liamsaunt

Just garlic, olive oil, salt and pepper. Easy!

Mushroom and arugula pizza

I have seven bags of pureed sweet potatoes in my deep freezer from last late winter/early spring's CSA delivery. I am trying not to add any more until we eat those. Luckily my niece comes home for an extended holiday break starting next Thursday and sweet potatoes are one of her favorites so hopefully by the time she goes back to school I'll have things under control. The radishes however...we got more delivered yesterday! The bay scallops from Nantucket are in their brief season, so yesterday we splurged and got some to have on spaghetti with a lemon garlic butter sauce. I doubt we will have them again--they (and lobsters!) are even more expensive than usual this year. Luckily a little goes a long way.

Last night I made a recipe that came with my CSA newsletter for a sweet potato dolma with spinach and mushrooms. I was a bit skeptical because the recipe read kind of weird. When I finally thought to look and see if I could find it somewhere online (after I made and ate dinner! I should have looked earlier), I found the version written by the chef who is married to the farmer who runs our CSA and realized that they had altered the recipe to try and include as many items that came in last week's box as possible. I am glad I followed my instinct and left out, for example, the cabbage and kale (among other things) that the CSA version of the recipe called for. We liked it, and it did use up a lot of things from the CSA box (we are somewhat overrun with sweet potatoes from them right now).

Tacos filled with roasted sweet potatoes, spicy quinoa, and black beans.

Ramen bowl with some of the mushrooms, pea shoots and cabbage from this week's CSA box, and a little bit of swordfish from our fish share. We have been eating a lot of soups and noodle bowls lately so I bought some new oven proof bowls to keep things nice and hot while we are enjoying dinner but not so hot that the ingredients overcook.

Fried haddock sandwich with slaw on homemade brioche bun

Maple glazed chicken cooked in a pan with sweet potatoes and some of the endless radishes that are filling up my crisper drawer. I tossed some arugula in at the end. The vegetables soaked up all the chicken fat and were the best part of the dish.

Creamy polenta topped with roasted mushrooms and garlicky kale, plus a poached egg and a green olive pesto. Another dinner based on a Half Baked Harvest recipe, though I roasted my mushrooms for extra flavor.

Haddock puttanesca Dinner tonight will involve some of this box. We added a mushroom share to our normal Friday CSA delivery. Good thing we all like mushrooms!

I can answer that! I use Mutti brand canned cherry tomatoes, and always have some in the pantry. They do not have skins. They are still whole, firmer than canned whole tomatoes, and come in a small amount of smooth puree/juice. I find them very useful when I am cooking things that need tomatoes for the flavor and color, but want people who dislike the texture of tomatoes that are not pureed (ahem, my niece) to be able to pick around them. I actually use them more in things like coconut curries than Italian style tomato sauces. My sister got her covid booster shot yesterday, and asked me to make something easy on the stomach in case she got a reaction. I decided on a chicken soup based on a recipe in the Half Baked Harvest cookbook for spring chicken soup with poached eggs. It had ginger, onions, leeks, carrots, peas, and cheese ravioli topped with a poached egg. I used chicken broth but left the actual chicken out since my husband was out for a work function and my sister and I both like the vegetables in soup more than the chicken. I get my eggs at a local farm and they have super bright orange yolks.

Roasted potatoes and brussels sprouts with broiled chicken apple sausages and mustard.

Miso salmon ramen with roasted broccolini and spiralized summer squash. It was freezing yesterday so I dug out the stone bowls I bought a few years ago for bibimbap and heated them up and put the ramen in them. It kept everything very hot but overcooked the noodles by the end of dinner.

Looking forward to reading along! I envy your Vacmaster. I have a food saver, and it supposedly can vacuum seal liquids, but I have never had any success doing that. It's fine for dry stuff. Enjoy those oysters! That's a great price.

Yellowtail flounder in lemon butter sauce, mashed potatoes and spinach. The sauce could have used some parsley, but I am out. I really need to go food shopping.

Cheddar souffle, salad, and breadstick

Nobody could agree on dinner last night. Husband wanted chicken parmesan, niece wanted curry. So...chicken parmesean Delicata squash curry with maharajah rice Husband and sister handled kitchen clean up duty 🙂

Beautiful dining room. My Mom has a chest kind of like yours in her living room. It is from her grandmother's house. I love the old door. The food looks good too! 😀 And I love your lighting fixture! Off topic I guess, but my husband and I are doing some renovations (eventually, if the materials ever come in haha), so I have lighting fixtures on my mind as it is one of the only things left that I need to pick out. No pictures from Thanksgiving, but here is Wednesday. I made a stir fry. My husband ordered some big ribeye steaks and a turkchetta (which I promptly stuck in the freezer to deal with some other time) from Heritage Foods, and they threw in a package of free pork tenderloin medallions. I used those to make dinner for my husband and niece using the pork, some bok choy, bell peppers, onions and mushrooms--plus the usual garlic/ginger/cilantro. My sister and I do not like pork other than bacon, so I made ours with a chicken breast half to share.

Lobster spaghetti with garlic lemon sauce. I would normally put in parsley, but my instacart shopper randomly gave me three bunches of fresh spinach instead of one bunch of flat parsley, so I used basil instead. We are eating the spinach tonight 😀

Flatbread with mixed wild mushrooms and fontina cheese

I have tried it all of those ways, and still dislike it, unfortunately. I have. Unfortunately, I still did not like it. I enjoy every other vegetable that I can think of, but kohlrabi is just unappealing to me. Sadly, they doubled in this week's CSA delivery! I chopped them up and tossed them into the woods on the edge of my yard for the squirrels. I saw six deer over there shortly after, so maybe deer like kohlrabi. They can have them 🙃 I made vegetable soup for last night's supper. I made a stock from some parmesan rinds I had in the freezer, which gave it a lot of flavor. I also used some kale, carrots, and collard greens from the CSA, lots of garlic, onions, a jar of passata, and some pasta, with romano cheese to garnish. Later that night I was reading a chapter in Stanley Tucci's new memoir Taste. He gave a recipe for parmesan stock: 1.5 lb. rind, 1 quart water, 3 bay leaves, 7 ounces coarse salt. That seems like a ton of salt! I was reading the e-version from the library, but have a hard copy too, so double checked it to be sure the recipe was printed correctly. Yup, that is the recipe. I will take his word for it.

I do take it out. I use my fish boning knife to scrape it out with as little damage as possible. I find you can kind of stick them back together with the flour/egg/breadcrumb coating if they get a little ragged. Most importantly, I prepared 12 tenderloins, and only put the three best looking ones in the picture 😁

@Ann_T that damage from the rain looks terrible! I am glad you got through it OK. Best wishes to Moe for a speedy recovery. Last night, salad a couple of different lettuces, breaded chicken tenderloins, with red and white roasted beets (I tossed them together so the white ones turned bright pink), maple candied pecans, red onions, cucumbers, and boursin cheese. I am making a big pot of vegetable soup for dinner tonight to ensure my fridge is cleaned out in anticipation of today's CSA regular delivery and Monday's CSA Thanksgiving "gobble box" delivery of bulk vegetables. Of course, my CSA has been giving me the dreaded kohlrabi every week lately, so the squirrels have been happy too.

Roasted vegetable quesadillas with avocado salsa and some superfluous rice

Udon noodle soup with soy braised king oyster mushrooms, spinach, and some fish balls I made from the not well liked by us local redfish that my fish share sometimes gives me. The flavor is good but it is very bony, so I usually grind it for prep like this or cook it, flake it, and make it into fish cakes. This and pollock are my family's least favorite fishes from the share. Luckily they do not give either to us often.