CSA Week 4
CSA week 4 is upon us! I got a lot of amazing produce this week that I was super excited about:
- Salad greens
- 2 acorn squash
- Baby bok Choi
- Small Savoy cabbage
- 9 red potatoes
- 2 yellow squash
- 3 zucchini
- 3 red peppers
- 8 tomato’s
- 5 peaches
Here are all the delicious things I cooked up!
My Mini Potato Toasts with Pesto, Peppers and Tomatoes. You guys, this dish came out AWESOME! I used the small red potatoes as “toasts” aka a warm, chewy vehicle to carry pesto and chopped veggies to my mouth. This was an easy way to use up a bunch of different ingredients (and can definitely be adapted to what you have laying around). They make a great appetizer for football season!
A salad with mixed greens, tomato, red pepper, a Dr. Praeger’s veggie burger, leftover pesto from the potato toasts, and goat cheese, dressed simply with with olive oil. Other than the veggie burger, goat cheese, and olive oil, all the ingredients came from my CSA. I love throwing together a salad with a bunch of vegetables when it’s really hot in the summer here in NY.
This recipe from Epicurious: Thai Tofu with Zucchini, Red Bell Pepper, and Lime. Pro tip: always read the comments on an online recipe before making it. Based on the comments for this recipe, I doubled the amount of curry paste, added 2 cloves of garlic, used half fish sauce and half soy sauce, used about half the amount of coconut milk the recipe called for, and added some peanut butter to the sauce since I didn’t have peanut oil. It came out great!
Since we had plenty of zucchini, yellow squash, and tomatoes I made this Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes recipe from Cooking Classy. I used half the amount of cheese the recipe called for to keep this light. I also left out the parsley since I’m not a big fan. This was a simple but delicious side dish for dinner one night!
Finally, I made simple roasted acorn squash with maple syrup. This is a super easy way to cook acorn squash. The maple syrup helps bring out the natural sweetness of the squash and since I don’t add a lot of syrup, we’re not increasing the calorie count significantly here. Just cut the squash in half (be careful – this requires some arm strength and a sharp knife), brush the inside of each half with 1 tablespoon of maple syrup (2 tablespoons total), and roast cut side down in a 350 degree oven for about an hour. The squash is cooked when the flesh feels soft when pierced with a fork.