Beet Chips
I have to perfect the amount of time needed for the desired crunch level. But these were good, and if my son will eat them as a side or snack...wonderful!
Parmesan Kale Chips
I plan on making these very soon!
Friday, July 13, 2012
Pickup 7
For all of you who are interested...
The Share:
1 bunch carrots!
1 bunch chard
1 bunch curly parsley
2 large zucchini!
2 heads lettuce (red leaf and iceberg type)
1 pound apricots and plums
1 pound white cherries
1 pint black raspberries
And you guessed it...still some stuff in the fridge. We would have done better but we had dinner with family two nights. We still have a bunch of bok choy, 2 heads of lettuce, some radishes, beet greens, spinach and red kale.
I made beet chips last night, and my toddler acted like they were candy! This year I will take advantage of when there are beets and not avoid them! I also froze a ton of dill! Looks like homemade dill dip all year round!
Plans this week include kale chips, grilled radicchio, bok choy with honey & garlic glaze, salads of course, spinach/artichoke dip, maybe a quiche or something, black raspberry pancakes, garlic/parsley butter, maybe parsley pesto, and grilled zucchini!
The Share:
1 bunch carrots!
1 bunch chard
1 bunch curly parsley
2 large zucchini!
2 heads lettuce (red leaf and iceberg type)
1 pound apricots and plums
1 pound white cherries
1 pint black raspberries
And you guessed it...still some stuff in the fridge. We would have done better but we had dinner with family two nights. We still have a bunch of bok choy, 2 heads of lettuce, some radishes, beet greens, spinach and red kale.
I made beet chips last night, and my toddler acted like they were candy! This year I will take advantage of when there are beets and not avoid them! I also froze a ton of dill! Looks like homemade dill dip all year round!
Plans this week include kale chips, grilled radicchio, bok choy with honey & garlic glaze, salads of course, spinach/artichoke dip, maybe a quiche or something, black raspberry pancakes, garlic/parsley butter, maybe parsley pesto, and grilled zucchini!
Buttermilk Dill Dressing
I made this last year too. I use it to dress of salad of cucumber, tomato and onion...
Buttermilk Dill Dressing
Buttermilk Dill Dressing
Saturday, July 7, 2012
Share Pickup #6
On Thursday we picked up...
1 pound spinach
1 bunch golden beets with greens
1 bunch red kale
2 heads lettuce (red leaf and raddicchio)
1 bunch bok choy
1 quart blueberries
1.5 pounds assorted cherries
Plus we still have 2 other heads of lettuce, 1 bunch komatsuna, 2 bunches bok choy, 1 bunch swiss chard and some radishes and scallions in our fridge... ahh can't catch up! (Oh and dill..1 bunch lasts forever!) I cooked a whole bunch of spinach the other day and put it in a baked tortellini dish I made (like baked ziti). The fruit on the other hand goes quick...blueberries are already gone and cherries will be gone very soon. I'm thinking we will move onto blackberries/raspberries within the next week or so with our share.
Plans include garlic and ginger bok choy, grilled raddicchio (interesting recipe from Native Offerings blog), salads, spinach and artichoke dip, maybe garlic bread to use some greens, beet chips, cucumber and tomato salad and Chocolate Beet Cupcakes! We do not like directly eating beets, although they are supposed to be nature's multi-vitamin. Last year we avoided beets like the plaque, but we were "forced" to have them this year. So we will see how these beet recipes go! I'll be sure to let you know!!
1 pound spinach
1 bunch golden beets with greens
1 bunch red kale
2 heads lettuce (red leaf and raddicchio)
1 bunch bok choy
1 quart blueberries
1.5 pounds assorted cherries
Plus we still have 2 other heads of lettuce, 1 bunch komatsuna, 2 bunches bok choy, 1 bunch swiss chard and some radishes and scallions in our fridge... ahh can't catch up! (Oh and dill..1 bunch lasts forever!) I cooked a whole bunch of spinach the other day and put it in a baked tortellini dish I made (like baked ziti). The fruit on the other hand goes quick...blueberries are already gone and cherries will be gone very soon. I'm thinking we will move onto blackberries/raspberries within the next week or so with our share.
Plans include garlic and ginger bok choy, grilled raddicchio (interesting recipe from Native Offerings blog), salads, spinach and artichoke dip, maybe garlic bread to use some greens, beet chips, cucumber and tomato salad and Chocolate Beet Cupcakes! We do not like directly eating beets, although they are supposed to be nature's multi-vitamin. Last year we avoided beets like the plaque, but we were "forced" to have them this year. So we will see how these beet recipes go! I'll be sure to let you know!!
Dill
I love fresh dill...
Creamy Chicken Salad
This is my own creation. I took leftover chicken, chopped it up, and mixed it with sour cream, fresh dill, scallions, garlic salt and pepper. I served it in a pita with lettuce, tomato and shredded cheddar cheese. It was a hit!
Creamy Dill Dip
We blended it in our new food processor. You really need to blend it somehow (hand mixer, stand mixer, food processor) to get it creamy and smooth. Really, really yummy.
Creamy Chicken Salad
This is my own creation. I took leftover chicken, chopped it up, and mixed it with sour cream, fresh dill, scallions, garlic salt and pepper. I served it in a pita with lettuce, tomato and shredded cheddar cheese. It was a hit!
Creamy Dill Dip
We blended it in our new food processor. You really need to blend it somehow (hand mixer, stand mixer, food processor) to get it creamy and smooth. Really, really yummy.
Pesto!
I've learned that you can make pesto with a variety of different greens (and nuts, too!). So far I've made basil pesto, arugula pesto, parsley pesto and edamame pesto. I've made pestos with pine nuts, walnuts and almonds...
I recently found out that you can make radish leaf pesto too! I've been meaning to take the two bunches that were in the fridge and make it. Yesterday I was all set to go, when I found one bunch yellow and wilted and the other bunch frozen from being in our fridge. Oh well, next time. (Radish greens go bad quickly, so use them right away!) Next time we get a bunch of radishes, I'm going to make the pesto right away. Here is the recipe I am planning on using (it's from Chocolate & Zucchini)...
Radish Leaf Pesto
So...I made kale pesto instead! After thinking about this and searching for a recipe, I found one I liked. It's a variation of a Rachael Ray recipe. I ended up using almonds though, because that is what I had on hand. I made two batches and put them in the freezer for a later date. After having a hard time with my tiny food chopper thingy and transferring the kale to my blender (which doesn't work that great either and smells like its burning when I use it), we decided to buy a food processor finally! We are really excited and already used it last night to chop some veggies! (Oh the things that make up happy these days...) Without further a due...
Kale Pesto
I recently found out that you can make radish leaf pesto too! I've been meaning to take the two bunches that were in the fridge and make it. Yesterday I was all set to go, when I found one bunch yellow and wilted and the other bunch frozen from being in our fridge. Oh well, next time. (Radish greens go bad quickly, so use them right away!) Next time we get a bunch of radishes, I'm going to make the pesto right away. Here is the recipe I am planning on using (it's from Chocolate & Zucchini)...
Radish Leaf Pesto
So...I made kale pesto instead! After thinking about this and searching for a recipe, I found one I liked. It's a variation of a Rachael Ray recipe. I ended up using almonds though, because that is what I had on hand. I made two batches and put them in the freezer for a later date. After having a hard time with my tiny food chopper thingy and transferring the kale to my blender (which doesn't work that great either and smells like its burning when I use it), we decided to buy a food processor finally! We are really excited and already used it last night to chop some veggies! (Oh the things that make up happy these days...) Without further a due...
Kale Pesto
Sunday, July 1, 2012
Pasta with greens of course!
Pasta with alfredo sauce, greens, onions and tomatoes! This is a good creamy dish. I made it last with tortellini which added a dimension. I make my own alfredo sauce with heavy cream, parmesan chesse, a little butter and garlic. I sometimes add a little nutmeg and/or breadcrumbs as well!
Spaghetti with argula, tomatoes, parmesan cheese, italian spices, red pepper flakes and olive oil! My friend Sara made this, and it was really good! I'm not sure exactly how she made it, or if I left out any ingredients, but it's definitely worth a try!
Strawberry Sorbet
I made this last year, it was really good. The strawberries didn't last long enough in our house, so I didnt' make it this year. I used heavy cream and sugar. It's from Native Offering's blog!
Strawberry Sorbet
Strawberry Sorbet
Herbs
Just a note about fresh herbs...I like to freeze some of my herbs for later use. It's nice to have fresh herbs during the winter, for pasta sauce, soup, roasting vegetables, ect!. I chop the herbs up or pick off the leaves (depending on the herb), put the pieces in an ice cube tray, add water and freeze. When the cubes are frozen, I transfer them to a freezer bag and label!
Homemade Salsa
I made this salsa the other day with fresh cilantro from our share. It's really yummy. I altered the recipe a little based on what I had on hand and to suit my taste- I used 2 cloves of garlic, 1/2 medium onion, 1/2 tablespoon lemon juice instead of lime, just a pinch of sugar, some cayenne pepper instead of fresh jalapeno (the amount depends on how spicy you like your salsa...I like spicy, and I did maybe about 10 shakes of cayenne pepper), 1 can of plain diced tomatoes and 1 can of Rotel with chiles (instead of 2 cans Rotel). It makes a big batch- I filled 4 small sized canning jars. Compliments of The Pioneer Woman!
Restaurant Style Salsa
Restaurant Style Salsa
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