Thursday, September 20, 2012

Weekly CSA Order

2 lb. Red Tomatoes - sliced in sandwiches, as is
1 Eggplant - eggplant parm (baked, not fried)
1 Green Pepper - ?
1 bunch Beets - roasted, sliced, sprinkled with strawberry balsamic & bleu cheese
2 Hot Peppers - poblanos - will roast & add to quesadillas, with corn & some cheese
1 pint Potatoes - steamed & tossed with beet greens & garlic
1 quart PYO Cherry Tomatoes--bonus! - got those today and have been munching ever since

When we stopped by the farm today we picked up some zucchini & summer squash. 
  1. I used a peeler and made ribbons of the squash. 
  2. Then took a can of chicken broth, but you could use vegetable, added lots of chopped garlic and some black pepper. 
  3. Brought the broth to a boil and simmered for a bit. 
  4. Added the squash and cooked until al dente. 
  5. Added some lemon juice but it turned out to be too much lemon. Will use much less next time.
  6. Took the "noodles" out of the broth, plated and topped with Parmesan cheese, crumbled bacon & shredded basil
Featured in tonight's dinner - Grilled Shrimp, Corn or Broccoli, & Squash Noodles Carbonara
Alan's Dinner

My Dinner

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