A Versatile Summer Treat

So many delicious veggies this week and so little time to indulge. This weeks crop definitely reenforced my passion for home cooking in some great ways. I truly think that I am getting the hang of this!

Week 7

Kohlrabi
Arugula
String-beans
Basil
Celery
Green cabbage or Napa Cabbage
Cucumbers
Eggplant
Zucchini or pattypan squash
Raspberries


The moment we got our share home on Saturday, I immediately knew that the arugula and basil would best be utilized in one of my favorite sauces, pesto. Traditionally, pesto is a purée of pine nuts and basil that is brought together by olive oil in a food processor or blender. It can be as diverse as it is delicious. This "sauce" takes no cooking and can be a hot summer nights best friend and your recipe arsenal's deadliest weapon. Since I had a few different ingredients on hand, the recipe shared below was created from a few seasonal items that I mixed with items I had on hand. The result was nothing short of a delicious summer staple.


Basil-Arugula-Walnut Pesto

Ingredients

2 cups basil leaves
2 cups arugula leaves
1 1/2 cups of walnuts
4 garlic cloves
1/4 cup parmesan cheese, grates
1 cup of extra virgin olive oil (add or omit as needed)
1 tablespoon lemon zest
Salt and pepper to taste


Directions

1) Place arugula, pesto, garlic, and walnuts in work bowl of your food processor.
2) Cover. Pulse 10-15 times to incorporate all ingredients.
3) Open the food processor and scrape the side of the work bowl.
4) Add in 4 peeled garlic cloves, lemon zest and 1/2 cup of the oil. Replace cover.
5) Put the food processor in ON function and let it mix and purée for about 30 seconds.
6) Pour the remaining olive oil into work bowl through the tube on top to get the consistency that you desire.
7) Add parmesan cheese, salt and pepper to taste.
8) Remove to bowl or airtight container. Will stay for up to a week in your refrigerator or in the freezer 6 months.


Tips:

*Please, get creative! I have made this recipe with different greens, like ramps and parsley. I have also enjoyed making a less expensive pesto by interchanging nuts. This recipe calls for pine nuts usually, but I used walnuts. I have heard that pistachios can add different flare too.
* Use this recipe to top your favorite protein, stuff your own homemade ravioli, slather on crusty bread or mixed into your favorite pasta.
* Always make extra! This particular recipe when followed made enough to top two dinner portions of chicken and left about a pint for the freezer.

This weekend, Doug and I will be road tripping to Cape Cod with our two furry friends. That will mean that we will miss our CSA pick up and therefore won't have our week 8 list or recipes out for the next post. I do however look forward to bringing you all some great tips and picks from the road. Cape Cod does have hold some great food treasures that we can't wait to experience. More to come...

Until than, have a super weekend and happy eating!!!

Location:Brooklyn,United States

Cool as a Cucumber

Here we are, about 1/2 way through the month of July. Temperatures have finally cooled off this week after battling 90's and above since the end of June. As the temps fluctuate and the sticky months settle in, I am working on taking baby steps away from the stove in hopes that I will cool off in the process. Summer leaves me with less of an appetite, as well as a hunger for things that are refreshing. Salads, cold soups and sandwiches come to mind. Yummy!

CSA crop:

Kohlrabi
String beans
Zucchini
Lettuce
Cucumbers
Pattypan squash
Cilantro
Yellow plums
Raspberries...some were massive! (see below)


On the warmest days of this summer this far, I found myself so exhausted and overheated that cooking the meal I had planned out for the week was the furthest thing from my mind. My schedule has also changed a bit in recent weeks due to some sad personal news I received. So, the changes to my schedule have made meal planning a bit difficult to predict. Although this has nothing to do with food, I want to let you in a bit more.

My knee had been bothering me for a few weeks after my runs, so I finally went to see an orthopedist to see what was going on and figure out how to fix it. With no easy fix available, he gave me the devastating news that I would have to hang up my running shoes as a result of damage done to my knee. He added the info that I also suffered from a genetic issue that my dad had dealt with. Instead, I can only do things like ride a bike or use an elliptical machine. No lunging, squatting, kneeling, running, stairs-nothing. I was a zombie for a few days trying to figure out where to put the energy that my running used up. I know, it could be way worse. However, it is the end of an error for me. I have lost a piece of me for sure. I was one with the road. I was one with my dad. Now, it is me and a few hundred strangers sweating together. That is where the gym comes in. New York Sports Club is where I will continue to maintain my sanity. Well, there and my kitchen.

Now, we move toward the meat (or veg in this case) of this weeks posting. As mentioned earlier, I enjoy cooler and lighter fare this time of year. Something thrown on the barbecue is best accompanied by a slaw, pasta/quinoa salad, or this weeks warm weather side. Two of the star ingredients are straight from the farm (CSA).


Tomato and Cucumber Salad

Ingredients:

2 pints of grape tomatoes, quartered
6 cucumbers (Kirby size), peeled,halved and cut into 1/4 inch pieces
1/2 cup fresh cilantro, chopped
1 small red onion, finely chopped
2 tablespoons of red wine vinegar
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper to taste

Directions:

Chop all ingredients and toss with all liquid ingredients.
Salt and pepper to taste.

A splurge in my house depends on the moment. This week, the splurge was beef. We threw a fresh garlic, lime and cilantro marinated flank steak on the charcoal grill this on Sunday. Alongside this mass of meat, we served our tomato and cucumber salad. Add some flour tortillas, and we had a summer soft taco that was just as beautiful as it was filling.

Have a great week and happy eating!!!

Location:Brooklyn, New York

The heat is on...

This week proved to feel a bit off balance. 2 days of work, 1 day off, 2 days of work. It was Independence Day Wednesday, but this year was different. We didn't participate in any cook outs, we didn't indulge in hamburgers or hot dogs. Instead, I opted for a good long work out and lazed on the couch for most of the holiday. What is more American than channel surfing on the sofa on a day off? A few days prior to the holiday marked our 5th CSA pick up of the 22 week cycle.

CSA Shopping List:

Sugar snap peas
Bok Choy
Dil
Broccoli
Onions
Potatoes
Raspberries


Since the holiday broke up the week in an odd way, the meal planning unfortunately took a back seat. So, when Thursday night rolled around, I noticed that the vegetable drawer still held an assortment of some green veg that had lasted the week. With my wheels turning and my belly empty, I tossed together a quick, delicious and nutritious summer veggie and pork stir fry. The best part? I pulled this off in under 30 with items in the fridge and pantry.

Quick Summertime Pork Stir Fry

I pound of trimmed pork loin, cut into 1 inch strips
1 small head broccoli, cut into florets
1 bunch of baby bok Choy, halved
1/2 cup shell peas
1 lb of sugar snap peas
1 can sliced water chestnuts
1 can of baby corn, cut in thirds
1 tablespoon of fresh ginger, grated
1 tablespoon of fresh garlic, grated
1/4 cup teriyaki sauce
1/4 cup low sodium soy sauce
1/2 tablespoon toasted sesame oil
2 tbsp Veg or olive oil
1/2 cup chicken (or veg) stock
Sesame seeds for garnish

1) Place pork, ginger, sesame oil, garlic, and a dash of teriyaki sauce into a bowl and combine. Set aside.
2) Warm large skillet over medium heat and brown your pork. Cook 5-7 minutes or until cooked through. Remove pork from pan and set aside.
3) Add stock to pan and using a wooden spoon scrape bottom of pan to deglaze. Add broccoli and cover. Cook for 3 minutes.
4) Next, add snow peas and bok choy to broccoli and add soy sauce and teriyaki sauce. Cover and cook another 3 minutes.
5) Uncover and add corn, chestnuts, and peas. Stir to combine.
6) Add your cooked pork back to your pan. Stir and cook for 2-3 minutes or until all is warmed through. Veggies should still be a vibrant green and crisp.
7) Serve over your favorite rice or noodle. Top with sesame seeds.


Tip:
* although I didn't have any onions on hand, I usually try to throw in a sliced onion or a bunch of scallion. If using an onion, put in when deglazing the pan after cooking and removing your pork.

Stay cool out there and happy eating!!!

Location:Brooklyn, New York