Monthly Archives: June 2014

Recipe Variation: Shrimp Patties with Shaved Vegetables, Thai Herb Salad and Crispy Kale

This was my first attempt not to be lazy in the kitchen after being sick and lethargic the past two days. This was sort of a CSA twist on this recipe for Thai Herb Salad with shrimp patties. I kept the patties, salad and nuoc cham dressing but added shaved vegetables, as well as some crispy kale for texture contrast. Sort of a weird pseudo-salad. I enjoyed it but also can’t really taste much because I’m sick, but John really liked it.

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Technique Idea: Bok Choy Pesto

I didn’t really measure when I made this, so I don’t have a recipe to share. But my friend Heather suggested making a pesto with bok choy/pac choi (she also used radish greens; I used some spinach and garlic scapes). I did this (I get a LOT of bok choy in my CSA) and it turned out quite well. It’s a more watery pesto than the traditional style, but still flavorful. I used it as a marinade for chicken.

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Drip Beef

I’ve had my eye on this Pioneer Woman recipe for awhile. Getting Del Buono rolls from Jersey and eye of round from Amish Country meant it was time to make it, and boy was it good (and easy, if time consuming).

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Chard Caesar Salad

So. Much. Chard. In the CSA lately. I wasn’t sure how well this sturdy green would work here, but since Kale Caesars have been so big lately, I figured a chard one probably wouldn’t be much different. And it worked well! I recommend letting the greens sit in the dressing for about an hour before serving.

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Juicy Lucys

Yum! I made lettuce wrapped Juicy Lucys and turkey burgers for Fire Thursday a couple weeks ago, and both were hits. Juicy Lucys are actually really easy if you use this Serious Eats guide.

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Zucchini “Enchiladas”

Honestly, these weren’t really my thing. The zucchini gets too cooked for my taste, and the sauce didn’t really agree with me. John seemed to likeĀ it a little better than I did, but ignored the leftovers, which tends to be a bad sign in our house. That said, the idea might be more interesting to others, so I’m posting a link to the recipe anyway. We used chicken thighs instead of chicken breasts, and yogurt instead of sour cream.

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Curry Rice with Chickpeas, Turkey and Chard

Threw this together with random leftovers when we returned from out of town this weekend. Just an Indian spin on fried rice, basically.

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