Summer CSA Week 11

I am sure I have said in newsletters of yore that recipes aren’t really my thing. Finding them for the newsletter – I just do the laziest thing which, depending on what I’m looking for, is either just googling “spinach recipes” or whatever, or going to a couple of my go-to sites for ideas and seeing what they say. Recipes aren’t really my thing, but I do like pretty pictures of food, and being forced to look up new ideas for the newsletter does help me snap out of a rut (re: last week’s zucchini fritters comment).

A lot of the way I cook (when I’m not “cooking” eggs and toast) feels like just throwing what I have lying around together, often in one or two pots and then eating all of whatever it is in a bowl. Sometimes I don’t feel like it counts as a “meal”- the Midwest concept of what a meal is has imbedded itself in my brain. Sometimes I don’t feel like it counts unless there’s meat (duh) and two sides (one being potatoes) and dessert. I’ll skip the glass of skim milk at dinner… but thanks for offering.

With shares like this week’s especially, I feel like all the food is just waiting to be chopped up and eaten together. I do recommend cooking the potatoes first. All these veggies would be great in a grain bowl for example. Is that so 2017? 2017 BCE? I just made a salad that is not unlike the quinoa chickpea salad below, but instead of a mustardy dressing, I used a huge scoop of fresh basil-pesto in the dressing. So good.

You also don’t have to chop all the veggies and mix them all together this very night. So much chopping! So much time! No matter what I do, I don’t feel like I get any faster at processing whole veggies and working with any whole food takes time. You’re allowed to cut a zucchini in half, cover it in cheese and store bought sauce and roast the living daylights out of it. You can even call that dinner. No milk and no meat, no problem!

All of this is partially a pep talk to myself to get me to do something with the cauliflower in my fridge before another one ends up there!

For the farm crew,

Karin


In your share this week:
Basil – Beans – Cabbage (Monday), or Cauliflower (Thursday) – Carrots – Cilantro – Lettuce Mix – Melon – Onions – Sweet and Hot Peppers – Red Potatoes – Tomatoes – Zucchini


Zucchini Turkey Meatballs with Zoodles

  • 1 pound ground turkey
  • 2 teaspoons garlic powder
  • 1 cup shredded zucchini
  • ¾ cup unseasoned breadcrumbs, or you could use seasoned
  • 1 large egg
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

FOR THE NOODLES
2 medium zucchinis, zoodled with a spiralizer (or…https://topwithcinnamon.com/lazy-girls-zucchini-spaghetti-no-fancy-tools-required-with-peas-creme-fraiche-and-pesto/)

Your favorite pasta sauce


Line a large baking sheet with wax paper.
Place all the ingredients for the meatballs in a large bowl. Using your hands, gently work all the ingredients together, careful to not overwork the meat.


Using a two tablespoons, scoop meat into individual balls and place on the prepared baking sheet. Once all is scooped, form the meat into balls. Freeze 20 of them in a freezer-safe plastic bag or container and place 10 of them onto a plate to set aside to cook.
In a large skillet over medium-high heat, add olive oil.


Once the oil is hot, carefully place the meatballs into the skillet and let brown on one side then turn with tongs. Continue cooking until meatballs are all cooked through, about 7-10 minutes.
For the zoodles, you can either just blanch them in hot water and add sauce on top along with the meatballs or you can throw them into the same skillet and cook them until softened and pour sauce on top along with the meatballs.
Serve warm!

The meatball mixture makes roughly 30 meatballs. They freeze really well and I love having the ability to pull them out of the freezer during busy work weeks! 🙂

Quinoa Chickpea Salad with Summer Veggies!

From the Crowded Kitchen

  • 1 cup dry quinoa, cooked according to package directions
  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced (1 small onion)
  • 2 teaspoon fresh garlic, minced (2 cloves)
  • 1 cup finely chopped spinach (or any leafy green)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, finely diced
  • ¾ cup grated carrot
  • ¾ cup finely diced yellow bell pepper (1 small pepper)
  • 3 tablespoon finely chopped fresh parsley
  • 1 14.5 oz can chickpeas (garbanzo beans), drained and rinsed well
  • ¼ cup grated vegan parmesan (or regular)

VINAIGRETTE:

  • ¼ cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon whole grain dijon mustard
  • 1 ½ teaspoon maple syrup (or agave)
  • 1 teaspoon fine grain kosher salt
  • ½ teaspoon ground black pepper

INSTRUCTIONS

  1. Cook quinoa according to package directions and add ½ teaspoon of salt to the water.
  2. While quinoa is cooking, add olive oil to a small skillet over medium heat. Add onions and sauté for 4-5 minutes. Add garlic and continue cooking for 2-3 minutes, until softened and slightly browned. Remove from heat and set aside to cool. 
  3. Once the quinoa is done cooking, transfer to a bowl to cool slightly (you can place in the fridge or freezer to speed this up). 
  4. Add all vinaigrette ingredients to a small mixing bowl and whisk until well combined.
  5. Prep the spinach, tomatoes, cucumber, carrots, pepper and parsley.
  6. Add all ingredients (cooked quinoa, onions/garlic, vegetables, parmesan) to a large mixing bowl and toss well with the vinaigrette.
  7. Optional: refrigerate for 30 minutes-1 hour before serving (or enjoy right away!).

1 thought on “Summer CSA Week 11

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