Here’s a make-up post of a couple of dishes I made using CSA Week 1 goodies.
For our other dinner last week, I did something Thai-inspired involving lentils, barley, coconut milk, and a bunch of CSA vegetables:
Thai Lentils and Barley
- 1 1/2 cups coconut milk
- 6 to 7 cups vegetable broth or water, or a combination
- 1 cup pearl barley, rinsed
- 1 cup brown lentils, rinsed
- 1 bunch of kale, cleaned thoroughly and chopped/torn
- 1 red bell pepper, chopped
- 1 tablespoon thyme
- 1 1/2 teaspoons oregano
- Cayenne, salt and pepper to taste
- Handful of Thai basil, cut in a julienne
In a large pot, heat coconut milk and 6 cups of broth/water to a boil. Add the barley and reduce to a simmer for about 20 minutes. At this point, add the rest of the ingredients, return to a simmer, and cook until the barley and lentils are softened and the liquid is absorbed. Add more broth or water if the liquid dries up before the texture is to your liking. Makes about 5 servings.
As you can see, we served ours with Refreshing Cucumber Salad (lightly tweaked to swap scallions for red onion, omit the agave, and just mix the dressing by hand). We used the Armenian cucumber, which might be the cutest thing ever:
It’s like a flower! I’m really not a big cucumber fan, but I really liked the Armenian variety. They are crisper, firmer, don’t need to be peeled. and the seeds are far less offensive. I’m excited to have more this week.
For dessert, we enjoyed half the honeydew melon and one of the Valencia oranges (sorry it’s so dark):
It was a perfect summer meal that used seven of the goodies from the CSA box. That’s definitely a winner!
Happy Monday, everyone! How’s the day treating you?
Mine started off with a short jog and then breakfast:
That is the laziest tofu scramble to date (tofu, nooch, salsa, and a sprinkle of cumin) alongside some Rainier cherries from the Hollywood Farmers’ Market, plus green tea with jasmine. Perfect way to refuel from the exercise and to get the week off to a good start.
Speaking of the market, check out me with my new friend:
This is Blondie, a six-week old kid. After a moment of uncertainty, she began to nuzzle my arm. Goat lurve.
And speaking of this week, I’m seven days behind, but today starts my participation in the Summer Shape Up 2012 from Fitnessista. You should join me! Nothing like a little mutual support.
On the agenda for the rest of the day is:
- Working (obviously)
- Grocery store
- Cooking and meal prep for the rest of the week
Tonight’s dinner will be a variation on this Spinach-Zucchini Soup, one of my summertime favorites, featuring tons of tasty, local produce.
Have a great Monday!
This recipe is making me very, very sad that my camera is still incapacitated (i.e. I can’t find the charger). It’s such a lovely dish, but all you get is this lousy cell phone pic. I am so sorry.
I am, however, incredibly happy with how it turned out — the cobbler, not the picture. I got my latest edition of ReadyMade magazine yesterday, flipped immediately to the recipe section, and declared aloud, “Oh my God, doesn’t Cherry & Nectarine Cobbler with Cinnamon Cream Biscuits sound incredible?” to which the boy could only say, “Uh, yeah.” A few hours later, he left for rehearsal, and I went right out to purchase a few missing ingredients, namely cherries and nectarines. I decided to be bold and veganize the recipe, too. It calls for butter, buttermilk and heavy cream. The latter was my concern. After some Googling, I decided to take the plunge with coconut cream. I’m incredibly happy with the outcome.
Even in crappy lighting, she’s beautiful, eh?
In addition to veganizing the recipe, I made used half whole wheat pastry flour to add a little fiber. The original recipe appears in the June/July issue of ReadyMade. Edit: It’s now on their website here!
Cherry-Nectarine Cobbler with Cinnamon Biscuit Topping
- 2 pounds (about 3 1/2 cups) fresh sweet cherries
- 1 pound (about 3 medium nectarines, or 3 cups) fresh nectarines
- 1/4 cup vegan sugar
- 2 tablespoons whole wheat pastry flour
- 1 lemon, zested and half juiced
- 1/4 teaspoon cinnamon
- 1/2 cup coconut cream
- 1/4 cup coconut milk
- 1/2 teaspoon white or apple cider vinegar
- 1 1/4 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup vegan sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (i.e. 1 stick or 8 tablespoons) Earth Balance
- Sprinkling of vegan sugar
Settle onto the couch with your favorite show. Cover your lap and any nearby exposed couch cushions with a towel. Using patience and your favorite method, de-stem and pit all the cherries. It took me 35 minutes or so using a fork (insert two prongs halfway through the cherry to one side of the pit, then lift upwards to remove it). Cut the cherries in half. Now slice up the nectarines and add them to the bowl. At this time, heat the oven to 375° F. Combine the fruit with the sugar, flour, lemon zest and juice, and cinnamon. Pour into an 8×11 baking dish and cook for about 15 minutes.
Meanwhile, open the can of coconut milk and scoop all the cream at the top into a measuring cup. If it doesn’t quite measure 1/2 cup by itself, add a little of the milk underneath. Mine was almost exact, however. Set it aside. Now measure 1/4 cup of the milk and add the vinegar. Set aside. In a large bowl, combine the flours, sugar, cinnamon, baking soda, baking powder, and cinnamon. Take the stick of Earth Balance from the fridge and cut it into small pieces. Add them to the bowl and mix with your hands just until the dough forms large crumbles — do not overmix! Now pour in the coconut “butter” milk and the coconut cream and mix until it just comes together. It will be sticky and fun.
Remove the fruit from the oven and drop the dough in six large biscuits on top of the mixture. Leave space between them. Sprinkle with a little more sugar. Bake for 20 to 30 minutes, until the biscuits are golden brown and cooked through. It took closer to 30 in my oven. Serve warm. Makes six servings.
My version isn’t exactly healthy, but it does have 6 grams of both protein and fiber. Plus, it’s delicious.
What is your favorite fruit combination for cobbler? I’m usually a strawberry-rhubarb girl, but this is my new go-to.