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healthy dinner for two

2/28/2022

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​For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.


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two for two

2/25/2022

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​Recently, I was in a very veggie mood. My husband and I both came across a wonderful soup recipe in “Charleston Magazine” (January 2022) for Broccoli and Arugula Soup. This vegetarian soup was so easy to make and despite the fact there was no cream in the recipe, it was a rich and creamy soup.
 
For the recipe you’ll need extra virgin olive oil, one sweet onion, fresh garlic, broccoli florets, sea salt, fresh ground black pepper, vegetable stock, arugula leaves and a lemon.
 
The onions are diced and the garlic minced as they are set in a large pot with olive oil to cook until translucent. The florets are added and seasoned with salt and pepper. The broccoli is cooked until bright green and then the vegetable stock is added. The mixture is brought to a boil and then reduced to a simmer until the broccoli is tender. 

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csa week 27

11/22/2021

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Dreyer Farms CSA for the 2021 season ended last Tuesday. It was a wonderful 27 weeks of fresh, local farm produce. This season didn’t disappointment. I found new challenges for many vegetables I hadn’t had before.
 
In my Instagram feed I follow chef Sara Moulton. First, a little background on Sara. She had one of the first cooking shows on the Food Network called “Cooking Live.” She had one hour to prepare a meal and answer callers questions all while preparing a meal in real time. Sara was also the executive chef of Gourmet magazine and a protégée of Julia Child. Currently, you can find Sara on public television with her series “Sara’s Weeknight Meals.”

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roundup

11/19/2021

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​In our CSA box of week 25 I had yet another new variety of squash, kabocha. Kabocha is also known as Japanese pumpkin and is very versatile as it can be stuffed, pureed or cooked on a stove top. Kabocha taste is a cross between pumpkin and sweet potato.
 
I found a recipe at NYT Cooking/The New York Times, Simmered Kabocha Squash with Scallions. The recipe is originally from Cynthia Chen McTernan, whose blog is “Two Red Bowls.” Julia Moskin of the Times, adapted the recipe below. The appealing part is it contains just five ingredients, not including kosher salt and pepper. Also, the Cook’s comments were very positive.
 
For the recipe you’ll need vegetable oil, the kabocha squash, scallions, chicken or vegetable broth, salt, pepper and either Sriracha, soy sauce or both. It takes about 20 minutes from start to finish to prepare this dish.

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CSA week 23 & 24, cauliflower

11/12/2021

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​Peak season for cauliflower is from September through November and n our CSA box for week 23 and 24 we received a head of white cauliflower and the following week, purple. The white cauliflower was transformed into a delicious and velvety cream of cauliflower soup. I was unsure what to do with a purple head, until I read the Cook’s notes for Melissa Clark’s recipe for Lemony Carrot and Cauliflower Soup. The commenter suggested using purple cauliflower. 

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csa week 24 and 25

11/8/2021

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​Our CSA is coming to an end and it with comes hardier vegetables and greens that can withstand the cooler nights. My recent items were radishes and arugula. When I was growing up, radishes were added to a nightly salad. Arugula a very popular green in recent years, appears in salads and as a topping on gourmet pizzas. Not wanting to do either of those, I came across two great recipes from The New York Times Cooking app. The first is from David Tanis for Butter-Stewed Radishes and the other from Mark Bittman for Pasta with Gorgonzola and Arugula.

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csa week 6, part 2

6/30/2021

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The challenge of purchasing a share in a CSA box (community sustained agriculture) is finding recipes for produce that you never have eaten before; this week, Swiss chard, was one of them. As I still had zucchini left from a prior box, I needed a meal that would utilize both vegetables. I found a recipe on the New York Times Cooking webpage from Martha Rose Shulman, Provençal Zucchini with Swiss Chard Tart. For those of you who may have never heard of Ms. Schulman, she writes cookbooks that focus on eating healthy with inspiration from the Mediterranean and Mexico. Her recipes focus on produce that is both fresh and seasonal. In looking through the index of my copy of her book Mediterranean Light, I noticed her recipes featured chicken, fish and vegetables. 

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csa week 5

6/21/2021

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Just an update on my dill pickles that I made using a recipe from the Good Housekeeping Test Kitchen. The pickles were delicious. It was a quick and easy recipe. With so few ingredients, homemade pickles will be a welcome treat for your family this summer. 

Whether serving on a hot, steamy night for supper or for a brunch, this delicious frittata takes full advantage of fresh herbs which makes this egg dish so tasty.


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csa week 3

6/6/2021

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​The ingredients from my CSA Box, Week 3, were lettuce, escarole, spinach, Breadsmith pizza dough from Cranford, NJ and Antonio Mozzarella from Newark, NJ. My daughter and I split everything with the exception of the pizza dough as I make my own. Last week I prepared Escarole, Capers and Fontina Pizza, a recipe from the Alice Waters cook book “Chez Panisse Pasta, Pizza & Calzone.” The spinach will be part of a pasta dish I found on the New York Times Cooking website, Spicy Butternut Squash Pasta with Spinach, by Yasmin Fahr.
 
For the pizza recipe you’ll need pizza dough, 2 bunches of escarole, an onion 6-7 cloves of garlic, salt, pepper, red wine vinegar, red pepper flakes (my contribution) and black olives. 

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csa week 2

5/30/2021

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On Sunday afternoons, Dreyers Farms, Cranford, sends out an email with the upcoming week’s CSA box contents. Before I receive my share, I begin researching new recipes. My share of the box last week was rhubarb, lettuce, radishes, broccoli rabe and escarole. I also had some golden beets left from week 1.
 
With this week’s produce, including my golden beets, I found a recipe for Beets, Rhubarb and Orange Salad on epicurious.com. For the recipe you’ll also need extra-virgin olive oil, kosher salt, water, sugar, shallot, honey and feta cheese. 

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    meet donna

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

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