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capturing summer

9/9/2023

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​Recently I received more tomatoes and peaches in my Dreyer Farm CSA box. In my search on the NYT Cooking app, I found a recipe by Alexa Weibel for Tomato and Peach Salad with Whipped Goat Cheese.
 
As crazy as the combination sounded, it was outstanding and perfect for a summer lunch, starter salad or as a bruschetta on top of grilled Italian or sourdough bread. For the recipe you’ll need extra virgin olive oil, sherry vinegar, whole-grain mustard, fresh lemon juice, lemon zest, kosher salt, freshly ground black pepper, small red onion, goat or feta cheese (I used goat cheese), heavy cream, 2 large heirloom tomatoes, 2 medium peaches, and, optionally, mâche or watercress. If you can’t find either, you can substitute arugula or baby spinach. 

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move over Green Giant

8/13/2023

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Today lunch was a delightful platter of roasted vegetables. I had a Spanish onion, cubanelle pepper, eggplant, grape heirloom tomatoes and a small beefsteak tomato that were cooked outside on the grill.  I placed the cooked vegetables on a platter, seasoned with sea salt and drizzled with extra-virgin olive oil. I added a ball of burrata for my husband and I. We enjoyed it on our porch where there was a light breeze and peaks of sun from behind the clouds. 
​

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summer's bounty

8/8/2023

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​My Dreyer Farm’s CSA offerings this summer have been wonderful; a great selection of produce to try out new and varied recipes. Recently, on The New York Times website, there were several recipes that I found to go along with my vegetables. One was a recipe by Kay Chun for Eggplant Parmesan Pasta. Also, I found a recipe for Skillet Tortellini with Corn and Crispy Rosemary by Ali Slagle and Roasted Beets with Moroccan Spices by Mark Bittman.
 
Eggplant Parmesan Pasta takes just 35 minutes to prepare and packs a lot of flavors. For the recipe you’ll need extra-virgin olive oil, panko bread crumbs, kosher salt, black pepper, a yellow onion, fresh garlic, eggplant (peeled and cut into 1/2-inch cubes, about 8 cups), 28-ounce can of tomatoes (crushed), fresh basil spring plus chopped basil, dried oregano, pasta such as mezzo rigatoni, fusilli or shells, freshly grated Parmigiano-Reggiano cheese and fresh mozzarella. 

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hello foodies, remember me?

7/14/2023

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The summer is off and running at my house. My granddaughters are taking swimming lessons at a local health club, so they’re at my home every Thursday. Depending on my daughter’s calendar, it could be for the day or a few days, hence my delay in posting.
 
It’s very rare that I prepare the same recipe twice for my husband, especially since I’ve started this blog. During CSA season, where there’s an occasional bumper supply of radishes, carrots or zucchini coming in, I need to come up with a new preparation.
 
Such was the case recently when another bunch of radishes came in my share. Although I have some recipes, this time my search led to the Food Network’s recipe for Chili-Lime Roasted Radishes. This was so easy to prepare as I already was in possession of Chili-Lime Seasoning from Williams-Sonoma. Besides fresh radishes and chili-lime seasoning you’ll need kosher salt and olive oil.

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i'm in a pickle

6/24/2023

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Bread-and-Butter Pickles
​Apple Chutney & Prosciutto Melt with Gruyere Cheese and Pears
With the new CSA season well underway, my pickle is trying to find, delicious and easy to prepare recipes for the produce that’s coming in. Last week’s CSA box brought more pickles and a zucchini. I could have made Easiest Fridge Pickles from the website Smitten Kitchen, but where’s the fun in that? So, I turned to my favorite source, NYT Cooking, and found a recipe by Melissa Clark for Bread-and-Butter Pickles. For the recipe you’ll need Kirby cucumbers, coarse kosher salt, fresh dill, light brown sugar, cider vinegar, coriander seeds, black pepper corns and allspice berries.
 
Although an easy recipe to prepare, I did have a problem locating both coriander seeds and allspice berries. I was able to find the coriander seeds at a second food store, but no luck with allspice berries. I substituted ground allspice in the same amount as if I had the berries. (*Note: for difficult to find spices I suggest Penzeys.)

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the calendar say it's summer

6/21/2023

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The calendar says that June 21st is the start of summer, but here at the Jersey shore, it’s been very breezy today, overcast and the temperature is in the mid 60’s. I decided that with the yellow squash that came in last week’s Dreyer Farms’ CSA, I would make a Summer Squash Soup with Parsley Mint Pistou that I found on the Smitten Kitchen website. For the soup you’ll need unsalted butter, an onion, salt, 2 pounds yellow summer squash, 2 carrots, 1 yellow fleshed potato (1/2 lb.) and four cups of chicken stock or reduced sodium chicken broth.
 
The soup is quite simple to prepare. You’re sautéing the onion in the butter until softened, adding the vegetables and stock and cooking until they’re soft. When done, you can either use a blender or immersion blender to purée the soup.


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CSA week 3

6/3/2023

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My participation in a CSA (Community Supported Agriculture) program sometimes means I carryover produce from one week to the next. I don’t always have time to use everything up in one week and occasionally items such red leaf lettuce and some greens can manage to stay fresh longer than a week.
 
Last week I used the golden beets I received and roasted them to concentrate their flavor. From there I found a recipe on The New York Times Cooking website for Golden Beet Salad with Cider Vinegar Dressing. In addition to the beets you’ll need extra virgin olive oil, apple cider vinegar, sea salt, mâche or other tender greens, walnut oil, freshly ground black pepper, toasted walnuts, ricotta salata or fresh goat cheese.

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Dreyer Farms CSA Week 2

5/30/2023

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Last week I was getting through my produce from a shared CSA box. So far I’ve received asparagus, lettuce, radishes, kale, spinach, eggs, golden beets, shiitake mushrooms and rainbow Swiss Chard. For the kale in the box, I found a recipe on Lidia Bastianich’s website, www.lidiasitaly.com for Barley, Kale and Butternut Squash Risotto. The spinach was used in a recipe from the website www.modernproper.com for Stuffed Chicken Breasts with Spinach, Cheese and Sun-Dried Tomatoes. For the radishes and the arugula, I prepared White Beans with Radishes, Miso and Greens, a recipe by Colu Henry via The New York Times and their column, “Five Dishes to Cook This Week.”
 
Although risotto can be filling, using pearl barley made for a lighter tasting risotto. For the recipe you’ll need kosher salt, fresh bay leaves, pearled barley, chicken stock, extra-virgin olive oil, a carrot, two stalks of celery, dry white wine, one bunch of kale, butternut squash, butter and Grana Padano cheese.

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Dreyer Farms CSA Week 1

5/22/2023

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PictureAsparagus-Feta Pasta
After skipping participation in Dreyer’s Farms’ CSA program in 2022, this year my daughter and I have decided to rejoin. For us, we selected the medium box which is perfect for six people. This first week of the program offered asparagus, lettuce, radishes, parsley, spinach, kale, parsley and eggs. We split the produce between us, however, depending what’s in the box, sometimes splitting is difficult. This week I let my daughter keep the parsley and I took the lettuce. ​


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being alive

5/17/2023

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​“May, more than any other month of the year, wants us to feel most alive.”— Fennel Hudson
 
Now that the weather has improved, don’t you feel more alive, energetic? I feel that way about cooking, fresh garden vegetables are becoming available, time to try variations on familiar vegetables. That being said, I picked up a bunch of radishes at the Asbury Fresh Farmers & Makers Market in Asbury Park. The produce at Rolling Hills Farm is always beautiful.
 
The reason for the radishes was I had a package of Alexian Pâtés’ Sage and Pork Mousse with Vermouth and was undecided on serving ideas. This is a creamy and spreadable mousse with hints of sage and subtle notes of delicate herbs. There’s a richness to the mousse that I felt needed a counterpart. I debated various preparations but finally settled on pickled radishes. I thought 

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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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