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The title of this week’s blog post is credited to Aristotle. I am most happy when I have a list of things to do each day and can cross them off when accomplished. Sitting still isn’t something that comes easy to me. I find cooking relaxing and very enjoyable. From the search for the right recipe, sourcing needed ingredients and a review of how the dish came out is satisfaction for me.
 
Such was the case with Melissa Clark’s recipe for Roasted Asparagus with Crispy Leeks and Capers. In all honesty, I did adjust Ms. Clark’s recipe by using spring onions from my CSA box in place of leeks. Besides the ingredients named in the recipe title you’ll also need extra-virgin olive oil, kosher salt, black pepper, drained capers, lemon wedges, fresh parsley, Dijon mustard and fresh garlic.
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Each week when I receive my share of Dreyer Farms CSA box, it presents a new challenge as what new recipe can I find to create a memorable meal for my husband and I. The downside of this is that my poor husband very rarely gets the same meal twice. Occasionally he reminds of something we had last year or a few months ago, then I have to sort through my memory, or even my website, to see what he’s talking about.
 
Recently in the CSA box was fresh spinach, garlic scapes and Napa cabbage. Patty at Dreyers Farms does an excellent job of providing storage information and recipes. Sometimes I’ll use her suggestions or find some on my own. ​
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​In week 2, kohlrabi was part of our CSA box. Kohlrabi, though sometimes known as German turnip, actually belongs to the mustard family and is related to cabbage, broccoli and cauliflower. It’s texture and taste is similar to broccoli stems, but I find the taste to be rather bland, not like broccoli.
 
I also had some radishes from a prior box and decided to combine the two veggies into a Kohlrabi-Radish Slaw a recipe listed in our CSA newsletter. The recipe is from the website “Fix Me a Little Lunch.” Besides the two vegetables, you’ll also need juice from 1/2 a lime, white wine vinegar, olive oil, pinch of sugar, pinch of salt, celery seeds and fresh chopped parsley. 
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My husband loves both stir fry meals and meatloaf. I have made my fair share of meatloaves and shared the results on this website. I recently started listening to a podcast called “The Recipe,” hosted by recipe developers/food bloggers/cookbook writers Deb Perelman and J. Kenji Alt-Lopez. Ms. Perelman has a blog called “Smitten Kitchen” and  you can find Mr. Alt-Lopez’s recipes on the website “Serious Eats,” his YouTube channel and The New York Times/NYT Cooking (both are paid subscriptions).
 
In a podcast posted in March of this year, Deb and Kenji had a discussion about meat loaf. In the podcast notes, a link was given for her recipe for Turkey Meat Loaf for Skeptics. Two things that drew me to this recipe was the fact that it used ground turkey and vegetables that infuse both flavor and moisture to the meat. For the recipe you’ll need a yellow onion, a garlic clove, a carrot, olive oil, kosher salt, freshly ground black pepper, panko-style bread crumbs, chicken broth, tomato paste, Dijon mustard, Worcestershire sauce, fresh flat-leaf parsley, an egg and one pound ground turkey (light and dark meat or just dark meat).  There’s also a glaze for the turkey that consists of ketchup, molasses, apple-cider vinegar, hot sauce, Worcestershire sauce, kosher salt and freshly ground pepper.
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Following the Memorial holiday weekend, I came down with a nasty stomach bug. It was so bad that I lost my desire for coffee, which I need to start my day, and my chocolate sugar cookie craving. As we had booked an upcoming weekend trip to Boston, I needed to get well before our departure. Fortunately, by Thursday I was starting to feel better and on Friday, when we left, I was just about back to normal. Now this week, my right hip is acting up and I’m hobbling as I walk.
 
Prior to these issues minor, I found some really interesting and tasty recipes. For vegetarians, and those trying to eat less meat, Creamy, Spicy Tomato Beans with Greens by Alexa Weibel from The New York Times/NYT Cooking may be your answer. This 40-minute meal uses olive oil, panko bread crumbs, salt, pepper, yellow onion, fresh garlic, crushed red pepper, tomato paste, canned cannellini beans, heavy cream, sun dried tomatoes in oil, pecorino or Parmesan cheese, baby arugula, lemon zest and juice.
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Life has gotten in the way of my blogging and I have neglected to share some of the recipes of images I posted on Instagram stories.
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We vacationed in Nags Head, NC during Easter week. We arrived on Easter Sunday, my sister-in-law graciously hosted 13 of us for dinner. For the children she had homemade chicken nuggets, but for the adults she made End of Summer Supper, or better known as a shrimp boil. The dish is easy to prepare and can be made outside on the grill or in the oven. The recipe feeds 12 people using the following: 12 ears of corn, 3 packages of smoked sausage, 3 pounds baby new potatoes (bite size ones), 3-1/2 or more shrimp (peeled or not). The shrimp boil can be prepared a day ahead and kept refrigerated until ready. They potatoes need to be boiled until just tender, but not over cooked. You add clams if you wish. For seasoning my sister-in-law used both Old Bay and Chesapeake Bay Seasoning. I found Chesapeake Bay seasoning at “The Spice & Tea Exchange,” with locations located throughout the country or available by mail order. They carry spices, spice blends, teas, sweeteners, salts and accessories. 
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​It’s warm enough at the Jersey shore to begin planting herbs in the garden that can be used all season long with my weekly CSA ingredients. This year again, my daughter and I are splitting a medium size box from Dreyer Farms in Cranford, NJ. The produce in the first week box included a four pack of lettuce, asparagus, spinach, leeks, beets, Swiss chard, lettuce, kale and mushrooms.
 
My husband, though not Italian, adores having pasta once a week; preferably with red sauce. It was with a bit of hesitation that I decided to use two ingredients from my CSA share to make Alexa Weibel’s recipe for Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest.  Besides the Swiss chard and leeks, you’ll also need unsalted butter, panko bread crumbs, kosher salt, black pepper, nutritional yeast, fresh garlic, fresh thyme, chicken or vegetable stock, heavy cream, fettuccine or linguine, Parmesan cheese, fresh tarragon and a lemon. 
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Recently Atlantic Offshore Fishery, in Point Pleasant, NJ, had a special on artic char fish. It’s a cold-water fish that goes between freshwater and salt water. Although both artic char and salmon share similar habitats, artic char lives much further north than salmon. Artic char is a mild fish with a skin that crisps up well when cooked.

I found on “The Spruce Eats” website, a recipe for Grilled Arctic Char with Honey-Dijon Marinade. Besides the fish, you’ll need Dijon mustard, honey, olive oil, garlic, fresh thyme, sea salt, freshly ground black pepper and fresh lemons.

The mustard, honey, oil, garlic, thyme, lemon juice, salt and pepper are combined into a marinade for the fish. Your grill is preheated and the grates oiled. You can do this with grill tongs using several sheets of paper towels folded and dipped into either grape seed, or other high smoke point oil, and coat the grates. The fish begins cooking skin side down for 3 to 5 minutes, turned, and cook until it reaches an internal temperature of 145°.

This was a lovely meal. The fish was light and delicate tasting. The marinade gave the fish a wonderful flavor which wasn’t overpowering. Overall, a delicious meal.
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Back in 2016, I was posting recipes that I prepared on my Facebook page.  My daughter thought that instead of posting on Facebook,  I should have a website, hence for Mother’s Day 2016 “Donna’s Daily Dish” was created. I can’t believe that eight years has passed. Donna’s Daily Dish also has an Instagram and Bio Link page promoting family friendly meals. My mission with this website was to inspire people to prepare easy, everyday meals at home. Some may be a little more involved, but those are recipes you’ll prepare on a weekend or special occasion.
 
Recently, I decided to make fresh pasta. I have a manual pasta machine that my late aunt purchased for my mother to make ribbon cookies. I looked through my cook books by Marcella Hazan and Arthur Schwartz for recipes, but settled on a recipe by Lidia Bastianich. For her recipe you’ll need all-purpose flour, eggs, extra-virgin olive oil and ice water. ​
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Recently in The New York Times Cooking app and several times in my Facebook feed, a recipe appeared  by Yossy Arefi for Chocolate Doughnut Muffins. I finally gave in and purchased the ingredients to make them. I figured my husband and I would try them, then give the rest to our grandchildren. The best thing about these doughnuts is they don’t require a doughnut pan or deep frying, just a 12-cup muffin pan. As I was mainly making these for my granddaughters as a school snack, I used mini muffin pans for the perfect two bite snack.
 
For the recipe you’ll need unsalted butter, eggs, granulated sugar, sour cream, vegetable or canola oil, freshly grated nutmeg, kosher salt, Dutch-process cocoa powder, baking powder, baking soda, all-purpose flour and ground cinnamon.


​meet donna

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

​If you have questions or comments, click on the envelope icon above to contact me directly. 

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