Posts tagged ‘CSA’

March 15, 2011

Moroccan Roasted Cauliflower – Spaghetti with Broccoli, Lemon and Walnuts – Lemon Tart

I ended up with a pile of lemons this week. Along with the ones I received in my CSA share, my fridge was running over with them. This isn’t an accident. I always pick up a few while I’m at the market regardless if I need them or not. Usually when they’re offered at a good price, because nothing kills me more than paying a dollar a piece for a lemon. I’m sort of like a squirrel gathering nuts for a “rainy” day. No matter how may peanuts you set out for them they will keep picking them up! Where do they put them all?

I also ended up with Broccoli and Cauliflower this week, courtesy of my CSA. I’ll be honest, it’s hard to get excited about Broccoli and Cauliflower. Though I will occasionally invite them into my shopping cart and will usually cook them up before they rot in my fridge.

Maybe it brings back (not so) fond memories from childhood. Some of you may remember sitting at the dinner table staring at what seemed to be giant pieces of the stuff, boiled to death. I remember looking across the table at my brother and sister, slouched down in their chairs trying to muster up the courage to eat it while begging for a third glass of milk to wash it down with. We wouldn’t dare take our eyes off each other for fear that an extra piece would somehow end up on our plate. We must have been hilarious to watch, with our scrunched noses and pale faces, green with envy when one of us had been released for finally finishing.

I know they’re good for me, I know how to cook them properly, and I should eat them regularly, but I don’t. I decided it’s time for me to figure out a way to make them the star of the dinner table. And you know what? I did. Really!

Moroccan Roasted Cauliflower – Roasting does something magical to vegetables.
It seems that all the spices and lemon would completely drown the flavor of the Cauliflower but it doesn’t, it mellows it and makes it sweeter, while adding depth. I’m not kidding; these can be served as an hors d’oeuvre, piping hot out of the oven.

Spaghetti with Broccoli, Lemon and Walnuts – This is another quick and delicious dish.
I don’t particularly like doing dishes so I try hard not to dirty too many while I’m cooking. To blanch the broccoli I use a pot big enough to cook the spaghetti in. I use the same blanching water to cook the pasta, and once the pasta is cooked I use the pot, yet again, to toss everything together. One dirty pot, I can handle that. You can use your favorite pasta for this dish, and I like a good amount of fresh cracked pepper.

Lemon Tart – This is one of those desserts I dream of. I had the opportunity to perfect this tart while working at the W Hotel in Fort Lauderdale. Everyday for a year it was the first thing I baked, and I usually didn’t leave until I had a bite for the road. My dad would make lemon meringue pies a lot, and it wasn’t one of my favorites, the banana cream and custard pie were! But he loved the lemon; now I understand why it was his favorite.  He put extra love into making his lemon pies, and it makes all the difference, so give this recipe a little love of your own and you won’t be disappointed. Until you make it a few times, it may seem tricky but once you get the hang of it, you’ll be making it regularly. I have it here with a simple whipped cream, but it’s also great with summer berries.

March 6, 2011

#2 Getting Comfy with your CSA (Community Supported Agriculture) Share

I received some exciting (Lemons and Avocados!) and not so exciting veggies (sorry Broccoli and Cauliflower) this week. Let’s get started on my next CSA share, I have some great recipes on the way. Here’s a peek inside box #2.

(Fuji Apples, Orange Cauliflower, Broccoli, Sweet Colorful Mini Peppers, Cucumbers, Vine Ripe Tomatoes, Hass Avocado, Local Florida Green Beans, White Button Mushrooms, Lemons, Spinach, Mint)


Upcoming Menu
Moroccan Roasted Cauliflower

Spaghetti with Broccoli, Lemon and Walnuts
Quick Pickled Cucumbers
Salade Nicoise
Mushroom Tartlets
Apple and Blue Cheese Turnovers
Lemon Tart
French Apple Cake

February 13, 2011

Getting Comfy with Your CSA (Community Supported Agriculture)

Hi and welcome to my first post! I thought I’d kick things off with a series featuring my CSA shares (for more info. on all the great reasons to join a Community Supported Agriculture group click here).

If you already belong to a CSA, are thinking of joining one, or have shamefully quit due to defeat by the overwhelming amount of Brussels Sprouts that kept showing up in your box, this will be a fun series of posts to follow. I’ll chronicle my next several shares, writing recipes based on what I get. So, follow along with your shares, or pick up some seasonal veggies at your farmers market, local grocery store, or just check in to see that the heck I’m going to do with all the Brussels Sprouts. I promise I’ll figure out a way to make them taste great.

A peek inside box #1


(Local Florida Strawberries, Eggs, Blueberries, Local Minneola Tangelos, Fair Trade Bananas, Purple Potatoes, Lacinato Kale, Zucchini, Spaghetti Squash, Romaine Lettuce, Fennel, Garlic and Oregano)


Upcoming Menu, stay tuned.

Brown Butter Roasted Strawberries
Blueberry Scones
Fennel, Orange and Walnut Salad with Smoked Paprika Vinaigrette
Fresh Zucchini Salad with Avocado, Toasted Almonds and Feta
Roasted Spaghetti Squash with Parmesan, White Truffle Oil and Gremolata
Purple and Sweet Potato Hash with Garlicky Kale and Soft Eggs

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