http://chickinthekitchen.com Thu, 28 Aug 2008 01:23:38 +0000 http://backend.userland.com/rss092 en We returned from a family vacation to Mystic, CT early this evening -- just in time for me to run out and pick up our share for the week. I still have the Sunshine Kabocha squash from last week to use, but otherwise we've been managing to get everything eaten ... http://chickinthekitchen.com/2008/08/27/csa-share-week-13/ I was cutting up tomatoes and basil for a simple salad when I realized the colors and size of the tomato slices would make pretty flowers. The boys seemed unimpressed with my handiwork, but we had less resistance than usual to trying something new. Surprisingly, A. opted to try the basil ... http://chickinthekitchen.com/2008/08/24/tomato-flowers/ I'm so pleased with this recipe -- not only is it a solid vegetarian crock pot meal, it also took advantage of a lot of my CSA haul for the week. Plus, as the original recipe notes, ratatouille is very multi-purpose. Use it over pasta, as I did, or on ... http://chickinthekitchen.com/2008/08/22/slow-cooker-ratatouille/ I was thinking about Thanksgiving this morning as I snapped and rinsed fresh, organic green beans from my CSA to use in Green Bean Casserole. The contrast of the lovingly-harvested produce and the canned cream soup was not lost on me. But as I was adding milk to the sauce, ... http://chickinthekitchen.com/2008/08/21/someones-tradition-green-bean-casserole/ I feel as though I gush on an on about the gorgeous colors of the produce we receive through our farm share, and I have to do it again this week. Look at that dark purple eggplant! The pale yellow tomatoes! The glowing orange squash! How could you not get ... http://chickinthekitchen.com/2008/08/20/csa-share-week-12/ Camp is over, and summer's end is drawing near. We'll be out and about the next couple of weeks, so posting will be sporadic, as will my cooking. I know I'm going to use fresh green beans from our CSA to make a canned soup classic this week: Green Bean Casserole. ... http://chickinthekitchen.com/2008/08/18/no-menu-plan-monday/ The first time I saw ices served in a fruit peel was at the New York Renaissance Faire, probably 20 years ago. I was enchanted by the sorbet stuffed into the peel of half an orange, and I recreated it for a Mother's Day dessert (scooping out the orange, chopping ... http://chickinthekitchen.com/2008/08/14/sorbet-in-its-skin/ We received 7 ears of corn (I'm going to have to start freezing it), chard, lettuce mix (yay! but it's very wet -- it won't last long, even if I spin it dry before storing), parsley, cilantro, 2 Mars red onions, 2 jalapeños, 1 cucumber, 1 tiny zucchini, a quart ... http://chickinthekitchen.com/2008/08/13/csa-share-week-11/ The inspiration for this recipe came from an issue of Real Simple, several years ago. I can't find the original recipe online, but that's where I got the idea to put these three main ingredients together. I use raw sweet corn for this recipe, which in season (right now! go get ... http://chickinthekitchen.com/2008/08/12/corn-avocado-tomato-salad/ I cooked this week, just not what I'd planned. Monday I was going to make Spicy Sauteed Chickpeas, Beef & Cilantro, but wound up pan-frying some meatballs instead. On Tuesday I wound up baking the tofu for lunch, and then I made up a swiss chard & cauliflower gratin for ... http://chickinthekitchen.com/2008/08/10/menu-plan-monday-811-817/