We've had some rainbow striped bowtie pasta hanging around the house for a while now and this recipe from Eatwell Farm was the perfect way to use it. Pasta, potatoes and pesto are already favorites of my children, so as expected, they ate this dinner up. The pesto recipe is different than what I'm used to: rougher textured but just right in this case.
There is a recipe for shaved fennel and radish salad in this week's Eatwell Farm newsletter and both ingredients in the box, along with green garlic. Chicken broth, arborio rice and green garlic seem like natural companions to me, so I'll add some shrimp and we'll have risotto with a little sauteed kale and this salad on the side.
The Eatwell Farm newsletter from last week mentioned a similar dish, Celeriac and Lentils, which reminded me of this recipe from Canal House Cooking Volume 4, p 78. It was surprisingly delicious last time, so I'm glad a fennel bulb arrived with today's CSA box. They're always available from the grocery, but I hate to buy additional produce when we get so much from the farm. I'll throw in the celery root, too.
There have been a lot of cabbages at my house, so far this year. We've made many of them into pot-stickers (aka dumplings), which we freeze, then heat-n-eat later. Sometimes I'll chop a half and add it to fried rice, or slice and sauté one with a chopped shallot and whatever other green we happen to have on hand. That makes a great side- dish for pasta or some sort of meat.
This is the same salmon we make, year after year, from my friend Jenny. We build a boat out of tinfoil around the fillet of salmon, put it on the grill, and glaze it with a soy sauce-brown sugar-olive oil-mustard-butter-ginger concoction. Couscous is our standard starch. This time I served steamed broccoli for the kids and made Eatwell Farm's Broccoli Salad with Asian Dressing for the grown-ups.
The really special part of this is the yogurt sauce recipe that came in last week's newsletter. I tried out Tamar Adler's instructions for roasting vegetables on cherry tomatoes, zucchini, turnips, eggplant and peppers last friday. They were pretty delicious just on their own or mixed into bulgar, but now we'll have them with sauce!
An old favorite of mine, there is nothing better than a toasted summer tomato, cheese and mayo sandwich! From our Eatwell Farm CSA Newsletter, I'll post a link to the recipe when I find it, in case you need some inspiration. This is another dinner my kids most likely won't want to eat, so I'll mix up some tuna salad for them and serve that, too.
This July, as usual, we finished up the arugula growing in our garden. It is always gone by mid-summer. Arugula is a remarkably easy crop to grow - as long as it doesn't get too hot or too dry. I try to start it at the beginning of each new year, out in the garden under a cold frame. A cold frame is like a miniature greenhouse and is great for starting plants early, when the weather is still too cold for seeds to sprout on their own.