stolen moments

i've got carrots blowing out of my fridge. i've made muffins with them, i've used them in savory dishes but am starting to draw a blank. (csa basket) so when i ran across roasted carrot salad from lovely morning blog, i had an ah ha moment. i made it almost the same except i changed a few things. i omitted the fennel and used only one bunch of carrots (but i wish i used more since they were so damn tasty!) i also mixed this combo up with some organic, red quinoa. cool the quinoa and carrots to room temp before you mix it all together and serve. SOOO delicious. i will make this one again for sure.

and for dessert from another blog i enjoy, pete bakes!, i found cookies i couldn't resist making. not only do i have carrots galore but also meyer lemons...i'm not complaining...from my neighbor with a tree. i thought the zest would be marviloso and i was right!



(cookie photos ala pete bakes!)
try his rosemary lemon cookies HERE

today's basket

red carrots, gold beets....i can't wait to get these two in the mix. all via beach greens....

how you like DEM carrots?!

aren't my purple carrots lovely?! i think so. every two weeks when our CSA basket arrives, it's like a surprise gift (well one that you pay for). what will be we be cooking this week? what new veg or fruit have i never tried or prepared that i will now...like it or not. i really can not praise a CSA enough and highly recommend one if you have one in your area. it makes you eat fresh. it makes you eat local. it makes you eat seasonal. it makes you eat at home!

believe you me, there have been plenty of lazy days where i feel like walking down the street to the many different restaurants, hungry to take my money. but then i look at my fridge, full and colorful with far healthier food than i know i'll be eating "out there". this CSA keeps me in and for this i'm thankful. now instead of making that last minute rash decision to throw in the gloves and spend money for a mediocre meal, i'm using my creative juices in the kitchen to build my own masterpiece.


and they're white in the middle!


i decided to use them in the base of a pasta sauce with artichoke hearts, mushrooms, onions, garlic and turkey meatballs. soooooooo booya!

since i've got them...

Brussels Sprouts with Vinegar-Glazed Red Onions

Ingredients

Serves 4

• 1 (about 10-ounce) basket brussels sprouts
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small red onion, thinly sliced lengthwise
• 2 tablespoons balsamic vinegar

Directions

1. Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
2. Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
3. Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.
4. Add onions to brussels sprouts, and toss well. Serve immediately

via Martha

cauliflower on acid

this week's CSA gave us a Romanesco cauliflower. it's almost too beautiful to eat...but i will. i've been doing some research on the web to see if there are any standout recipes for this lil psychedelic delight. it appears it can be used as any other cauli would, roasting is particularly good. apparently it has a nutty, sweeter flavor than the standard variety. i would actually love to grow these as ornamental plants. so damn beautiful!

beach greens-1st delivery

i used to live in Eugene, Or. and was a big fan of CSA's. i moved back to California in '01 and haven't been part of one since. LB has their own CSA- Beach Greens so i decided to give it a try last week. i'm already a regular at 3 farmer's markets near my house each week but damnet, i get busy with life and forget to stop by from time to time. now the market is coming to my house.

i've been anxiously waiting to see what will be in my first crate so i can figure out what i'm making for dinner tonight! as you can see, my options are wide and i can not wait to try it all.

first peek inside the crate--->YUM!


psychedelic veggies, my fav!


from the farm to my table. all so good!