{Week of October 8-14}
CSA vegetable share from October 4th:
Contents: 1 spaghetti squash, 1 head (purple!) broccoli, small bunch of lettuce, 4 ears sweet corn, 1 cucumber, 1 large onion, 4 tomatoes. Saturday was a busy out-and-about day. We had our usual big breakfast and then the rest of the day just kind of flew by. Lunch for Will and I was more of a snack and then we ate at the birthday party and had pizza with friends for dinner. I made my favorite white bean dip for the party with baked pita chips and veggies.
Sunday, we had friends over for dinner and I made my great aunt's lasagna recipe (LOVE IT!), along with Weelicious garlic bread and pumpkin cake. My friend Angie brought a green salad with local apples, cashews and poppy seed dressing.
On Monday, the kids ate up what little was left of the lasagna while Craig and I just had some scrambled eggs with peppers and cheese. :)Tuesday we tried a new salad recipe from Family Fun called Chicken Parmesan Salad. (I prepped it all on Monday night so that Tuesday was a quick whip together.)
First, is the "marinated mozzarella" component:
First, is the "marinated mozzarella" component:
(diced mozz, cherry tomatoes halved/quartered, basil, oil, s&p)
Second, I cut the chicken into strips and breaded them all with Panko bread crumbs, Parmesan, basil and oregano:
Then I got the dressing mixed up and the greens washed. So on Tuesday I just cooked the chicken (I baked it instead of pan frying) and assembled the salads. Delicious!!Kids plates:
My dinner:
My dinner:(corn on cob from our CSA)
Close up of salad:
Not too long ago, I went through my giant binder of collected recipes (printed from online or torn out/copied from magazines) and compiled a list of recipes I wanted to make coming up. It was good to get that book reorganized again - from all the pulling out and stuffing haphazardly back in - and it was nice to get some "fresh" ideas.
We had broccoli & cheese, bread & butter and applesauce to go with.
I've never used spaghetti squash before, so this was new to me. I knew what it was and that the pulp looked like spaghetti when cooked and "forked" out of the shell after baking. You can kind of see that here:
My CSA newsletter had a recipe for Spaghetti Squash Salad that sounded pretty good. It was suggested that it tastes similar to pasta salad and it really does! What a great side dish idea for a potluck or to go along with grilled burgers or whatever. And very nutritious too!
Spaghett Squash Salad:
We ate up leftovers on Thursday and just threw the spaghetti squash salad along with it.
And Oooh! On Friday, I tried an awesome, new, super-simple recipe that tasted so fresh and delicious and can be made in a flash! It's from Smitten Kitchen and it's call Crisp Black Bean Tacos with Feta & Slaw. I had done a search in all my favorite online sources for recipes that use green cabbage, since I got that huge head of it in a recent CSA bag. This was one that sounded good so I gave it a try. I didn't pan fry corn tortillas as suggested. I just used small flour tortillas, soft and right out of the bag. The base is a can of black beans, rinsed & drained, smashed a little and sprinkled with cumin. The slaw is SO easy too. Just some shredded cabbage, chopped green onion & cilantro, lime juice and olive oil tossed together. Assemble both into the tortilla and top with a little feta cheese. (I didn't use any hot sauce as suggested. Use your own discretion.) They were fabulous!!! And the kids both ate them well too!
Close up of salad:
Not too long ago, I went through my giant binder of collected recipes (printed from online or torn out/copied from magazines) and compiled a list of recipes I wanted to make coming up. It was good to get that book reorganized again - from all the pulling out and stuffing haphazardly back in - and it was nice to get some "fresh" ideas. Chicken Tetrazzini was up there on the list of must-make-soon's. (Not the prettiest casserole to look at... but tasty and comforting.) So this was our dinner on Wednesday (made ahead on Tuesday):
We had broccoli & cheese, bread & butter and applesauce to go with.
I've never used spaghetti squash before, so this was new to me. I knew what it was and that the pulp looked like spaghetti when cooked and "forked" out of the shell after baking. You can kind of see that here:
My CSA newsletter had a recipe for Spaghetti Squash Salad that sounded pretty good. It was suggested that it tastes similar to pasta salad and it really does! What a great side dish idea for a potluck or to go along with grilled burgers or whatever. And very nutritious too!
Spaghett Squash Salad:1 baked spaghetti squash, "forked" into strands
1/4 cup each: sweet onion, carrot, celery & bell pepper
(I'd increase that to 1/2 cup or just eyeball it - I think more veggies would be good)
Dressing:
1 tbsp cider vinegar
2 tbsp honey
1/4 cup each: sweet onion, carrot, celery & bell pepper
(I'd increase that to 1/2 cup or just eyeball it - I think more veggies would be good)
Dressing:
1 tbsp cider vinegar
2 tbsp honey
3 tbsp water
4 tbsp oil
s&p
s&p
Toss salad with dressing!
We ate up leftovers on Thursday and just threw the spaghetti squash salad along with it.
And Oooh! On Friday, I tried an awesome, new, super-simple recipe that tasted so fresh and delicious and can be made in a flash! It's from Smitten Kitchen and it's call Crisp Black Bean Tacos with Feta & Slaw. I had done a search in all my favorite online sources for recipes that use green cabbage, since I got that huge head of it in a recent CSA bag. This was one that sounded good so I gave it a try. I didn't pan fry corn tortillas as suggested. I just used small flour tortillas, soft and right out of the bag. The base is a can of black beans, rinsed & drained, smashed a little and sprinkled with cumin. The slaw is SO easy too. Just some shredded cabbage, chopped green onion & cilantro, lime juice and olive oil tossed together. Assemble both into the tortilla and top with a little feta cheese. (I didn't use any hot sauce as suggested. Use your own discretion.) They were fabulous!!! And the kids both ate them well too!
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