My CSA share this past week included the BIGGEST Napa cabbage I've ever seen. And so commenced the week of the slaws. (Which was actually fairly refreshing since we've had a heat wave hit over the past week - anything that doesn't involve cooking is a win in my book!) The slaw ingredients are a mashup of whatever I've got in the crisper drawer - in addition to cabbage, I've been adding carrot, super thinly sliced onion - scallions would be good if you have them - bell pepper, and finely sliced Swiss chard. But these sauces - dear lord, these sauces. Sauce A: A classic peanut-sesame sauce, with a little bit of heat. Sauce B: A spicy, gingery red curry coconut sauce. I originally made them to use separately, but The Husband suggested they might be good together... and I'm so glad I tried it. They're delicious on their own, but a revelation together.
Blueberry season is upon us, my friends! The husband and I have made an annual tradition of heading to a nearby berry farm and picking tons of a large, tart variety. After thoroughly gorging ourselves, we freeze several quart bags of them to keep on hand for the rest of the year. I made these bars a few weeks back with the last lingering frozen berries on hand, hoping that the berry farm would open soon.
I LOVE quiche. Out of any brunch dish, savory or sweet, if there's a quiche around that's what you'll find on my plate. And so when my spring CSA delivered me a bounty of leeks, I knew it was time to make the most perfect of all quiches, chock-full of leeks, bacon, and cheese in a light eggy custard. Oh yes, I'm so there.
It's Saturday, it's sunny, and the snow has melted away. Dare I say it, I think winter has finally - FINALLY - released us from her cruel, icy grip. While the majority of items in my weekly CSA share are still root vegetables, I thought I'd be slightly less locavore and spring (hah! a seasonal pun!) for some lovely thin asparagus spears at the market.
I have a serious love of breakfast burritos. No matter the ingredients, if there's a breakfast burrito on the menu there's a serious chance that will be what I order. But they're also super easy to make at home, and this version is freezer-friendly to boot. On a weekend, I'll make up a dozen so that we have them on hand at a moment's notice. This basic version, I will admit, is my take on (gasp!) McDonald's breakfast burritos. (It's one of the only things you'll ever see me eat from McD's.)
Guys, sometimes I get cravings. (And I don't understand why the word "craving" for women in my age bracket automatically implies pregnancy. I'm pretty sure non-pregnant women - and men! - also have intense desires for certain foods. But "craving" is so much easier to say, so lets drop it for now.) The other day I decided I wanted, nay craved, beef and barley soup.
Over the past few weeks, my CSA share has left me with an abundance of various winter squashes. And by abundance, I mean they've been occupying half of our kitchen table. I didn't grow up eating winter squash, so I'll admit it's a bit of a culinary blind spot. Plus, it seems like no matter how it's prepared it has a vaguely baby-food-like consistency.