CSA Week 5: Cannolicchi alla Caprese

Lately I’ve been trying and trying to use all my CSA ingredients before I use the next batch. And overall I’ve been really successful. In fact, I don’t think I’ve had to toss anything that went bad before I could use it, although I’ll admit to taking a couple of weeks to get to some items. I don’t blog about everything I use since some of it just gets snacked on (I’m looking at you blueberries) and so much of it gets tossed into side salads or breakfast scrambles. That being said, I was afraid if I tossed kale and/or squash into one more recipe this week, there would be a revolt in my household.

The first three or four farm boxes included an herb plant, which has contributed to quite a nice little herb garden in my backyard. My basil in particular has been doing great and was absolutely delicious in this. Later in the summer when I’m trying to figure out what to do with an overload of tomatoes, this recipe will definitely be making another appearance. For the best flavor, use an assortment of vine-ripened tomatoes, or cherry tomatoes (I used a combo). With so few ingredients, quality really does matter!

This recipe combines my favorite flavors of all time in symphony of simplicity and deliciousness. I love basil, tomato and mozzarella together. Give it to me in salads, sandwiches, pizza, or just sliced up together on a plate and I am a happy camper. I’ve made a few different versions of this from time to time, but this one really was nice. The big difference with this recipe is combining the ingredients ahead of time and letting them marinate for several hours before tossing with the pasta. Mmmm. Perfect.

Cannolicchi alla Caprese. Use whatever noodle your heart desires, but these twirly ones were a great choice!

Cannolicchi alla Caprese
(from The Pollan Family Table – the original recipe is Conchiglie alla caprese, I just used a different noodle)

2-3 cups chopped vine-ripened tomatoes, or cherry tomatoes (I used a combo of roma and cherry tomatoes)
1 1/2 cups diced fresh mozzarella (or buy the little balls, which I had on hand)
1/4 cup extra virgin olive oil
1/2 cup fresh basil leaves, cut into chiffonade (little ribbons)
2 cloves garlic, minced
A pinch of crushed red pepper flakes
Salt & pepper
1 pound pasta, either shells or a spiral shape to catch all the little bits and flavors

In a large mixing bowl, combine the tomatoes, mozzarella, oil, basil, garlic, red pepper flakes, 1/2 teaspoon of sea salt and black pepper to taste. Cover with plastic wrap and let the sauce marinate at room temperature while you prepare the pasta, or for up to three hours to enhance the flavors. I highly recommend letting it sit a while, it did make a big difference.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 1 minute less than the directions on the package. Reserve 1/2 cup of the pasta water, the drain the pasta.

Add pasta to the tomato mixture. Add 2 tablespoons of reserved pasta water, or as desired, to moisten the sauce. Season with sea salt and pepper as needed. Sere hot or at room temperature.

 

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Farro Salad with Summer Veggies

In an age where it seems that everyone I know is going gluten-free or full-on Paleo, I’ve embraced my whole grains, and have been exploring some new ones.  I think in moderation, just about anything can be part of a healthy diet and whole grains offer many benefits.  They are full of nutrients and fiber, and are very filling, especially when they are the base of a salad.

I’ve never tried farro before but this one dish made me a fan.  It has a great chewy texture, with a mild, nutty flavor.  While not gluten-free, it is considerably lower in gluten than most other grains, and at least according to the sources I checked, can often be eaten by people who don’t tolerate gluten well.

This salad uses the best of the late summer veggies that are still available, but you could easily modify it to include whatever happens to be in season.  I found some very cool tomatoes – blueberry tomatoes – at the market that I had never tried before.  They were delicious, but feel free to use the cherry tomato or diced fresh tomato of your choice.

Blueberry Tomatoes! Very yummy.

This is definitely filling enough for a meat-free meal, but feel free to add some grilled chicken or fish along with it if you’re up for something a bit more hearty.

Farro Salad with Summer Veggies

Farro Salad with Summer Veggies

1 pkg. farro
4 ears of corn, kernels removed
1 cucumber, diced
1 cup cherry tomatoes, halved
1 small onion, diced
1/2 jalapeno, minced
1 clove garlic, minced
Salt & pepper
1/4-1/2 c. rice vinegar
2 tbsp. olive oil
Grilled chicken (optional)
Balsamic glaze (optional)

Cook farro according to package directions and set aside.  While that is cooking, heat a drizzle of oil in a skillet and add onion, jalapeno and garlic to pan.  Sauté a few minutes until onion is tender.  Add corn and cook and stir another minute or two.

In a large bowl, add farro, onion mixture, tomatoes, cucumber, 1/4 cup rice vinegar and olive oil.  Add a big pinch of salt and some fresh ground pepper.  Stir well and taste.  Add a bit more vinegar if it needs some extra oomph.  Adjust seasonings as needed and serve.  Top with grilled chicken and/or balsamic glaze if desired.

We served ours with a little sliced grilled chicken and a drizzle of balsamic glaze. Mmmm.

Pasta with Heirloom Tomatoes and Basil

Heirloom tomatoes are pretty cool.  All sorts of varieties that you never see in the store.  Normally I only find them at farmer’s markets and they are just about irresistible.  But this time I spied some heirloom cherry tomatoes at Trader Joe’s and just had to snatch them up.  What didn’t go directly into my mouth ended up in this delicious pasta dish.

I make about a million versions of this particular dish depending on what’s in season and what’s in my fridge at any given moment.  This version included a double bump of basil since I had leftover pesto I had made a day or two before and then I also threw in some freshly picked pesto leaves from my garden as well.  The veggies are barely cooked, just warmed really to release the juices and get warm.  It’s absolutely bursting with summer flavors.

Pasta with Heirloom Tomatoes and Basil

Pasta with Heirloom Tomatoes and Basil

2-3 tbsp. olive oil
1 pint heirloom cherry tomatoes (or the regular ones will do), halved
1/2 cup black olives, halved
1/4 cup red onion, thinly sliced
2 cloves garlic
1/4 cup basil pesto (click here for my recipe or use your favorite)
2-3 ounces fresh mozzarella, cut into cubes or strips
Handful of fresh basil leaves, coarsely chopped or torn
1 pound pasta (I really like some sort of corkscrew shape for this to catch all the little yummy bits)

Get everything chopped before you start cooking, because this all comes together very quickly.

All ready to meet their destiny! Love the pretty colors.

Boil pasta until tender.  While pasta is cooking, heat olive oil over medium heat.  Add garlic and cook about a minute until fragrant but not browned.  Add onion and saute a bit until slightly tender.  When the pasta is just about done, add tomatoes, olives and pesto.  Cook and stir just a couple of minutes to heat through.  I prefer the veggies barely cooked so they still have that garden fresh flavor.  Toss in some fresh basil, mozzarella and a pinch of salt and pepper.  Drain pasta and add to pan with veggies and cheese.  Toss to combine and serve immediately.  Top with a sprinkle of parmesan if desired.

You Say Tomato, I Say Potato

I haven’t gone to the grocery store in a month.  Mostly out of pure laziness, but also because I’m enjoying throwing together all of my farmers market goodies and calling it dinner.

So this is what I had that I needed to use up.  Does it look like dinner to you?

New potatoes and the yummiest, juiciest heirloom tomato ever. And pretty flowers, just for ambiance.  I also had some goat cheese and fresh dill hiding in the fridge that paired so nicely with these!

One of my favorite compliments is when someone says I look “smashing.”  I love that word.  It’s got such pizazz. Plus I like words with more than one meaning.  Yes, you’ve discovered my geeky secret.  I’m a word nerd.  But hey, at least I’m a word nerd who cooks.  Things could be worse.  Anyway, I decided I wanted to make some “smashing” potatoes.  And by smashing, I mean they will look and taste amazing, and I will also get to do some actual smashing!  And what could be more fun than that?

One note on the actual smashing of the potatoes:  we are not reinventing the sledge-o-matic here.  Smash gently or you will have potato bits everywhere.  I used the flat side of a meat tenderizer hammer thing, but anything will work to flatten these babies.

The farm fresh heirloom tomatoes with goat cheese and dill were the perfect complement to the potatoes and made for a simple, rustic meal that was quite satisfying.  You can eat the tomatoes raw if you prefer, but I popped them under the broiler for a few minutes just to get warm and melty.

Smashing Potatoes. These were so dang good.

Smashing Potatoes

1-2 pounds small new potatoes
2 cloves garlic, minced
2 tbsp. olive oil
1/4 cup chopped fresh dill
Juice of half a lemon
Salt & pepper

Boil the potatoes until they are fork tender.  Drain and let cool a bit.  On a lined cookie sheet, place the potatoes and smash gently.  I used the flat side of a meat tenderizer hammer, but you could use a regular hammer, the bottom of a glass, really anything you’ve got will work.  Just don’t go too crazy with it or you will have flying potatoes instead of smashing potatoes.

Combine all other ingredients in a small bowl.  Spoon olive oil and dill mixture over potatoes, making sure each one gets a little love.  Bake for 20 minutes at 400˚ until they are a little crispy on the bottom and edges.

Broiled heirloom tomatoes with goat cheese and dill.

Broiled Tomatoes with Goat Cheese & Dill

1-2 large heirloom tomatoes
Goat cheese
Fresh dill
Salt & pepper
Olive oil

Slice tomatoes into thick (around 1/2″) slices.  Place on parchment on a cookie sheet.  Top with goat cheese, some chopped fresh dill and a sprinkle of salt & pepper.  Drizzle with a tiny bit of olive oil.  Broil for 2-3 minutes, until cheese is melted and tomatoes are warm.