donna's daily dish

csa week 6, part 2

6/30/2021

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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change in plans

6/24/2021

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The other evening, we were planning to meet friends on the beach for a light supper of sandwiches and snacks. Unfortunately, the weather was uncooperative, so we had to reschedule. In the meantime, I had to come up with a meal. I went to Whole Foods and picked up bone-in pork chops which were on special for $4.99/lb. From the New York Times Cooking website, I selected Grilled Pork Chops with Cherry Sauce for my preparation. Cherries were also on sale ($4.99/lb.) and I was able to purchase just enough for the sauce.

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served with a twist

6/24/2021

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A few weeks ago, when dining out, my entrée came with a side of Mexican Street corn. It was presented with the corn off the cob and served in a mini cast iron frying pan. The corn had a dollop of a creamy mixture that made the corn taste oh so delicious.

After doing some research, I found a recipe for this tasty side dish. Grilled Mexican Street Corn (Elote) is from the website Simply Recipes. For the recipe you’ll need corn with the husks removed, Mexican Crema or sour cream (I substituted plain Greek yogurt), cilantro (not a fan, so I used parsley) ground chipotle pepper, lime zest, lime juice, lime wedges and cotija cheese.

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csa week 6

6/24/2021

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This week's ingredients from my CSA box are: Blueberries, Bok Choy, Green Squash, Onions, Arugula, Rainbow Swiss Chard, Pickles, Dill.

This batch of pickles will be made with the recipe Easiest Fridge Pickles from the website www.smittenkitchen.com. For the arugula, another pasta dish, Gemelli with Chevre, Arugula and Walnuts from the show Christopher Kimball's Milk Street. The green squash and rainbow Swiss Chard will be used in a recipe by Martha Rose Schulman, Provencal Zucchini and Swiss Chard Tart.

I still have last week's garlic scapes and green onions that I'm going to turn into a salad dressing. That recipe is from the website The Spruce Eats.

This summer we're eating more locally grown produce!

Image courtesy of Joanna Kosinska

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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 4

6/13/2021

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My share of this week’s CSA box was arugula, a beet, green squash, cucumbers for pickling and lettuce.

My lone beet was roasted to put into a salad later this week. I might prepare Marinated Beet Salad with Whipped Goat Cheese or a small portion of Beets with Dill, Lime and Yogurt as I have fresh dill.

For the arugula, Raw Corn, Arugula and Pecorino Salad with Grilled Chicken which I made back in July 2018. My ShopRite has Bell & Evans bone-in split breasts for $3.79/lb. and this would make for an easy supper.

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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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