Welcome once again to another installment of the Thursday Stash here at the Drunk Squash!
This week we’re straddling summer and fall, and I’m clinging to the summer vegetables (and fruits I suppose) for as long as I’m getting them!
We have a big handful of Red Russian Kale,
Some skinny, deep purple eggplants,
Colorful, plump heirloom tomatoes,
Some hilariously furry edamame,
A big beautiful watermelon,
Some salvaged corn (that I liked setting up mugshot-style),
and these weird things that I have no idea about!
They’re round, a light yellow color, and smell like salad. And we just can’t figure out what the heck they are. If you have any ideas do tell! And I’ll definitely share information when I cut one or both open.
I’m hoping to make some fresh salad with the corn, utilize some of the chard as burrito wrapping, and maybe make a roasted eggplant and tomato dip? I have a tasty pepper and eggplant dip from last week to share with you too… so prepare yourself!
I realized that I briefly mentioned a salad in the last Thursday Stash, but then never followed up about it! For shame!
It may be three weeks late, but this recipe is definitely worth it. You probably don’t remember, but I described this salad as “heartstopping,” and I was not exaggerating. But the thing is, it definitely isn’t an intense recipe. Instead, this salad relies on the quality of its ingredients. I used my corn, basil, and tomatoes straight from the CSA box. They were basically just out of the ground.
That’s something I struggle with sometimes, actually. Because I only get the CSA box every two weeks, I worry sometimes about evenly balancing everything. I don’t want to cook everything up the first few days (although realistically, that’s never going to happen), but I also don’t want everything sitting around aging for the next two weeks. If I was more organized I would make some meal plans… but let’s be real, that’s probably not going to happen.
So I’m really glad that this time I busted a move with the corn, basil, and tomatoes. They deserved to be devoured immediately and they really made this salad into something special. So here she is:
|Corn, Lentil, and Tomato Salad
Recipe Type: Salad
Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins
A simple salad that relies on the freshness of basic, yet flavorful ingredients.
- 1 corn cob
- 1 1/2 cups cherry tomatoes
- handful of fresh basil
- 1 cup cooked lentils
- 2 tsp barbecue sauce
- olive oil
- black pepper
- Preheat oven to 400F.
- Cut the corn off the cob, and slice the tomatoes down their middles.
- Lay the corn and tomatoes in a pan or on a baking sheet and then drizzle with olive oil and sprinkle with salt, pepper, and thyme.
- Place the corn and tomatoes in the oven for about ten minutes.
- In the meantime, mix your lentils with the barbecue sauce (lentils can either be hot or cold).
- In a bowl, add the basil and lentils together.
- After ten minutes mix the corn and tomatoes along with the basil and lentil mixture and serve.
If you don’t have pre-cooked lentils, you can either add the time to cook some up or just leave them out of the recipe- personally I think they add an important nutty flavor though.
There’s something about that combination of sweetness and acidity (and even smokiness) that makes this recipe extremely gobble-up-able. So get yourself some fresh vegetables (CSA box? Farmer’s Market? Straight from the farm? The down-low on your local grocery store?) and try it
Posted in CSA, Dinner, Lunch, Recipe, Ten-Minute Meal
Tagged Barbecue Sauce, Basil, Cherry Tomatoes, Corn, Lentils, Olive Oil, Salad, Thyme, Tomatoes
Somehow I took a pretty sizable hiatus, sorry everybody! I don’t really know how it happened… I posted the Thursday Stash, and then had a very busy last day of work on Friday, then ran my HALF MARATHON on Saturday, and then headed down to my parent’s house. I’ve been staying with them for almost two weeks and just haven’t gotten around to updating at all. I feel like such a slacker.
Me with my celebratory post-race Its-It
I’m usually really motivated to update, and even though I usually only do it about twice a week (more if you’re lucky), most of the time my updates are sparse because I’m still figuring out how to fit life around blog and blog around life. This time, however, there has been no excuse. I’ve been lounging. I’ve been watching too much food network. I’ve been drinking too many beers. And I’ve just been reallllllly lazy. It’s like I took the fatigue after the run and let it seep into the other aspects of my life… for almost two weeks.
But I’m about to go into a very busy semester, so I’m going to say that it’s a preemptive measure. I’m trying to hit one extreme so that I’ll be ready when the other extreme comes hurtling my way.
Either way, I’m back folks. I’ve been missing the blog, so here I am. Rock you like a hurricane.
I thought I’d share with you all the vegetable tart I made two Fridays ago. It turned out to be a bright, savory meal that was gobbled up almost immediately. It definitely didn’t hurt that I used cherry tomatoes, green bell peppers, sweet corn, and basil that was fresh from the farm. Think of it as an apology for the unannounced break. And believe you me, this would be a great apology for any veggie lovers in your life. Or maybe a great way to get some non-veggie lovers to become veggie lovers. Really, what better way to convert somebody than with a buttery crust and cheese-sprinkled vegetables? And it can be easily altered depending on what’s fresh and in your fridge.
I first got inspiration from this post on Sweet Pea’s Kitchen. I knew that I wanted to make a vegetable entree for a potluck, and after a few brainstorming searches I settled on a savory vegetable tart. I used Christina’s recipe for the crust as well as her idea of using basil and goat cheese as a base. Then I adapted the actual filling to fit with what I got in my CSA box. The result? Vegetable perfection in a pie crust. Yep, it doesn’t get any better than that.
So, again, I’m sorry for the long break. But hopefully this lovely little dish will make up for it!
Summary: Versatile and fresh, this tart is the best way to gobble up those summer vegetables that are bursting with color and flavor.
- 1 1/2 cups flour
- 1/2 tsp black pepper
- 1/2 tsp salt
- 9 tbsp cold butter, cut into pieces
- 3 tbsp ice water
- 1 1/2 cups chopped basil
- 2 cups shredded goat cheese
- 2 sliced green bell peppers
- 1 cup sliced cherry tomatoes
- 1 head of corn
- Stir together flour, pepper, and salt.
- Add the butter either with your hands, a pastry cutter, or a food processor. You want the consistency to be coarse.
- Add the water until everything becomes a thick dough. Don’t over mix.
- Roll the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. (I refrigerated overnight).
- Preheat oven to 375F.
- Roll out dough and line a pie pan or tart pan, cutting off excess dough. I decorated the edges with fork tines.
- Line the dough with aluminum foil and fill with dried beans.
- Bake crust for 25 minutes.
- Remove foil and beans and bake for another 5 minutes.
- Chop your basil, shred your cheese, and slice your bell peppers and tomatoes. Also, cut your corn off of the cob.
- After you take the crust out of the oven, let it cool and then fill the bottom of the crust with the basil and 1 cup of cheese.
- Add your bell peppers, tomatoes, and corn, sprinkling cheese throughout and then on top.
- Bake for about 30 minutes, or until the edges are golden.
Prep Time: 20 mins
Cook Time: 1 hour
It’s another Thursday where I have produce aplenty to share with you! I’ve got some repeated vegetables from last week, and then a few new ones. Also, I received two juicy peaches (one of which I immediately devoured all by itself). And I’ve got high hopes for baking that other peach. I’m completely into the idea of making a brown sugar crumble inside of it. Ah, in short I am just giddy on my post-CSA retrieval high.
So this week I got more green beans (still have to come up with something killer to do with them- I’m not good with green beans), more corn (that’s easy!), garlic, green bell peppers, and a pretty little basket of cherry tomatoes.
I already made a heartstopping salad last night with the corn and some of the tomatoes, which I will share with you soon. And tomorrow I’m making a vegetable tart for a work party. I really want to use up the basil quickly because it’s already picked, and who knows how long it will last. I could always dry some, of course, but the faster I can eat it fresh the better.
Also, I’m going to be spending some time at my parents’ house for the next two weeks or so, so I’m feeling like I should use up my stash pretty quickly and then bring the rest with me. Luckily, my planned veggie tart should handle the bell peppers, some corn, and the tomatoes. Too bad you can’t put green beans in a tart… can you? I don’t think I’m going to go there…
I also wanted to include a recipe for a meal I’ve been eating for the past week. I used up the rest of my beets and potatoes from my last Thursday Stash by making a filling, creamy, and lightly spicy Potatoes and Beets au Gratin (or Potato-Beet Casserole?). And when I say that I’ve been eating it for the past week, I really mean it. That’s no exaggeration. I made a big dish (which lasts one person for quite a while) that I haven’t gotten sick of yet. It’s eggy, cheesy, spicy, and filling. And it makes the perfect lunch, dinner, or breakfast. Here she is:
Recipe: Potatoes and Beets au Gratin
- 2 cups potatoes sliced (that was two medium potatoes and 6 small ones for me)
- 1 cup yellow beets sliced (about two medium ones for me)
- 1 white onion sliced
- 3 eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (sharp white cheddar was delicious)
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper
- 1/2 tsp turmeric
- Preheat oven to 375F.
- Slice your vegetables.
- Whisk eggs into the milk, and then add cheese.
- Stir in the spices.
- In a casserole dish, layer half of your potatoes, beets, and onions.
- Pour half of the egg mixture evenly over the veggies.
- Layer the rest of the potatoes, beets, and onions.
- Pour the rest of the egg mixture over the dish.
- Place in oven for about 45 minutes.
- Remove when a fork easily pokes into the potatoes and beets.
There is not a lot to the egg mixture, in fact it’s quite sparse. The idea is to have a dish that mostly features the potatoes, beets, and onions, rather than a dish that is mostly eggy. You, of course, can increase the amount of egg or milk.
Preparation time: 10 min
Cooking time: 45 min
Posted in CSA, Dinner, Lunch, Recipe
Tagged Basil, Beets, Black Pepper, Casserole, Cayenne Pepper, Cheese, Cherry Tomatoes, Corn, Garlic, Green Beans, Green Bell Pepper, Peaches, Potatoes, Salt, Sharp White Cheddar, Turmeric