egggplant
tomatoes
potatoes
scallions
cucumbers
kale
summer squash
This week I feel somewhat put together...somewhat. I made a one-pot Spanish style chicken and potatoes. You first cook down the eggplant, tomatoes, onion and garlic (I also added in peppers that were left over from last week). Then you put everything in the blender. I originally thought that you put in cooked chicken, so I poached chicken in some homemade veggie broth (I needed the broth for another recipe). After reading the recipe again, it turns out you cook the chicken and potatoes in the sauce you just made (guess this shows you that you need to really read those recipes before you start cooking...oops). So I browned the cut up potatoes then added in the chicken and sauce and simmer until everything gets all bubbly. I couldn't quite get what was "spanish" about the dish, so I added in some smoked paprika and herbs with the potatoes. After simmering for 10 min or so, I added in fresh chopped parsley and left over chard from last week. Served over rice, this will be my lunch for the week. http://pinchofyum.com/one-pot-spanish-chicken-potatoes
I also made a gnocchi skillet with summer squash and kale. This recipe was orginally a fall type dish, using butternut squash and sage - I made it into a summer dish by using summer squash and dried thyme. The dish was to be put under the broiler but it was too hot to turn on the oven - lots of parmesan cheese later, and it was sooo delicious. You use packaged gnocchi, I found a whole wheat version and have been keeping it around for this type of dish. This seems like a very fancy dish and it didn't really take too long to make - would be good for a company first course or dinner for 2. http://www.foodnetwork.com/recipes/food-network-kitchens/gnocchi-with-squash-and-kale-recipe.html
I got a massive bunch of scallions - the biggest bunch ever, really, so I was really trying to find a dish that would highlight the scallions. I found a recipe that made the scallions into a pesto. To take the edge off, you saute the onions in oil with garlic while the pasta is cooking. I added in the last of my peppers from last week and everything went into the blender with lemon zest, lemon juice, more olive oil and pasta water (I also added in parsley since I had to buy the bunch for the spanish chicken). I put the sauce into the bottom of a big bowl and added parmesan cheese and the hot pasta and stired it all up. It was nicely balanced and a lovely green color - and it didn't get dark like basil pesto can (due to oxidation). For a second meal, I added some cooked chicken sausage and it was much heartier. http://www.epicurious.com/recipes/food/views/spaghetti-with-scallion-sauce-232616
I also made a crustless zucchini pie. Yes, I did end up turning on the oven - it was more of a last minute decision as I had to make a dish for a work picnic. I was looking for something that wouldn't need to be heated and would be ok at room temperature. This dish seemed to be the perfect for this situation. I still had some zucchini that I shredded from last week - I was planning on making fritters during the week but it didn't happen, so I made this instead. I was surprised the shredded zucchini lasted like that in the fridge (and tip - it seemed to actually dry it out). The recipe called for shallot and chives, but I used the scallions instead. I also added in parsley, since I had it. It turned out really good and I would make it again - very nice for a light lunch or brunch. http://www.skinnytaste.com/2012/07/crust-less-summer-zucchini-pie.html
The last thing I made was a quick salad with cucumber, tomato, feta, parsley and red wine vinegar. I had the feta left over from a few weeks ago, so I was glad to use it up. The vinegar is one that I made and it tends to be a bit overly acidic, so I added some honey and it was nice, bright and fresh.
For some reason, this week seemed to be much more managable...maybe I'm getting used to it??
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