Thumbs Up: Farmer's Market Salad. We substituted gouda for the goat cheese. It would've been better with goat cheese, but gouda's still good. We didn't have any sesame seeds either, but we did add green peppers. The basil was a really nice "baby green." Honestly, this is a good "kitchen-sink" recipe. Once you've thrown green beans, potatoes, and cheese into a salad, it seems anything goes.
Also delicious: Squash Basil soup. We had a recipe via Epicurious.com for Zucchini Basil Soup (zucchini, squash, same diff) and though it wasn't very creamy, it was a nice light soup for the summer. We'll cook anything to go through all this squash; well, anything but make the obvious like zucchini bread or vegetable lasagna.
Thumbs Down: The kohlrabi and carrots was not something we'd eat again. The cooked kohlrabi was awfully fibrous. The brown sugar and raisins were good though. Because we used up both kohlrabi "bulbs" for this recipe, we won't be having the kohlrabi saute on Thursday. I guess we'll just have to starve.
Showing posts with label farmer's market salad. Show all posts
Showing posts with label farmer's market salad. Show all posts
Tuesday, August 19, 2008
Sunday, August 17, 2008
Menu a la Week: 8/17/08 - 8/22/08
Let's just skip what happened the last few days.Thursday, Friday, Saturday...they came and went and the only thing we made in the kitchen was coffee. But what is summer for anyway, if not to enjoy with friends, eating out, and enjoying oneself in general--rotting vegetables be damned!
Part of this weekend's revelry was spent in the Highlands of New Jersey and lower Hudson Valley, New York. If you're ever in Warwick, New York, visit the Warwick Valley Winery for some great cafe-type food at Pane Cafe (I still haven't learned how to make accents aigu in Blogger, so just pretend that the e's at the end of both Pane and Cafe have accents. Thanks). The chef at the winery's cafe attended the Culinary Institute of America (I saw her bakery course certificates hanging on the wall).
My friend and I ordered salads with grilled chicken; both were excellent. Mine was topped with apples, pears, and grapes from the winery's orchards. "Bob" had a pizza that he deemed just "okay", which is understandable; as natives of New Jersey's workingclass town's and cities, we know from good pizza. And, yeah, New Jersey has good pizza. Brooklyn is not the only place Earth with pizza--or Italians, for that matter. My friend's fiance had a nice rib-eye sandwich. While you're there, try the large selection of wines, ciders, and liquers ($5 for 6 samples).
So, I still must answer the question: What will we eat this week? We got a lot of new produce from the CSA plus we had some leftover veg from the week before. This is what we have to work with:
2 squash
1 large bunch of basil
2 peppers +3 peppers from last week
4 ears of corn
1 tomato
1 fennel
1 bunch of carrots
2 cucumbers +2 cukes that I missed last week
1 lb beans
Add to that:
2 kohlrabi from last week
1/4 head of red leaf from last week
2 beets overlooked from last week
1 head of cabbage from last week
6 potatoes from last week
The best I could come up with is this:
Menu 8/17/08 - 8/22/08
Sunday August 17, 2008
Farmer’s Market Salad with Spiced Goat Cheese Rounds
Monday August 18, 2008
Zucchini Basil Soup
Kohlrabi and carrots
Tuesday August 19, 2008
Cabbage, fresh fennel, and carrot slaw (add peppers as suggested by one reviewer)
Corn on the cob with lime butter
Wednesday August 20, 2008
Stir fry peppers, green beans, ginger, scallions, and whatever else over brown rice
Beet and carrot salad
Thursday August 21, 2008
Kohlrabi saute
Friday August 22, 2008
What's left over? Corn? Peppers?
Snacks:
Refrigerator pickles
Part of this weekend's revelry was spent in the Highlands of New Jersey and lower Hudson Valley, New York. If you're ever in Warwick, New York, visit the Warwick Valley Winery for some great cafe-type food at Pane Cafe (I still haven't learned how to make accents aigu in Blogger, so just pretend that the e's at the end of both Pane and Cafe have accents. Thanks). The chef at the winery's cafe attended the Culinary Institute of America (I saw her bakery course certificates hanging on the wall).
My friend and I ordered salads with grilled chicken; both were excellent. Mine was topped with apples, pears, and grapes from the winery's orchards. "Bob" had a pizza that he deemed just "okay", which is understandable; as natives of New Jersey's workingclass town's and cities, we know from good pizza. And, yeah, New Jersey has good pizza. Brooklyn is not the only place Earth with pizza--or Italians, for that matter. My friend's fiance had a nice rib-eye sandwich. While you're there, try the large selection of wines, ciders, and liquers ($5 for 6 samples).
So, I still must answer the question: What will we eat this week? We got a lot of new produce from the CSA plus we had some leftover veg from the week before. This is what we have to work with:
2 squash
1 large bunch of basil
2 peppers +3 peppers from last week
4 ears of corn
1 tomato
1 fennel
1 bunch of carrots
2 cucumbers +2 cukes that I missed last week
1 lb beans
Add to that:
2 kohlrabi from last week
1/4 head of red leaf from last week
2 beets overlooked from last week
1 head of cabbage from last week
6 potatoes from last week
The best I could come up with is this:
Menu 8/17/08 - 8/22/08
Sunday August 17, 2008
Farmer’s Market Salad with Spiced Goat Cheese Rounds
Monday August 18, 2008
Zucchini Basil Soup
Kohlrabi and carrots
Tuesday August 19, 2008
Cabbage, fresh fennel, and carrot slaw (add peppers as suggested by one reviewer)
Corn on the cob with lime butter
Wednesday August 20, 2008
Stir fry peppers, green beans, ginger, scallions, and whatever else over brown rice
Beet and carrot salad
Thursday August 21, 2008
Kohlrabi saute
Friday August 22, 2008
What's left over? Corn? Peppers?
Snacks:
Refrigerator pickles
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