Archive for June, 2009

I scoured the web today for ideas on how to use our CSA bounty in the most delicious & creative ways. Tonight’s dinner was quick, easy, and definitely lived up to the expectation of being delicious.

The nutty brown butter sage sauce was a perfect complement to the earthy, sharp flavor in the tatsoi greens. I overdid it with the red pepper flakes, though – I love love love spicy things, but it overwhelmed the delicate sage flavor. The fresh lemon squeeze is a must to cut the heaviness of the brown butter.


Pasta with tatsoi greens in a sage brown butter sauce

Adapted from Appetite for China

1 package pasta
1 stick unsalted butter
1 scape, chopped
2 tbsp fresh sage, chopped
1 cup mushrooms, sliced
1/2 tsp red pepper flakes
Salt & Pepper
1 bunch Tatsoi greens, chopped
Fresh lemon juice, shredded parmesan for garnish

  1. Cook pasta according to package directions, drain well.
  2. When the pasta is almost done, add butter to a large skillet and let it foam and begin to brown.
  3. Add scape and sage, cook one minute.
  4. Add mushrooms, cook 30 seconds.
  5. Add thoroughly drained pasta, salt, pepper and red pepper flakes. Stir and let brown, turning every few minutes to ensure even browning.
  6. Add Tatsoi greens and cook, stirring, one to two minutes or until soft and wilted.
  7. Serve hot with Parmesan and a squeeze of lemon.

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 06.30.2009 - CSA Pickup 1

Look at the bounty! I picked up our first box (though I brought it home in bags) from the Orchard Gardens CSA yesterday.

Clockwise above, we have bok choy, scallions, beets, beautiful carrots, green romaine lettuce, red romaine lettuce, tatsoi, scapes, cilantro, dandelion greens, carrots, beets and one zucchini. Hidden behind are mustard greens and leaves of swiss chard and kale. I’ve never cooked with bok choy, fresh beets, tatsoi, garlic stalks, mustard greens, swiss chard or kale, so this is an adventure!

I’m planning on a stir fry or two for the bok choy, scallions, tatsoi & scapes. We’ll have lots of salads with lunch & dinner, and the carrots will be snacks – the picture above is already missing a few of them they were so yummy – bursting with just-from-the-ground flavor. I’m planning on roasting the beets, using the cilantro as a garnish for Huevos Rancheros & in salsa, and the miscellaneous greens will go in salads.

For dinner we had leftover Greek chicken in pitas, and I tore up fresh red romaine lettuce and a spicy mustard green leaf for the leafy greens on top. It was a quick, fresh, flavorful dinner.

06.30.2009 - Chicken Pitas

Greek Chicken Pitas

Grilled pita bread
Grilled chicken, sliced (previously marinated in olive oil, red wine vinegar, fresh dill, oregano & garlic)
Red romaine & mustard greens, tossed with olive oil & red wine vinegar
Cherry tomatoes, halved
Tzatziki (plain yogurt, drained, mixed with garlic, red wine vinegar, fresh dill & diced cucumber)
Caramelized onions
Crumbled bacon
Crumbled feta from the local Lifeline Dairy
Squirt of Sriracha

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