a day for recipes

Life has been busy recently with a trip home, a weekend of celebrations, and a full work week. I’ve been looking for uses for my CSA batch from Sunday and have made a few nice dishes.

The broccolini was great over a bed of orzo, fresh tomato, feta, lemon juice, and olive oil.

I used the entire head of lettuce and a handful of kale for another of my standard Chinese-style stir-fries and ate it alongside some vegetable gyoza from Trader Joe’s.

lettuce, kale, egg, garlic, peanuts, crushed red pepper, soy sauce, rice vinegar, and a bit of sugar

I decided to try something “different” with the kale today. “Different” only meaning a different flavor of stir-fry … it’s a start! I sauteed a handful of it with olive oil, lemon juice, oregano, and black pepper, and added crumbled feta just before eating it. VERY tasty!

My win for the week may very well be the homemade pesto I made this morning. I used my friend Megan’s recipe, I love how simple it is with only five ingredients. My basil has been slowly dying over the week, so I knew that it was today or never. It was so easy to make! I just put the ingredients into my tiny food processor and blended them all together. The smells when I took the lid off were AMAZING! Fresh basil is something that words can’t describe. I love catching a whiff of it! This was the first time I attempted homemade pesto, and it was a fair first try. I over-did it a tiny bit on the lemon juice (accidentally!), and added extra garlic on purpose but maybe that wasn’t the best idea. However, I am confident this pesto will taste wonderful when paired with fresh tomatoes and cheese for a sandwich soon. PS, my friend Angie took the following picture; it is her book underneath the pesto. Angie is, in one week’s time, getting her Master’s of Fine Arts. Check out her portfolio here.

I currently have these muffins (with some changes) in the oven. They are not cooking through. It is a hot day. I’m taking a break from the kitchen while they continue to sit in the heat. Hopefully they’ll get to an edible point and will taste DELICIOUS. I am really excited about these muffins because 1. They are vegan, and 2. They are gluten free. Angie is staying with me and wanted to be able to eat them, so I used her gluten-free pancake and baking mix as a flour substitute. This mix already has some baking soda and baking powder in it so I only added another 1/2 tsp of each to my mix. I also used allspice instead of nutmeg because that is what I have in my pantry, did not include walnuts, and I added a whole avocado just to see what would happen. I did not measure the carrots, I probably used a little more than a cup. I started baking them at 300* because of the avocado, and over the course of this past hour (yes, an HOUR), have lowered it down to 280* and raised it to 340*. They look great and the batter tastes great, but the centers are still gooey. We’ll see how it goes …

Before being cooked. I’ll be taking them out of the oven in 5 minutes time, regardless of how they are in the middle. I find a way to use the parts that aren’t done …

Any suggestions as to what I did wrong with the muffins? The bit of reading I’ve done in the past few minutes makes me think it has to do with the baking soda or baking powder. Does it at all have to do with the use of gluten-free flour? I’ve never baked gluten-free before. (I’ve never baked fully vegan before either.) Any suggestions for next time? This recipe really does look good and I’d like to do it right!

I still have potatoes and patty-pan squash and more carrots to use from Sunday’s CSA pick up. Some sort of stir fry is probably in order again.

I’ll be linking this post with this week’s link party at inherchucks … you should check it out and add your recipes too! Happy weekend!

July 24th addendum- Read this post for the rest of the muffin saga, and how it all turned out for good.

Sunday CSA Birthday- a few of my favorite things

Here are some thoughts that are all related somehow:
(Actual CSA stuff about halfway down.)

You know it’s a good day when a CSA pickup falls on your birthday, right?

Especially after a wonderful birthday weekend to boot.

The best part about now being a quarter of a century- it means my parents have been married for 26 years. I am so thankful to have such good role models in my life.

I was with my family on the east coast last week, and spent my birthday back on the west coast. Family is fantastic, and so are friends- and I have the best friends here in LA. It’s the only way to stay sane in this crazy place.

My birthday weekend included frisbee at the park in the sunshine, sea salt and turbinado sugar dark chocolate almonds, multiple episodes of Parks and Rec (the only TV show I actively watch (and re-watch, and re-watch, and re-watch. I’m on my 3rd time through season 4. Season 4 just ended two months ago. It is the BEST show)), Kerrygold dubliner cheese, fresh tomato, and sundried tomato pesto sandwiches on ciabatta, and games of Farkle and Bubble Bobble while in the company of a small group of friends. My birthday day brought about a three player game of Canasta (hand and foot) and dinner at India’s Tadoori because there is nothing better tasting than vegetable korma over rice with naan. Nothing, you hear? And of course, my CSA pick up, which ended up being probably the best one yet. More about that in just one second.

Presents were a vegan cookbook, teacups, and tickets to see Mumford & Sons at their sold out festival in Monterey.

What does all this mean, really? It means I am surrounded by people who love me and know me almost better than I know myself. Honestly. Everything listed above basically describes who I am. Right down to the fact that I celebrated with just a few friends. In fact, that was the most important of it all. I love having a small community. My introverted self needs time and ability to interact on a personal level with those who I love. A weekend spent with only my closest friends is my favorite way to spend time. Huge kudos to Jeremy, who has been a significant part of my life for two years now, and has learned all of these things about me and more, and planned everything that happened this weekend.

I talked with my littlest siblings (who aren’t that little anymore) on the phone at the end of the night, and naturally each of the three of them asked me “What did you get for your birthday?” I simply listed the three things I just listed above (trying to explain quality time, and good people, and good food, etc, wasn’t going to work- they only wanted the tangible), and two of the little ones were not entirely impressed. But the other, my 9-year-old brother, had a reaction that almost brought me to tears:

“The small things in life matter the most.”

It is SO the truth. But what 9-year-old child can really know that and truly believe it? My little brother is among the few, or the only. He is one of the most sensitive and beautiful kids I have ever known.

An old picture, but one of my favorites. I love this little kid. And the rest of my siblings.

So, with all that to say, I’ll stop the sappiness and get on to the produce. Would you LOOK at this lot?!

Basil, kale, lettuce, apricots, plums, nectarines, patty pan squash, carrots, broccoli, onions, and potatoes.  I mean, seriously now! Everything here is AMAZING!

I am beyond excited for the basil, because I’ve been wanting to try my hand at homemade pesto and use my friend Megan’s recipe. I’ve always avoided making pesto because most recipes I come across call for pine nuts. My grocery budget does not have room for pine nuts. So when I read Megan’s blog and found she uses sunflower seeds, I went right out and bought a package, and they have been sitting in my pantry ever since, waiting for the right time to help me with my pesto endeavor whenever it should happen. Well, it will be happening in a day or two. And I can’t wait!

I was getting tired of not having kale in my fridge, so I bought some curly kale from Whole Foods last week and made four cookie sheets of kale chips with garlic and cayenne pepper (and ate them all) within two days. This kale is not curly kale, and I’m getting tired of kale chips for the moment anyway, so I’m not sure yet what will become of my kale. Perhaps a green smoothie along with my lettuce- because, as always, I never know what to do with a head of lettuce. It’s just not appetizing to me. But it is a beautiful head of lettuce. I tore it into bite-sized pieces and rinsed it all out yesterday, and it’s nice and fresh and a beautiful color. If only I enjoyed it more.

I also recently had a want for carrots and bought a two pound bag just last week. I’ve been craving muffins, and so when I saw that I now have an over-abundance of carrots, my brain immediately went to baking. I’m thinking of trying something truly vegan, with avocado and applesauce included in the ingredients list. I have to do some looking around to figure out how to make that happen; there will definitely be a post about it once I make the muffins.

The fresh fruit, as always, will be (and already has started to be) consumed as is. I know there are a ton of delicious recipes for stone fruit, but I like snacking on it way too much to justify making something different out of it.

The broccoli is being had for dinner tonight alongside orzo with feta, lemon juice, and olive oil. The squash and potatoes will find their way into some roasting pan or stir fry.

What does your CSA look like this week? What exciting recipes would you make with some of these veggies that I use so matter-of-factly and simply? What are some of your favorite things? What would your perfect birthday weekend look like? Have you ever baked with applesauce? (Because I haven’t and I’m just crossing my fingers that it will work.)