foodfoodfood
My neighbor is out of town this week so she asked me to pick up her CSA box from http://www.brittfarms.net/ so it wouldn't go to waste. I realized that having fresh produce makes me a lot more excited about cooking! We're also getting lots of tomatoes from the garden, although the damn chickens still aren't laying. This is what I've made for the past 2 days; it was easy and tasty and my husband ate it:
Yesterday:
Corn on the cob
Grit-style tofu
Zapallo Enhuevado (not sure what you'd call it in English, kind of like a fritata maybe but not really)
Chop up 1 onion and mince 1 jalapeno. Cook in oil over medium heat until the onion is translucent. Add 2 zucchinis and 3 small tomatoes, thinly sliced. Cook until they are cooked through (putting a lid on the pan helps it cook faster). Break 2 eggs over it and cook, stirring, until they are done. Oh, at some point you should put in some salt and pepper.
Today:
Tomato salad: slice some tomatoes, put them in a bowl with cherry tomatoes, throw in some olives, some chopped onion and minced fresh basil and oregano. Mix together 2 Tbs olive oil and 1 Tbs balsamic vinegar and pour over salad. Throw some crumbled feta on top.
Hummus sandwiches: Take 3 whole wheat pitas and slice them open by cutting around the circumference. Preheat oven to 350. Make some hummus however you like (mine was mashed in a mortar and involved leftover chickpeas from the fridge, some roasted garlic, some basil and oregano, olive oil, tahini, and could have really really benefited from me remembering to put some salt in it). Get the jarred roasted peppers out of the fridge and slice. Take half a pita, smear it with a good amount of hummus, top with pepper slices, and put the other half on top. Repeat with the other pitas and then put them in the oven for 10 minutes, take them out and cut in half and enjoy!
Yesterday:
Corn on the cob
Grit-style tofu
Zapallo Enhuevado (not sure what you'd call it in English, kind of like a fritata maybe but not really)
Chop up 1 onion and mince 1 jalapeno. Cook in oil over medium heat until the onion is translucent. Add 2 zucchinis and 3 small tomatoes, thinly sliced. Cook until they are cooked through (putting a lid on the pan helps it cook faster). Break 2 eggs over it and cook, stirring, until they are done. Oh, at some point you should put in some salt and pepper.
Today:
Tomato salad: slice some tomatoes, put them in a bowl with cherry tomatoes, throw in some olives, some chopped onion and minced fresh basil and oregano. Mix together 2 Tbs olive oil and 1 Tbs balsamic vinegar and pour over salad. Throw some crumbled feta on top.
Hummus sandwiches: Take 3 whole wheat pitas and slice them open by cutting around the circumference. Preheat oven to 350. Make some hummus however you like (mine was mashed in a mortar and involved leftover chickpeas from the fridge, some roasted garlic, some basil and oregano, olive oil, tahini, and could have really really benefited from me remembering to put some salt in it). Get the jarred roasted peppers out of the fridge and slice. Take half a pita, smear it with a good amount of hummus, top with pepper slices, and put the other half on top. Repeat with the other pitas and then put them in the oven for 10 minutes, take them out and cut in half and enjoy!