Zucchini & Cabbage Soup Simplified

Here is a more simplified recipe for zucchini& cabbage soup. You can also add other veggies to make it more of a white minestrone soup.  The other recipe I posted makes it seem complicated, but it really isn't.  Here's my version:

1 T butter
1 T olive oil
1 medium onion, chopped
1 small head green or napa cabbage, chopped
2 ounces romano cheese rind
2 cloves garlic, minced
2 large zucchini/summer squash, chopped
1 T basil
1 T parsley
1 bay leaf
1 gallon chicken broth (more or less depending on how much broth you like)
salt and pepper
2 ounces parmesan/romano cheese
splash of cream (optional)

Optional Veggies/Add ins:  carrots, celery & potatoes

1.  Saute onion and garlic in olive oil and butter until soft.  (If you would like to add carrots and celery, saute them now with the onion and garlic until tender).

2.  Add cabbage, zucchini, parsley and basil.  Saute until veggies are soft.

3.  Add chicken broth, bay leaf and romano cheese rind.  (If you you would like to add potatoes, add them now).  Simmer 20-30 minutes to heat soup/until potatoes are tender.

4.  Add a splash of cream if you would like; mix in parmesan cheese.

5.  Serve and enjoy!

Honey Lime Chicken Skewers

This was a great recipe I found on Pinterest!  I recipe is basically a marinade for the chicken.  I let the chicken marinade for half a day...it turned out delicious!  Definitely a keeper!  I didn't have siracha sauce, so I substituted salsa, and I used olive oil instead of vegetable oil.  Enjoy!

Honey Lime Chicken Skewers

Scallion Dressing

Scallion Sauce/Dressing

I made this a few weeks back for our salad.  It was very good!  I used red pepper flakes for spice, and basil for my herb.  I also added a couple tablespoons of olive oil and lemon juice to make it my own. Because that's what I do. :)  The original recipe is from the Native Offerings blog.

Pickup 13-15!

I've been slacking, I know.  We've been busy, its easy to get behind. But, I'm determined to document what we get this year with the CSA and compiling a bunch of recipes so without further a due.. listed below is what we've picked up the last few weeks!

Week 13

1 bunch lettuce
4 green peppers
1 pound cherry tomatoes!
2 pounds carrots
2 sweet onions
2 large zucchini
4 pounds peaches/pears
2 pounds plums

Week 14

2 pounds carrots
2 red peppers
1.5 pounds green beans
2 pounds tomatoes
1 bunch arugula
1 bunch cilantro
4 pounds peaches
2 pounds plums

Week 15

1 bunch tat soi
2 pounds tomatoes
1 green pepper
2 large zucchini/squash
1 pound green beans
1 bunch flat leaf parsley
1 quart red raspberries!
4 pounds apples!

We have been doing an excellent job with keeping up with everything.   Currently as I write this we have the carrots from week 14, a few tomatoes, 2 zucchini, some apples, some cilantro and the parsley in our fridge.  And we have 4 days left until the next pickup! I do have a couple of good recipes to share so lookout the next couple of days.

Anyone reading this have any good recipes for cilantro?  I've made salsa and chicken with it, and froze a whole bunch, but I'm looking for other ideas.  I was thinking maybe cilantro pesto, but I wasn't sure.