This Week's Menu

An "interesting" week here in Sweet Bean's blogland. With our CSA produce, sometimes I have to plan bizarre meals in order to use up our bounty! Garlic mashed potatoes and salad, anyone? Oh, well...it works for me!

P.S. I made the summer squash gratin last week, as well. It was so delicious, I would eat it every day. Try it!

P.P.S. Salsa recipe from here.

This Week's Menu (and a recipe!)

This is one of my favorite super-fast go-to recipes for a busy weeknight.

Couscous Topped with White Beans, Tomatoes, and Zucchini
from Jeanne Lemlin's Simple Vegetarian Pleasures

The Vegetables
2 T olive oil
1 onion, finely diced
4 garlic cloves, minced
1 medium zucchini, quartered lengthwise and thinly sliced on the diagonal
1 (16oz) can tomatoes, finely chopped with their juice (or use 3 fresh Roma tomatoes)
1 (16oz) can small white beans, well rinsed and drained
1 T chopped fresh basil, or 1/2 t dried
1 t chopped fresh rosemary, or 1/4 t dried, crumbled
Salt
Generous seasoning freshly ground black pepper

The Couscous
1.5 c water
1/4 t salt
1 T unsalted butter
1 c couscous

1. Heat the oil in a large skillet over medium heat. Add the onion and saute until tender but not brown, about 10 minutes. Add the garlic and zucchini and cook 5 minutes, or until the zucchini is beginning to get tender but is still crisp.
2. Stir in the tomatoes, beans, herbs, salt, and pepper and cook, tossing occasionally, until the zucchini is tender and the sauce has thickened slightly, about 5 minutes. (The vegetables may be prepared to this point up to 4 hours in advance and reheated).
3. Meanwhile cook the couscous. Bring the water, salt, and butter to a boil in a small saucepan. Pour in the couscous, cover the pot, and remove it from the heat. Let sit 5 minutes, fluff with a fork, then cover again and let sit 5 more minutes. Serve a portion on each plate and top with a mound of the vegetable mixture.

YUM! It's SO easy, and crazy delicious. I like to top it with cheese from Parma (I would probably put Parmesan on ice cream if my husband would let me). Make it. Now.

P.S. I'm trying a new recipe for the summer squash gratin from here.

CSA Share: Week 3

In the box this week:

1. Cabbage (going to make a totally delicious Pain au chou)
   
2. garlic scapes
3. green onions
4. mixed leaf lettuce
5. broccoli
6. snow peas

Pain au chou aka, cabbage loaf (from Vegetarian Cooking for Everyone by Deborah Madison)

Butter and freshly grated Parmesan for the dish
1.5 lbs green or Savoy cabbage, sliced in 2-inch squares
1/3 cup flour
1 cup milk
1/4 cup creme fraiche or cream
2 T tomato paste
3 eggs
3 T finely chopped parsley or dill
Salt and freshly milled pepper

Preheat the oven to 375 F. Butter a gratin dish and coat the sides with the cheese. Boil the cabbage, uncovered, in salted water for 5 minutes, then drain. Rinse, then press out as much water as possible. Whisk the remaining ingredients until smooth, add the cabbage, and pour the miture into the dish. Bake until firm and lightly browned, about 50 minutes.

It sounds strange, but it's delicious!

CSA Share: Week 2

Week two is here!

WEI is a new CSA farm for us this year. We/I missed the order deadline for our old farm...oops. Anyway, they have a pretty big operation, and deliver to many sites throughout the Twin Cities. The best part, our drop site is really close to us, AND nearby a different "fun park" where we can explore. It makes our Sunday mornings a special treat. Sunday AM has always been my favorite time of the week.

In the box this week (clockwise from top center):

1. Kohlrabi. I've been putting matchstick slices into our salads. Kinda tastes like broccoli.
2. Garlic scapes!!!!!! These are the top of the garlic plant that is removed in order to direct more nutrients/energy into the bulb. Use it just like garlic...it's flavor is really mild and delicious.
3. Lettuce.
   
4. Green and red onions.
5. Strawberries!!!!!
6. Kale. I love to serve this sauteed with garlic as a side dish with black beans (good idea from my Brasil-travelling brother).
7. A basil plant. Our entire garden consists of this lonely basil plant.

We are "splitting" our share with my folks, which means, basically, that we get almost everything because my mom and dad are very nice to us. Thanks Mom and Dad!

CSA Share: Week 1

We just picked up our first box of the season of our CSA share. It's been a cold spring here in MN, so this first box was a bit light. We received (clockwise from upper left):

1. Kale
2. Rhubarb
3. Riot Pepper Plant
4. Red Lettuce
5. Kohlrabi
6. French Breakfast Radishes (my favorite)
   
7. Arugula (not pictured...I already ate it!).

What should we do with the Kohlrabi?