basil, beets, celery, corn, cucumbers, eggplant, gourmet greens, lettuce, onions, zucchini
What’s for Dinner?
My entire kitchen smelled like the freshest basil ever as I unloaded my CSA box. For as long as I can remember, my kids have sat on the counter and helped with all sorts of baking projects…cookies, pies, cakes, muffins, etc. For about that long, my little boy has sat on that same counter, whipping up batches of homemade pesto, knowing the ingredients and amounts by heart, and loving to be in charge of the food processor. And if I’m not using it right away (which is really the most tempting and best way!) I’ll throw it in a quart-sizbag bag and into the freezer. So many uses…as a sandwich spread, an appetizer with crostini or veggies, on top of eggs, and of course mixed in a zillion pasta dishes. So, this week we’ll make that batch of pesto. And have so much fresh basil left, it’ll be used nearly each night with all of these other farm beauties. Enjoy!
Friday – grilled pizza fest
summer squash & red onion pizza (Cooking Light)
gourmet greens salad
Saturday – chocolate & zucchini via chocolate & zucchini
chocolate & zucchini cake (Chocolate and Zucchini)
Sunday – frenchie feast in a flash
Monday – sammies + salad
Tuesday – thai minus the take-out
thai green curry with eggplant & basil (Katherine Deumling, SIO Blog, Wk. 13 2013)
Wednesday – zucchini again? you bet!
Thursday – off to the market