Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

Menu ideas and recipes for catfish, pasta, summer squash, short ribs, basil pesto and kohlrabi

Menu ideas and recipes for catfish, pasta, summer squash, short ribs, basil pesto and kohlrabi

Spicy southwestern pasta

Thinking I didn’t have enough prepared fish for a second night of fish tacos, I baked catfish fillets with a rub of ancho chile powder, chipotle powder, cumin, coriander, dried oregano and salt. But I was wrong about the fish, I had plenty of it, so what to do with all this spicy catfish?

When in doubt, pasta, specifically a southwestern-style pasta with onion, poblano and red bell pepper, jalapeño, garlic, calabacitas (more leftovers, a Mexican summer squash dish), cream and cilantro. Oh my. Too good. Dare I say, better than tacos.

Cozy food: beef short ribs

We had a spell of cool weather so last Sunday I made beef short ribs with red wine and prunes in the slow cooker, a recipe from The French Slow Cooker by Michele Scicolone. Excellent! Although next time—and there will be a next time—I’ll add mushrooms. What an oversight!

Menu ideas and recipes for catfish, pasta, summer squash, short ribs, basil pesto and kohlrabi

Summer vegetable pesto and frittatas

I served the short ribs with mashed potatoes and veggie pesto (broccoli stems, zucchini, yellow squash, poblano, red bell, onion, tomatoes and corn).

The veggie pesto made a reappearance in a frittata topped with asiago cheese. Earlier in the week, I made a frittata with leftover cheesy black bean bake, beet greens and broccoli stems. Yeah, weird, but good.

New idea for kohlrabi

Kohlrabi has been a regular in my CSA share lately so I searched on Pinterest for something besides a sauté or salad. The Germans have lots of good-looking recipes. I found one in English for kohlrabi schnitzel, easy enough to prep. It was tasty on its own but I dipped a few leftover ones in a mayo/ketchup combo to satisfy a salt/fat craving.

Until next week, stay awkward, brave and kind.*

*I picked this up from Brené Brown whose podcast I’ve been enjoying lately.


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