Second CSA Pick Up

This is out second pick up from our CSA this summer. This was the first of the fruit share. Here is what we received this week:

-Tatsoi

-Hakurei Turnips

-Evergreen Hardy Scallions

-French Breakfast Radishes

-English Peas (In Shell) (not pictured)

We also received 3 quarts of strawberries. These are some of the best strawberries that I have ever had. They are so juicy!!!

Lemon Pepper Shrimp Scampi

This recipe is from my summer cooking group. The theme for the summer is light and healthy dishes. I used this dish to throw together a quick dinner for 11 people. This was a very fast meal to put together, and was enjoyed by all. I was in such a hurry that I just looked at the ingredients and didn't measure anything. I also tripled the recipe to make sure we had enough for 11 people. I will post the original recipe even though I improvised.


Lemon Pepper Shrimp Scampi
from Cooking Light

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper

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.

Goat Cheese and Heirloom Tomato Bruschetta

This recipe was adapted from a Rachel Ray recipe that I saw on her talk show. I have slimmed it down by not adding the bacon or avocado. I did add some extra flavor by rubbing the warm bread with some garlic.

Goat Cheese and Heirloom Tomato Bruschetta

1 loaf crusty Italian bread
1 tbsp extra virgin olive oil
1 clove garlic
4 oz goat cheese
2 pints heirloom tomatoes, chopped
1 bunch fresh basil, chopped
salt and pepper

Slice bread into 1 inch thick slices.
Grill bread until slightly charred on each side.
Combine the tomatoes, oil, basil, and a pinch of salt and pepper to a bowl.
When the bread is ready, rub the clove of garlic over the warm bread.
Top the bread with a slather of the goat cheese and the tomato mixture.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

This is a quick salad that combines many ingredients that I like in a salad. It contains fruit, bacon, cheese, and nuts.

Mixed Greens Salad with Goat Cheese, Cranberries, and Bacon

1 bag mixed greens
3 slices turkey bacon
1/2 cup dried cranberries
4 oz goat cheese
1/2 cup diced walnuts

I served this salad with a light balsamic dressing.

Cook bacon according to package directions (I microwaved the bacon for 2 minutes and 30 seconds).
Drain any grease from bacon and dice into small pieces.
Add the greens, bacon, cranberries, crumbled goat cheese, and walnuts to a large bowl.
Drizzle salad with balsamic dressing.

Chimichurri Sauce

I grilled up some delicious steaks and wanted a fresh sauce to lighten up the steaks. This was a quick and easy sauce to throw together in the food processor. It is also a great way to use up any extra herbs. The sauce was also different than any I had had before with the addition of the smoked paprika. This sauce is very versatile. It can be used on fish, chicken, pork, beef, veggies, etc.


Chimichurri Sauce
by Bobby Flay

2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped.
Add the paprika, vinegar, oil, salt and pepper, and process until smooth.
Scrape into a bowl.
Let sit at room temperature for 30 minutes before serving.
Can be made 8 hours in advance if tightly covered and refrigerated.
Bring to room temperature before serving.

Sangria

This might just be my new favorite summer drink!! I love red wine, but the fruit gave it that summertime feeling and some added sweetness.

Sangria
by Emeril Lagasse

1/2 cup sugar
1/4 cup water
1 large lemon
1 large orange
1 small apple
1 750ml bottle dry red wine
1/2 cup Grand Marnier (I used Cointreau)

Combine the sugar and water in a small saucepan over medium heat and cook until the sugar dissolves.
Remove from heat and allow to cool.
Thinly slice 1/2 of the lemon and 1/2 of the orange.
Add the lemon and orange slices to a large pitcher.
Juice the other halves of the lemon and orange and add the juice and the rinds to the pitcher.
Core and thinly slice the apple, and add it to the pitcher.
Add wine, Grand Marnier, and the chilled syrup to the pitcher and stir.
Refrigerate until chilled, about 2 hours.
Serve straight up or on the rocks with some of the fruit.

First CSA Vegetable Pick Up

Today we picked up our first CSA share from Wayward Seed Farm. We have chosen to get a vegetable and a fruit share. Here is what came in our first harvest:

-Shunkyo Radishes

-Hakurei Turnips

-Braising Mix

-Arugula

-Evergreen Hardy Scallions

-Kentucky Colonel Mint

-Crispino Lettuce

When we picked up the vegetable we received a few recipes to use the vegetables, and nice tote to carry everything in.