As of late, I feel like the names of my meals have become more and more complicated.
I was so excited to come home and cook today. I had a long, frustratingly unproductive day in the chemistry building after an AMAZING weekend with my best friend from college. This meal came out better than I expected it to, and I absolutely attribute that to the sauce. I had a few moments of trepidation about mixing the sauce with the grains and greens, being afraid to ruin the dish, but it came out so. great.
Before I talk about that dish, first I want to share the pasta salad I took to a picnic I had with my visiting friend (Dani) and two new friends, Matt and Matt.
We went to Oliver Winery, bought a bottle of Moscato, and sat outside to eat the food we each brought. I had so many veggies to use up from the CSA that I thought mixing them with pasta would make a perfect picnic food. I don’t have any pictures of it, but I do have a picture from our picnic!
CSA Pasta Salad
–boil a 1 lb bag of rigatoni with 1 cup (cooked) black beans. When I’m making pasta salad I cook the noodles a little bit past al dente since they will be served cold
-while the pasta is cooking, toss 2 sliced beets, 8 chopped garlic scapes, and 2 chopped kohlrabi, including stems and greens in olive oil, balsamic vinegar, and salt.
-roast the veggies at 400 degrees for 20ish minutes
-add olive oil to the pasta and toss the veggies together
-add goat or another soft cheese and blend all together
This salad was so cheap. I had bought the pasta for $1, the leftover black beans cost me about $0.20, and all in all the CSA veggies were probably $3.25. That makes this salad about $4.50, but it lasted through the picnic and 3 more meals!
Anyway, onto the main meal I’m trying to blog about. I’ve been really, really bad about posting what I’ve been getting in the CSA as of late. This week I got Irish Cobbler potatoes (already gone, boiled them, then seasoned with olive oil, rosemary, salt, and parsley), Yukina Savoy, Kohlrabi, Cabbage, and a cucumber. When I came home, I went through the fridge and pulled out everything that *needed* to get used soon, along with some grains that had been sitting in my pantry for a while, and the tofu I opened last night.
Let me take you through my thought process:
1. Jesus, Mary, and Joseph that’s a lot of garlic scapes. I’m going to pickle those with the kohlrabi because I am getting sick of kohlrabi
2. I have a cucumber, garlic, AND plain yogurt? tzatziki- no brainer
3. Does tzatziki go with quinoa?
4. Does it matter?
5. I’m sick of eating greens raw so I’m going to sautee them.
6. I can add mint leaves to the tzatziki.
7. Browned tofu sounds really good.
8. I’m going to sautee the tofu/greens and serve them over the quinoa/barley, and mix in the sauce.
..and that is pretty much a look inside my brain at how meals are made.
If you’ve never heard of yukina savoy before, you’re not alone. I never had, either, before the CSA. If you’ve ever eaten in a Japanese restaurant before, though, you have probably had it, or something similar. It’s what I consider to be hardy. It sautees really well because it maintains some of its crunchy silkiness. if that makes sense.
-chop tofu, kohlrabi greens, and yukina savoy
-coat a large pan with olive oil and add the veggies. Season with salt, pepper, cumin, and zahtar
-sautee, but also let sit for 2-3 minutes at a time to allow tofu to brown
-combine quinoa and greens/tofu
-in a separate bowl, combine 1/4 cup plain yogurt, 1/4 finely chopped cucumber, 2 finely chopped garlic scapes, a couple dashes of salt, and 3 finely chopped mint leaves
-combine, add black sesame seeds, and toss together in a large bowl
Like I said, I was worried about adding the sauce and ruining the flavors. The zahtar and black sesame seeds, however, went really well with the garlicy sauce. Also, I’m not sure when I got so into tofu, but it’s most definitely thanks to Becca!
Total Cost: $5.35
–1/2 cup organic red quinoa: $0.88
-1/4 cup organic barley: $0.40
-1/2 package organic tofu: $1.00
-1/4 organic cucumber: $0.25
-greens from two organic kohlrabi: $1.00
-2 organic garlic scapes: $0.15
-1/4 cup organic plain yogurt: $0.42
-3 organic yukina savoy leaves: $1.00
-3 organic mint leaves: $0.25
Considering I had enough for 2 helpings, plus lunch tomorrow, I’d say this turned out pretty great 🙂