Oh man, do I love me some Thanksgiving. Its easily my favorite holiday, in fact some years I squeeze a second thanksgiving in around February just cause. This year was pretty quiet for us, we spent about 8 hours of the day scouring our old apartment, so in preparation for this, I made our thanksgiving dessert last night. And since it was just the two of us, I thought I’d whip up a batch of apple crisp that could be easily reheated in single servings. Good choices were made.
(Click To Read More Yum...)
Oh lordy, this was delicious. But let’s start at the beginning, shall we?
Wooooooow! Such a better box this week! All my complaints about wilty vegetables are gone!
Here’s the list: spaghetti squash, beets, china rose radish, daikon radish, broccoli, eggplant, green tomatoes, cilantro, red russian kale, dinosaur kale, curly kale, spinach, a two magical heads of greens that we’re still in the process of identifying! All of them look incredibly fresh and beautiful.
One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
(Click To Read More Yum...)
Hi friends! It’s me again! This time with an entry for the CSA Super Extreme Ultimate Challenge! As you saw in Gwen’s post, last week we received a whole metric buttload of kale. The trouble is I don’t particularly like kale, and my husband has a hardwired aversion to all things new and leafy and green. What to do?
Alright, here’s the first of my CSA veggie exploits! Sort of a play off of a classic gratin., using squash, potatoes and tomatoes for a fun twist. We ate it as an entree with a spinach salad, but I think it’ll work better as a side dish. On to the recipe…
At last! The three of us iheartyum ladies have been waiting with great anticipation for the first delivery of our biweekly CSA veggie bundle. We all agreed its an excellent way to not only get our hands on some delicious produce and to support local farmers directly, but to help us expand and challenge our culinary horizons. And fortunately for us, our company provided a Wednesday drop off schedule, not to mention a greatly appreciated discounted price.
You know, I always have great intentions for a fabulous, involved Sunday supper. But let’s face it: I typically don’t wander into the kitchen on the weekend until I’m actually starting to get hungry. So when we bought this rack of ribs for the weekend, I’m sure we pictured firing up the charcoal grill and recreating some 3-hour Bobby Flay masterpiece. This did not come to pass. Instead, I went for the easy option in half the time. And gosh darnit, they was gooood.
This is how champions drink iced coffee. All the straws should be offsetted to the side.
Note the position of straw
I’m a big advocate for whisking up a super simple salad dressing rather than relying on the fatty, chemically bottled alternatives from the super market. I mean, seriously, it takes all of 3 minutes. Typically I just rock a vinaigrette on some baby greens. Tonight, however, I spotted a mixed container of mache and butter lettuce on the refrigerated shelf at Trader Joes, which made me a very happy lady. If you’ve never tried mache, do it. Do it now. It’s tiny, sweet, tender and slightly nutty. And for a lettuce as mild and gentle as mache, this called for a special dressing.
(Click To Read More Yum...)
