I’m a huge fan of this fall weather we’ve experienced all week.
So much so that Jason, Theo, and I started a new tradition. When we (*cough* Theo) wake up in the morning, we all get up and go for a walk first thing. The high 50s is the perfect air to breathe to wake us all up and set us on the right path for the day (plus it’s about 5000 steps before 8:00AM so I’m killing it on FitBit).
We’ll be spending a good portion of this week in Chicago, but I’m planning on doing some cooking there (hope that’s okay mom!). Here are my ideas (and some more for you to choose from if you got the same ingredients in your CSA this week):
Swiss Chard
- Sautéed Swiss Chard with Crispy Shallots and Walnuts
- Tomato and Anchovy Butter Pasta with Swiss Chard
- Wilted Greens and Pasta with a Poached Egg in a Browned Lemon Butter Sauce
Golden Beets
- I’m going for a beet and fried halloumi salad, probably topped with some walnuts.
- Roasted Beet, Carrot, and Blue Cheese Salad
- Golden Beet & Smoked Paprika Hummus
- Roasted Root Vegetable and Chicken Tacos with Chili Mayo
Basil
- Grilled Summer Squash and Peaches with Blue Cheese and Herbs
- Sicilian Pistachio Pesto Pasta
- Beet, Cucumber, and Feta Salad with Basil
Potatoes
- I’ll be making fries with za’atar.
- Potato, Onion, and Pea Salad
- Paprika and Thyme Roasted Chicken with Potatoes
Canary Melon
- Slice, scoop, eat.
- Canary Melon and Cilantro Salad | Keep It Simple Foods
- Canary Melon Gazpacho | Foodpunch
Heirloom Tomatoes
- I’m considering trying my hand at a tomato tatin. (But I’m traumatized by an apple tatin experience. Read: caramelized apples dripping into the bottom on the oven on Thanksgiving and smoking up the entire house.)
- Tomato and Anchovy Butter Pasta with Swiss Chard
- Grilled Romaine, Charred Cord, Tomato, and Fennel Salad
- Tomato, Zucchini, and Corn Galette
Green Beans
- My plan: Grilled Salmon, Green Beans, and Potatoes in Romesco Sauce.
- Charred Green Beans with Spicy Garlic Aioli
- Salad Niçoise
- Parmesan Turkey Meatballs with Green Beans
Bell Peppers
- Mine will go into into the Romesco sauce mentioned above.
- Quinoa, Bell Pepper, Avocado, and Cucumber Salad
- Summer Red Pepper Soup
- Cod with Roasted Red Pepper Sauce
You can cook at my house!
writes WhitneyI just stumbled onto your blog but I love the way you’ve itemized your potential plans with the CSA vegetables. I was really excited to find chioggia beets at my farmer’s market and your salad idea sounds great. I hope you share it here. :)
writes janet @ the taste spaceThanks Janet!
writes Vicky[…] week, I found myself with a couple red peppers from the CSA basket and no obvious plan. No creative ideas surfaced until a picture from Spain came up in my TimeHop […]
writes Cod and Potatoes with Romesco Sauce - Things I Made Today