Now, back to food!
Oh, we have reached the bounty of summer!
last week's haul? I've done pretty well at using it all this week, with the exception of one zucchini that's carrying over into this week's dinner explorations. (I might be resorting to zucchini bread.)
Fortunately, we had family over for dinner on Friday night so I used up quite a bit of the produce right away. We did a marinated flank steak--or three, since we had a couple of young adult males in the mix--and bought a loaf of French bread because I ran out of time to make homemade. Other than that, Dinner Brought to You by McCracken Farms.
Two cucumbers were turned into a cucumber and tomato salad with Italian dressing for starters. I had to use some storebought tomatoes for the salad because I used all my CSA tomatoes on the next dish. Unfortunately, I didn't think to get a picture. (My daughter ate the other two cucumbers--one straight up, the other in some sort of rice curry thing she makes herself. I've never been positive what all is in it, but she likes it, so hey. I won't even ask.)
The huge yellow squash, the honkin' big zucchini, the tomatoes, and the pattypan squash were cut into 1" chunks (more or less), tossed with some olive oil, salt, garlic powder (I was out of fresh garlic), and thyme, and roasted in a 400 oven for about 40 minutes. It probably would've taken a lot less time except the squash and zucchini were (have I mentioned?) freaking huge so the veggie mix took up two jelly roll pans that I rotated between two racks. Again, unfortunately, I didn't get a picture of that one either. Too busy trying to get everything on the table! It was yummy, though.
The corn on the cob was done straight up, and boy, was it amazing! Believe it or not, it was my first sweet corn of the season, and we all were raving about it--it was really, really good.
I made Italian sausage and peppers for dinner a night or two later again to use the green peppers. No pictures of that since I just blogged about it awhile back. Looked about the same, although I did better keeping the green pepper actually green. Tasty, tasty, tasty. Next time I'll use chicken sausage, to make the meat match the health factor of the rest of the dish.
The peaches disappeared pretty quickly, just eating out of hand. Very sweet.
The head of broccoli was simply microwaved and used as a side dish with chicken breasts one evening. I'm a bit of a purist where broccoli is concerned--I don't really like it covered in sauces or anything. Just steam it a little bit, add some salt, and I'm good to go.
basting oil from Wegmans (love that stuff, use it on a ton of things), then spread some hummus on top, piled the roasted veggies on, shredded some chicken, and topped it with, you guessed it, goat cheese. I drizzled just a touch more basting oil on it, popped it back in the oven for a couple of minutes to heat the veggies back up again, and it was a very tasty lunch.
Tonight, I treated myself to a watermelon cocktail.
Don't notice me spitting out the seeds on the patio.
And now, we're up to Week 9! Another bounty!
- 12 ears of corn this time! Woot!
- 4 cucumbers
- 1 zucchini (I dug through the pile to find a smaller one this time)
- 1 yellow squash (same strategy)
- 1 patty pan squash (I got a slightly larger one this time because I decided I like it)
- 2 green peppers
- tomatoes (maybe 10, still small, but smell amazing)
- 6 Jersey Mac apples
- 4 peaches--larger this time, I hope they're still as sweet!
- 1 red onion
- 1 yellow onion
- about 7 or 8 jalapeno peppers
- 1 eggplant
I'm not a huge heat person either so I'm going to gift the jalapenos to a family I'll be visiting tomorrow night. They're originally from Burma, so they're all about the hot peppers. They'll love them.
Probably a good thing there's no watermelon this week since I'm still working on last week's. Time for another cocktail.