Roquefort pear salad

Roquefort pear salad

So this was a fun recipe to try — prepared for a monthly get-together with friends; I seem to have become the ‘salad guy’ of late but I don’t mind at all, as this almost always gives me a chance to use more of my CSA basket than I might normally.

I received the recipe via my CSA newsletter — a couple of variations: I didn’t add any salt (the Roquefort has enough already!) and instead of candying the pecans I simply bought some prepared but unsalted fragments. Meanwhile I only used one tablespoon of sherry vinegar and smaller amounts of the sugar and mustard in the dressing. While this reduced the full taste range of the dish on the one hand, on the other I felt it was a better balance as well as being a bit healthier.

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears – peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado – peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Potato/tomato/soy cheese bake


So the idea for this came from a recipe with the last basket called ‘easiest Armenian potato bake,’ though honestly the only thing that seemed even slightly Armenian about the recipe would be the paprika. I didn’t have that around but I did have some cumin, while the shredded soy cheese was something I’d bought recently just to experiment with a bit. End result was basic but tasty, and half of it I’ve saved for dinner tomorrow to boot.

1/8 cup peanut oil
4 1/2 cups raw diced potatoes
1/4 cup tomato paste
1/2 cup water
1 teaspoon salt
1/2 teaspoon cumin
1 small onion, chopped
1 tablespoon parsley
shredded cheese to taste

Stir all ingredients together carefully and pour into a greased casserole dish.

Bake at 325*F (160*C) for 1 hour or until potatoes are tender and top is golden. Add cheese ten minutes before cooking is finished.

Another look at kohlrabi

Some time ago I posted this entry on kohlrabi greens, which has steadily become one of my more popular posts for whatever reason. It could well be a general unfamiliarity with kohlrabi or just the time of year, but in any event, am glad the post has gained the interest it has!

Today, somewhat at a loss for what to do with one kohlrabi I had around — no leaves in this case — I found this recipe, which while basic is precisely what I wanted. I had to do some substitutions, though — no parsley or savory around, so some dried tarragon and a couple of spice blends did the trick, and very nicely at that.

1 lb Kohlrabi; peeled and cubed
.. (2 1/2 cups)
1 tb Butter
2 ts Dijon mustard
1 tb Snipped fresh parsley
1/2 ts Dried savory; crushed

Cook kohlrabi, covered, in enough boiling water to
cover in a medium saucepan for about 10 minutes or
till crisp tender. Drain well. Add the remaining
ingredients. Cook and stir over low heat till
kohlrabi is coated.

A little thrown-together dinner

But of a good sort based on what I had around. The green bean pasta salad had been made the day before, while the bread was a good whole grain sort from Trader Joe’s and the sheep’s cheese was from Avanti. Like the green beans, the lettuce and carrots for the salad came from my latest basket, as did the grapes. A good mix all around, filling but not overheavy.

Zucchini boats

An equivalent to the stuffed zucchini I made the other day, but in this case instead of ditching the central flesh it was mixed with other ingredients and then baked. A very delicious meal. The recipe below calls for tomatoes but I didn’t have any to hand; even so the whole thing turned out nicely!

Telie’s ZUCCHINI (OR EGGPLANT) BOATS

6 baby zucchinis
1 tbs. oil
3 cloves of garlic (minced)
1/2 onion (chopped)
1 large tomato (chopped)
1/4 cup basil
1 egg
salt and pepper
1/2 cup cheese

Cut each zucchini in half lengthwise to make 2 boats. With a small spoon, scrape out the inside flesh, leaving the skin intact. Chop the flesh and fry in oil, with onion and garlic for 3 minutes. Add tomato and basil and cook for another 4 minutes. Take off heat and add 1 egg, salt and pepper. Mix well and scoop mixture into the boats. Cover with cheese and bake for 20 minutes at 400 degrees.

This recipe also works very well with baby eggplant. If you’re making both eggplant and zucchini boats for dinner, you can combine the flesh from the two, making only one filling.

Zhug bean and tomato soup

I wish I could claim credit for making this but no dice, this was an Avanti Cafe creation that I’d had in my freezer for a while. Thawed out with a basic carrot/radish salad on the side plus more bread and cheese and chardonnay = a fine dinner the other night.

Tatsoi salad with sauteed marinated tofu and fresh dressing

Yay the salad!

A bit of a classic ‘see what you got, make something out of it’ situation. I stumbled upon this recipe while wondering what to do with the tatsoi, as I’ve done enough steaming and sauteeing of it to last me for a while. The dressing was the best touch, no question.

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