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From the Kitchen of Conne Ward Cameron, CSA Week 8
Posting the weekly recipe suggestions from Conne Ward Cameron here on our website instead of Facebook now. — Editor July 6, 2016 Pickled Watermelon Rind Pickled Blueberries Shrimp and Corn Salad Roasted Corn and Tomato Salsa Spicy Thai Green Bean and Summer Squash Salad If you haven’t figured it out by now, I’m a recipe Read More…
Creamy Pasta with Ham and Broccoli
Broccoli! If you’re not just steaming it or enjoying it raw, try this easy recipe from Everyday Food magazine.
Waldorf Salad with Honey-Yogurt Dressing
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Pulled Pork with Italian-flavored Greens
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
Warm Potato Salad
Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove Read More…
Braised Beans with Tomatoes, Garlic and Mint
I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
Curried Smashed Potatoes
This is adapted from a recipe at chow.com.
Yogurt-Marinated Skewers of Squash and Lamb (or Pork)
Ok, not a fan of lamb? Pork loin will work or cubes of chicken breast. But it’s worth trying with the lamb. Delicious.
Summer Squash with Honey
Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook Read More…