My goal was to use the following produce from my CSA box:
zucchini, tomatoes (and more from the garden), brussels sprouts, delicata squash, corn, kale, onion, garlic, basil, lettuce
Sunday:
- Slow Cooker Cabernet Beef: I bought a 2 1/2 lb pot roast and seared it on all sides. Then I threw it in the slow cooker with some salt, pepper, 1 TB of Italian Herbs, and about 1 cup of leftover red wine, and a cubed. I set it on low and cooked it for 8 hours. It was tender, juicy, and flavorful.
- Sauteed Zucchini
- Polenta Cakes with Roasted Cherry Tomatoes
- Changes made: Omitted the herbs and tossed some garlic with the tomatoes; served with fresh mozzarella and basil instead of goat cheese; baked the polenta on a cookie sheet while the tomatoes roasted.
- Oven Baked Chicken Wings
- Roasted Brussels Sprouts and Delicata squash: Halve the brussels sprouts, slice the delicata squash into wedges. Toss with olive oil, salt, and pepper, and roast at 375 degrees for 20 minutes or until brussels sprouts start to carmelize and squash softens.
- Pasta (for the kids) and spaghetti squash for me, all tossed with garlic infused olive oil, salt, pepper, and parmesan cheese
- Bean Tostadas: Literally just a can of refried beans heated up, put over a tostada shell. We will use plenty of produce on these tostadas, including lettuce, tomato, onion, and maybe an avocado if one is ready from the trees outside.
- Street Corn: The corn grown here is amazing. We have been eating it all summer. For this recipe, I will cut it off the cob (4 cobs), heat it up in a pan, and then toss it with diced red onion, jalapenos from the garden, cilantro, and the juice of a lime, some tapatio, and queso fresco. Yum!
