Thursday, September 16, 2010

CSA Meals - Weeks 13 and 14

As we continue the transition between summer and fall, I'm trying to find dishes that highlight warm weather produce as well as the hint of cooler temperatures.  There are two noteworthy dishes from the past few weeks, outside of the normal salads, pasta, and frittatas, that are worth sharing.

I made the first dish with four delicious tomatoes from my parents' plants.  They had gotten just a little too ripe, but they were perfect to stuff.  I sauteed zucchini, shallot, the tomato insides, and sausage and combined the mixture with parmesan and breadcrumbs.  Once I spooned it into the tomatoes, and miraculously came out with the perfect amount of filling, I topped everything with shredded mozzarella.  I don't remember now exactly what the baking temperature was, but I think it was somewhere around 400 degrees for 25 minutes.  With a tasty salad and foccacia, the tomatoes made a comforting and light meal.

Along the same lines, I made veggie chili this week that yielded enough food for a hungry family of ten and also used a lot of our share.  I chopped and steamed our pumpkin squash in place of the yellow squash called for in the recipe, and lessened the 1/4 cup of brown sugar to account for the sweetness in the orange squash.  

Jalapenos, four healthy looking peppers, also went in, seeds and all. 

I threw in the pak choi close to the end of simmering the chili, but we couldn't really taste it.

We used petite diced tomatoes, chickpeas, zucchini, sweet peppers, and corn as well, and a variety of spices that made us think of chili.  By the time everything was in the Dutch oven, it was nearly full, but after 30 minutes of simmering it had reduced and there was just the right amount of liquid. 

We'll definitely be eating the other half of this chili out of the freezer, hopefully on a chilly fall day when we're reminiscing about hot weather and missing our CSA.

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