Tag Archives: CSA

Roasted Eggplant Dip

I’m not a huge fan of eggplants, but we got a couple in our CSA box so I threw together this easy dip/spread with lots of garlic and chickpeas. I made it spicy so it appealed to my taste buds. It’s good as a leftover too. I spread it on pita, added some lettuce, tomato and cucumber and called it lunch.


Recipe from Design Love Fest

And if you haven’t already, enter the House of Harlow giveaway stat!

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Purple Kale Tacos and Bloody Margaritas

Purple kale is my new favorite vegetable. It’s aesthetically pleasing and sends my taste buds aquiver. I know I risk sounding like a douche (although the word “aquiver” already qualifies me), but you guys, I can’t get enough of the surprises that come in my bi-weekly produce box from our local CSA. Purple kale, red potatoes, fresh cilantro and blood oranges! I used my lack of culinary skills to throw together these tacos and blood orange margaritas. I didn’t use a recipe so I’ll try to remember exactly what I did in case you want to try this at home.

Tacos:

1 Small onion coarsely chopped (red, white, yellow…whatever makes you happy)
1 bunch purple kale
2 red potatoes diced small (unpeeled)
2 cups of loosely packed cilantro
1 can of black beans
1 tbsp of olive oil

Saute the onions and potatoes in olive oil for about 15 minutes. Add a splash of water if potatoes start sticking to the pan. Add a little cumin and smoked paprika. Throw in the kale, black beans and cilantro and cook covered for about 10 minutes (until potatoes are tender). Serve on a whole grain tortilla, top with sliced avocado and cilantro and eat it.

The Husband’s reaction to my concoction — “if I had ordered this meal in a restaurant, I’d be ecstatic.” Best compliment ever right?

Blood Orange Margaritas:

Tequila of your choice (we used El Agave Silver and it was delic!)
4 blood oranges
2 limes
Splash of cointreau

I don’t know bar speak, but you basically just mix everything together and serve over ice. Garnish with cilantro. Oh and don’t forget to rim the glass with salt.

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Fresh and Easy

I hate grocery shopping almost as much as going to the DMV so getting my produce pre-selected and delivered to my door (via a CSA program) is one of life’s greatest pleasures.

This week we got persimmons, which I can only consume in smoothie form.  Here’s my twist on a traditional smoothie recipe, which should be enjoyed by a fireplace.

Holiday Persminnon Smoothie

2 ripe persimmons
1 cup organic coconut milk
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
pinch of ground ginger
brandy, whiskey or any other alcoholic beverage (optional)
Crushed ice

Blend and garnish with something pretty like a cinnamon stick.

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Good For Your Heart

I’m going to confess that we eat a lot of soup in our house. Especially during the fall and winter months. This week I tried my hand at a bean soup. 

I started by sauteeing onions, garlic, carrots and some kind of spicy Mexican pepper that came in my CSA box last week. I added some chile powder and cardamom and probably some other spices (I can’t remember).

Then I added a can of black bean and a can of pinto beans (both drained and rinsed well), a couple cups of veggie broth and let it simmer for about 30 minutes.

I served with shredded pepperjack cheese, but if I had sour cream and chives, I definitely would have added that.

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Fennel Overdose

The Husband and I are part of a Community Sponsored Agriculture (CSA) program, which means we get organic produce from a local farm delivered to us bi-weekly. I recommend you look into joining a local CSA. We spend less than we did at the grocery store and I’m forced to make my meals around whatever is in season so it quenches my creative thirst. I’m always being introduced to things I wouldn’t normally cook with, like fennel.

It was cold last week so comfort food was a necessity. I used the fennel I got from the CSA with other ingredients in my kitchen to throw together a fennel and white bean soup. I started by sautéing onions, garlic, fennel and carrots and added some spices for flavor. Be creative with your spices and add whatever taste you’re in the mood for. I used cumin and oregano and later some fresh basil.  Then I added a can of diced tomatoes and veggie broth and let the soup simmer, covered, for about 30 minutes. Next, I added white kidney beans (use whatever white bean you have on hand) and chopped chard and let that simmer for another 10 minutes or so. Season with salt and pepper, add fresh basil and serve to your grateful Husband.

I decided I liked fennel so much that I used the remainder to make a fennel and fresh herb risotto on Sunday night. I used the same tactic as with my other risotto, just substituted with vegetables and herbs I had on hand. It was ridic. Husband wants to renew our vows.

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