CSA Delivery #1 Eating: Salad and Dessert
This post is about some ingredients from the first delivery of my Homegrown Wisconsin CSA. Click here For the details about that delivery.
Craving a light dinner tonight, I decided to make a salad of the delivery’s most delicate component: red leaf lettuce.
Lately, I’ve been very fond of salads with a cooked component. The combination of warm and cool is nice, plus it’s a nice way to use vegetables that I don’t otherwise enjoy raw, in this case zucchini.
I dressed chopped red-leaf lettuce and chopped snap peas (for texture) with olive oil and vinegar. Meanwhile, I gave zucchini slices a very hot and fast sear in oil: just enough to brown the exterior without totally killing their texture. Chopped green garlic got a light sautee and all the hot components were added to the cool base with some shavings of cheese and a few grinds of black pepper. Dinner salad:
For dessert, my sweet wife whipped up the slam-dunk of the CSA delivery: A strawberry-rhubarb crisp.
Fortunately we have homemade vanilla ice cream in the freezer.
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Crisptastic! Same CSA= SImilar meals!
When the ingredients are this good, you don’t need to do to much to them.
I made something similar, although it came out looking more like yakisoba with zucchini, green garlic and spinach.
Crisp recipe? I’m weighing a number of them. Happy with the results?
We make crisps frequently and they’re pretty simple so we never use a recipe: toss fruit with a little flour and sugar, put in buttered dish, top with a mixture of brown sugar, butter, and flour of desired consistency, bake until golden brown and bubbly, let cool.
and, yes, we’re always happy with the results!
I especially like your addition of chopped snap peas. Sounds like a textural element that takes an otherwise good salad to the next level.