Friday, June 22, 2012

CSA Meals - Week 6

Every recipe I've seen lately seems to have an emphasis on grilling or assembling without turning on the stove or oven. Luckily, I snuck in a roast chicken last week before the heat and humidity really hit. 

Tuesday, when I made the chicken, we enjoyed very fresh corn on the cob and raw green beans on the side. I used one of our spring onions in lieu of the ramps the recipe called for, and the liquid we spooned over our meat was pleasantly tangy.

I'll admit that making something like a roast chicken normally leads to a few days of kitchen laziness, and this time was no exception. The next few nights consisted of mac and cheese, leftover barbeque, sauteed kale, salad with feta and corn, and more chicken

Friday we ventured up 95 to celebrate another wonderful couple's wedding. We used some of the lettuce in our share for sandwiches to eat in the car, and snacked on cucumber slices dipped in hummus. The food at the wedding was, fortunately, much more interesting. We were treated to fruit and cheese, an antipasto platter, various passed hors d'oeuvres, fried chicken, paella, macaroni and cheese, sliders, a potato skin bar... and that was only the appetizer spread.

We finished the CSA week by combining the remaining chicken and produce in an enchilada casserole. I chopped a spring onion, turnips, and the two types of squashes in bite-sized pieces before seasoning them and roasting them.

After they came out of the oven, I mixed the vegetables with the chicken, and then alternated the filling with flour tortillas, grated cheddar cheese, and enchilada sauce.

You would never guess that there's a tortilla underneath the top layer of cheese, would you?

We ate the makeshift casserole with a garnish of lime juice and salad. It was a flavorful and satisfying hot meal, even in the onset of summer.

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