This easy dinner was very quick to make, provided a little vacation from our usual pork chop preparation, and used four of the items in this week’s share. This is a pork chop that is usually pounded, breaded, and pan-fried. I went for a slightly healthier ‘shake and bake’ method, pounding and breading in the same way, but then baking on a rack. These rosemary-mashed potatoes are one of my favorite things right now. The rosemary is infused with the butter so you get a ton of flavor and aroma without the little bits of chopped up rosemary. I always use a ricer or food mill with mashed potatoes, it is fast and they end up so creamy… of course, I use cream too. This roasted vegetable recipe could work for any root vegetables – turnips and carrots is what was in the box this week. I added a quick sauté spinach for a little balance in color and freshness. This is a satisfying and attractive meal that can be made in less than 45 minutes.
I was in one of those dark places the other evening where I was very hungry and very tired – the idea of cooking was stressing me out, but every time I thought of ordering out I felt like I was betraying all the food in my fridge. So I sucked it up and, as it always goes, getting in the kitchen bettered my mood immediately. This dish is what came of my culinary prozac. I used the beautiful varieties of sweet and spicy peppers and the onions from this week’s share, along with my Costco impulse buy of six avocados for seven dollars. I served this with a seared pork chop, because that is what I had handy – but this would work very well with chicken or fish as well. All in all the meal took about an hour, time well spent for a tasty homemade dinner.
This tart is delicious, almost shockingly good. I made one large tart, and then we ate it for four days, and I could make another one right now and be very happy to eat it again. The star of the dish is really the Mountain Magic tomatoes – they are beautiful, plump, juicy, and flavor packed. About the size of a large cherry tomato they are perfect for roasting, they keep their moisture and gain a lovely rich and sweet flavor after about an hour in the oven. These tomatoes when combined with roasted zucchini, zeypher squash, eggplant, a flakey sour cream pie dough, and held together with melty gruyere cheese make a total knock out of a dish. This is something that, like us, you could eat as a side for a few days or serve it with a green salad for a lunch entree. If you aren’t as selfish, share the love and give this tart as a gift or bring it as offering to the next party you attend – it will not disappoint.
I have seen a lot of recipes lately for stuffed squash…wait, let me start again. I have seen a lot of squash lately, so naturally I have been noticing a lot of squash recipes and many of them stuffed. At the market recently I overheard Joanna saying that this squash is particularly good stuffed because of its nutty flavor. For this reason, and because it is a middle eastern squash variety, it just made sense to try it with some spiced lamb, feta cheese, and other items from my share.