It’s the third week of our winter CSA from In Good Heart Farm. We’ve had freezing temps at harvest time the last few weeks so our pick-ups were postponed until this week.
Last night I made the most delicious dish with kale, butternut squash, sage, parmesan cheese and gnocchi. We had it as a side but it would make a terrific main dish. I’m planning to heat up the leftovers and serve them as a side for tomorrow’s dinner, but I’m not sure I can resist having them for lunch today. I added onion, bacon and cinnamon to the original Food Network recipe, and let me tell you, those are highly recommended additions. I’ll post my recipe this coming week.
We use spinach in our nightly salads, but the last time I had surplus spinach, I made one of my standards–sautéing it in olive oil with onion, garlic, red pepper flakes, raisins and pine nuts. I don’t follow a recipe but if you want to, try something like this one from Fine Cooking. I’ve never added breadcrumbs to my recipe but it sounds like a great idea. I’ll post my version this coming week too.
Italian (Flat-Leaf) Parsley
About half the bunch of parsley ended up in the flounder piccata I made last night. I’ve made piccata many times before by just winging it but I decided to follow a recipe this time because I had a pound of fantastic looking flounder from our Locals Seafood CSF and didn’t want to mess up.
Elise Bauer’s Simply Recipes blog has been around a long time and I’ve always been very pleased with the recipes I’ve tried from there. I’ve got to admit, this was the best piccata I’ve had in a long time. I don’t think I’ve used enough ingredients in the past—enough white wine, lemon juice or capers, it makes a huge difference. Amp it up!
Carrots & Black Radishes
We’ll snack on these carrots, dip them in hummus and add them, along with the black radishes, to our nightly salads.
I haven’t made a southwestern dish in a long time, so maybe this bunch of cilantro will inspire me to do that next week. Looking at my pins, this one would be a smart weeknight choice: 20-minute creamy salsa chicken tenders from Reluctant Entertainer. I have tortillas and avocados in the frig, and some 90-second microwavable packages of a quinoa/brown rice mix from Seeds of Change that I love—you can find them at BJs.
Scallions (aka Green Onions)
We also have a pound of black sea bass from our CSF that I’ll cook tomorrow night. I have some blood oranges in the refrigerator so I’m thinking of making either something like this seared tuna recipe with blood orange vinaigrette from Martha Stewart or this cod recipe with blood orange, pepper, fennel and olives from Proud Italian Cook. I’ll add chopped scallions to whichever one I choose.
What would you make if you had some of these ingredients?
3 years ago on Grabbing the Gusto: Italian Sausage with Roasted Grapes and Polenta
2 thoughts on “Our CSA Share: 3.7.15”
Ohhhhh carrots. I swear, there is nothing like a fresh carrot from the garden. They just don’t taste the same when you get them from the supermarket.
That’s so true. I snack much more often on carrots when they’re from the CSA.