Sunday, July 24, 2011

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. ]

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