Beet(le) Juice

I'm loving my Breville Juicer (blogged about here).

This picture is of the following:

1 small beet, peeled

1 medium sized apple

1 lemon, peeled

1/2 head romaine

small chunk peeled ginger

1 carrot

Roasted Green Beans with Toasted Pine Nuts

This was the first time I had ever roasted green beans and OH MY, I will be doing it again. So good! Why have I been steaming them all this time when roasting gives them a slightly caramelized, smoky flavor? My 4 year old had about 4 helpings.

I put it over whole grain penne to make it a meal and topped with

Parmesan cheese. It would also be great as a side.

Ingredients:

1 lb green beans, trimmed

1/2 c diced onion

3 cloves garlic, minced

3 Tbsp olive oil

Salt and Pepper to taste

Toasted Pine Nuts and 1/2 tsp lemon zest for topping

Directions:

1. Preheat oven to 425

2. Toss green beans, onions, garlic, olive oil and salt/pepper in a large bowl and transfer to a roasting pan (I used a large jelly roll/cookie sheet).

3. Roast ~10 min, or until tender and lightly browned.

4. Toss with pine nuts and lemon zest.

Swiss Chard and Bacon

I made this recipe tonight to use half of the Swiss Chard from the CSA box. I served it over quinoa to make it a meal (along with fruit). I really liked it. Husband thought it was okay and the kids, well, they just ate the bacon out of it and ate the quinoa.

CSA - Week Two

This Week:

Green Beans

Swiss Chard

Bell Pepper

Pattypan Squash

Some Other kind of Squash

Zucchini

Beets

New Potatoes

Garlic

Chocolate Zucchini Cupcakes

I made this to use up some more zucchini. I loved how they turned out - definitely a more cake like texture than a muffin/quick bread texture.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup (4 ounces) block-style cream cheese, softened
• 1/4 cup butter, softened
• 2 Tbsp coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 c whole wheat flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup buttermilk
• 2 cups shredded zucchini
• 2/3 cup semisweet chocolate chips
• 1/4 cup chopped walnuts
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Preparation

Preheat oven to 350°. Grease muffin tins

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted comes out clean.

Paula Deen Squash Casserole (aka hello butter and cheese and, oh yeah, some squash)

Ooh my, this was so good. Rich and savory and comforting. I served it for dinner with some brown rice and a fruit salad. The kids thought it was a bit onion-y, but I ate 3 servings.

Ingredients:

6 cups large diced yellow squash and zucchini

2 Tbsp olive oil

1 large onion, chopped

2 cloves garlic, chopped

4 Tbsp butter

3/4 c sour cream

1 c shredded cheddar cheese

1 c crumbled butter crackers

salt and pepper to taste

Directions

1. Preheat oven to 350

2. Saute squash in olive oil over medium low until is becomes soft and broken, about 15 minutes.

3. Put squash in colander and squeeze out excess liquid.

4. Saute the onion and garlic in the butter until fragrant and soft. Mix in squash, cheese and sour cream and pour into a greased casserole dish. Top with crackers.

5. Bake at 350 for 20-25 minutes, until lightly browned and bubbly.

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CSA - day two - Rachel Ray Tomato and Bean Soup

Day Two of using up the bounty of zucchini.

I made this recipe and followed it pretty closely. I didn't have green beans, so I left them out. I think the fresh basil is a really nice touch and elevates the flavor.