This past weekend I finally got around to taking some good photos of what I’ve been making with all of our CSA veggies. This here photo is of the delectable pasta dish I made first. Bearing in mind that the creation-theory behind it’s development is very much reminiscent of college-life cookery (that is; anything in the fridge can be combined with some pasta sauce and had over pasta); I was still pleasantly satisfied with the results.
One other note of caution as I am about to launch into a daring photographically enhanced tale of recipe creation here: neither Adam nor I knew what Arugula looked like. We tasted each of the items in the box we received but that one scraggly veggie was a bit bitter so we figured it was something to cook and not eat raw. So there’s some arugula lettuce in my pasta. Whatever. Still tasted good 😉
So, without further ado; the closest thing to a “look how I eat” post you’re likely to ever get from me.
First you start with some CSA Veggies:
These are the veggies (and fruits) that came in our first batch of weekly goodies. From left to right, all laid out on my counter, you will see:
- a bunch of arugula (yeah, didn’t know what this was, only that it was pretty gross to us in it’s raw state)
- one lovely zucchini
- a head of tasty lettuce
- red beets
- a big bunch of kale (behind the beets)
- a bag of fresh baby spinach (hiding next to the kitchen aid)
- a pint of strawberries
The strawberries were the first to go. Adam D could barely wait for me to wash them up!
So, next we get all the ingredients ready:
Aside from the veggies we got for the week I wanted to add some onion, garlic and (not pictured here) a can of mushrooms. So I added those to some kale, arugula, beet greens and that lovely zucchini.
Next, I clear off the cutting board and chop/dice the garlic cloves and the one onion. I don’t like huge honkin’ pieces of onion, even when cooked, so I tend to dice things pretty small.
Prepping the pan:
Next I dropped a drizzle of what has quickly become my most favorite oil ever: Wok oil! It has a bit of ginger and a bit of garlic-y zing. Smells wonderful but it also gets hot very quickly so you want to make sure you’re ready to add stuff to the pan pretty soon after adding the oil.
So now you add in those chopped up garlic and onion pieces and get them translucent and delicious smelling. Add a bit of salt:
Add in the mushrooms and a touch/sprinkle more of that crunchy kosher salt.
Now here’s where we start adding some awesomely vibrant color to the pan with that bright green zucchini:
and then the chopped beet greens:
Next I added the bit which would be optional; the ground hamburger. Once all those bright veggies have had a minute or two to saute I push them all to the sides of the pan to free up the center for the meat. Or, if you’re not trying to save on dishes for your poor dish-washing hubby; you could put the veggies into a bowl and do the meat all alone.
As you can see I put another liberal sprinkle of kosher salt on there to get the meaty flavor out there. Once the meat is browned up well I stir it into all the veggies that were resting on the sides (or if they were in a bowl; add those babies back in). Next we put in the remaining greens. Some of the leafier bits of the beet greens, the chopped arugula and the chopped up kale:
Now if I had had any tomatoes on hand this next step would have me adding four or five of those all diced up. Instead I had a handy can of four cheese tomato sauce and used that to get a nice red sauce:
Once all of that is well mixed it looks amazing and smells incredible:
The last step is getting that tasty and incredibly meaty (in both actual meat and hearty veggies) sauce onto the pasta of your choice; adding some parm or other cheese if desired (Adam D does NOT desire; so no cheese on his):
That night we choose to finish it all off with a few slices of store-bought rosemary & garlic bread and salads made with: the CSA lettuce, beet greens, black olives, croutons and some feta (for me); iceberg lettuce and beet greens (for Adam D):
So there you have it. One evening’s dinner Chez D. Home of two folks learning about some very New To Us veggies and enjoying the journey.
We’re still thinking the arugula tasted better in the sauce than it would have in our salads though!