Basil from our CSA!Here are some of the random things I have been making with our produce that we picked up on Friday:
I made two kinds of coleslaw in the past two days. I just love homemade coleslaw. And whenever I make it for people, there is often someone who says, "Oh, no thanks. I don't like coleslaw." I usually tell them to try it, and everyone who has said that and tried mine, liked mine! I don't think that is a major reflection on my culinary skills, but just the fact that the coleslaw you find in grocery stores is made with gross gross stuff, and the cabbage is all mushy. Fresh coleslaw is the way to go.
I chopped up purple and regular cabbage, 2 CSA spring onions, grated some CSA carrots, and added some CSA cilantro. For the dressing I whisked a little buttermilk, mayo, dijon, sat and pepper. Then I added a little white wine vinegar as well.
This was barely coleslaw. I used:
A little chopped purple cabbage
half a choppedCSA cucumber
a few chopped sungold cherry tomatoes
The dressing this time was mayo, dijon, GOAT CHEESE (major yum) and white wine vinegar, salt and pepper. I loved this. It was a snack today.
Tonight I also made: (Bur forgot to take pictures!!)S
Fusilla pasta with alfredo sauce and sauteed zucchini
Bruschetta-Easiest recipe ever
1. Toast bread. Rub each piece with a garlic clove.
2. Chop tomatoes, add a little olive oil, parmesan cheese, salt, pepper and fresh basil.
3. Put tomatoes on bread.