Here are the fruits and vegetables that we received this week from our CSA.
Also not pictured
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Yields: 4 servings
Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions and drain. Return pasta to the pot it was cooked in and reserve.
While the pasta is cooking, place a large skillet over medium-high heat with 4 turns of the pan of EVOO, about 1/4 cup. Add garlic and fennel seeds to the pan while you cut the rest of the vegetables. Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, 6-7 minutes.
Add the chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher). Bring the sauce up to a bubble, season with salt and pepper and simmer until slightly thickened, about 5 minutes. Stir in the basil and parsley.
16 oz brussel sprouts
1 small red onion, thinly sliced
3 cloves garlic
3 tbsp olive oil
salt/pepper to taste
2 shallots, chopped
4 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary (used dried)
4 slices turkey bacon
Preheat oven to 425.
Combine brussel sprouts, onion, garlic, shallots and 3 tbsp olive oil.
Season with salt and pepper and spread out on a greased cookie sheet.
Roast 25-30 minutes until tender.
Combined balsamic vinegar and fresh rosemary in a small bowl, when brussel sprouts are done roasting pour vinegar over brussel sprouts.