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| Image from Scotch Hill Farm, Broadhead, WI |
zucchini
radishes
cucumbers
patty-pan squash
green beans
snow peas
chard
mixed greens
Another fun week of experimentation. The Squash Bacon Pasta is a regular at our house. It was a favorite of mine in Italia and we recreate it often. Everything else was new. The Fruit and Veggie Shakes I happened to hear someone talking about them and thought why not try them. They were really wonderful and my kids look forward to more!
Meal 1 (zucchini, patty-pan squash)
Squash Bacon Pasta
1 pound pasta (we like whole wheat tagliolini with this dish)
4 ounces bacon, sliced into 1/2-inch pieces
2 pounds zucchini, (about 2 large), diced
1/2 to 1 cup reserved pasta water
3/4 cup very loosely packed, finely grated Parmigiano-Reggiano
Coarse salt and cracked black pepper
Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside. In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.
Meal 2 (green beans, onions)
Green Beans with Mushrooms
1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry
Directions
Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate. * Recipe from Rachel Ray at foodnetwork.com.
Baked Chicken and Rice
1 cup long-grain rice
1 14.5-ounce can diced tomatoes, undrained
1 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half
Heat oven to 400° F. In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish. Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley. * Recipe from realsimple.com
Meal 3 (chard, basil, tomato)
Naan Pizza with Prosciutto and Chard
Homemade Sauce:
Chard, steamed
Garlic scapes
Seasoning salt
Tomato paste
Olive Oil
Sweet Red Wine
Basil
Put the above ingredients in Ninja and blend. Spread sauce on naan, top with mozzarella cheese and prosciutto. Bake at 400 degrees for 12 minutes.
Side (mixed greens)
Fruit & Veggie Shake
This is a new discovery and we've tried them a few times this week with much success. They are different every time, but just as delicious. I used a handful or two of mixed greens, lots of fruit (I've used anything we have on hand: watermelon, cantalope, pineapple, apricot, kiwi, mulberries). I tossed in a few pureed veggie cubes from the freezer (beets, greens, etc.). Add a little whole fruit juice and coconut water and blend. Occasionally I add yogurt.
Other: (radishes, zucchini, cucumber)
We just have radishes, one zucchini, some chard and a little bit of sliced cucumbers left. We have been eating the cucumbers like chips and it is so refreshing on these hot days. One of our children loves them and the other we are still trying different dips to get him interested. (The snowpeas were used with last week's snowpeas so the recipe is in Week 5.)
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