Peanut Zoodles

I finally have jumped on the zoodles bandwagon. Zucchini noodles are a favorite of the low carb crowd. I didn’t really want to buy one of those spiralizer gadgets, but once I realized I could just use my old julienne peeler for these, I figured it was worth a shot when we got two big zucchinis in the CSA.

And they were really good! John was particularly a fan. They don’t keep terribly well as leftovers, but my idea to wrap said leftovers in summer roll wrappers worked pretty well (masks the sogginess). I definitely see myself using them in other noodles preparations. This recipe was the inspiration for the sauce.

Easy Grilled Stone Bass

We may have a favorite new fish. The fishmonger was really excited about a new fish they got in. She called it stone bass; googling seems to indicate it is sometimes also known as wreckfish. We prepared it very simply at her direction, and couldn’t get enough. We served this with a mix of stewed CSA greens topped with capers, as well as some cucumber salad.

Little Steak, Big Salad

This is one of my favorite meals of late, and there really wasn’t a whole lot to it. John and I split a smallish steak (served with a little chimichurri sauce), but the bulk of the meal was a big and basic salad.

Guacamole To Go

Guacamole is always a huge crowd pleaser at parties. But it doesn’t travel well because of avocado’s propensity to turn brown. You can cover it carefully/add a bunch of acid, etc. to try to prevent this. My solution – make it ahead, but add the avocados at the last minute while you’re at the party so that it’s super fresh. As long as the hostess doesn’t mind lending you a fork, a knife and some counter space, you’re golden. I bring my own bowl (and even my own salt because I prefer to use kosher).

I have been preferring guacamole without tomato lately, but you could always add some if that’s your thing.

John’s Spicy Chicken Kebabs

I liked this dinner so much I’m going to have John make it again this Friday (though probably over greens since we’re getting a ton in the CSA this week). It’s just a basic, Asian-ish chicken marinade. John turned it into skewers by adding bell peppers to the mix – I think red onion would be good, too. Served with a simple tomato and cucumber salad. I also think this would work with shrimp.

Ina’s Tuscan Lemon Chicken

This was a fun and easy grill recipe. Mine took longer but I also forgot to weigh the chicken down (and left out the lemon juice. Whee!).

Chicken Soup Base

I don’t know why I haven’t done this before. I basically made something between chicken noodle soup and chicken stock. Essentially, it’s chicken soup without the stock. I made stock and also had some cooked chicken meat, but didn’t think I’d be able to eat a bunch of soup this week. But I hate freezing starches. So I just made the soup without the starch. This way, next time I want chicken soup I can just defrost this and either make some rice or noodles to throw in, or add a can of white beans if I’m avoiding carbs. Easy enough.