Category Archives: Gluten Free

CSA Week 18: Baby Beets and Greens with Creamy Polenta

Last week I picked up my last CSA box of the season. I will miss them! The best (and sometimes the most challenging) thing about these weekly farm boxes has been getting some unusual things that I would not normally buy. Like these baby beets with their greens. Baby beets? Greens? What the heck do I do with those? Luckily my farmer is great at offering suggestions for some of the more seldom seen ingredients. She suggested I cook them more like hardy greens such as rainbow chard, which is exactly what I did. I sliced the little beets, chopped the greens and stems and gave them a nice sauté in a bit of butter and olive oil. If you can’t find baby beets, you can use the regular ones. Try to find them with some fresh looking greens, chop them up and sauté along with the beets. Or if you’re not a beet fan, substitute some rainbow chard instead.

One of the things I love best with greens is polenta. It soaks up all the nice juices and adds a richness that balances the greens so nicely. I topped mine with some feta and olives and a few shakes of date balsamic. This stuff is wonderful. If you can’t find date balsamic (I bought mine at, just use any balsamic glaze instead. The little touch of sweetness at the end is just lovely.

Creamy Polenta with Baby Beets & Greens

Creamy Polenta with Baby Beets & Greens

Baby Beets and Greens with Creamy Polenta

One bunch baby beets with greens
3 tbsp. butter, divided
1 tsp. olive oil
Salt & pepper
1 cup polenta
1/2 cup castelvetrano olives (green Italian olives)
Feta cheese
Balsamic glaze

In a medium saucepan, heat three cups of water with a pinch of salt to a boil. Add the polenta and stir. Reduce heat to a simmer, cover and cook for about 10 minutes, until liquid is absorbed and polenta is tender. Stir in 2 tbsp. butter, and salt and pepper to taste. Mix until butter is melted and polenta is creamy.

Meanwhile, heat a skillet over medium heat. Melt one tbsp. of butter with the teaspoon of olive oil. Chop beets and their greens and add to the skillet. Sauté, stirring occasionally until beets are tender, about 5-7 minutes. If you like them a little softer, let them go a couple more minutes.

Start with a scoop of creamy polenta. Top with beets and greens, olives and a few crumbles of feta. Drizzle with balsamic and finish with a bit of sea salt if desired.

Tagged , , , , , , , , , , ,

Sweet Miso Salmon with Baby Bok Choy

Man, there are days when I am the laziest cook. Those are the days when we either A) Eat out, B) Make a sandwich or eat leftovers, or C) Make something like this where you plop everything on one pan, cook for 10 minutes and eat! While I would love to say I choose C every time, I think we all know that my pants would be on fire. However, I will say with complete honesty that when I do choose C, I am happiest with the results. This dish is not only fast and easy to make, but healthy and delicious as well. The trifecta for the lazy cook who still likes decent food.

This is a quick, quick, quick Asian-inspired fish dish. You can use any green vegetable that catches your fancy, but the baby bok choy and shiitake mixture goes very nicely with this and keeps with the Asian flavor profile, especially if you hit it with a dash of soy sauce at the end.

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Salmon or Steelhead fillet
1 tbsp. brown sugar
1 tsp. miso paste
1 tsp. soy sauce

Baby bok choy
Shiitake mushrooms
Olive oil

Turn on your oven to broil. Line a baking sheet with foil. In a small bowl mix brown sugar, miso paste and soy sauce. Lay your fish fillet on one end of the foil and pour sauce all over the top. Smear around to cover the entire surface.

On the other end of the pan spread out the baby bok choy and scatter with the shiitake mushrooms. Drizzle veggies with a bit of olive oil.

Put the pan in the oven. Broil for 8 minutes. Check the doneness of your fish by sticking a fork in about an inch from the edge and pulling away a bit. Does the fish flake off? When you pull the fork back is the fish still red in the middle? When fish is done it will flake easily and the color will be a light to medium pink in the middle instead of red. Stir around your veggies (if they look done already you can remove them). Your fish may need a couple more minutes, depending on the size of your fillet. Keep an eye on it so it doesn’t burn. Remove and serve immediately. Season the veggies with a dash of soy sauce.

Tagged , , , , , , , , ,

Roasted Veggie Salsa

Salsa is my favorite condiment. It goes way beyond chips for me. It goes in omelets and frittatas, it goes in salads, it lands on top of chicken and fried potatoes. It gets eggs poached in it like this. I almost always have a batch of it in my fridge. You never know when you’ll need some.

It may be the first week of fall, but the weather is still nice and farmer’s market (at least here in Oregon) still has beautiful tomatoes. All of the ingredients for this showed up in one of my weekly farm boxes and on the grill and into the fridge it went immediately. This is a great way to use up ripe tomatoes if you have a bunch. After you turn them into salsa they last for weeks. If you don’t happen to have fresh tomatoes, or if you read this in the middle of winter when there are no good ones available, just use a can of fire-roasted diced tomatoes instead. It works like a charm, and best of all, you can always have one hiding in your pantry for when the salsa monster rears its head.

This recipe is very similar to my normal, un-roasted veggie version, but kissing those veggies with a little heat and getting that char flavor in there does add more depth and oomph. Take the extra few minutes and give it a shot!

I need more chip to dip.

I need more chip to dip.

Roasted Veggie Salsa

1/3 – 1/2 red onion, cut in big wedges
1 jalapeno (or less if you don’t like it spicy)
4-5 tomatillos, peel husks and wash
3-4 tomatoes (or you can use a can of fire-roasted tomatoes)
1-2 cloves garlic, peeled
1/2 tsp. cumin
1/2 tsp. salt
A handful of fresh cilantro (1/3-1/2 cup or so)
1-2 tbsp. fresh lime juice

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Heat a grill pan (or grill, or broiler) and coat with cooking spray. Lay out all your vegetables. Let them grill until they are starting to turn black. Turn once or twice to cook on other sides. Your onion may stay in a wedge or it might fall apart. It will be fine either way. Put everything in a blender. Add seasonings, lime juice and cilantro. Blend until everything is chopped and combined. If you prefer a coarser salsa, pulse in a food processor instead of using the blender.

Tagged , , , , , , , , , ,

CSA Week 9-12 – Thai Green Curry with Shrimp, Eggplant and Mushrooms

Eggplant. My heart lifts at the pretty sight of them in my CSA box because I think they are beautiful. But then it plummets when I remember that I don’t like them very much, and that even so, I love them compared to the rest of my household. But, part of the challenge with these weekly farm boxes is getting creative and finding recipes that we like despite ingredients that, sometimes, are not our favorites.

So. I decided to use recipes we like as a launching point and just work in some eggplant. Some made their way into Freaking Awesome Quinoa Burgers (largely unnoticed by the masses), and I made a huge pan of Eggplant Parmesan, since that has been our one true eggplant recipe success thus far. Although others ate some without complaint, I’ll admit to eating the majority of that pan by myself over the course of several days. Still my favorite eggplant recipe, and it’s a good one.

While wracking my brain for something new and exciting to do with eggplant, I remembered a Thai cooking class I took a while back where we made green curry with eggplant. We all love Thai food so I thought that would be the perfect thing to try. The homemade green curry paste is the star of this dish and just about anything you throw in with it is going to be delicious, even the dreaded aubergine. The other great thing about this recipe is that it is delicious with or without the eggplant. If you absolutely don’t like it, just leave it out and double up on the mushrooms instead. Personally, I think they both have a similar texture when cooked, and they both really absorb the flavor of the sauce, so I liked it just fine with the eggplant. I also threw in some shrimp just for the heck of it. This was a winner (although yes, I found a few eggplant chunks left at the bottom of Claire’s bowl. I’ll keep working on it).

Thanks to my most recent box, I already have another one of these suckers to cook.  Any ideas?

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms
(Slightly adapted from Hipcooks)

Curry Paste:
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. black peppercorns
1/2 thumb-sized piece galangal (or sub ginger), peeled and chopped
2 tbsp. finely chopped lemongrass
3 lime leaves, stems removed
1/2 bunch cilantro, leaves removed from stems, reserve both parts
2 small shallots (or 1/2 red onion)
2 cloves garlic
1 tsp. shrimp paste (or sub fish sauce)
1 thumb-sized piece fresh turmeric (or 1 tsp. dried)
5-6 thai green chiles (or more or less to taste)
1 large bunch Thai basil, stems removed
Juice from 1/2 lime
3-6 tbsp. fish sauce
2-4 tbsp. grapeseed oil

1 pound medium shrimp, peeled and deveined (or chicken, or just leave out the meat)
2 Thai or Japanese eggplants (I used Thai eggplants, but any kind will work, although I think the texture of the smaller ones are nice), cut into 1/2 inch pieces
2 cups mushrooms, sliced or quartered
1 can coconut milk
Additional lime juice, brown sugar, or fish sauce to taste

Homemade green curry paste is where it's at.

Homemade green curry paste is where it’s at.

Make the curry paste: Toast the coriander seeds, cumin seeds and peppercorns. I do this in a small skillet over medium heat until fragrant. Grind the spices in a food processor or spice grinder. Add the galangal, lemongrass, 2 lime leaves, cilantro stems, shallots, garlic, shrimp paste, turmeric, chilies, and most of the Thai basil, reserving some for garnish. Puree until smooth. Add the lime juice and 3 tbsp. of fish sauce to start. You may need to add a tablespoon or two or grapeseed oil to encourage a smooth paste. Taste and adjust the flavorings as needed – more salt from the fish sauce, more sour from the lime, more spice from the chilies. This will make enough paste for this and probably at least one other meal (it freezes great).

Shrimp and veggies. Obviously feel free to mix this up if you don't like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Shrimp and veggies. Obviously feel free to mix this up if you don’t like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Add a bit of olive oil or grapeseed oil to a large skillet over medium heat. Add shrimp, eggplant and mushrooms. Stir fry until shrimp start to turn pink. Add one can of coconut milk, bring to a boil, then lower heat. Stir in the green curry paste, a little at a time, until you’ve reached your desired color and taste. Simmer until veggies are soft. Taste for seasoning and add a bit of sugar, lime or fish sauce to adjust the sweet, sour and salty levels to your taste. Just before serving, garnish with reserved cilantro and Thai basil, and a finely sliced lime leaf, if desired.

Serve with rice to soak up that lovely sauce.

Tagged , , , , , ,

CSA Week 8: Spiralized Cucumber and Beet Salad

Week eight brought many goodies, including corn, zucchini, summer squash, green beans (including a weird flat variety that was a little fuzzy), tomatoes, tomatillos, basil, potatoes, eggplant, and lemon cucumbers.

In addition to this I still have a ton of cucumbers and beets from the previous week. In a stroke of serendipity, as I was pondering this dilemma, I came across this recipe from Skinny Taste. I used it more for inspiration than anything else, but it was a great idea, with a little Greek flair, and it gave me a reason to pull out my seldom-used spiralizer.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

A spiralizer is a fun little machine that turns veggies into curly little ribbons. If you don’t have one, this recipe works just fine if you just dice the veggies or cut into julienne strips instead. I enjoy using this thing, although looking at Gina’s photos made me think perhaps I should have bought the kind she has instead. Mine is not bad, but it works much better on firmer veggies. My beets made perfect little ribbons, but since my cucumbers were a week old, they were a little soft, so I struggled a bit getting good spirals, but in the end it worked fine.

Spiralized salad, before mixing.

Spiralized salad, before mixing.

Spiralized Cucumber and Beet Salad

2-3 cucumbers
2-3 beets
1 cup cherry tomatoes, halved
1/3 cup kalamata olives, halved
Juice of half a big lemon or a whole small one
1 tbsp. olive oil
Salt and pepper
Pinch of dry or fresh oregano
1/2 cup feta cheese

Trip ends from cucumbers and beets and spiralize, dice or julienne. I peeled the beets but not the cucumbers. Add to salad bowl. Keep in mind that once you mix this all together it will all turn pink because of the beets so for a pretty presentation, you can keep the elements separate in the bowl and then mix right before serving.

Add tomatoes and olives. Squeeze lemon juice and drizzle olive oil over the veggies. Add seasonings and give it all a quick toss. Top with feta if desired.

And now it's all pink! But delicious!

And now it’s all pink! But delicious!

Tagged , , , , , , , , , , , ,

CSA Week 7: Mexican New Potato and Summer Squash Sauté

Summer of squash continues at our house. To be honest, I’ve learned to enjoy it. But to keep it interesting, I keep finding new ways to cook it. This one was pretty good. I made it as a side dish for taco night and it was even eaten by my lovely little squash hater. Most summer types of squash are so mild that they take on whatever flavors you cook them with. The mexican spices and cheese in this gave it a great zip, while the squash added crunch and texture. And you know me, if you add potatoes to anything, it just makes it better!

Feel free to twist this one to fit the contents of your fridge or your particular preferences. Add hotter peppers, more lime, more seasoning as you see fit, or switch up the veggies to your tastes. Forgive my lame measurements in the recipe. For dishes like these, I tend to just throw things in without much notice to how much. I used about the same amounts of squash and potatoes and started with a little seasoning and added more to taste. Feel free to adjust as you like.

The leftovers from this made their way into breakfast tacos the following day, after being scrambled with a couple of eggs. Or pile onto an impromptu taco salad with a scoop of salsa on top for lunch. So versatile and good!


Mexican New Potato and Summer Squash Sauté

Mexican New Potato and Summer Squash Sauté

Mexican New Potato and Summer Squash Sauté

A handful of new potatoes, diced (about the same amount as squash)
2-3 pattypan squash, yellow summer squash or zucchini, diced
1/4 cup red onion, diced
1 jalapeno, minced (optional, adjust to your heat preference)
1 clove garlic, minced
1 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
Juice from half a lime
1/2 – 1 tsp. cumin
1/2 – 1 tsp. chili powder
1/2 cup queso fresco, crumbled
Salt & pepper

Heat large skillet over medium heat. Add a drizzle of olive oil. Add potatoes and cook, stirring occasionally for abut 10 minutes. Add onion, jalapeno and garlic, cook another 2-3 minutes. Add squash and tomatoes. Cook another couple of minutes until squash is tender (I like mine on the crunchier side so if you like it softer keep cooking for another minute or two). Add cilantro, lime, seasonings. Stir to blend and cook for another minute or so to let the flavors meld. Top with crumbled cheese and serve hot.

Tagged , , , , , , , ,

CSA Week 7: Sweet Corn and Summer Squash Soup

I am rolling in squash. Last week was pattypan and zucchini, this week LOTS of zucchini. I made two batches of zucchini bread and didn’t even scratch the surface. Luckily I like zucchini. The pattypans, eh, not as much. They have a bit of a spongy texture I don’t really love. But I took care of that problem with this recipe.

Week 7’s CSA box included, as previously mentioned, MANY zucchini (7 or 8 large ones), a huge bunch of beets, lettuce, parsley, Thai eggplants, five cucumbers, new potatoes, sweet corn, and green beans. And I still have quite a bit left from last week. Obviously I have my work cut out for me this week. I don’t think I’m even going to bother buying meat.

Then today, I came across inspiration in the form of a recipe from Cooking Light. I did not follow their recipe, but the basic flavors sounded great so I threw this together based on what I had in my kitchen. The wonderful thing about this recipe is that you blend up the squash. Since for me (and I think for many people), the texture is what I don’t like sometimes (especially with some varieties), blending it into a soup was the perfect solution. The sweet corn was the leading flavor and honestly, if I didn’t know the squash was in there, I would not have guessed. Blending it gave the soup a lovely silky texture without the squashy taste. Since I have so much zucchini on hand, I diced one up and added it just a few minutes before serving to add a little crunch. If you don’t like the texture of the zucchini, add it earlier and blend it up with the others or just leave it out.

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

Sweet Corn and Summer Squash Soup

2-3 pattypan squash, diced
1 zucchini
1 small onion
4 ears of corn (or you can use 2 cups frozen corn kernels)
A few sprigs of fresh thyme
1-2 tsp. chives, chopped
2 cups chicken or veggie broth
2-3 cups milk
Salt & pepper
Cheddar cheese (optional for garnish)

Heat up a soup pan over medium heat. Add a drizzle of olive oil. Add onions and squash. Sauté for a few minutes until tender. Add half the corn. Cook a minute more. Add 2 cups of milk. With a stick blender (or in a regular blender), blend until smooth. Add the rest of the corn, thyme, broth and zucchini. Add salt and pepper to taste. Let soup simmer a few minutes until zucchini is tender and soup is hot. Add extra milk if you want it a little thinner in consistency. Serve immediately. Top with cheese if desired.

Tagged , , , , , , , , ,

CSA Week 6: Kale and Eggs Breakfast Skillet

My farm box this week included lettuce, green beans, Japanese eggplant, cucumbers, pattypan squash, new potatoes, sweet peppers, blueberries, broccoli, beets and basil. I don’t even want to think about all the stuff still left from last week. You can bet on one thing though. There’s still some kale.

Out of all the kale recipes I have tried over the last couple of months – and there’s quite a few – this is actually my favorite way to make it. Which is a little odd considering that instead of hiding it, blending it, or otherwise disguising it, it is actually the star of this dish. I use a tiny bit of olive oil, but not much, making this more like a dry sauté. You get a little char on the edges and the texture, instead of wilted and limp, is almost a little crispy. When the yolky egg breaks and blends with it, well, it’s just pretty darn good. I make this a couple of times a week (not always for breakfast), sometimes tossing in a few mushrooms or other veggies, and sometimes just by itself.

I have the hardest time cooking sunny side up eggs, and I think it all comes down to being impatient, a quality that is especially present when I’m hungry. The key (I do learn eventually) is to turn down the heat and allow them to cook slowly. This way the bottoms don’t burn or overcook before the tops get done. It will also keep your veggies from burning or needing to be stirred as well. If you are having trouble getting those tops to set, or if it’s just taking too dang long, simply stick a lid on it for a minute or two and you’ll be good to go.

Kale and Eggs Breakfast Skillet

Kale and Eggs Breakfast Skillet

Kale & Egg Breakfast Skillet

2 cups kale, coarsely chopped
4-5 button mushrooms
4 eggs
Olive oil
1 small clove garlic
Salt & pepper

Heat skillet over medium heat. Drizzle with just a bit of olive oil (1-2 teaspoons). Add kale, mushrooms and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until veggies are tender. Turn down heat to low. Make little wells in the vegetables. Break eggs into wells. Cook on low for about 4-5 minutes or until tops of eggs are set. You can cover if you want them to cook a little faster, but resist the temptation to turn up the heat, you’ll just overcook the bottoms of the eggs and veggies. Take it slow you’ll be happy you did.

Tagged , , , , , , ,

CSA Week 5: A Kale Salad I Actually Like

Kale is not my favorite. Unfortunately, it has shown up every week so far in my CSA box. But the good news is we’ve been talking a lot lately, and we’re starting to build a rapport. I’ve found I really like it sautéed with a little garlic and olive oil and scrambled eggs for breakfast. It’s not bad sliced into ribbons and mixed with salads or pasta or thrown into a veggie medley. I have hidden it here and there in various fritters and patties and smoothies. It’s a good one to hide since other people in the household are even less enamored with it than I am.

But this salad. Kale is the star and lo, and behold! I actually really liked it. No, really! Bright, chewy, salty and sour and creamy. Good stuff. I’m not even kidding. I topped mine with a little parmesan, but if you leave that off this salad is not only tasty, it’s dairy free, gluten-free and sugar-free. The creamy texture all comes from the lovely marriage of avocado with lemon and olive oil, scrunched through the crunchy kale with your hands to coat every little ribbon.

I paired this with a couple of pan-fried slices of polenta, left over from the previous night’s herbed polenta. A little fresh tomato rounded out the plate nicely.

Lemony Avocado and Kale Salad

Lemony Avocado and Kale Salad

Lemony Avocado and Kale Salad

4 cups of kale, sliced into ribbons
A drizzle of olive oil, about a tablespoon
1 avocado
Juice of 1 lemon
Kosher salt & fresh ground pepper
Parmesan cheese for garnish, if desired

Put kale in a large bowl. Drizzle a bit of olive oil, add the avocado, lemon juice and salt & pepper to taste. Using your hands, scrunch everything together until all leaves are evenly coated. Top with cheese if desired.

Tagged , , , , , , , , ,

CSA Week 5: Stuffed Zucchini and Herbed Polenta

My weekly farm boxes are getting bigger and heavier! As summer squash and root vegetables start to ripen I’m going to need to get myself a pack mule (or just take my teenagers so they can carry the load)! My CSA box for week five included lettuce, kale, beets, NINE (!) zucchini, three cucumbers, blueberries, green beans, cabbage, and japanese eggplant. My new favorite breakfast has become sautéed mixed veggies with scrambled eggs. This uses up a lot of veggies, but there are still plenty left!

While I’ve never been a huge fan of squash in general, I’m starting to like it more and more, which is a good thing, since it seems to be a plentiful ingredient in my weekly mystery boxes. I’ve come to really enjoy zucchini, mostly because it’s just so darn versatile! It’s got a very mild flavor of its own, which makes it perfect for cooking with other things with stronger flavors. It just takes on the taste of whatever you cook it with. By cooking these in “boat” form instead of chopping them up, the zucchini stays nice and firm and absorbs all the yummy tastes of whatever you stuff it with. I had some salami on its last legs and wonderful feta and those big flavors paired so nicely with the more mild zucchini. You could stuff yours with whatever meats, veggies and/or cheeses you have on hand or try this combo. I made a nice creamy polenta to go with it. You can keep it plain and simple, or mix in a bunch of fresh herbs and veggies to bump up the flavor.

Stuffed Zucchini and Herbed Polenta

Stuffed Zucchini and Herbed Polenta

Stuffed Zucchini

3-4 zucchini, cut in half lengthwise
1/4 cup chopped salami or pepperoni
1/4 cup chopped feta
1/4 cup chopped tomatoes
Salt & pepper

Cut eat zucchini in half, lengthwise. Scoop out some of the seeds, making a boat to hold the filling. Chop up some or all of the scooped zucchini. Put in a small bowl with salami, feta and tomatoes and lightly mix. Heap the filling into the zucchini boats. Sprinkle with a bit of salt & pepper. Bake at 375˚ for 10-15 minutes, until zucchini is tender.

Herbed Polenta

1 cup dry polenta
1 clove garlic
1/2 cup mushrooms
1/4 cup red onion
1/4 cup fresh herbs, chopped fine (I used a mixture of chives, parsley, basil & thyme)
1/4 cup parmesan cheese
2 tbsp. butter
Salt & pepper

Bring 3 cups of water to a boil. Add polenta. Turn heat down to low and cover. Cook 5-10 minutes until liquid is absorbed. While polenta is cooking, saute onion, garlic and mushrooms in another pan. Remove polenta from heat and stir in mushroom mixture, herbs, cheese, butter and salt & pepper. Mix well. Serve immediately.

Note: After cooling, polenta will solidify into a block, which you can then slice and pan fry or bake or broil. I usually save the leftovers and pan fry it with eggs for breakfast.

Tagged , , , , , , , , , ,

Get every new post delivered to your Inbox.

Join 126 other followers