The past six weeks have been a bit of a challenge in terms of our shopping and cooking routine. The winter farmer’s market has been steadily winding down, to the point where it’s all prepared foods, bread, jams, etc. However, the summer version hasn’t yet started. We’re also in between CSA shares. Everything gets back to normal next week, but it’s been slim pickings!
That’s why this recipe was perfect. It was simple and . . . → Read More: How to Make Roasted Green Beans and Mushrooms with Rosemary and Garlic Oil
This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.
Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union . . . → Read More: How to Make a Spinach Salad with Mushrooms and Pine Nuts
This easy recipe was my end of Dark Days / welcome back to fresh greens meal.
Sautéed Shitake, Kale, and Leeks Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Dinosaur or Tuscan kale If necessary due to thickness, trim or remove stems Norwich Meadows * 4 large Shitake mushrooms Stems removed and sliced Bulich Mushrooms * 1 – 2 Leeks Thinly sliced Paffenroth Gardens * . . . → Read More: How to Make Sautéed Shitake, Kale, and Leeks
Pizza is a definite DIY situation. It’s cheaper, less likely to be delivered cold, and only covered in surplus commodity cheese if you like that kind of thing. The most time-consuming part is making the dough, which has to rise for an hour or so (although you could cut this to 30 minutes if you were in a big hurry). Because of this, we usually save pizza for weekends and plan to work out, . . . → Read More: How to Make Pizza
We had leftover ingredients from a number of meals this past week: spinach from our roasted squash and black bean salad, one solitary English muffin from quinoa black bean burgers (we plan to post them next time we make them), and ricotta cheese and portobello mushrooms from the pizza we made on Saturday. We bought three big mushrooms, and it turned out we only needed one for the pizza.
This creative meal took about . . . → Read More: Waste Not Want Not: Open-faced Portobello Mushroom Burgers