Sorry to have been absent from LJ/DW so much lately. Feeling a bit out of sorts with the internets in general and have been lurking here and over at the Fountain Pen Network which always makes me happy
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Want a recipe suggestion for the asparagus? I was experimenting with some the other week and ended up with a FANTASTIC recipe that also works great for yellow squash and zucchini and keeps pretty well. Let me know if you're interested!
Also? I'm rather jealous of all your veggies... And new potted herbs every week! *Swoons* I have oregano, parsley, basil, catnip and mint right now and I would love to add to my little herb garden. They're so much more fun to use than dried stuff!
Oh yes, please. I'm of the opinion that you can never have too many good recipes. Even the ones that I don't use as is, I'm usually able to adapt in some way or take ideas from it and marry it to something else. So far my only thought for this week's batch was to wrap the spears in vegan ham and cook it on top of vegan 'chikn breast shaped patties' and topped with Daiya uncheese to make a kind of chiken cordon blue thing.
The CSA is exciting because you never know what's coming until about the day before, so it's a bit like a veggie version of Christmas packages. Then it's a challenge to see what to make of it all and if you can manage to use it up before the next week's shipment arrives or it goes bad. So far, so good.
I took a bundle of asparagus spears and sliced them in half lengthwise and width-wise, mostly so they'll cook faster, and sauteed them in spicy Italian dressing with large diced fresh vine tomatoes (The firmer ones seem to work best) along with a medium yellow squash and two smallish zucchini sliced thin and halved. Add in almond slices, fresh parsley, basil, and oregano (If you're feeling the oregano, I haven't tried it with much) and a healthy dose of black pepper and saute until the veggies are cooked to the firmness you want. Obviously the asparagus goes in first and the tomatoes wait until about three or four minutes until you're ready to eat
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Oh, that does sound good. I'm allergic to almonds, so I may try it with some diced tofu so that I still get some protein in there, but I will definitely give it a go this weekend. There finally are some really good vegan cheeses on the market. Our favorite around here is Daiya.
All of those sound wonderful! I like salads, but the family refers to what I eat as "weeds" and aren't likely to try it. TSO is getting more adventuresome.
Asparagus soup! My grandmother had a huge asparagus bed and we always had a plenitude of asparagus, so we had wonderful things like cream of asparagus soup. I'll have to bite the bullet and make some for myself, I doubt the heathens here would eat it.
The soup was so easy, I felt a little guilty making it. (Not too guilty to eat it up, of course.) I never had asparagus growing up and didn't try it until my birthday weekend getaway a few years ago when the hubs took me to an old Virginia plantation B&B. This is really the first time I've cooked anything from it personally other than just steaming and serving it as is. Asparagus is delicious just steamed with a little butter, but when you have that much, necessity demanded a little more creativity out of me and so I'm stretching my culinary wings a bit this summer. I just hope I don't waste these beautiful veggies making anything too awful to eat.
This sounds like so much fun and YUMMY! I love to try new recipes and my son especially likes when I cook cos he has meals for lunch and doesn't have to buy anything. Saves money and tastes good. Wow! Fresh herbs. I need to use them more. I'd like to know some of the recipes you wind up using. I see others like to give suggestions. I am a recipe nut and love to collect them.
I'll try to include a recipe each week with my posts or the day after. I put up one yesterday for my kale spanakopita which would probably work well for reheating.
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Also? I'm rather jealous of all your veggies... And new potted herbs every week! *Swoons* I have oregano, parsley, basil, catnip and mint right now and I would love to add to my little herb garden. They're so much more fun to use than dried stuff!
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So far my only thought for this week's batch was to wrap the spears in vegan ham and cook it on top of vegan 'chikn breast shaped patties' and topped with Daiya uncheese to make a kind of chiken cordon blue thing.
The CSA is exciting because you never know what's coming until about the day before, so it's a bit like a veggie version of Christmas packages. Then it's a challenge to see what to make of it all and if you can manage to use it up before the next week's shipment arrives or it goes bad. So far, so good.
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There finally are some really good vegan cheeses on the market. Our favorite around here is Daiya.
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Asparagus soup! My grandmother had a huge asparagus bed and we always had a plenitude of asparagus, so we had wonderful things like cream of asparagus soup. I'll have to bite the bullet and make some for myself, I doubt the heathens here would eat it.
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I never had asparagus growing up and didn't try it until my birthday weekend getaway a few years ago when the hubs took me to an old Virginia plantation B&B. This is really the first time I've cooked anything from it personally other than just steaming and serving it as is. Asparagus is delicious just steamed with a little butter, but when you have that much, necessity demanded a little more creativity out of me and so I'm stretching my culinary wings a bit this summer. I just hope I don't waste these beautiful veggies making anything too awful to eat.
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I wish there was something similar around here, though we are blessed with a lot of local produce.
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