I was really happy with this recipe. It’s a perfect hot weather dinner, while still having some substance to it. It’d be even easier to put together if you cooked the beans, potato and/or egg ahead of time.
Monthly Archives: June 2010
Ok, so things weren’t too weird in the CSA this week. More garlic scapes, lots of mustard greens (which I’ve already asked you guys about), basil/oregano, lots of salad greens, and some good looking eggplants. So I think I’m going to make this week’s CSA challenge sage, since we got a sage plant in the CSA as well, and I’ve already got two in the garden, so I’m going to be sage-tastic this year.
What do you do with sage? I use it in roast chicken, blueberry sage cocktails, stews, stuffings, white beans, fall pasta dishes, saltimbocca…what’s a good summery sage dish that doesn’t require a lot of oven use?
This was one of our favorite meals in recent memory. I made it close to a month ago and never updated the web site, so let’s hope my recollection of the recipe is accurate.
This was a great way to use up leftover chicken parts (I’ve been in the habit of buying whole chickens lately), and John particularly liked the mix of white meat and dark meat.
CSA Meal #2. Ingredients used: Garlic scapes, basil (in both dishes), salad greens. Pictured with pea crostini, which I’ll post in a separate entry.