Wednesday, July 11, 2012

Everyday's a Holiday!

Now that the Summer is in full swing, we are too.  We now have Heirloom Tomatoes as well as HG's.   Bi-color and white corn are plentiful today.  The list for CSA is getting longer..........and for all our CSA members, reminder that the "CSA Dinner," will be held on July 27th at 7pm.  CSA members will receive an email with all the details this weekend.  Looking forward to seeing you all there.

CSA for the Week of July 11th:
4 ears of Corn 
1 pt of Blackberries
2lbs. Green Beans
2lbs. Squash
1 bag of Lettuce
1 Candy Onion
1 Red Onion
1 HG Tomato or 1 pt of Heirloom Cherry tomatoes
2 Cukes
1 bunch of Scallions
2 bunches of Garlic Scapes
11/2 lbs. of White Potatoes
1 bulb of Garlic
2 Sunflowers

Thanks to Vanessa Lauria for another great recipe!

Cold Noodle Salad with Veggies and Peanut Dressing
recipe by Vanessa Lauria

This dish is perfect for hot summer days. I made this after work today in 30 minutes and was
so pleased with the results, I had to share! Feel free to swap out veggies or change the ratios.
I bet blanched green beans would be delicious in here as well as sauteed squash (this week's CSA).
I enjoy this salad over a bed of baby lettuce or arugula- great for lunch or dinner.

Dressing Ingredients:

1/2 cup smooth peanut butter (I use natural, but any should be fine- including chunky)
1/4 cup low sodium soy sauce
1/3 cup warm water
1 T ginger, minced
1 medium clove garlic, minced (this week's CSA)
2 T rice vinegar
1 1/2 T sesame oil
1 T honey (I used agave but raw honey is available at SIW)
1 tsp hot sauce (or a pinch of cayenne)

Puree everything in a blender for a minute. I use an immersion blender to whir everything together.

Salad Ingredients:

3/4 lb soba or udon noodles (feel free to swap out specialty noodles for spaghetti)
3 thinly sliced scallions (this week's CSA)
1 red bell pepper, thinly sliced (available at SIW)
1 cucumber, seeded and thinly sliced (this week's CSA)
1 carrot, sliced into ribbons with a veggie peeler
kernels from one ear of corn, no need to cook it (this week's CSA)
3 T sesame seed for garnish

Cook the pasta according to directions on the package. Drain and rinse the pasta with cold water.
While the pasta cooks, chop veggies and make the dressing.

Throw it all together in a big bowl, using tongs to combine dressing with the salad ingredient. 
Serve on a bed of lettuce (this week's CSA) and garnish with sesame seeds. Voila!


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