipe, which worked great.