Monthly Archives: July 2010

Dill Refrigerator Pickles

Matthew: I received two medium cucumbers in my CSA box last week and since I don’t really like them very much by themselves, I decided to pickle them.  Luckily, the grocery store had just got in a shipment of dill, so I bought one large stalk.  I found this recipe online and, in addition to the ingredients listed, I added some coarse salt (~2 tablespoons) and some yellow mustard seeds (~1 tablespoon).  Now, I just have to let them sit in the fridge for a week and I’ll see how they turned out!


Peanut Butter Crusted Sweet Potatoes

Flori: Since I am always looking for delicious things to eat, Katie sent me this recipe for Peanut Butter Crusted Sweet Potatoes. She was not really sure if the combination of sweet potatoes and peanut butter would really be a good idea – but after making and tasting them, I have to strongly DISAGREE. They were easy to make and absolutely delicious. A definite do-over!

Six-seed Soda Bread

Katie:  Soda bread is a good solution when you’re in the mood for savory homemade bread, but don’t have time for the multiple processes of yeast bread.  This soda bread is definitely different from the typical Irish-American St. Patrick’s Day bread.  It’s filled with nutritious ingredients and is a savory, hearty bread rather than a sweet, buttery treat.  I bookmarked this recipe for Six-seed Soda Bread and waited for a cooler day to make it with Roasted Tomato Soup.  I forgot to add the fennel seeds, so mine was only five-seed bread, but it was still good!  Even if you don’t have all of the different kinds of seeds, you could definitely improvise this recipe to suit your taste.

Dinner Improvised

Matthew:  With lots of different vegetables arriving every week in my CSA box, I often make dinner and throw in anything that needs to be used up before it goes bad.  This has led to some really good and interesting dishes and also some really not-so-great meals.  This week, I had swiss chard and spring onions to use up.  I also wanted to use up my stock of frozen pesto from last summer, so I decided to make a pasta dish that incorporated everything.  I began by sautéing the chard (with the lid on so that the leaves wilt) and onions.  At the same time, I cooked the pasta.  After a few minutes, I added the pesto and a can of cannellini beans to the chard.  Once the pasta was done, I added it to the vegetables and beans and let it combine for a few minutes.  I was very pleased with the outcome.  This was definitely one of the better improvised dishes I have made in a while!

Chicken Pasta Salad with Green Beans

Katie:  Along with strawberries, sweet cherries, and some spices (including smoked paprika!), I also found some fresh green beans at the farmers market this weekend.  I wanted to make something that would highlight the beans, but also include the chicken I had already bought.  This recipe for Chicken-Penne Salad with Green Beans was just was I was looking for!  I used whole wheat fusilli instead of penne, but otherwise followed the recipe as written.  This was a great cold salad for a hot day!  It would probably also taste good with couscous or bulgur or with other vegetables, such as chopped asparagus or chickpeas.  I also made this recipe for Melon Agua Fresca with a honeydew melon, which was a refreshing drink that would probably be good for a summer party.

Seviche-Style Shrimp and Avocado Tacos

Katie:  These tacos are easy enough to make in the dark!  I was just getting out the ingredients to make these tacos, the thunder and lightning growing more intense in the background, when the electricity went out.  I wasn’t sure how to use our electricity box to turn the electricity back on, and Flori was gone, so I got out a few candles (it was dark from the storm) and kept going.  Fortunately, I had precooked shrimp, so I didn’t have to use the stove at all.  These turned out pretty good.  I doubled the amount of tomatoes and added one chopped red pepper.  This was an easy meal which was great for a hot and stormy summer day!

Flourless Chocolate Cake


What do you get when you add Ghirardelli chocolate, butter and Kahlua:

and 8 eggs, vanilla and salt:

Mix by folding:

Bake and you have:

A Flourless Chocolate Cake!!!