DELICIOUS!

I’m a huge fan of mango – HUGE. This was a super easy sauce to add to ice cream that totally impressed Kyle’s friends. You just chop up 3 cups of mango (I had champagne mango so it was about 1 cup per mango). Add two of the cups to your food processor. Then add 2 tablespoons honey and 2 tablespoons sugar. Blend all that together and stir in the remaining 1 cup of chopped mango and 1 tablespoon of chopped mint. Pour over ice cream and serve. Yum!

Z told us about a delicious salad you could make with raw kale. I obviously forgot what it was, then Jessi mentioned she made it the previous week and indeed it was delicious. I asked her to remind me of the ingredients.

I have no clue if these are the right ingredients, but this is what I did and boy it was yummy!

Combine the following in quantities to your liking: Raw kale, Lemon juice, Olive oil, Avocado, Tomato, Onion, Feta cheese, Toasted pine nuts…

Delicious for summer!

I have to admit, while my CSA friends are more cooking-inclined, I’m far too lazy at the end of the work day to put much effort into anything I make. But this particular evening, I knew I was going out of town and that my plethora of vegetables wouldn’t last. What was I going to make with radish, bok choy, spring onions, snap peas, rainbow chard, and some not so local baby carrots? STIR FRY!

Basically I just chopped the shit out of everything and followed a simple stir fry recipe online minus the meat. Heated up some vegetable oil and added the vegetables in order of longest-to-shortest cook time. As a stir fry virgin, I didn’t have any of the necessary ingredients to make a proper sauce, but have no fear! I am the queen of makeshift substitutions. No chicken stock or boullion? Yeah, I just added some water and some extra salt. No sesame seed oil? I added some olive oil and pre-made peanut sauce. Threw in some lemon juice, some sweet chili sauce, red pepper flakes, and mixed that concoction up!

Thank God Kyle has a rice cooker because that made life so much easier.

I have to admit the sauce was a little too tart (probably should have used a bit less lemon juice), but the next day I mixed it with some (GASP!) Mrs. Knorr’s teriyaki noodle side and that sauce evened everything out and made for a great leftover shake up dinner.

Last night, I baked poked it with lots of holes, stuck in a pan and baked it for about 1.5 hours at 375.  When it was done, I cut it in half and scooped out of all of the “spaghetti.”  I then topped it with salt and pepper and tomato sauce.  Just like spaghetti but without the carbs…

I was thinking tonight of topping with olive oil and some grated sheep’s milk cheese that I got at the farmer’s market yesterday.   Has anyone ever tried this?

2 large leeks

6 oz. goat cheese

4 eggs

1/2 cup heavy cream

3/4 cup milk (recipe said whole but I used skim)

Salt and pepper

Olive oil

Crust (I used a deep-dish store-bought one)

Cut the leeks in half and slice the white and light green parts into thin slices.  Sautée the leeks until tender in olive oil (approx 10 minutes).  In the mean time mix together eggs, cream, milk, and salt and pepper.  (I also think some fresh parsley might be a nice addition).  When leeks are done, spread evenly over the pre-baked crust (I pre-baked for about 10 minutes) and then top with crumbled goat cheese.  Pour egg mixture over the top until about a 1/4 inch below the top of the crust.  Bake for about 40 minutes at 375 (or until a toothpick comes out clean).

So easy and sooo yummy!

• 1 large sweet potato
• 5 small sweet habanero peppers
• vegetable oil
• curry powder
• salt and pepper
• 6 small flour tortillas
• cheddar cheese
• salsa (I used peach salsa, which is really more like a chutney)

Pierce the sweet potato and microwave for 10 minutes (turn after 5). Scoop out flesh and discard skin. Slice and saute the peppers with a dash of vegetable oil. Mash sweet potato with peppers. Add curry powder, salt and pepper and mix. Spoon 1/3 of mixture on to a small taco sized tortilla, top with a few thin slices of cheddar and cook in a dry skillet over medium-high heat. Serve with salsa.

Potatoes and Greens: a classic comfort food for me-

• 1 lb fingerling potatoes
• 5 oz greens (I used dandelion greens and spinach)
• Garlic
• 1 spoonful of ricotta
• 1 Tbsp olive oil
• red pepper flakes
• salt and pepper

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 25 minutes or until the potatoes are done. Chop dandelion greens, removing tough stems. Braise greens for 10 minutes. Drain and return to pan. Add olive oil, the spinach and the garlic. Saute for less than 2 minutes. When potatoes are done, drain them and return them to the pot. Mash with a potato masher or fork. Add the greens, spoonful of ricotta (if you have it), red pepper flakes and S/P. Mix and be comforted.

Heat 1 Tbsp. olive oil in a pan. Tear about a 2 cup of bread into small pieces and cook in pan until crisp and toasted. Add a chopped clove of garlic and stir. Place in a bowl and top with 1-2 roughly chopped large tomatoes. Chop fresh basil and layer on top of the tomatoes. Top with a squeeze of lemon juice and S/P. Press down on tomatoes to release juices. Mix together and enjoy!

We got MORE watermelon today. I never thought I say that I was tired of it, but I am pretty close. It made for a lovely, classic CSA evening with Anthony, Mike, Veronica, and Kaylee – just eating it in my front yard. Complete with super sticky hands and spitting seeds everywhere. But I still have some. Over the last few weeks- I have made salad with watermelon, onion, feta and basil. I have grilled it (that is awful. don’t try it). I have frozen it (that is much better). I have made my roommate eat it. Today I made watermelon sorbet

• 6 cups pureed watermelon
• 1 cup sugar
• 3 Tbsp Lime Juice
• 4 Tbsp Tequila
• large pinch of salt

Chill and then freeze according to your ice cream makers instructions. I liked it best poured into popsicle molds, but it is lovely as a scooped sorbet also.