- Tom Robbins, Jitterbug Perfume
This weekend we picked up our dear friend's, T&S, CSA share (a local farm share) of vegetables- because they were away. We got a few great items, which reminded me of one of my favorite books quoted above:
Included in our vegetable share; kale, radishes, 3 ears of corn, beets, peas, 2 tomatoes, 2 yellow squash, 1 green zucchini, 1 light green zucchini/squash, 1/2 pint of blueberries, and 3 apples. Quite a bounty!
TE cooked his amazing Escarole and Bean soup with the kale and a mix of white and red beans on Sunday night.
We decided to thank T&S by cooking them dinner, where we served a meal using some of the veggies we got in the box!
So in light of my recent obsession, I pulled a few recipes from smitten kitchen! I will say that the food was well received, and looked and tasted amazing!
First I made a watermelon salad, inspired by Deb's
Chopped Watermelon and Vegetable Salad.
- 1/4 of whole watermelon, balled
- 1 yellow bell pepper, chopped
- 1/3 of seedless English hothouse cucumber
- 2 scallions
- 1 ripe tomato
- juice of 1 lime
- 1c fat free plain greek yogurt
- 2T chopped basil
- 1 oz feta cheese
Combine yogurt and chopped basil and divide (2T ish) between each salad
Squeeze the lime over the salads
Top with 1/4oz of feta cheese
Next I made the Lemon Zucchini Goat Cheese Pizza. I even made my own crust! She rocks. It was great!
1c Bread flour
1/2c Wheat bran
3/4tsp dry active yeast
1T olive oil
1/2c +2T lukewarm water
Mix dry ingredients together, then add the oil and water
Kneed the dough on a floured surface
Put it back into the mixing bowl and spray to cover with olive oil (I used my misto)
Cover with saran wrap for 1hr
Re-kneed and cover on counter with saran again, let sit for 20m before rolling out
Preheat pizza stone and oven to 400
4oz herb and pepper goat cheese
Juice of 1/2 lemon
Mix together and spread over prepared crust
Slice 2 squash (1 yellow and 1 zucchini) using mandolin (which made mine a bit thinner than Deb's, since we only have one setting on ours)
Place into mixing bowl and add salt to remove excess liquid from squash (20m)
Place over goat cheese and crust
Squeeze remaining lemon over squash
Bake at 400 for 10 minutes or until done
TE also made a wonderful poached red snapper with onions and lemon, and S brought fresh beans from her garden!
We finished the meal with S's infamous blueberry cobbler, which was in the form of a pie last night :)
Definitely not your typical Tuesday night!