July 30 - Aug 5, 2011

In the box:

Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches

In the fridge:

tons of peaches and plums - R
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T

Menu:

Sunday: Veggie Pizza
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer

Grocery List:

milk
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas

If on sale:
coconut milk

Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)

Recipes:

Arugula Bread 

GREEN BEAN and POTATO CURRY
This is a simple curry to be served with rice, pickles, and chutney if so desired.

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.

Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4

1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten

1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.

3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.

Beet Salad with Plums and Goat Cheese

Arugula Bread Re-do

This bread was my favorite way to eat arugula, even though the loaf didn't come out quite right the first time.

The recipe comes from http://seitanismymotor.com/2007/07/28/arugula-bread/, and I changed a couple of things and tried it in my bread maker.

500g /4 cups +2 Tbsp. whole grain spelt flour, whole wheat pastry flour, all purpose - I can't remember the ratio, but it was probably a cup of each, two of all purpose 

1/2 cup crushed fiber cereal
1 Tbsp. /10g olive oil
1 pkg. active dry yeast
1 tsp. sugar
3 tsp. salt (this was really salty, so I'm going to try 2 tsp. next time)
450 – 500 ml (around 2 cups) warm water

bag of arugula, minced
1 Tbsp. dried thyme

Put all ingredients into bread maker on whole wheat setting and relax.

This resulted in a loaf of edible, tasty bread, but it was a little dense and a crater loaf, in that it rose, but then the middle sunk in.  This means too much liquid.  So, I am going to reduce the water amount and see what happens.  

A Week Without A Share!

For some reason our share box was missing from the pick-up site this week :( .  We're investigating what happened, but in the meantime, we are winging it on whatever fun I can dig out of the grossly unorganized freezer, leftover veggies, 10 lbs. of U pick plums and peaches that we got over the weekend, the strawberries and eggs that were there at our pick-up site, and (gasp) what we can buy at the grocery store/costco.

In the fridge:
Basil
Cilantro
Cabbage
Cucumbers
Potatoes
Corn (From the farmer stand by the U-pick orchard)
Baby Spinach (costco)
Baby Carrots (costco)

Grocery List:
Cashews
Milks
Bananas
Cream Cheese
Bagels or English Muffins

Saturday - Rotisserie Chicken and Spinach Salad
Sunday - Leftover Rotisserie Chicken, Corn, Baked Potatoes
Monday - Taco salad
Tuesday - Roasted Red Potatoes with Chimichurri Sauce and ???
Wednesday - Cabbage with Cashews and ???
Thursday - ???
Friday - ???




ROASTED RED POTATOES with CHIMICHURRI SAUCE
Serves 8

This is a super simple side dish or appetizer that is easy and fun. I like to serve them individually on a skewer, like a lollipop!

1 1/2 lbs. potatoes
1 tbsp. olive oil
1/4 tbsp. sea salt

Chimichurri Sauce
2 C lightly packed fresh basil leaves
1/4 C each: lightly packed parsley and cilantro leaves
4 cloves garlic
1/2 C red wine vinegar
1 tbsp. red pepper flakes
1 tbsp. salt

1. Preheat oven to 400 degrees F. Toss the potatoes with oil and salt and place in a single layer on a cookie sheet.
2. Bake for 30-40 minutes or until tender when gently squeezed and skin is crisp.
3. While potatoes are cooking, prepare Chimichurri sauce by finely chopping the herbs and garlic in a food processor or blender. Add remaining ingredients and pulse on and off until mixed.
4. Place potatoes on a platter and serve with Chimichurri sauce.



Cabbage with Cashews
(Original recipe was for “Chard and Cashews,” but said it was also ‘good with kale, shredded cabbage, or other greens’ so I modified it accordingly - Debbie)

One head cabbage, shredded
1 tbsp. butter
2 tsp. honey
¼ to ½ tsp. cinnamon or nutmeg
¼ C cashews, chopped
Salt & pepper to taste
Sauté shredded cabbage in butter for 5 minutes. Add honey, cinnamon, and cashews and sauté until cabbage has softened, and/or cover and steam until tender, about 5 - 10 minutes. Season as desired and serve. [If you are making this with chard, chop the stems and leaves separately, and sauté the stems in the butter first, adding the leaves later, with the honey et al.]
Variation for an asian flavor: Instead of butter, use good lard, unrefined coconut oil, or olive oil. Instead of spices and cashews, splash soy sauce on the sautéing greens and add sesame seeds to taste. Mandarin orange sections add a nice touch.
Variation with an Ethiopian flavor: Use chopped onion and sauté in butter until crispy tender. Season generously with turmeric, a very healthful spice, and toss to blend seasonings.


ROSEMARY PLUM JAM
Makes about 1 pint

2 pounds plums, pitted and diced
3/4 C sweetener of choice
1/4 C each: marsala  and orange juice (or all juice)
1 /2 tsp. each: lemon juice, balsamic vinegar
Leaves from 1 1/2 large stems of fresh rosemary, wrapped and tied in a piece of cheesecloth

1. Place all the ingredients in a large, heavy pot and bring to a boil. Reduce the heat to a medium-low and simmer, uncovered, for about 1 hour, until the mixture is vey thick and coats the back of a spoon. As the mixture begins to thicken, reduce the heat to low and stir often to avoid scorching. Remove rosemary pouch.
2. Remove jam from heat and pour into sterilized jars, leaving 1/2-inch head space at the top.
3. When completely cooled, cover and store in the refrigerator. Keep refrigerated when not using. It keeps for about 2 weeks.
[note from Debbie: if you want to 'can' this (i.e. make it shelf-stable), sterilize your lids and rings too, then close up jars soon as you fill them. Process in a hot water bath - check online for times - then remove. Lid "buttons" should pop down to demonstrate a sure seal. If you're just going to be making this and storing it in your refrigerator, you can put it into any clean jar; doesn't have to be a canning jar. ]

Laura's Super Awesome Cornbread Recipe

We were at a BBQ over the weekend where we had the most amazing cornbread.

Since this blog is also my recipe database, I had to share.  The original recipe comes from http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/Detail.aspx  but as written here, includes Laura's changes.

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 1/4 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 corn kernels

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in the rest of the ingredients until well blended and few lumps remain. 
3. Preheat 10" cast iron skillet in the oven for 15 mins
4. Then Melt a tbsp. of butter in the skillet
5. Then dump in the batter
6. Drizzle 2 tb of molasses over the top
7. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

July 16 - 22, 2011

In the box:

Basil - Su, F
Beets - R
Broccoli - Su
Carrots - Su
Cilantro - W
Collard Greens - T
Green Beans - F
Leeks - T
Lettuce - Su
Potatoes - T
Summer Squash - W
Strawberries

In the fridge:
Leftover Basil - Su
Leftover Leeks - T & Onions & Garlic
Cabbage
Radishes that will probably sit there until they get gross and I throw them out.

Menu:

Saturday: BBQ @Laura and Jesse's in Santa Cruz!
Sunday: Dinner Salad, Process and Freeze Basil
Monday: DEHYDRATE APRICOTS!,
Tuesday: Rebeccas Leeks, Potatoes, and Poached Eggs
Wednesday: Couscous Salad with Summer Squash and Dried Apricots
Thursday: Ruby Pasta, Chocolate Beet Brownies
Friday: Beans with Tomatoes with baked chicken
Make and Freeze: leftover Veggie Lasagna

Grocery List: 
Red Wine Vinegar
Lemon Juice
Wheat Germ
Garbanzo Beans

Recipes:
All recipes in text are copied from the Live Earth Farms Recipe Database

REBECCA'S GREENS, LEEKS, POTATOES and POACHED EGG

Any greens from the fridge waiting to be used (kale, collards, spinach...)
1 leek, cleaned well, sliced lengthwise, then crosswise into half moons
1-2 small cooked potatoes (steamed or boiled), cut into small cubes
a few sprigs of cilantro and basil, to taste
GARLIC cloves to taste!
onions, if I have any left over from the CSA, chopped into small dice
freshly grated nutmeg to taste
sea salt and pepper
1 egg per person

1. Chop all the greens into bite size and place them in a bowl. Set aside.
2. In a large frying pan, heat some grapeseed oil; just enough to coat the pan. Add the onions and leeks and saute until wilted, about 5 minutes, stirring occasionally.
3. Add the potatoes and saute for a few more minutes, then add the cut greens and garlic, mixing and sauteeing until the greens are wilted and tender. It is completely up to the individual as to when they are done... I like mine on the crispy side. Remove from the heat.
4. Add in torn cilantro and basil to taste, mixing well. Set aside.
5. Poach an egg.
6. Place a large helping of the greens mixture on a plate and top with the poached egg. Sprinkle with salt and pepper to taste. If you have a favorite hot sauce or salsa, this is the time to bring it on!

This is such an easy and satisfying breakfast, or even as a light evening meal. It is great way to use those greens that are left in the refrigerator which need to be eaten.

Couscous salad with zucchini and dried apricots
serves 4

2 C water
1 small zucchini (or summer squash), diced
1/2 tsp. salt
1 10-oz. box of couscous (or equivalent quantity from bulk bin or other source)
1/4 C olive oil (see note below for alternative!)
3 tbsp. lemon juice
1/2 tsp. ground cumin
pinch of ground ginger
1 C cooked garbanzo beans
3/4 C diced dried apricots
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 scallions, trimmed and sliced (maybe you can use some of the green tops from Tom's fresh new onions!)
1/2 C sliced almonds

In a medium saucepan, bring water to a boil. Stir in zucchini and let water return to a boil. Stir in couscous, cover pot and remove from heat. Let sit, covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley, scallions and sliced almonds. Fluff couscous with a fork to break up any lumps. Stir couscous into above mixture, mixing well. Cover and refrigerate until chilled, through, about 3 hours.

Note: To reduce fat (or just for a different flavor combination!), substitute 1 C of plain yogurt and 1/4 C orange juice for the olive oil and lemon juice.

Chocolate Beet Brownies!
"Delicious AND nutritious," says recipe creator Marion Owen (see her webpage for the full story: http://www.plantea.com/chocolatebeetbrownies.htm)

1/2 C butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 C brown sugar (packed)
1 C applesauce
1 tsp. vanilla
1-1/2 C unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 C cooked beets, pureed
1/2 C finely chopped almonds
1/2 C wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Ruby Pasta
serves 2

3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan
water
salt

Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.

Beans with Tomatoes - "the essential vegetarian cookbook" Murdoch Books (2005) p. 209

July 9 - 15

In the box:

Arugula - M
Asian greens (Tatsoi) - W
Carrots - Sa
Cilantro - M
Peppers - M
Broccoli - R

Kale - M
Baby leeks - R
Potatoes - R
Spinach - R
cucumbers - R
Strawberries

In the Fridge:


Carrots - Sa
Broccoli - T
2 small cabbages - M
Potatoes - Sa

Meals:


Saturday: Roasted Baby Potatoes, Steamed baby carrots, Chicken Drumsticks
Sunday: Pasta/Leftovers
Monday: make Arugula Bread, dehydrate apricots, Cilantro-Kale Hot Salad in Veggie Burritos
Tuesday: Broccoli Pasta with Skordalia Thessalonike Sauce
Wednesday: Asian Greens Stir-Fry
Thursday:

     - Coop: Homemade Breakfast Bars, Potato Pancakes, Cucumber sandwiches, Strawberries, Broccoli

     - Dinner: Spinach Leek Frittata

Friday: Homemade Pizza with leftover veggies

Grocery List:
Spelt Flour (?)
Lemons
Gruyere cheese
Tortillas
Cereal
Milks
Sour Cream

Costco:
Snacks
OJ

Recipes:


http://seitanismymotor.com/2007/07/28/arugula-bread/

Cilantro-kale "Hot Salad"
This is a recent variation on my original 'hot salad' recipe. If you love the aroma of cilantro, you're gonna love this!

1 to 2 bunches kale (my fave: red Russian), washed as needed
a generous amount of cilantro
juice from 1 to 2 lemons (or 1 lemon, 1 lime!)
olive oil
flavorful sea salt

For this hot 'tossed salad', rather than my normal routine of stripping the leaves off the stems, cooking whole, then chopping after, in this case I'll strip the leaves off the stems, then tear them into pieces. It's a little more work, but makes a nicer salad presentation.

Cook kale in well salted boiling water about 2 minutes. Drain well, squeeze out extra water with the back of a spoon (or your hands, if cool enough to handle), then place in a bowl, separating the leaves with your hands into a loose pile (basically you want to undo the lump you created by squishing the water out).

Roughly chop the cilantro and add to the kale and toss together while kale is still warm. This volatilizes the oils in the cilantro and creates a heady cilantro-aroma-therapy session!

Pour lemon juice over all, then drizzle generously with olive oil and toss. Sprinkle well with salt, then toss again. Taste and adjust balance of lemon, oil, and salt.

http://www.mommiecooks.com/2010/08/24/homemade-strawberry-breakfast-bars/

Spinach Leek Frittata
from the Rolling Prairie Cookbook
serves 6

1 tbsp. butter
3 leeks, thinly sliced
1 large bunch of fresh spinach, approx. 3/4 lb., washed and chopped
1 tbsp. fresh oregano, minced (or 1 tsp. dried)
3 eggs, beaten
1 1/2 C lowfat milk
4 oz. Gruyere cheese (or other Swiss), grated
1/2 tsp. salt
lots of freshly ground black pepper
2 C fresh bread cubes, cut into 1/4" cubes (French or Italian bread is best)

Preheat oven to 350 degrees F. Melt butter in a large, heavy skillet over medium heat. Add the leeks and sauté for 2 to 3 minutes. Add the spinach and oregano, and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 1/2" baking dish or cast iron skillet. Bake for approximately 40 minutes or until golden and firm. 

Steamed Broccoli with Skordalia Thessalonike Sauce

The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.”

Makes 2 generous cups

2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)

Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher (do not do this in a food processor as this makes the texture of the potatoes gluey. Having attempted mashed potatoes in a food processor once I can vouch for this warning! – Debbie). Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving.

Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.

Power Pesto

This is by far my favorite way to eat Arugula thus far.  The kids and Lance ate it and I didn't get any complaints!  Green Pasta will be a repeat!


Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.

Stir Fry Success

RJ liked this because it contained pineapples, Logan ate it, and Lance ate it.  I think it's worth another round!
I found the recipe on the Live Earth Farm Recipe Database.

Asian greens w/tofu, pineapple, garlic & ginger 
serves 4 
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil 
1 small onion, sliced thin 
1 C chopped fresh pineapple 
2 cloves garlic, chopped fine 
2 tbsp. chopped ginger 
4 tbsp. chopped oregano 
3/4 lb. very firm tofu, cut into large, 
bite-sized pieces 
2 tbsp. soy sauce 
6 C cleaned, chopped asian greens 
1/2 C chopped fresh green onions 
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve. 

July 2 - 9, 2011

In the box:

Arugula - R
Asian stir-fry mix (Mizuna/Tatsoi) - T
Broccoli - F
Carrots (new crop; baby and bunched) - W, F
Kale - Su
Lettuce - W
Fresh onions - M, T
Radishes
Spinach - Su
Strawberries

Leftover from last week:


Cabbage - M
Potatoes (forgot to put them on the pizza - doh!) - M
basil - R
parsley - Su
onions - M, T
garlic -Su, T, R
carrots - M (some), W

Menu:

Saturday - Dinner Out
Sunday - Cornmeal Crusted Cod with Garlicky Spinach/Kale
Monday - Coleslaw (make ahead), Cheese Burgers, Oven Fries, Strawberry Shortcake
Tuesday - Asian Greens w/tofu, pineapple, garlic, and ginger
Wednesday - Sunday's Dinner or Dinner Salad
Thursday -  Spaghetti with Arugula Pesto
Friday - Chicken with Broccoli and Carrots

Groceries:
Pineapple
Lemon
Ginger
Capers
Parmesan
sour cream
Buttermilk
Milk

Recipes

All non-linked recipes are from the Live Earth Farms Recipe Database.

Cornmeal-crusted Cod with Garlicky Spinach
from "Your Organic Kitchen" by Jesse Cool
serves 4

"The combination of cod, cornmeal, and spinach in this recipe is wonderful. A few drps of hot sauce can really pull it all together. Allow about one bunch of fresh spinach per person."

[Since we never get that much spinach in our box in any one week, I'd feel free to supplement with chard or kale! - Debbie]

4 cod or scrod fillets (~4 oz. ea.)
1 1/2 C buttermilk
1 C cornmeal
3 tbsp. chopped fresh parsley (I'm sure cilantro would do if you don't have parsley - Debbie)
1 tbsp. dried oregano
2 tsp. dried thyme
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 tbsp. olive oil
2 garlic cloves, minced
2 lbs. fresh spinach, steamed
Juice of 1 large lemon
1 tbsp. soy sauce
Zest of 1 lemon

The night before serving, place the fillets in a bowl and pour the buttermilk over all. Toss to coat. Cover and refrigerate.

Pre-heat oven to 250 degrees F.

In a pie plate, combine cornmeal, parsley, oregano, thyme, salt, black and red pepper. Remove fish from buttermilk, shaking off any excess. Dip in the cornmeal mixture, turn-ing to coat completely.

Heat 1 1/2 tbsp. of the oil in a large skillet over medium heat. Add 2 fillets and cook for 8 to 10 minutes, turning once, or until browned and the fish flakes easily. Place on a baking sheet and keep warm in the oven. Repeat with 1 1/2 tbsp. of the remaining oil and 2 fillets.

Wipe the skillet clean and heat the remaining tbsp. oil over medium heat. Add the garlic and cook for 2 minutes. Add the spinach, lemon juice, and soy sauce and cook for 3 minutes, or 'til heated through. Place on a serving platter and top with the fillets. Sprinkle with the lemon zest.

Creamy Coleslaw

Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)

2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)

Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.

Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4

1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper

Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.

Pesto
makes about 1/3 cup (can be easily doubled)

1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste

Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!