Chopped Salad

I am currently obsessed Jamie Oliver's chopped salad from his Food Revolution cookbook.  I have been throwing it in my weeknight menus for the past couple weeks and loving it.  This could easily serve four, but I have no problem eating half of it.  Jamie's recipe calls for olive oil and two avocados, but I think it is just as delicious and healthier to remove the olive oil all together and reduce the avocados to just one.  Overall, the salad is crunchy, creamy, slightly tangy, and has a bit of heat from the mustard and scallions - a great combination!

Black Bean Dip Salsa

If you are looking for something simple to make for a barbecue, try this black bean dip salsa.  It is so easy, and definitely one of the first things to go at a party.  This has always been one of my favorite things my mom would make for us.  The key is to pick out a great salsa, which is half of the recipe.  You can make your own, or you can pick one out at the grocery store.   I have been enjoying Frontera Habanero Salsa, from Rick Bayless (of course).

CSA Week Three

This week at my CSA, I received:

-Spinach
-Dill
-Brocoli
-Scallions
-Kale
-Basil
-Zucchini
-Blueberries
-Raspberries
-Eggs
-Gorgeous sunflowers (not pictured)

Since I will be out of town 4th of July, I already gave a bit of my produce away, so it could be enjoyed during the festivities.

Last night I made blueberry pancakes with friends, and tonight I am planning to make a scape pesto pasta with spinach (still have my scapes from a while ago-whoops).

My friend plans on making this kale and white bean soup from Martha Stewart.

If you are looking for something to do with spinach, try these Spinach and Mushroom Enchiladas.

This Summer Zucchini Pasta is so easy and good, and perfect for leftovers throughout the week.

Raspberries are definitely going to be eaten as is, and same with the blueberries, but these are the perfect color combination for the Fourth of July.  I can't tell you enough, how I love this Blueberry Kuchen.  I might still make it and try to take it on the plane with me.

And if you are in the mood to use dill to make pickles, click here for McClure's Dill Pickle recipe, or here for other pickling ideas.

CSA Week Two

I am on to week two of my CSA, and I was very proud that I finished most of my produce from last week, except for the scapes, which I plan to make a pesto with.  Click here for the Scape Pesto recipe.

This week I received:

-Lettuce
-Arugula
-Kale
-Salad turnips
-Beets
-Cilantro
-Scallions
-Lavender
-Blueberries
-Strawberries
-Eggs

I have a loose idea of what I want to make:

-Black bean tacos tonight using the lettuce.
-Black bean salsa using the scallions and cilantro.
-Roasted beets and arugula salad with goat cheese.
-Kale chips (click here for the recipe) or this Kale and Potato Gratin.
-Blueberry Kuchen (click here for the recipe), or blueberry pancakes, or muffins, or this blueberry crumb cake!
-Strawberries are just to be eaten, or placed on top of homemade vanilla ice cream!  But you could make these Strawberry Greek Yogurt Pops.