Menu a la Week 7/12/08 - 7/17/08

In an effort to get through the CSA vegetables faster—since the amount we're receiving is, errr, growing—I've decided to create the week's menu on Thursday night so that we begin to use the "new" vegetables as soon as possible (Friday). Consequently, this week's menu (waaaayyy below) ends on Thursday. Next week's menu will begin on Friday. The sooner we start cooking the new vegetables, the less the chance there is that they'll wilt and/or rot.

Today, I took care of all the basil I had culled from the pot. I cut some on Thursday because the potted basil was getting a bit tall and bushy and I don't want the plant to turn "woody." I also had some leaves preserved in Kosher salt in the freezer from a couple of weeks ago (I discussed the source of my inspiration, Kalyn's Kitchen, in an earlier post here, but I also found a more comprehensive basil preservation discussion at http://www.apinchof.com/preservebasil1106.htm).

The total amount was perfect for my usual pesto recipe. I didn't have to add any salt because of the salt-preserved basil (let that be a lesson to you: Don't use this method for preserving basil unless you need the basil in a recipe that also calls for salt).

Basil Pesto
Serves 8+

1 1/2 cups of packed basil
1/4 cup grated Parmesean cheese
3 cloves of finely chopped garlic
1/4 to 1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

Directions
1. In a food processor, process basil and garlic until coarsely pureed.
2. Add grated Parmesean cheese and puree further.
3. Add olive oil to top of food processor (if it has a hole in the top) so that it streams into the bowl. Process so that it becomes a thick mixture.
4. Process in salt and pepper to taste.
5. Use on pasta or freeze.

I used these directions to freeze it in an ice cube tray for future use. Important tip learned: After filling the cubes with pesto, cover the ice cube tray with plastic wrap (pressing down on the tops of the pesto-filled cubes) so that no oxidation occurs (preserving the green color of the basil). After they froze for about 5 hours, I popped them out of the tray (actually, "Bob" did), wrapped them in plastic wrap, then put them all in a large freezer bag.

After making the pesto, I made the kohlrabi slaw, using the recipe for Kohlrabi with Apple Salad and Creamy Mustard Dressing. We had the "slaw" for lunch and it was light and delicious, although the 1/2 cup of heavy cream makes me wish I had used plain yogurt or some other low-fat alternative. I thought there weren't many recipes for kohlrabi, but after I committed to the slaw recipe, I found this page on Chow.com.

For dinner, aside from 2 bottles of wine, we had grilled chicken and sugar snap peas (from last week's CSA delivery).

Sugar Snap Peas with Ginger
Serves 4

1 tablespoon olive oil
2 shallots, thinly sliced
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, minced
3/4 lb sugar snap peas, cleaned and "stings" removed
1/2 cup water
Soy sauce
Freshly ground black pepper

Instructions
1. Heat oil in a large pan over moderately high heat until hot but not smoking
2. Saute shallots, ginger, and garlic for 1 minute.
3. Add peas and stir for about 2 minutes.
4. Add water and simmer, stirring occasionally for about 2 minutes. The peas will still be crisp.
5. Season with soy sauce and pepper.

Menu 7/12/08 - 7/17/08
Saturday July 12, 2008
Grilled chicken, sugar snap peas with ginger, and kale with cannelloni bean leftovers

Sunday July 13, 2008
Turkey meatloaf (?), herbed peas and carrots, and salad with radishes

Monday July 14, 2008
Summer squash and grilled chicken

Tuesday July 15, 2008
Squash and potato torte and spinach with red onions

Wednesday July 16, 2008
Grilled chicken, broccoli and cauliflower with lemon dill herb butter sauce, and salad and radishes

Thursday July 17, 2008
Squash and potato torte and salad with radishes