Frittata with roasted peppers, potatoes and zucchini

Frittata

Making this up on Sunday proved to be very handy — it’s a very busy work week for me with the end of the quarter and school year happening, so I wanted to make sure whatever the main dish was was something I could make and store for a bit in the fridge or freezer. This turned out to be perfect for that, using potatoes, zucchini and parsley from my basket along with some other items. There are a slew of such recipes out there — I ended up using this one, only substituting roasted red peppers for the poblano chiles. Worked my way through a good amount of it already and should polish off the rest tonight or tomorrow.

Angel hair pasta with gremolata

Angel hair pasta with gremolata

Gremolata being a lemon/parsley/garlic sauce. This grew out of the fact I had both some lemons and parsley left over from my latest basket and was unsure what to do with them. A quick scrounge on the Net turned up this recipe and it was a simple enough matter to whip this up from scratch. A light taste that’s not so light as to be nonexistent, a good balance all around and the parmesan just rightly sends it over the top.

Kohlrabi with white sauce

Not bad, though I think I should have chopped the parsley more finely… Recipe from my CSA mailout; soy milk and creamer equivalents used (as well as margarine in place of butter):

4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped

1. Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.

2. Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

Dirty rice with (tofu) sausage


This was a classic ‘you know, I’m itching to try this’ meal — there are about eight million recipes out there for this, this is a pretty straightforward one. The rice is cooked in some of my vegetable broth, the sausage was sliced up and sauteed in olive oil, onion and parsley was added, the whole mixed together with some spices. Another half of the batch is in the fridge ready to be eaten tomorrow night. All good.