Wednesday, March 10, 2010

How'd we do?

Moment of truth - what did we do with all those CSA veggies last week? Here's a round-up of our meals and how we used each ingredient.

Asparagus - Asparagus & Red Onion Quesadillas (recipe from Epicurious). I love the method used to quickly roast and char the veggies: chop up asparagus, slice onion into rings, toss with olive oil and S&P, and roast both at 500 for 10 minutes. It sets off the smoke alarm but it's worth it! The recipe then has you build the quesadillas (cheese + veggies), brushing the tortillas with olive oil and then sticking back under the broiler for a few minutes on each side. I tried the broiling method this time and didn't like it as much as the tried-and-true pan method. You have better control of the melting and browning when finishing the quesadillas on the stovetop. However, you also generate an extra dirty dish, so there are tradeoffs! Top off the quesadillas with salsa and a quick cumin sour cream - sour cream + cumin + lime juice. Yum!

Broccoli Romanesco - See the post here. Roasted veggies with the romanesco, sweet potatoes, and brussel sprouts, tossed in a light pomegranate vinaigrette. Round two used the leftover veggies in a couscous salad the next day.

Broccoli - Roasted, accompanying grilled cheese! My absolute favorite broccoli treatment, learned from Kim O'Donnell (former Washington Post food blogger and now True/Slant blogger and cookbook author). Chop broccoli into florets. Add spices - I like garlic (either fresh or powder works), cayenne and/or paprika, and ginger as suggested by Kim. I also enjoy garlic plus a dash of balsamic vinegar. Add plenty of S&P and pop in the oven at 400 for 12 minutes. Stir once or twice during the roasting. Bliss.

Carrots - I used a couple in the Romanesco Part 2 couscous salad, but there are still some left. They might appear at tonight's dinner ...

Chard - Chard tacos.

Fresh Onions & Potatoes - These were both showcased in the German potato salad. These potatoes are just delicious.

Beets - I have a confession. These are still sitting in the crisper, unloved and untouched. I don't know if they are going to make it onto our table ... I am red-veggie-averse (beets ... red cabbage ... ugh).

A great week! Tonight we pick up our new bounty, and I'm already planning a week of amazing meals. Plus ... a French baked good surprise!

No comments:

Post a Comment