THINKLIA

Showing 76 posts tagged food

High-res Brussel Sprout Greens Hello to some of my new favorite greens. Brussel sprout leaves taste like a nice blend of cabbage, collards, and broccoli. Tonight I boiled and sauteed them with garlic, onions, and red pepper flakes, and then tossed the mix with pasta and sprinkled fresh parm on top. Light, quick, and easy. Yum.

Brussel Sprout Greens

Hello to some of my new favorite greens. Brussel sprout leaves taste like a nice blend of cabbage, collards, and broccoli. Tonight I boiled and sauteed them with garlic, onions, and red pepper flakes, and then tossed the mix with pasta and sprinkled fresh parm on top. Light, quick, and easy. Yum.

High-res The Last Eggplants I picked the last two eggplants from our raised beds yesterday. The plant seemed to be at the end of its fruitfulness, and with the dropping temperatures, it was time to clear out the bed and get it ready for the winter.  I’m thinking of roasting these two eggplants along with the last of our zucchini squash for dinner this week. Or I could draw faces on them. (Don’t they look like two funny little heads with silly green hair?)

The Last Eggplants

I picked the last two eggplants from our raised beds yesterday. The plant seemed to be at the end of its fruitfulness, and with the dropping temperatures, it was time to clear out the bed and get it ready for the winter. 

I’m thinking of roasting these two eggplants along with the last of our zucchini squash for dinner this week. Or I could draw faces on them. (Don’t they look like two funny little heads with silly green hair?)

Dinner at Dazzo’s

Took another chilly walk downtown and stopped at Dazzo’s for a late dinner. The “famous” garlic rolls are amazing, and I probably could’ve eaten an order of just the rolls. But I’m a pig and got the homemade lasagna and Brandon devoured his ziti alla vodka. I have major garlic breath, but I don’t care. Yum.

Acorn Squash Bowls

I used this recipe from The Kitchn and made these super delicious acorn squash bowls for dinner last night. We got acorn squash in this week’s CSA, and I was intimidated by them because I had never cooked with acorn squash before. But this recipe showed me how easy it could be to prepare them.

I basically halved and de-seeded the squash and microwaved them in a dish with water at the bottom until they softened. (Easy!) And while they were in the microwave, I cooked up the filling — hot Italian sausage, garlic, onion, yellow bell pepper, red pepper flakes, sundried tomatoes, artichoke hearts, spinach, and basil. I made some adjustments to the recipe in order to use up ingredients that we had in the refrigerator and pantry. When the filling was done, I pulled the acorn squash out of the microwave, then stuffed the squash and covered it with breadcrumbs and grated parmesan cheese. Then I broiled it for a minute — just to get the cheese to brown on top — and it was ready to serve.

Talk about an easy weeknight dish with a bunch of flavor! Can’t wait to eat the leftovers.

High-res My “OMG” Burger Tonight I made goat cheese-stuffed turkey burgers. Holy yum. I mixed up ground turkey with bread crumbs, fresh thyme, lemon juice, grated lemon peel and salt and pepper. Then I made a thin patty, loaded it up with goat cheese crumbles, and put another thin patty on top and sealed up the edges. Then Brandon grilled them up (with pretty grill marks, too!). We added bacon, lettuce, tomato, sprouts, pickles, and a couple of dabs of coarse grain mustard and tried to fit all of it in between whole wheat buns. Mmm!

My “OMG” Burger

Tonight I made goat cheese-stuffed turkey burgers. Holy yum.

I mixed up ground turkey with bread crumbs, fresh thyme, lemon juice, grated lemon peel and salt and pepper. Then I made a thin patty, loaded it up with goat cheese crumbles, and put another thin patty on top and sealed up the edges. Then Brandon grilled them up (with pretty grill marks, too!). We added bacon, lettuce, tomato, sprouts, pickles, and a couple of dabs of coarse grain mustard and tried to fit all of it in between whole wheat buns. Mmm!

I couldn’t get to sleep the other night because I kept worrying about what to do with the over abundance of zucchini and yellow squash that we have from our garden and our CSA. So I got out of bed and made a torte with layers of thinly sliced red potatoes (another veg we have too much of), sliced zucchini and squash, and covered with grated parmigiano reggiano, green onions, and fresh thyme.

Cooking is fun at any hour. Especially after midnight.

This is the biggest avocado I’ve ever had. It’s heavier than my cat. One of Brandon’s coworkers brought it back from Florida. And I ate it tonight.

High-res Spinach, Beet Greens and Baby Beet Quiche I still haven’t done anything with the pattypan squash yet, but thankfully it’s hearty and can wait until I use some of my more fragile greens from this week’s CSA box. So tonight I used up my the rest of my beet greens, half of my spinach (we have tons) and some of the baby beets from Saturday’s pickup and made two colorful quiches. I used this speedy spinach quiche recipe from Epicurious (love the iPhone app!) and made a few adjustments. I sauteed the spinach and beet greens together, and I actually sauteed the baby beets separately in a little bit of olive oil. I don’t know why I did that, but I guess I wanted more control over the moistness and flavor of the thin beet slices. The kitchen smells delicious right now, the quiches look awesome, and I’m fighting the urge to slice out a wedge of quiche and eat it since it’s rather late already. C’mon, will power!

Spinach, Beet Greens and Baby Beet Quiche

I still haven’t done anything with the pattypan squash yet, but thankfully it’s hearty and can wait until I use some of my more fragile greens from this week’s CSA box. So tonight I used up my the rest of my beet greens, half of my spinach (we have tons) and some of the baby beets from Saturday’s pickup and made two colorful quiches.

I used this speedy spinach quiche recipe from Epicurious (love the iPhone app!) and made a few adjustments. I sauteed the spinach and beet greens together, and I actually sauteed the baby beets separately in a little bit of olive oil. I don’t know why I did that, but I guess I wanted more control over the moistness and flavor of the thin beet slices.

The kitchen smells delicious right now, the quiches look awesome, and I’m fighting the urge to slice out a wedge of quiche and eat it since it’s rather late already. C’mon, will power!

High-res Pattypan Squash This past Saturday was Week 5 of this season’s CSA pickups. So far we’ve had an abundance of kale, spinach, lettuce, cilantro, bok choy, arugula, dill, strawberries, snap peas, Swiss chard, kohlrabi, beets, and more — and this week we got a bunch of summer squash (which means we’re grilling!). Up until now we’ve received produce that was familiar to us. But in this week’s bushel we got our very first pattypan squash. It looks like a white chocolate Reese’s cup, or an upside-down Pac-Man enemy. When Brandon tried to “Google Goggle” it, but the only match was a picture of a hamster sitting in someone’s hand. Eventually we figured it out, thanks to our farm’s “What’s in your box?” blog post. So sometime this week I’m going to prepare my first pattypan squash dish. Not quite what to do with it yet. I found one post online that said it can be prepared like fried green tomatoes, and I found this recipe for a stuffed pattypan squash. Of course anything stuffed with cheese has to be good. And then there’s this recipe for pattypan squash stuffed with savory brown rice. Yum. The pattypan possibilities are endless.

Pattypan Squash

This past Saturday was Week 5 of this season’s CSA pickups. So far we’ve had an abundance of kale, spinach, lettuce, cilantro, bok choy, arugula, dill, strawberries, snap peas, Swiss chard, kohlrabi, beets, and more — and this week we got a bunch of summer squash (which means we’re grilling!).

Up until now we’ve received produce that was familiar to us. But in this week’s bushel we got our very first pattypan squash. It looks like a white chocolate Reese’s cup, or an upside-down Pac-Man enemy. When Brandon tried to “Google Goggle” it, but the only match was a picture of a hamster sitting in someone’s hand. Eventually we figured it out, thanks to our farm’s “What’s in your box?” blog post.

So sometime this week I’m going to prepare my first pattypan squash dish. Not quite what to do with it yet. I found one post online that said it can be prepared like fried green tomatoes, and I found this recipe for a stuffed pattypan squash. Of course anything stuffed with cheese has to be good. And then there’s this recipe for pattypan squash stuffed with savory brown rice. Yum.

The pattypan possibilities are endless.