Rapini, Pea, and Tomato Pasta

Rapini, Pea and Tomato pasta

I made homemade pasta noodles the other night with a great vegetarian sauce of vegetables straight from our CSA share. It was one of those dishes where you just keep throwing veggies in that you have on hand and then are pleasantly surprised when it comes out great! I used Rapini greens, freshly shelled english peas, and leeks from the CSA. You could easily substitute with onion and frozen peas if that's what you have on hand. I'm sure it would be great with other cooking greens as well: kale, chard or spinach would probably all work. I was in the mood to make fresh pasta that night but store bought will work just as well. Mine is Bucatini shaped. Penne, Rigatoni or macaroni would all work. Rapini, Pea & Tomato Pasta 2 medium leeks, chopped 1 bunch Rapini greens, chopped 1 1/2 cups english peas, freshly shelled 2 cloves garlic, minced 1 tsp italian seasoning pinch red pepper flakes 28 oz can diced tomatoes 1/2 cup white white (water or broth would … [Read more...]

CSA Week 7, 8 and 9

CSA Week 7 photo

Yes, I'm so far behind. Where does the time go? Week 7: Lettuce, English Peas, Purple Kohlrabi, Garlic Chives, Strawberries, Chantenay Carrots, Spigarello, Leeks. Week 8: Spinach, Sugar Snap Peas, Green Kohlrabi, Strawberries, Lettuce, Baby Carrots (2 shares). This box was supposed to have Cardoon as well but we didn't like the Cardoon last year so I swapped it for some more baby carrots. Week 9: Fava Beans, Spigarello, Chantenay Carrots, Baby Erbette Chard, Purple Kohlrabi, Strawberries, Red New Potatoes, Radishes. It's been such a great spring filled with delicious veggies. We've especially enjoyed the strawberries, new potatoes, spigarello, spinach and peas. The three weeks of kohlrabi we could have done without. I should say we did really like the kohrabi greens in cooking but the roots themselves we aren't fond of. I tried them fresh julienned on salad and they were "ok". We tried a gratin recipe from the farm and thought it was a waste of cheese and cream. … [Read more...]

CSA Week 6


Sugar Snap Peas, Calcot Onions, Agretti, Rapini Greens, Radishes, Swiss Chard, Dill, Baby Carrots, Strawberries This was a great week, there were lots of our favorites in this box. The radishes and carrots went into salads. The onions were grilled and served along with mexican dinner. The strawberries were snacks as usual. I must admit I haven't used the greens yet. I am planning to make a pasta dish tonight with the rapini, sun-dried tomatoes and parmesan. I used some of the dill in a fresh salad dressing. There is still some left for another use. … [Read more...]

Sesame Snow Peas


The spring peas are coming in! They are tender and delicious at this time of year. This is a really quick and easy side dish. I served it with a roasted chicken from the deli because I was lazy the other night but it would be great with most anything. Just five ingredients in this quick dish: snow peas (snap peas would be delicious too), 1 baby leek (or 1/2 a small onion), 1 stalk green garlic (or 1 bulb garlic minced), sesame oil, honey. That's it! The honey is optional but mine needed a little bit of a hint of sweetness to counter the sesame flavor. I used the leftovers the next day in some fresh thai spring rolls and they were great. Try it if you have any leftovers! Ingredients: 1 pound snow or snap pea pods, trimmed 1 baby leek or 1/2 small onion, diced 1 stalk green garlic or 1 bulb garlic, minced 1 tsp sesame oil 1 tsp honey Spray skillet with cooking spray and heat over medium heat. Add leek, garlic, and pea pods to pan. Stir fry for 5 minutes or so until … [Read more...]

The CSA season has started and I am drowning in vegetables

2011 CSA Week 1

Fear not, I have not abandoned the blog. Just busy with life I guess. I will be better! The CSA season started up again a few weeks ago. It's always an adjustment to get into the routine of keeping up with all the fabulous veggies coming in each week. I am getting caught up though and luckily for me this week was a "light" one as the farm had some hail damage and it was a smaller share than usual. I'm certainly not complaining! So here's a catch-up of the first 5 weeks of our CSA from Mariquita Farm Carrots, Cilantro, Purple Top Turnips, Loose Spinach, Calcot Onions, Winter Density Lettuce, Delicata Squash, Collard Greens, Baby Leeks The cilantro I used in cilantro pesto. Carrots, turnips, spinach, lettuce and onions all went into salads and snacks during the week. The collard greens and leeks I used in a soup with white beans and chicken. The squash sat around for a few weeks until I roasted them basted with a mixture of honey, garlic and chile powder. They were … [Read more...]

Chocolate Chip Banana Muffins


These muffins are hands down the recipe I make the most often. To our family, they are simply perfection. Chocolate and bananas, what's not to love? When I make these they don't last long and everyone always fights over the last one. You know, you can tell a recipe is well loved when the cookbook falls open to that page automatically as you flip through it. This one does! I adapted the recipe from the Creme De Colorado Cookbookby the Junior League of Denver. This cookbook has some of my favorite recipes ever in it. I have made dozens of recipes from the book and haven't run into a dud yet. That is rare! My husband and I grew up in Colorado and our family still lives there. We visit often (not often enough for my mother but that's a different story. Hi mom). As a result I have several of the League cookbooks. My mom and I really like them and she often gifts them to me. I believe I got this one for a wedding present although it might have been a gift the year before when I got … [Read more...]

Green Garlic Dressing


It's green garlic season! Have  you ever tried green garlic? I had never even heard of green garlic until I started getting it in my CSA box. I love garlic and it's appalling I was missing out on something so amazing as green garlic. What is it? Green garlic is simply immature garlic and looks similar to a scallion or green onion with a purple tinge near the root end. It tastes like garlic but with a much milder flavor. It is usually only available in the spring and is all over the farmer's markets at this time of year. I did see it at Whole Foods the other day when I was there as well. I use green garlic in all sort of things at this time of year but my favorite is Green Garlic Dressing. It is simple to whip up in a food processor. I love it in a green salad or better yet a pasta salad. So good!  Isn't it a lovely light green color? Green Garlic Dressing: 1-3 stems of green garlic (Depends on how strong you want the garlic flavor to be. I use 3 for pasta salad, 2 … [Read more...]

Whole Lemon Bars

Lemon Bars

Do you read David Lebovitz's blog? If not, you should! I made his whole lemon bars last night and they are amazing! Definitely the best lemon bars I've ever had. I got a vegetable mystery box from my CSA on Thursday and picked up a bag of organic lemons they were offering as well. When David Lebovitz  posted the lemon bars recipe the same day, I knew it was fate that I make them. His recipe is perfect as is, I made no adjustments. If you want to make them too, go to David's post for the recipe: Whole Lemon Bars My friend Maura made these at my suggestion and found them to be too bitter after using the whole lemon (pith included). I would just suggest not to use a lemon with too thick of a rind on it. The one I used was fairly thin skinned. The thickness on individual lemons can really vary. If you have a thick one, just use the zest and pulp of the lemon and discard most of the pith. Enjoy! … [Read more...]

Rosemary Shrimp Skewers


This is the easiest recipe I have posted so far! It is amazing how delicious and flavorful these shrimp are with such simple ingredients. My inspiration for this recipe came from my mom and a co-worker. When is was a teenager my mom made blackened shrimp swimming in a saucepan of butter and seafood magic spice. They were great but necessarily an occasional treat. Then a co-worker was telling me how his wife used rosemary branches AS the skewers for shrimp and grilled them.  I thought that was brilliant. I made the grilled shrimp with rosemary as the skewer and thought they were great; but it occurred to me that the Cajun shrimp my mom made and the rosemary could work together to be AMAZING! I was right. So. These shrimp are super easy and amazingly delicious for the effort; which is almost nothing. You can serve them as an appetizer course or as a main. You will be surprised how easy they are. First take the 4 ingredients: Shrimp, melted butter, Fresh Rosemary … [Read more...]

Pork Ribs with Whiskey BBQ Glaze


Ooh boy did these ribs turn out great! I got a pressure cooker for Christmas and have been experimenting with it. Cooking Light magazine had an interesting article on them in the fall that intrigued us. Matt was craving BBQ the other night and I remembered that there was a spareribs recipe included with my new pressure cooker set so I decided to give it a try. It was an asian ribs recipe though so I just used it for a timing guideline and went my own direction. The Whiskey BBQ glaze recipe is originally from the Jack Daniel's website. I didn't have Jack on hand though so I used a Knob Creek Whiskey that Matt had in the liquor cabinet. I also used less sugar than the Jack recipe did and it was still pretty sweet. The full cup of sugar would have been too much for us for sure. Next time I will add some cayenne to the sauce to give it a little kick. If you try it with the cayenne, let me know how it goes! Regardless of whether you have a pressure cooker, the sauce is worth … [Read more...]