Two great soups for the cold nights, both from Simple Recipes:
White Bean Soup with Ham, Pumpkin hand Chard: If, like me, you have a pie pumpkin in your possession and don’t want to make pie, this soup is a great option. (Or substitute your preferred hard winter squash.) I used a little package of ham chips in place of the ham hock the recipe calls for, as all of the ham hocks at the grocery store were smoked, and this just seemed easier. Pancetta cubes would also work here. I’m not a big fan of chard, so I used kale, and I used the entire small bunch instead of the few leaves called for. And last, I used crushed tomatoes in place of whole, as it turned out I didn’t have any whole. I think I might like that better. You could easily adapt this for the crock pot – Cook’s Illustrated has a technique where you microwave the onion and garlic to soften them for crock pot recipes, and that’d work just fine here. Add the beans and kale 30 minutes or so before you want to eat and that should do the trick.
Kale and Roasted Vegetable Soup: This shares a similar flavor profile to the soup above, but is vegetarian – the flavor boost comes in from roasting the veggies and pureeing some of them into the stock. As previously discussed, this is really good and you can do some of the prep a couple days ahead.
I came across this recipe for Roasted Balsamic Vegetable Pasta while looking for something to do with one of the many eggplants we have from our farmshare. Neither of us is big on eggplant, but this was a hit. The eggplant disappears into the dish.
Plus, it was super easy to make – a great weeknight dinner, or good to make when you’re cooking more than one meal at a time. This was three servings for us, with nothing on the side. If you want to stretch it to four, you could add more veggies, or serve it with a green salad.
I did make a couple of changes, swapping the mint for basil and the yogurt for ricotta. (And probably twice what was called for, at that.)
Tonight we enjoyed yet another wonderful meal from Sheet Pan Suppers, by Molly Gilbert, which I cannot recommend highly enough. This recipe for Tilapia Tacos with Mango Salsa (scroll way down) was a great light dinner, very flavorful, and since it uses the broiler it didn’t heat up the kitchen much at all. (I can also vouch for the second recipe on that page, which I’ve made using the same substitution of broccoli crowns instead of broccolini.)
I played with the proportions on this one. Instead of the 6 fillets of tilapia called for, I just got two. I used three eight ball zucchini (they look just like you’d think, so cute!), which is probably slightly more than the recipe calls for. I made about as much sauce as called for, with the exception of using probably half the cilantro (though only because that’s all I could get at the grocery store) and just a splash of olive oil.
You could really do a lot of this ahead of time – the tilapia could marinate in the sauce, and the salsa will hold up just fine. Preheat the broiler while you prep the zucchini and you’re good to go.
You could also prep the tilapia using this sauce and serve it on its own with whatever veggies you like, or use it as the protein in a taco salad. The sauce would also be great with tofu or chicken.
By the time it was the night for this recipe for Tofu & Broccoli Salad with Peanut Butter Sauce, I admit I was not excited I’d picked it out. I also wasn’t interested in futzing around a lot with the tofu so I didn’t bake it. But I made it, along with some small changes, and it was a great dinner. Super easy and fast to put together, and a nice refreshing and light dinner for summer.
I used a precut bag that was a mix of some kind of non-cabbage slaw, broccoli, and snow peas. I steamed it because I wasn’t super interested in eating it raw. I also marinated the raw tofu in the dressing for a while. When it was time to eat, I divided the veggies between the two of us, and we each got about a third of the tofu and dressing on top of that. This worked well – there was enough dressing to keep the veggies interesting, and it was quite tasty. I skipped the peanuts, edamame, and cilantro as we didn’t have them on hand, so if you have those, you’ll have an even better meal.
Note that the sauce/dressing is too thick to truly drizzle, so you may need to thin it with a bit more water if that’s what you want to do. You’ll also have an easier time getting it to combine if you use an immersion blender.
After I measured out the cherries for the crumbles the other night, I had just enough left over to make two of these cocktails. This is a light, refreshing drink. You could probably hack together a version using regular sweet cherries, but I’d recommend omitting the simple syrup to start, so you can sweeten to taste. You might also need a bit more lemon juice.
Right now we’re using Bar Hill Gin, which is made with honey. I’m not really a gin person, but I quite like it.
I’m not much of a pie baker, so I knew I’d be doing something else with the sour cherries we got in our farmshare yesterday. I had enough to make a small crumble, but I didn’t have a pan small enough. Luckily, I do have four ramekins! You could probably also do this in a muffin tin.
I based what I did off of a recipe on epicurious. A couple of reviews noted that as written, it was too salty, and the vanilla extract seemed out of place. I halved the recipie and modified it quite a bit, taking into account the reviews and also changing it to use what I had on hand. You could just use your favorite crumble topping, instead. Here’s what I did for the topping:
- 1/4 cup each whole wheat, bread, and all purpose flours
- 2.5 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (this combines the butter the recipie has you mix in, as well as the butter you’re supposed to dot on top of the filling, which I omitted)
I mushed this up with my hands, no need to bother with a mixer! This makes for crumbles that have a lot more crumble than fruit. Depending on your preference, you might want to halve this again.
For the cherry filling, omitted the salt and used almond extract instead of vanilla.
I also took a 1/4 cup of almonds and chopped them fine. As I was adding the crumble on top of the cherries, I sprinkled the almonds in, making sure there were some on top.
These still needed the full time in the oven – just bake them until the filling starts to bubble up a bit and the crumble has set.
Our farmshare this week included fava beans and squash blossoms, neither of which I’ve cooked with before. Both require some prep. Fava beans have a two-step shelling process, and you need to remove the pistil or stamen from each squash blossom. (Unless your hands are much smaller than mine, or your blossoms much larger than the ones we had, you will have to rip them down one side in order to do this.)
I wanted to use the squash blossoms tonight, because I knew they wouldn’t last much longer. I also wanted to use the fava beans right away. Here’s what I wound up making:
Squash blossoms stuffed with a mixture of goat cheese, basil (also from the farm share), salt, pepper, and olive oil. I drizzled them in olive oil and broiled them in the toaster oven for somewhere between 5-10 minutes – basically enough to warm them through. As is the case with anything stuffed with cheese, they were great. Most of the recipes you will find online involve frying them, which I was not interested in doing. This method was recommended in the comments section of a recipe on The Kitchn. The goat cheese we had on hand was the kind with honey, which is delicious and worked well here.
Pasta with fava beans and sausage, from Smitten Kitchen. I used dried ziti, which held the sauce nicely, and my own canned crushed tomatoes, which I drained slightly so I didn’t have to wait for them to cook down. Quite tasty, though of course this does not really showcase the fava beans.