Coconut Lime Mussels

Coconut Lime MusselsI only started eating mussels in the past few years, and have become a total sucker for them. They are easy to prepare, delicious, and a nice (affordable!) departure from typical fish dishes on nights we want seafood. My go-to mussel dish is on the heavier side, served with pasta and a rich, spicy sauce. With the weather being so warm, I decided to try a lighter approach to mussels!

Using this recipe as a point of inspiration, I set about whipping up some Coconut Lime Mussels!

Ingredients:

  • 2 lbs fresh Mussels
  • 1 small piece of fresh Ginger, grated
  • 2 Shallots, chopped
  • 4 cloves Garlic, pressed
  • Zest from 3 Limes
  • Olive Oil
  • ¾ cup White Wine
  • Fresh Basil (and Cilantro if desired), torn for garnish

Coconut Sauce:

  • 2 cups Coconut Milk
  • 1 tsp. Coriander
  • ½ cup Cilantro, chopped
  • 2 tbsp. Fish Sauce
  • 2 tbsp. Lime Juice
  • 2 tbsp. soy sauce

Step One:  Clean the mussels in cold water (more on cleaning mussels in this post).

Cleaning Mussels

Step Two: Combine all the ingredients for the sauce and blend well (I used my immersion blender, but a food processor would work well also). Set sauce aside.

Step Three: Heat olive oil in a large pan. Add the grated ginger, shallots, garlic, and lime zest, and sauté over medium high heat for 3 minutes.

Ginger Shallots Lime

Step Four: Add the white wine and mussels to the pan and bring to a boil, stirring well. Reduce heat to simmer, cover with a lid, and allow to steam for another 3 minutes (or until all mussels have opened).

Mussels in White Wine

Step Five: Remove lid and add the sauce to the mussels, stirring well. Remove from heat, top with torn basil leaves, and serve immediately.

Finished Product

The coconut and lime make this dish feel light and summery. I loved the flavor the sauce added to the mussels; I would recommend serving with a baguette to sop up the excess sauce, because it was too good to let go to waste!

Happy Cooking!
~ Megan

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Farm to Table Friday: Potatoes, Apples,

Pork and GnocchiSince the Labor Day weekend commemorates the ceremonial end of summer, it seemed fitting to whip up a meal with richer flavors to herald the coming cooler weather! Luckily, our CSA box contained the perfect ingredients to do so: potatoes and apples! On the menu this week:

Homemade Potato Gnocchi with Thyme & Lemon Sauce
Apple-Stuffed, Cider-Braised Pork Loin

While the  pork loin screamed “Fall,” the crispness of the citrus in gnocchi sauce made the meal still feel appropriate for late summer.

From Bailey
Homemade Potato Gnocchi with Thyme & Lemon Sauce

This recipe comes from Cooking Light Magazine. It was easy to do and I really liked it!

Ingredients:

  • 2 (10-ounce) baking Potatoes
  • 2.5 ounces all-purpose Flour (about 1/2 cup plus 1 tablespoon)
  • 1 3/4 teaspoons Kosher Salt, divided
  • Cooking Spray
  • 4 teaspoons Butter
  • 4 teaspoons extra-virgin Olive Oil
  • 1/2 cup Shallot, finely chopped
  • 1 tablespoon grated Lemon Rind
  • 2 teaspoons chopped fresh Thyme
  • 2 teaspoons fresh Lemon Juice
  • Dash of Kosher Salt
  • 2 tablespoons shaved fresh Parmigiano-Reggiano Cheese
  • 1/4 teaspoon freshly ground Black Pepper

When I made the recipe, I doubled it in order to have enough to feed five people. I also used smaller potatoes, so I just weighed my potatoes with my food scale to make sure the ounces were correct.

To start, bake the potatoes at 400 degrees until they are soft when pierced with a fork. While they are baking, mix the flour and salt and set aside in a large bowl. When the potatoes are done baking and cool enough to handle, remove the peels and put them through a potato ricer. Problem: I don’t have a potato ricer!! Instead I used the small side on my box grater and it worked just fine; the potatoes should be pretty soft and should break apart easily. When you have riced the potatoes, mix them with the flour and salt to form a dough.

Roll the dough into a long rope on a lightly floured surface. I broke my dough into multiple pieces since I had to much of it. After you roll it out to a thickness of about 1 inch, cut them rope into 1 inch pieces. Big Advice: Don’t fret if you feel like your pieces are too small. I did this and made them bigger. When I cooked the gnocchi they got HUGE. Trust me, smaller is better in this.

Next, indent each piece with a fork to create grooves in them. I don’t think I’ll always do this step. While it makes them prettier, it was really more of a pain to me.

gnocchi dough  cutting gnocchi
indenting gnocchi
  ready gnocchi

Next bring a large pot of water to a boil and lightly salt it. When it’s boiling add the gnocchi in batches. They are done when they float. Set them aside on paper towels to dry. 

sauce ingredients

Next heat a large saute pan and melt the butter and olive oil in the pan. Add the shallots to the pan and cook until they are tender. Next add the rind, juice, dash of salt and thyme. Put the sauce, the gnocchi, and the cheese in a large bowl and toss gently to coat. I found that the gnocchi were very delicate and got sort of mushed when I tossed them. I think they’d be better if they were drizzled with the sauce and the cheese was sprinkled on top, to preserve the integrity of the pasta. Despite their delicacy, they came out tasting quite delicious and paired wonderfully with the stuffed pork tenderloin!

From Megan
Apple-Stuffed, Cider-Braised Pork Loin

Ingredients:

  • 4 Cooking Apples (red or tart)
  • 2 Shallots, minced
  • Dried Currants (optional)
  • 1 Large Onion
  • Olive Oil
  • 1 ½ cups Apple Cider
  • 1/3 cup Maple Syrup (real stuff, no Aunt Jemima)
  • 3 tbsp Honey Dijon Mustard
  • 3 lb. boneless Pork Loin
  • 3 tbsp fresh Rosemary, milled or finely chopped
  • 1 tsp kosher Salt
  • 1 tsp freshly ground Black Pepper

Step One: Pre-heat the oven to 365. Wisk together the apple cider, maple syrup, and mustard, then set aside. Finely chop two apples, and combine with the shallots and currants.

stuffing

Step Two: Slice the pork loin longways, ¾ of the way through (so it opens like a book). Spoon the apple/shallot mixture onto the opened pork, then refold and secure tightly with cooking twine.

Stuffed Pork

Step Three: Combine the rosemary, salt, and pepper, and use the mixture to cover the outside of the pork loin. Heat olive oil in a skillet over high heat, and brown the pork on all sides, turning regularly (8-10 minutes).

Browning Pork

Step Four: While the pork is browning, dice the onion and remaining two apples. Once browned, transfer the pork to a baking dish, and arrange the diced apples and onions around it. Heat the cider mixture in the skillet for 2 minutes, then pour cider mixture over the pork, apples, and onions.

Pork in Baking Dish

Step Five: Put a lid on the baking dish, and bake for 45 minutes, or until internal temperature of the pork reaches 150 degrees.

Baked Pork

Step Six: Remove pork from baking dish, place on a cutting board, and cover with foil. Use a slotted spoon to remove the apples and onions from the dish, and place in a serving platter. Pour the remaining liquid back into a skillet, and heat on high, stirring regularly until the sauce thickens.

Braising Liquid

 Step Seven: Slice the pork into medallions (watch out for the cooking twine!), and transfer to the serving platter with the apples and onions. Pour the reduced braising liquid over everything and serve immediately.

Stuffed Pork Loin with Gnocchi

Thai Peanut Soup

This weekend my husband was craving the peanut sauce served with many Thai dishes. He suggested we make spring rolls with peanut sauce for dinner, but I wasn’t in a spring roll kinda mood (poor guy, he tries!). Instead of making something with peanut sauce, I decided to try my hand at Thai Peanut Soup! I used this recipe as inspiration, and was quite pleased with the results!

Thai Peanut Soup IngredientsIngredients

  • 1 Onion, diced
  • 3 cloves Garlic, pressed
  • 2 Gypsy Peppers, diced
  • 2 Tomatoes, diced
  • 1 Carrot, sliced
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/4 tsp Cayenne
  • 4 tbsp Olive Oil
  • 1 can Coconut Milk
  • 1 cup Peanut Butter
  • 2/3 cup Vegetable Broth
  • 3 tbsp Lime Juice
  • 1 tsp Salt
  • Fresh Cilantro (chopped for garnish)
  • Unsalted, dry roasted Peanuts (chopped for garnish)

Step One: In a large pot, cook the onions, peppers and garlic until tender, about 5 minutes.

Onions Peppers Garlic

Step Two: Add all other ingredients (except cilantro and chopped peanuts), and stir to combine. Simmer until cooked through, stirring regularly (5 – 8 minutes).

Thai Peanut Soup Cooking

Step Three: Remove from heat and serve immediately. Top with the cilantro and chopped peanuts.

Thai Peanut Soup

This recipe makes about 6 servings, but don’t count on any leftovers! The creamy consistency and intricate flavor of this soup made it impossible to have just one bowl! With a relatively simple ingredient list – and only about 12 minutes of cook time – this recipe is sure to become a staple in our house… I especially can’t wait to make this again on a chilly Fall evening!

Happy Cooking!
~ Megan

 

Farm to Table Friday: Eggplant, Tomato, Zucchini, Potato

From Bailey
Chicken Eggplant Sorrentino

For many years I worked at an Italian restaurant, and one of my favorite dishes was Chicken Sorrentino, This delicious dish comes to mind anytime I have an eggplant in the house. It’s very easy to make and very tasty!

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Ingredients
These amounts are for four chicken breasts, feel free to increase or decrease as needed

  • 4 Chicken Breasts
  • 1 medium Eggplant
  • 8 slices of Prosciutto
  • 1 jar of Spaghetti Sauce (I like to use homemade, but pre-made works in  a bind)
  • 1 cup fresh Mozzarella Cheese
  • 2 Eggs
  • 2 cups Panko or other Breadcrumbs
  • Salt, Pepper, and Italian Seasoning

Start by slicing the eggplant longways into long slices. You’ll want them less then 1/2 inch thick, you’ll need one slice for each of the chicken breasts.  Put the eggs in a bowl and whip them up, put the breadcrumbs with a couple of dashes of the salt, pepper and Italian spices on a plate and mix it up. Dip each slice of eggplant in the egg then coat generously with the breadcrumbs. Put each breaded eggplant slice on a non-stick cookie sheet and bake in a 350 degree oven. Bake them about 10 minutes, then flip and bake about 10 minutes more. The breadcrumbs should brown.

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While the eggplant is baking dice up 1/2 green pepper and a small onion as well as about 5 cloves of garlic. Coat the bottom of a large deep pan with olive oil and heat it up, add the garlic then the peppers and onions and saute. Add most of the sauce and get it all simmering. Then add the chicken breasts and put a lid on the pan to cook the chicken through. After the tops of the chicken breasts appear white, flip them and let them cook to 165 degrees internal temperature.

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When the eggplant is done, remove it from the oven. When the chicken is done put two pieces of prosciutto on top of each breast. Then layer a slice of eggplant on top of that. Then put some of the mozzarella cheese on top and finally cover it with a bit of the sauce. Put the lid back on the pan and cook until the cheese melts. When the cheese melts they are ready to serve and enjoy!

From Megan
Cheesy Veggie Bake

We got quite a few different kinds of veggies this week, so I was looking for a good way to incorporate as many as I could. Then I remembered that I had seen this recipe on Pinterest, and decided I had to try it! It was super easy to make, and very yummy!

Ingredients

  • 1 medium Yellow Onion
  • 1 tbsp minced Garlic
  • 1 medium Zucchini $0.71
  • 1 medium Yellow Squash $0.85
  • 1 medium Potato $0.91
  • 1 medium Tomato $1.65
  • 1 tsp dried Oregano
  • Olive Oil
  • Salt & Pepper
  • 1 cup shredded Cheese (I used a mix of mozzarella and parmesan)

Step One: Preheat the oven to 400 degrees. Dice the onion and set aside. Thinly slice the other veggies.

Sliced Veggies

Step Two: Sauté the onion and minced garlic in olive oil until softened (about five minutes).

Step Three: Spray the inside of an 8×8 square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and oregano.

Veggies in Pan Stacked Veggies

Step Three: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15 minutes.

Veggies with Cheese Cheesey Veggie Bake

Farm to Table: Cantaloupe, Tomatoes, Basil

Complete Plate

Whenever I see cantaloupe I think of my favorite appetizer: prosciutto and melon! That’s so simple to make though, so I thought about making it into a salad with a little more to it. It turned out great!

Ingredients:

To make the salad:

10 oz. arugula (I used 1/2 arugula and 1/2 arugula blend to add variety)

1 medium cantaloupe

8 – 10 slices of prosciutto

about a cup of slivered almonds
To make the dressing:

1/4 cup champagne vinegar (if you can’t find champagne, use white wine)

1 tablespoon minced shallot

1/2 teaspoon minced garlic

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/3 cup olive oil

1 tablespoon fresh chopped herbs (use what you have, I had sage, rosemary and mint)

1. Put the slivered almonds into a pan on the stove and toast them. Toss them frequently to get them to brown on each side. When they are done set them to the side and use the same pan to crisp up some prosciutto. Put a little olive oil in the pan, then add about 1/2 of the prosciutto that has been diced up. Saute it in the pan until it gets crispy. This adds a variety of textures to the salad.

 toasting almonds toasted almonds cooked prosciutto   diced prosciutto

2. Meanwhile, in a small mixing bowl combine all the ingredients for the dressing except the oil. Mix them together with a small whisk. slowly whisk in the oil to get the mixture to emulsify. Whisk very quickly. Set the dressing aside as you prepare the salad.

 dressing ingredients mixed dressingDiced Cantaloupe

3. Take the cantaloupe and cut it into small-medium size pieces. Use a melon baller if you have one.

4. In a large salad bowl, combine the lettuces, (now cooled) almonds, the diced cold prosciutto, the diced crispy prosciutto and the melon. Toss the dressing on the salad and serve! It’s a great salty, sweet combination.

 Untossed Salads Cantaloupe and Prosciutto Salad

For the Main Course we had an assortment of Gluten Free pizzas. We started with a crust from Bob’s Red Mill.

Pizza # 1 – Margherita

To start we brushed the crust with olive oil. We topped it with fresh mozzarella cheese, fresh tomatoes and basil.  It’s a classic for a reason!

Crusts Uncooked Margherita Pizza Margherita Pizza

Pizza #2 – Grilled Veggie and Prosciutto Pizza

To begin we took potatoes, yellow squash, and carrots, sliced them and put them on the grill. Once they were grilled on both sides we brushed the crust with olive oil then laid a single layer of prosciutto on the crust. We then layer the veggies in a rotation on top of the crust. We tossed a few tomatoes on top and some shredded Parmesan cheese then baked both crusts in the oven. They came out lovely and delicious!

grilling veggies Uncooked Veggie Pizza Veggie Pizza

Chicken Fettuccine Fauxfredo

A few years ago, my dairy-loving husband developed a lactose intolerance (poor guy), and we’ve since tried to limit the amount of dairy in our diet. Not long ago, he mentioned to me how much he missed being able to eat alfredo, which prompted me to hunt for a good dairy-free alfredo recipe. Using this recipe for inspiration, I set out on an adventure to make some “fauxfredo”!

Fauxfredo IngredientsChicken Fettuccini Fauxfredo

  • 1 package of fettuccini
  • 1 lb. of diced chicken breast
  • 1 can of Coconut Milk
  • 1/2 cup Nutritional Yeast (we had a hard time finding this in a store, so we ordered it online)
  • 1 tbsp. minced Garlic
  • 1 tsp. dried Basil
  • 2 tbsp. torn fresh Basil
  • Salt (I used course, kosher salt) and fresh ground Black Pepper
  • Olive Oil
  • 1 tbsp. cornstarch

Step One: Prepare pasta according to package directions. While your pasta is cooking, begin to prepare your chicken. Pour some olive oil in a large pan or skillet and heat until shimmering. Add your chicken and your fresh basil, season with some salt and pepper, and cook on medium high heat.

Chicken Cooking

Step Two: Put the coconut milk, nutritional yeast, dried basil, and some salt and pepper in a bowl. Blend (I used an immersion blender) until well mixed. My sauce stayed pretty liquid-y at this point, so I poured it over the chicken (which was done at this point), added a tbsp. or cornstarch dissolved in a tbsp. of warm water, and stirred over low heat until heated through and creamy.

Fauxfredo Sauce

Step Three: Strain your pasta and pour into a serving bowl. Pour your chicken and sauce over the pasta, toss to coat, and enjoy!

Chicken Fettuccini Fauxfredo

While this didn’t taste *exactly* like alfredo, it was pretty stinking close! Best of all? It not only got the “husband seal of approval” for satisfying his alfredo craving, but it’s much healthier than regular alfredo! Win/Win! Do you have any favorite dairy-free recipes?

Happy Cooking!
~ Megan

Farm to Table Friday: Tomatoes, Corn, Peppers

Tacos and CornAs soon as we saw corn, tomatoes, and green peppers on our CSA list, we were inspired to head south of the border for this week’s Farm to Table dinner! This meal ended up being perfect to enjoy on a hot summer day. On the menu this week:

Carnitas Tacos
Fire Roasted Salsa
Sauteed Corn & Pepper Salad

From Bailey
Carnitas Tacos & Fire Roasted Salsa

To start we made Carnitas Tacos. This slow cooked pork is one my favorite items to order at a Mexican restaurant. Instead of going slow and making this on a smoker, I have a great recipe to make carnitas in a crock-pot.

Slow Cooker Carnitas

  • 2 tsp. Salt
  • 2 tsp. Garlic Powder
  • 2 tsp. Cumin
  • 1 tsp. Dried Oregano
  • 1 tsp. Ground Coriander
  • 1/2 tsp. Cinnamon
  • 3-4 Bay Leaves
  • 2 cups Chicken Broth
  • 4 lb. boneless Pork Shoulder

This is very easy to assemble. Combine all the dried spices, pat them all over the pork shoulder. Put the shoulder in your crock pot, cover it with the chicken broth and drop in the bay leaves. I usually do this at night, then stick it in the fridge. Before I leave for work the next morning I pop it onto low and when I get home in the evening the meat is ready to go. I take it out of the crock pot and shred the meat with tongs or a fork.

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Fire Roasted Salsa

  • About 2 lbs. assorted Tomatoes (preferably small or medium)
  • About 1 lb. assorted Peppers (I use the small sweet peppers)
  • 1/2 cup chopped Onion
  • 1 Jalapeno
  • 1 Lime
  • 1/4 cup fresh Cilantro
  • 3 cloves Garlic, diced or minced
  • Salt and Pepper to taste
  • Special Materials: A food processor or blender

Step One: Clean the peppers and tomatoes, then put them on a preheated grill. Turn them every few minutes to get a good char on each side.

Tomatoes and Peppers Veggies on the Grill Roasted Veggies

Step Two:  When the peppers and tomatoes are roasted, put them in a food processor bowl, You will easily be able to pull apart the peppers to remove the stems and seeds. Add the chopped onion, juice of the lime, the cilantro, garlic, and as much jalapeno as you want to control the spice level. Fire up the food processor and work the ingredients until you get a salsa consistency.

Salsa on the Stove

Step Three:  Move the salsa from the food processor to a pot and heat it on the stove to meld the flavors, serve warm.

**If you don’t have a food processor you can use a blender or just chop everything by hand. You will end up with a chunkier salsa, but it will still taste delicious!

We used gluten free, corn soft-shell  tacos for the Carnitas Tacos, and topped out tacos with the Fire Roasted Salsa, avocado slices, cilantro, and lime juice. Delicious!!

From Megan
Sautéed Corn and Pepper Salad

Since we had already made corn on the cob, I wanted to try something new that could also incorporate the green pepper. I came up with this Mexican-inspired sautéed corn and pepper salad. It’s easy to make and has a great flavor. I liked it so much, I ended up making it again to bring to a cookout later in the week!

Corn IngredientsSautéed Corn & Pepper Salad

  • 6 ears of Corn
  • 1 Green Bell Pepper, diced
  • 1 Red Onion, chopped
  • 1 pinch of Red Pepper Flakes
  • ½ cup of fresh Cilantro, chopped
  • 2 tbsp. fresh Lime Juice
  • Olive Oil
  • Salt and Pepper

Step One: Using a sharp knife, remove the corn from the cob. I found it easiest to hold the ear of corn in a large bowl while I cut it, so the kernels did not fly everywhere.

Step Two: Heat the olive oil in a large pan. Once heated, add the corn, green pepper, and red onion. Sauté for about 5 minutes, until crisp tender. Add a small pinch of red pepper flakes, stir once, and remove from heat.

Saute Corn

Step Three: Pour the corn, pepper, and onion into a bowl. Add the cilantro, lime juice, salt and pepper, and toss to combine. Enjoy!

Mixing Corn

Bailey’s Perfect Meatballs

Served with brown rice GF pasta and shredded Parmesan cheese Who doesn’t love a good meatball? There is something so satisfying about a bite-sized ball of delicious meatiness that you really can’t go wrong!

Here is my go-to recipe for the perfect meatballs to serve with your favorite pasta. I served mine with brown rice GF pasta and shaved Parmesan cheese!

Ingredients:

  • 2 lbs. of Meat (I used a mixture of ground beef and sausage)
  • 1 Egg
  • 1/2 cup Breadcrumbs ( I used gluten free panko)
  • 1/2 cup Parmesan cheese
  • 1/4 cup Fresh Basil (diced)
  • 1 tsp. Salt
  • 1 tsp. fresh ground Black Pepper
  • 2 Tablespoons Italian Seasoning
  • 3 cloves of Garlic, minced or diced
  • 1 tsp. crushed red pepper
  • 1 jar of sauce of your choice

Begin with a large mixing bowl. Add all the ingredients except the pasta and sauce. Mix them all together well until completely combined.

herbs and spices meats with an egg combined ingredients
On the stove-top use a large pot and put a small amount of olive oil and about 1/2 the jar of sauce into the bottom. Heat to medium/medium-high. Form the meat into about golf ball sized balls.

Once the pot is hot, put the balls into the pot. Cover the meatballs with the rest of the sauce. Fill the sauce jar up about 1/2 way, put the lid back on and shake it all up to loosen the remaining sauce. Add the saucy water to the pot. Put the top on and let the meatballs cook.

After about 10 minutes, use a wooden or plastic spoon and gently stir the meatballs to cook the other side. Let them cook on medium for about 15 more minutes and they will be ready to go.

uncooked meatballs cooked meatballs

The meatballs can simmer for awhile, or you can serve them right away. Enjoy!

Farm to Table Friday: Potatoes, Onions, Zuchinni

IMG_1790This week we went for some satisfying comfort food… without getting too heavy for summer. On the menu this week:

Grilled Sausage & Bratwursts
Homemade Pierogies
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

We were very excited to get bratwurst and raspberry maple sausage (yes, it’s as amazing as it sounds) from Groff’s Meats, a local meat supplier. The raspberry sausage helped made the meal feel light, even though we were indulging in some richer dishes.

From Bailey
Homemade Pierogies

This week I made something brand new to me, and the recipe turned out amazing! The fun part, like most of what I make, is that I think it is all about personalizing and creativity. We went pretty traditional, and we were very happy with the results.

To make the dough: 

I used my standing mixer with the dough hook, I added all the ingredients, let the mixer go for five minutes and it was all done. You can also do this by hand, but the mixer is much easier.

Ingredients:

  • 2 cups Flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1/2 cup Sour Cream, plus extra to serve with the pirogi
  • 1/4 cup Butter, softened and cut into small pieces

Start by combining and mixing the dry ingredients in the mixing bowl. Add the wet ingredients and mix. It’s just that easy. When the dough forms a ball, put it in the fridge for at least 30 minutes, I recommend making the dough the day before you actually need it.

Dough Balls    Dough Ball

Fillings: 

For our pierogie filling I used mashed potatoes, sauteed onions, and shredded cheese.

To make the mashed potatoes, peel and boil the potatoes. They are done when they can be easily pierced through with a fork. Add butter, milk, salt, and pepper and mash either with a masher or a mixer.

To sautee the onions, dice up two onions and put them in a pan with butter and a generous amount of paprika.

Potatoes Diced Onions

Assembling the Final Product!

Put some flour on the counter, pull of a hunk of the dough. Roll it out, then cut into a circle with a cookie cutter or the top of a glass. Take about a teaspoon of potatoes, 1/2 teaspoon of onions and a sprinkling of cheese into the circle, then fold it over and close the edges tightly.

Rolled out dough Completed Pierogie

After assembling the pierogies, melt butter in a saute pan over medium heat. Put the pierogies in the pan, let them crisp up on one side, then flip. After cooking both sides I keep them warm in an oven at 250 degrees.

All Pierogies  Cooked Side Up

When they are all done, serve with sour cream and enjoy!

From Megan
Grilled Zucchini Salad with Lemon Dijon Vinaigrette

I really poured my blood sweat and tears into this week’s recipe… ok, not really, but I *did* nearly cut my finger off int he process of making this, so be careful with those zucchini. They are slippery buggers. I didn’t want to just make traditional grilled zucchini this week, so I was really excited when I saw this recipe, which combined some flavors I wouldn’t have thought to use together!

Ingredients:

  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Romano Cheese
  • Toasted Pine Nuts
  • Fresh Mint Leaves, torn

Step One: Whisk together the mustard, lemon juice, lemon zest, honey, salt, pepper, and parsley in a small bowl. Then, whisk in the olive oil until emulsified to create a dressing

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Step Two: Using a mandolin, carefully slice the zucchini into long, thin strips. Brush the strips with olive oil, season with salt and pepper, and grill for 3-4 minutes, flipping once. Baste the grilled zucchini with the vinaigrette and let it marinate for 15 minutes at room temperature.

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Step Three: Toss the zucchini strips with the torn mint, remaining parsley, and pine nuts. Top with freshly grated Romano cheese.

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IMG_1792The freshness of the zucchini and mint kept the meal light, and the pierogies and sausage were perfect comfort food! Even Pumpkin wanted in on the action! How do you keep comfort food from feeling too heavy for summer? Happy Cooking!

Farm to Table Friday: Sweet Corn and Green Beans

Ribs, Green Beans, Corn

Welcome to the late edition of Farm to Table Friday (aka: Megan is slacker and forgot to post this last week – my bad, guys!). On the upside? You get TWO Farm to Table posts this week! We only ended up using three kinds of produce from our box this week, but we still put together a great meal!

On the menu this week:

BBQ Ribs
Sweet Corn with Cotija Cheese & Chili
Green Beans with Fennel & Feta

From Bailey
BBQ Ribs

We started with BBQ ribs which came out delicious! To make them I started by rubbing them down with BBQ dry rub (recipe coming soon!) and letting them sit refrigerated overnight. The next day I baked them at 250 for 2 hours, then moved them to the grill, slathered on some BBQ and they were ready to go!

Sweet Corn with Cotija Cheese and Chili

For the corn I mixed a traditional Mexican preparation. It’s amazing because the cheese, chili, and butter all complement the sweetness of the corn for an mouth-watering combination. Cotija cheese is a hard Mexican cheese that you crumble, much like Parmesan. It’s more pungent, like a sheep cheese, but not overpowering.

To make the corn I first boiled it quickly to get it cooked, then I put it on the grill to get some smoky flavor.

Next I took each piece, rolled it in some melted butter, then rolled it in the grated cotija. I topped it with some chili powder and it was ready to go! I served lime wedges on the side for squeezing. This is a great way to mix it up and serve corn in a non-traditional way.

Corn on the Grill Corn With Cotija

From Megan
Green Beans with Fennel and Feta

I’m a big fan of fennel, so I was super excited when I found out we’d be getting a fennel bulb in our CSA box. Fennel has a very distinctive licorice-life flavor, and a texture similar to celery. The sweet undertones of the fennel were a perfect match for the fresh green beans we got, and some crumbled feta pulled it all together for this yummy side!IMG_1775

  • 1 lb. FRESH Green Beans
  • 1 Fennel Bulb
  • 1/4 cup Feta Cheese
  • 2 tbsp  fresh chopped Basil
  • Olive oil
  • Salt & Pepper

 

Step One: Wash green beans and trim the ends. Remove the leafy fronds from the fennel bulb, and cut the bulb into this slices.

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Step Two: Fill a saucepan half full with salted water and bring to a boil. Add the green beans and fennel slices. Cook until crisp tender (3-5 mintues). Pour into a colander to drain and run under cold water.

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Step Three: Heat Olive Oil in a pan, then add the cooked green beans and fennel. Season with the chopped basil, salt, and pepper. Cook until coated and warmed. Transfer to a serving dish and toss with feta cheese. Enjoy!

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