CSA meals: Week 4, continued

Green bean scramble

Chicken or vegetable stock

Garlic

Vidalia onions(s), diced small

Green beans, trimmed, washed, blanched, and chopped into 1cm or smaller lengths

Eggplant(s), diced very small

Hard boiled egg(s), diced small

 Mustard

Old bay seasoning

Add stock, garlic, and diced onions to pan. Simmer over medium until liquid reduces and onions start to become translucent.

Add green beans and eggplant, let cook a few minutes.

Add hard boiled egg. 

Add mustard and Old Bay to taste.

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Pink egg salad sandwich: Red sauce with hard-boiled egg, diced small

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Dessert: Crepecakes with plum sauce, raspberries, vanilla ricotta, cacao nibs

Crepecakes

2 eggs

1/2c flour

1/3c ish cream

1/4c ish water

Plum Sauce: Sliced plums simmered in orange cognac

Fantasia Coffee: coffee, couple drops of vanilla, splash of cointreau, cream

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Blueberry muffins/cake with greek yogurt Based on http://www.stonyfield.com/recipes/very-blueberry-muffin

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup greek yogurt

1 teaspoon baking soda

2 eggs

1/2 cup olive oil

1/4 c sugar

1 teaspoon vanilla

1/2 tsp cloves

1 cup blueberries (fresh or frozen + lightly thawed)

 

- Preheat oven to 350°F. Lightly grease a 12-muffin tin.

- Sift together the flour, baking POWDER, and salt.

- In a separate bowl, combine the yogurt with soda; set the mixture aside. (holy chemical reactions, batman! This mixture will become weird)

- Beat the egg in a third bowl, then add the oil, sugar, and vanilla, and stir to combine.

- Add the flour mixture and the yogurt mixture alternately to the egg mixture and stir just until blended.

- Gently fold in the blueberries.

- Pour the batter into the muffin tin and bake for 25 to 30 minutes until the muffins are golden brown. 

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Meals:

- Noodles with green-greekyogurt sauce, peas, and bacon

- Green bean scramble with new potatoes, boiled and tossed with greek yogurt 

- French bread with green sauce, chicken, and ground kale