Feeds:
Posts
Comments

Archive for the ‘CSA’ Category

One of the best things about eating seasonally is the anticipation and excitement about eating vegetables.  Never in my days of non-conscientious eating could I have imagined opening a box of CSA vegetables and being utterly thrilled at the sight of zucchini.  But sure enough, that happened yesterday.

Zucchini is on my top five favorite vegetable list, in company with beets, asparagus, spinach and peppers.  Thank goodness tomatoes are fruit, for something would have to get bumped…  While the concept of eating seasonally means I lose out on my precious favorites for the majority of each year, it is counterbalanced by the enjoyment of eating the flavors as nature intended. 

We’ll eat zucchini in many forms this summer, as always.  From roasted to raw, it will grace our plates at least twice a week.  But the recipe today is one of our favorites.  My mom used to make this casserole during the summer when I was growing up.  As my father has a significant aversion to most vegetables, Mom and I got to enjoy the whole thing.  We found it even makes a great cold breakfast the next day.  And a great snack.  And on bread for lunchtime sandwiches.  And…

Ingredients

4 cups zucchini – grated

½ small onion – chopped

6 slices provolone – torn

1 c. breadcrumbs

2 Tbs. olive oil

4 eggs – beaten

Salt & pepper

Preheat oven to 375°.  Grease a 9×13 pan.

Combine all ingredients.

Pour into prepared pan.  Bake for 20 to 25 minutes or until center is set.

Perfect for dinner with an open-faced tomato sandwich.

Happy Homesteading,

Kris

Tips & Tricks:

This recipe is easily multiplied.  Adjust cooking times accordingly – continue to bake until center is set.

This works great in muffin tins to create individual servings. 

Provolone works the best for this recipe.  I like Applegate Farms since it is hormone free and made with vegetable rennet.

Advertisements

Read Full Post »

Jon and I started actively cleaning up our diet nearly 3 years ago.  On a whim, I had picked up an issue of Clean Eating and was instantly smitten with their recipes.  I quickly got a subscription and ordered all of their back issues.  When they arrived, we sat at the table and paged through each magazine, marking the recipes that sounded yummy.  Not being a beef eater, I virtually ignored each and every beef recipe.  Jon, who never met a piece of beef he didn’t like, seemed to tag virtually each and every beef recipe.  What to do, what to do…

Ever the woman of compromise (cough, cough), I decided I’d try a recipe he wanted but with chicken.  I decided on the Soba Noodle Salad with Flank Steak from the May/June 2009 issue.  At the time, I prepared it exactly like the recipe but I substituted roasted chicken for the flank steak.  It worked!  Since then, with a few tweaks, it has become a household favorite. 

When I saw the beautiful head of Napa cabbage in my CSA box this week, I knew this was one meal that would certainly grace our table.

Salad Ingredients:

2 to 3 roasted chicken breasts – cubed

1 package soba noodles – cooked to instructions

1 head Napa cabbage

4 carrots

2 cups pea pods

1 generous handful chopped cilantro

Dressing Ingredients:

1/3 cup soy sauce

¼ cup rice wine vinegar

1 inch nub of fresh ginger – grated

2 Tbs. honey

1 Tbs. sesame oil or olive oil

1 tsp. Sriracha

Slice Napa cabbage into thin strips.  Place in very large bowl.

Finely grate carrots.  Trim ends from pea pods.  Add to cabbage.

Add chopped chicken and cilantro.

Combine dressing ingredients.  Whisk until honey is fully incorporated.

Add soba noodles and dressing to cabbage.

Toss to combine.

Happy Homesteading,

Kris

Tips & Tricks:

I slice up my Napa cabbage and then wash and spin in the salad spinner.

This salad is great warm, room temperature or cold.  It’s just great.

Read Full Post »