CSA Week 10: Pesto and Gazpacho, But Different Edition

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CSA Week #10

Dinner #1

Made some cornbread. 

Cooked some pinto beans until they were soft.  Cut up onions, green peppers, and hot peppers, browned them a little on the stove with some garlic, salt and pepper.  Added the beans and some veggie broth, as well as chili powder and cumin.  Let that simmer for a bit so the flavors could meld a bit.

Cut up some zucchini, and roasted it in the oven with garlic salt, pepper, and thyme. I made a yogurt sauce with yogurt, garlic, lemon juice, salt, pepper, and parsley to serve it with. 

Vegetarian.

Pre-cooking

Using this recipe, I converted the eggplants and basil into eggplant pesto.  Stored it in the fridge.

Dinner #2

Boiled some noodles and tossed them with the pesto.  Topped it off with parmesan cheese, salt, and pepper.

Chopped up two cucumbers, the two melons, and the cherry tomatoes, tossed them with arugula, and served it all with a sesame-ginger dressing.

Vegan, if you hold off on the cheese, which I never do. 

Dinner #3

Made peach gazpacho using this recipe.

Made zucchini bread.

Made a modified version of this kidney beans and wine stew recipe, but didn’t put it in the oven, just made it on the stovetop.  I also added sage, since my garden has so much of it. 

The gazpacho and kidney beans are vegan, if you use vegan wine, and the bread is vegetarian. I ate leftover kidney beans later for breakfast with a fried egg on top, which worked out well.