CSA Meals - Week 10

The sun is blasting everything outside, but the plants in my garden haven't given up just yet, and luckily the CSA is still going strong.  Most of week was extremely bearable compared to the excessive temperatures we have now, and I managed to make a few different dishes with our CSA produce and Shannon's monster zucchini.  


When Davy has a band activity and won't be around for dinner, I seize the opportunity and make pasta.  Last Wednesday I ate it with sun gold tomatoes, basil, feta, and garlic, and it was spectacular - simple, sweet, and fresh.  The sun gold tomatoes are so tasty, and for someone who doesn't love tomatoes (I'm getting there!), the perfect variety to eat uncooked.

The next night I realized we had a ton of zucchini to use, and some prosciutto, so I decided to try out a version of this salad from Serious Eats.  We didn't feel like grilling, and I was using the oven for potatoes baked in parchment anyway (with basil instead of mint), so I sliced some zucchini on the mandolin and roasted it instead.

If you need to find another way to get rid of zucchini, the lentil salad is a healthy and delicious way to do so.  The thin pieces almost melted down in the dressing, and the red wine vinegar provided just enough of a bite to keep the flavors interesting.  I chopped my prosciutto and mixed it in instead of serving it on the side, and it contributed to making the dressing taste richer, which is completely worth it when you're eating health food like lentils and zucchini.

My parents came to visit for the weekend, and we welcomed them with takeout from 8 1/2 plus lime and peanut coleslaw on Friday night.  I love this coleslaw recipe from 101 Cookbooks because it's a totally different take on shredded cabbage.  It's tangy from the lime, crisp from the cabbage and peanuts, slightly juicy from the beautiful sun gold tomatoes, and very light because it doesn't have mayo.  The slaw can be eaten for several days after, as long as you don't mind if the peanuts lose some of their crunch, because the cabbage is even better as it softens.

When I made the parchment potatoes, I used every potato we'd gotten in the share because I knew they could be recycled into other meals.  We ate a them a second time in a Sunday morning frittata with zucchini, since both of those vegetables were in abundance.


After all of the glorious weekend eating (another phenomenal meal at Secco!), Davy and I were worn out.  We made a cucumber and tomato salad with feta, and decided to defrost some bread to eat with Idiazabal cheese from Trader Joe's and spicy plum chutney for dinner on Monday.  It's the kind of meal that's perfect in a heat wave, so we probably should have held off until Week 11,  though I don't think either of us would complain if we repeated it the next round of candy-like sun golds.