Quinoa Summer Salad

This was roughly this Southwestern Summertime Quinoa Salad recipe, though there were a couple of differences.



No bell pepper, because it sucks.



And I'm glad I left the dressing on the side. I roughly liked it, and Aud liked it a lot, but I'm just glad it was on the side, is all.



Plus, the scallions had been used, so I just finely diced a yellow onion.

It all worked out; this was fantastic.

Potato Kohlrabi Ham Gratin

Growing up, my Busi would make – (to my understanding) entirely for my pleasure – ham. Large, wonderful, Farmer John ham. I never got the instruction, but I understand that there was some brown sugar in the glaze.

The ham was fantastic on its own. But, often, a couple of days later would result in a ham potato casserole. It is as wonderful as it sounds.

The recent pork portion of the meat share provided a truly wonderful hunk of ham. And, of course, that dish came to mind. Combining it with my go-to recipe for kohlrabi (with potato in a gratin with nutmeg and sharp cheddar) ended up with a wonderful dish.

Share, 2010-08-17

Vietnamese Spring Rolls

I have been meaning to make these for a while, and today's farm share bounty was motivation. These are just some of the veggies picked up today, which also marked the return of one of my summer favorites - the purple carrot!












The ingredients for these spring rolls: carrots, peanuts, cucumber, green pepper, spinach, tofu (for vegetarians), and pork (for meat eaters). The pork and tofu were marinated and cooked in a mixture of hoisen and soy sauce.
















Years ago, a friend of mine gave me spring roll wrappers. They are very easy to use - just soak in warm water until pliable and then fill with foods and wrap like a burrito.

Enjoy!

Roasted Tomatillo Salsa

...is amazing.



Roasted Tomatillo Salsa

# some tomatillos
# 3 garlic cloves roughly chopped
# pinch of fresh cilantro
# scallions coarsely chopped
# half of one white onion
# pinch of salt
# juice of one lime
# some pickled jalapenos

Roast your tomatillos. Peel the papers off, cut them in half and stick them under the broiler for 5-8 minutes, cut sides down on a foil-lined cookie sheet.

Take 'em out and toss 'em in a food processor with everything else on the list. Blend. Blend again.

Snarf.

A Twist on Meat and Potatoes (or, Tofu and Potatoes...)

Whenever we pick up our farm share, it is always exciting when the red potatoes are in season. We try to grab as many of the small ones as we can for this recipe:


Olive oil heated in the skillet, with Full Moon Farm dill (dried and chopped) - potatoes are boiled and placed cut side down...














Potatoes are cooked until the cut side is very crispy - so delicious!!



Local beef sauteed in a mixture of marinades (this one here is beef marinade, yellow mustard, hot sauce, and maple syrup, along with red and green peppers) and tofu sauteed with Full Moon Farm swiss chard - a perfect compliment to red potatoes!

Corn-Tomato-Chicken Salad

A quick-ish dish for a week night.

Beautiful tomatoes (thanks Erica!)



Combine with barely-cooked corn, chicken (leg rather than breast, for flavor), and scallions.





There's a dressing, and it didn't emulsify quite right, so I didn't dress the salad proper, but it's actually quite good and important for the dish.

This is the tomato experience I'd hoped to have last year, but was *robbed* from me due to blight. This is a really great salad.