Tuesday, June 14, 2011

Food catch up

Between babysitting on Thursday and the closing shift on Friday, we didn't get to eat any of our CSA goodies until after work on Saturday.
One of my favorite flavors is fresh ginger, and these recipes took full advantage of it.

Soy and ginger glazed tofu, stir-fried bok choy with ginger and garlic and plain old white rice. It was yummy, although I can not figure out how to get a nice crispy crust on tofu without it sticking to the pan. I think I'm not getting enough of the water out before I throw it in.

On Sunday, Peter brought the baby to me at work, because he went in to Collingswood so he and his dad could get an early start on tearing out the Rossi's front porch floor. After a longer than expected shopping trip to the time sucking stores of Target and Home Goods we got home right before Bella should have been in bed. Bad mommy moment, but we whipped up a very quick dinner anyhow.

Oven roasted potatoes (yes, in the toaster oven) and scrambled eggs with swiss chard and feta. OMG these eggs were absolutely delicious, and the entire meal came together in like 20 minutes. I cubed a couple of scrubbed potatoes and roasted them my usual way with the addition of garlic powder to the salt and pepper. While they were in the oven, I sauteed the chard stems in olive oil with minced garlic until they were mostly done, then added the leaves and stirred until wilted. Then I added a little bit of butter and poured some eggs over the entire thing. I was planning on cooking it like a frittata, but it was sticking more than I thought it should, so I just kept stirring it around until the eggs were cooked. Finally, I crumbled some feta over it, turned on the heat and covered it while I got our plates ready. Yum yum yum.

Monday, I decided that since Peter didn't think we should even get them, he wouldn't mind if Bella and I ate the garlic scapes. Last year, I used the scapes in a wine sauce with capers, and while I thought it was good, I didn't really get the excitement that the internets have for scapes. Most of the bloggers extolling their virtues use them in pesto, so I decided to follow the herd this year.

Garlic scape pesto with scallops and tomatoes, and green salad.
Yeah, the scapes are kind of incredible used this way. It's really funny, because they don't have an overwhelming garlic smell, but grind them up and whoa. Suffice it to say, I told Bella that we wouldn't be able to give Daddy any kisses when he got home. It is strong stuff, it was hard not to gobble down all the leftovers, but as much as I talk big, I really did want Peter to have the chance to taste the pesto.

1 comment:

  1. And taste it I did. That was the best leftover lunch I've had in ages.