Another glorious CSA delivery, more glorious meals.
broccoli, collards, brussels sprouts, fennel, celery, baby bok choy & leaf lettuce
beets, a yellow onion, apples, oranges & radicchio
I was supposed to get romanesco, and I was really excited because I’ve never had it before, but they ran out and gave me broccoli instead. Which is fine, because I like broccoli and I was going to use the romanesco to replace broccoli in a recipe anyway.
This is the Cheesy Broccoli & Rice Casserole from The Uncheese Cookbook. It is super tasty and super easy to make. You pretty much mix together five things in a casserole dish and stick it in the oven. Although if you want to use brown rice instead of white you should precook it a bit first, which I kind of knew beforehand but tried to get away with it anyway.
I served the casserole with shredded raw beets over leaf lettuce. The beets were dressed with orange juice, sesame oil, soy sauce and agave nectar.
I’m still not a huge fan of radicchio, but I’m finding I like it cooked and paired with something sweet. I was happy to find this recipe for Sausages with Caramelized Red Onions & Radicchio. I envisioned making it with homemade seitan sausages, but that just wasn’t in the cards for a weeknight meal.
I halved the recipe but followed it almost exactly, subbing Earth Balance for butter and Tofurkey Italian Sausages for sausage I also added a bit of sesame parmesan. This dish was very tasty, but the caramelized onions were so good and sweet that they overshadowed the other ingredients. Which meant I couldn’t taste the radicchio, so I guess it was okay.
The sausages were served atop polenta with beet greens. The polenta was jut okay. It’s the first time I’ve made polenta not from a recipe, so hopefully I’ll be better at flavoring it next time.
I used the bok choy, as per usual, in a stirfry. A fancy, tasty stirfry based on a recipe. I loosely followed the Curried Udon Stirfry from Veganomicon, and the sauce totally made the stirfry.
I am definitely interested in making the recipe as is sometime. I was nervous about the roux not working, but it worked perfectly.
Some friends moved into a new house a few weeks ago, and they are now lucky enough to have a lemon tree, flowers, herbs, and among other things, a kaffir lime bush. With kaffir lime leaves! They smelled so good that I felt the need to steal some and make green curry. So I did.
I used this recipe from Food Network, subbing extra firm tofu for the chicken. I added steamed broccoli, cauliflower & sweet potatoes, and just a bit of sugar toward the end of cooking. And I couldn’t find Thai basil, so regular basil was a fine stand in. It doesn’t look like a green curry, but the sauce is under there somewhere, I promise. The only change I would make next time is to not add the extra 3/4 cup of liquid with the coconut milk, as the sauce wasn’t as thick as I would’ve liked.
And because a new CSA delivery came today, a clean-out-the-fridge stew for dinner tonight.
Ingredients: onion, leek, carrot, celery, green pepper, jalapeno, garlic, bay leaf, liquid smoke, cooking wine, tomatoes, black eyed peas, lentils, collards and wild rice blend. Perfect except that I added a wee bit too much liquid smoke.
I’m all caught up on posting! Finally. I may try to go back to more singular posts, as opposed to throwing five meals together in one. Or I’ll get way behind again. We shall see.