Whew! Is it Saturday again? Time does fly when you’re cooking up a storm. Welcome to the 3rd edition of CSA Saturday. Let’s jump in, shall we?
This week I came home with corn, more peppers, tomatoes, cherry tomatoes, zucchini, an onion, and a melon. Not pictured here– potatoes. Those naughty potatoes jumped right into a pot before I could photograph them with their vegetable brethren, but fear not! I have provided photographic evidence of their existence below!
Zucchini & Cherry Tomatoes
It happened to be the 4th of July when I picked up my box, so a good portion of our produce ended up either on the grill or on top of something that got grilled.
Can you spot the zucchini amongst the madness?
Check out those grill marks! Yum!
After being grilled, the leftover zucchini got chopped up and added to a simple pasta dish with egg noodles, olive oil, the cherry tomatoes, grilled chicken, and a hearty grating of parmesan cheese.
Like much of our produce this week, the onion succumbed to Fourth of July preparations. Here it is, caramelized to perfection and ready to be piled high atop many a burger or brat.
Aha! There are the sneaky potatoes, running off before the group picture.
As punishment for their sneakery, they got cut into cubes, steamed, and smothered in potato salad fixin’s. A just punishment, I’m sure you’ll agree.
Sliced and devoured. Sometimes it’s the simple things.
Peppers, Tomatoes, Corn
The peppers, several of the tomatoes, and the corn made their way into my Corn & Black Bean Stuffed Peppers, which I posted a recipe for earlier this week.
The remaining tomatoes that weren’t sliced onto burgers or cooked into stuffed peppers ended up making it into one of my very favorite summertime dishes– an open-faced tomato sandwich. It’s as easy to make as it is to eat, and boy is it easy to eat. You may not be able to tell in this photo but there is bread under that stack of tomatoes!
The essentials: a slab of good crusty bread, mayo, salt, tomatoes. As much as I can be a purist about my tomato sandwiches, I also have been known to mix it up form time to time, and this is an easy sandwich to customize. Swap out plain french bread for sourdough, whole wheat, or, as I did in this case, kalamata olive-studded. Add cheese. Add avocado. Drizzle with balsamic. Top with basil. With so many options, tomato sandwiches are an easy, tasty option for lunch or dinner that I never tire of.
That’s it for this week folks. Happy eating!
There will be no CSA Saturday next week as I will be away traveling and unable to cook for a week. CSA Saturday will return the following week with new recipe ideas and suggestions for making the best of your vegetable bounty!