Kitchen Sink Panzanella

As the saying goes, necessity is the mother of invention. This panzanella was made in an effort to use up some veggies in danger of being forgotten in the depths of my frigidaire.

As the saying goes, necessity is the mother of invention. This panzanella was made in an effort to use up some veggies in danger of being forgotten in the depths of my frigidaire. Panzanella, aka bread salad, is a great way to make a quick but delicious dinner while clearing out the fridge. The players: a big hunk of bread going stale; a couple lovely tomatoes; a corner of a tub of homemade basil pesto not large enough to cover a serving of pasta; and some celery that was not going bad, but was persistently in my crisper, taunting me that I would never be able to use it all up. I didn’t really follow a recipe, but my method is laid out below, and I’ve included rough proportions below which you can tweak to your likings and unique frigidaire situation.

Continue reading “Kitchen Sink Panzanella”

New Recipes in This Week’s Recipe Roundup

There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.

Did you realize there are three places to find great tasting recipes on the Central Brooklyn CSA blog?

  1. Every Friday, Saturday, and Sunday our blog turns into a “Weekend Cooking Blog” as our Food Education Team posts tested recipes (and tasty-looking photos) on the home page.
  2. Every Wednesday we post a Recipe Roundup (which you can access by clicking the “Recipe” tab on the top of this page), which is an aggregation of scrumptious ideas from cooks we trust, using the vegetables we expect to get in that respective week’s share.
  3. Every day our community members post and comment on new recipes of their own in our CSA Forum/ Recipe section (which can alwaysbe  found by clicking the “CSA Forum” tab on this page).

There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.

Eat well.

Fresh Herb Quesadillas

Pair these quesadillas with a simple salad of greens dressed with oil and vinegar for a light dinner.

(Note: Check out more recipe ideas on our new weekly feature, Recipe Roundup, which will be posted in the Recipe section every Wednesday.)

These delicious quesadillas are a simple and fast way to use herbs. The quesadillas pictured are filled with a mixture of chopped epazote, mint, and oregano, but feel free to play around and use whatever herbs you have in the fridge! Pair them with a simple salad of greens dressed with oil and vinegar for a light dinner.Mmm herby

Fresh Herb Quesadillas

The proportions for the herbs, onions, and cheese are approximate. Feel free to adjust according to your own preferences.

On a whim I decided to compress the tortillas while cooking by putting a small sauce pan on top along with a can of tomatoes, as you see in the photo. The weight helped them to cook fast and evenly. Eventually I realized the can was not needed because the sauce pan alone was heavy enough. This is reflected in the directions below.

(makes 4 quesadillas)

Continue reading “Fresh Herb Quesadillas”

Corn Potato Cakes

We made mini corn potato cakes at tonight’s cooking demo.


This fantastic recipe comes courtesy of Delissa Reynolds, who assisted with the cooking demo at tonight’s distribution.

Ingredients

– 1 lb. potatoes 
– 1/2 cup finely chopped green bell pepper
– 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
– 4 scallions, chopped fine
– 1 teaspoon ground cumin
– 3 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 4 tablespoons sour cream for serving

Directions Continue reading “Corn Potato Cakes”

Week 8 Recipes

Recipe Roundup, Week 8

  • Blogger Amy makes Leek Dumplings as part of a traditional Afghan dish, aushak.

Tonight: Cooking Demo #2

Community Chef Emily and Bar Sepia’s Delissa Reynolds join forces for this explosion of cooking!

Whether you had a chance to join us for last week’s amazing cooking expo or not, you do not want to miss tonight’s event. Our Community Chef Emily will be joined by Delissa Reynolds of Bar Sepia (Prospect Heights) from 5 ’til 7pm.  If you want to see what two great cooks can do with veggies from this week’s share, it is definitely worth coming to distribution a few minutes early so you can watch the magic happen. Oh yeah, there will be lots of tasty samples, to boot! 😉