Sunday, June 29, 2008

food on my mind


It seems like all I think about these days is food. And there's a good reason for it: I'm having to rethink my whole approach to meal planning and grocery shopping. We got out first CSA delivery on Wednesday last week, and it has been a challenge to figure out how to use all the squash (all kinds!) we got, without ending up hating squash. I usually do my shopping on Sunday so that I'm ready for the whole week. I list all the meals we'll have Sunday to Thursday and buy everything I need. Now, though, I'm having to leave my menu a little more open-ended since I don't know what we'll get mid-week from the farm. This week, I'm guessing more squash.

Here are some meals I've come up with/recipes I've gathered to incorporate all the squash:
roasted zucchini and summer squash tossed with rigatoni, fresh tomatoes, and feta
grilled zucchini + summer squash + tilapia (thanks for the inspiration, mom and dad!)
zucchini skillet cakes
stuffed patty pan squash
spaghetti squash risotto

Any other ideas?

Needless to say, my blogging might be very food-focused for a while!

7 comments:

  1. Zucchini Bread! I haven't tried this recipe, but it looks similar to the one I made a few years ago. So good.

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  2. Definitely grate some zucchini and freeze it for winter when the weather begs baking be done. I think other squashes could be subbed for zucchini but am not 100% sure.

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  3. Mollie Katzen has a new cookbook out that I was looking at last night - The Vegetable Dishes I Can't Live Without. It struck me as just the sort of book that would be great with a CSA because she has so many fun vegetable recipes in it.

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  4. In the July 2008 issue of Cooking Light they have a recipe where you cut zucchini sticks, toss in egg, toss in seasoned bread crumbs which includes parm. cheese, spray with cooking oil and bake till crispy. Stuffed summer squash is always excellent. I always use a stale loaf of hearty bread and use a broth mixture of chicken both and tomates, onions, celery, shredded carrot, sometimes mushrooms (really whatever I have on hand) and bake.

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  5. Zucchini salad--ribbons of zucchini made with a mandolin or vegetable peeler, salted to soften them, then dressed with a vinaigrette. Even after salting, the zucchini stays crisp, which is a nice break from the usual roasted or sauteed preparations.

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  6. The boyfriend and I keep thinking of doing this and this is half of my fear--having all of these veggies we're not accustomed to cooking, being at a loss & having things go bad.

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  7. A CSA is sooo nice. When I have too much of something I try to freeze it for later. Zucchini soup is a great way to use up lots of summer squash.

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