Sorry there’s only one dinner this week! I cooked more than that, but it was with farmer’s market stuff that I picked out myself. I should have included it, but it didn’t occur to me that I would be out of the house Thursday and Friday around dinner time, and would have to eat out. We have a lot of CSA stuff left, so next week, there will be a ton of ideas.
1) With a new goal to bake more, I decided to make some of my own bread. I don’t feel ready yet to make yeast-y breads, but I did make a quick loaf of Irish soda bread, recipe from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food.
2) After I put the loaf in the oven to bake, I made a basic marinara sauce. I use a modified version of this one. (I don’t use celery, but do use carrots.)
4) Had some leftover Greek yogurt, so cut up a small amount of the purslane, put it in there with chili powder, garlic, salt, and pepper. Chopped up cucumbers and carrots. Mixed it up to make a salad. Put in the fridge to sit while everything else cooked. (Had some yogurt mix left over, but that’s okay—I ate it on some creamed bulghur wheat and spinach I’d made earlier in the week—breakfast!)
Time: The way I dawdled, about an hour and a half. But if you did it without all the dawdling, probably an hour. 45 minutes of this was just the gratin cooking. During this time, I also got the dishes and the bathroom clean. One of the great things about putting something on the stove/ in the oven and letting it sit is you buy yourself some puttering time. And I love to putter.
Soundtrack: Janelle Monae, Otis Redding, Big Star
Leftovers: I ate this stuff straight for lunch for two days. I love tomato sauces, though, so I don’t have any urge to do anything but shove in mouth.
What we do with the fruit: Basically, eat it straight. If I think of something sexier, I’ll post it, but right now, I just cut and bag the cantaloupe and snack on it. Marc and I both eat of the peaches and nectarines. It’s nice in the hot weather, since the fruit is really juicy.
Today, I plan to do a lot with the CSA vegetables—including a bold plan to make portable food to bring to a concert tonight. Stay tuned!