Category Archives: salad

CSA Garlic Potato Salad

Today we had our welcome back chemistry picnic and I was in charge of bringing a side.

I REALLY needed to use up, oh, the 8 bulbs of garlic, the garlic scapes, and a million bags of potatoes I have accumulated in the past couple weeks.

While flipping through a cookbook my sister got me (Simply in Season) I found a recipe for garlic potato salad (which I slightly adapted).

PERFECT.

Garlic Potato Salad

-add 6 cups of diced potatoes to boiling water and let cook for 5 minutes; drain


-finely chop 4 garlic scapes and 1 clove of garlic, toss garlic in with potatoes


-finely chop 1 cup red onion; toss with potatoes

-add 1/4 cup olive oil
-add 2 tablespoons balsamic vinegar
-add 1 teaspoon dried rosemary
-add salt and pepper to taste

So, this was actually surprisingly good, albeit crazy garlicky.  I had about half leftover, so I assume this will find many uses over the next few days.  Tonight?  I added it to tomato soup, which was pretty good.

Honestly, I have no clue what the total cost of this was because I used so many random leftovers…I would say probably $3 worth of potatoes, $0.20 worth of garlic, $2.50 worth of onions.

So, I guess this ended up being ~$5.70.

From what I’ve learned, it seems as though organic side dishes aren’t the most economical.  BUT, only about $2.60’s worth was eaten..and I’ll be eating this for the whole week so it worked out?

 

 

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Zucchini!

Being from Indiana, I know a thing or two about zucchini.

1. In the right environment (Indiana), it will grow like crazy.

2. It’s super versatile.

3. There are far, far better things you can do with this veggie than just delegate it to zucchini bread (even though that’s a good option!)

I’ve been hesitating to blog lately because I haven’t done a great job taking pictures, and, well, I hate blogs without pictures.

To overcome that, I’m going to post a stock photo of a zucchini to make myself feel better

I’ve been getting HUGE zucchini in the CSA lately…we’re talking zucchini the size of my forearm.  Literally.  So far I’ve done three things, each pretty different.  I have a recipe for chocolate zucchini cake, which I’m looking forward to trying, so stay tuned for that.  Each zucchini recipe I’ve made would be great for a gathering, especially the two salads I’m going to share.  The roasted zucchini would make a fantastic side dish with fish or tofu.

Pasta Salad with Zucchini, Cucumber, Garlic Scapes and Chard

-cook one package fettuccine (or whatever pasta is available)
-sautee 1 chopped zucchini, 5 garlic scapes, and 2 stalks of chard in olive oil
-when pasta is done cooking, add olive oil and vegetables
-stir in goat cheese, until pasta is coated
-add salt and old bay seasoning; continue to stir
-add 1 chopped cucumber

Total Price: $4.00
-1 box fettuccine: $1.00
-1 organic zucchini: $1.00
-5 organic garlic scapes: $0.25
– organic chard: free (garden!)
-organic goat cheese (Trader Joe’s): $0.75
-1 organic cucumber: $1.00

This pasta salad feeds a ton; I took it to a cookout and had enough left over for lunch and dinner

Fresh Zucchini/Cucumber/Strawberry Salad with Goat Cheese
-chop one zucchini, one cucumber, 2 large strawberries, and drizzle with olive oil and balsamic vinegar (I used aged, but normal b-v would work too)
-top with goat cheese

Total Price: $2.80
1 organic zucchini: $1.00
-1 organic cucumber: $1.00
-2 organic strawberries: $0.50
-organic goat cheese: $0.30

This was a perfect, single serving salad for me after a hot day when I just wanted something light.  Walnuts or almonds would also be great.

Roasted Zucchini “crostini’s”
-slice 1 large (this was the forearm sized zucchini)
-using a garlic press, press one large garlic clove into a small bowl filled with 1/8-1/4 cup of olive oil (alternatively, you can just finely chop the garlic)
-toss zucchini slices in olive oil, being sure zucchini is coated with both oil and garlic
-lay zucchini slices out on a baking sheet
-lightly salt and add a small dollop of goat cheese to the middle of each slice
-roast in the oven at 400 degrees for 10-15 minutes

parmesan cheese also goes really well with this recipe

Total Price: $1.85
-1 organic zucchini: $1.00
-1 organic garlic clove: $0.10
-organic goat cheese: $0.75

 

Also, in case you were wondering:

 

Stroke of Genius of the Month

So, as you may have noticed, I haven’t been making dinner as much lately, or, when I do, it has turned out to be something quick that doesn’t have any leftovers.

On the flip side of that is the fact that I have far more green, leafy vegetables than I know what to do with.

Tie both aforementioned facts together with the problem that I need to make a lunch everyday that includes protein, yet I am still burned out on sandwiches, and you get my new, cheap lunch idea:

-Mix together greens, 2 eggs, salt, pepper, olive oil, and balsamic vinegar in a microwave safe container and microwave for 2 minutes at lunch time.

What you end up with is a salad souffle of sorts that seems totally inspired but, in my case, stemmed from extreme desperation.

The total cost?  About $0.84.

Pickled Beet Salad with Fried Eggs

I realized I never was able to post what I got in my CSA box on Friday!

The CSA is going really well..my pickup is on Friday and every Thursday night I’m usually scrambling to use up what I had from the week before.  I think I also came up with a good way to quantify how much money I’m spending…well, a couple ways.

1.  I walked around the farmer’s market the other day and realized that if I went there to buy the exact same things I get in the box, in the same quantities, I would spend much more.  This makes me happy.  (I think I’m spending more, though, than if I were only buying sale items…jury is still out).

2.  Another way to determine it is to decide how many meals I am able to use my veggies in- for instance, with the lettuce I got this week I have made 5 salads and I have used the mushrooms in 2 meals.  Once I’ve used all the veggies for the week, I’ll be able to see how much money each serving was.  I think last week’s ended up being $0.50 for each serving.  not bad!

Okay, back to the point.  Here’s what I got this week:

lots of green this week!

Here’s what it is:
-a TON of romaine lettuce (you can’t tell that most of it is behind the brown bag)
-green onions
-Shiitake mushrooms
-radishes

So, last Thursday I had an insane amount of veggies left.  I still had 3 beets, 3 turnips, and a whole bag of pok choi.  I decided to pickle everything and see how it turned out!  I’ve never pickled before, so I was pretty confused about everything.  I mixed a couple different recipes…I happen to think it turned out amazing.  Tangy and a little bit sweet, with an amazing color.

Pickled Beets

-chop beets/stalk/greens, toss in olive oil, and roast in the oven at 400 degrees for ~15 minutes
-simmer 1 cup vinegar, 1/2 cup turbinado sugar, 1 1/2 tsp salt, 1 cup water
-chop remaining ingredients while the beets are roasting (I did pok choi, turnips + stalk + greens, and romaine lettuce)
-once beets are out of the oven, layer vegetables in a mason jar and pour liquid over vegetables
-be sure all the vegetables are submerged
-let veggies sit in the refrigerator for at least three days (I ate some after 4, we’ll see if the taste changes at all as the days go on)

 Pickled Beet Salad with Fried Eggs

-combine romaine lettuce, shredded carrot, pickled vegetables, and 1-2 fried eggs
-add olive and salt, if desired
-be sure to soak up some of the purple juice with your fried egg!!

yum 🙂

Total Cost:

Pickled Beets: $3.63

3 organic beets (CSA)- $1.00
-3 organic turnips (CSA)- $1.00
-bag of organic pok choi (CSA)- $1.00
-1/2 cup organic raw sugar: $0.63
-1 cup vinegar: no clue

Pickled Beet Salad with Eggs: $2.14

2 organic eggs: $0.34
-organic romaine lettuce: $1.00
-2 organic carrots: $0.20
-1/6 organic pickled veggies: $0.60