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!
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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