|Me in a surprisingly non-disastrous-looking kitchen|
Here are a few things I did manage to photograph before eating--some of the other garden- and CSA-inspired meals we've been enjoying this summer:
|One of my favorite summer sandwiches: whole grain bagel topped with Neufchatel cheese, garden lettuce, cucumbers (not from our garden yet, at that point), and Vegetable Delight seasoning.|
|Shortcake with CSA strawberries and biscuits from scratch.**|
|Corn on the cob with pizza buns (toasted English muffins, homemade sauce, and pearl mozzarella, browned under the broiler and then topped with garden basil)|
|Corn on the cob with spicy kidney bean burgers and a basil/garlic/yogurt dip. I'd link to the burger recipe, but I didn't really follow it. Beans, oats, almonds, a couple of CSA eggs, seasonings... I was working with what I had in the cupboards!|
|Brunch this morning: a scramble with CSA eggs; Neufchatel cheese; and garden basil, cherry tomatoes, chives, and green onion.|
*I used this arepas recipe, using soy milk, omitting the cheese, and substituting EVOO and some seasonings for the margarine. I topped them with Boca's vegan sausage crumbled, sauteed red bell peppers, and a drizzle of balsamic reduction. The Minnow includes spinach, and I'd hoped to serve ours with garden greens on the side, but they've gotten bitter with the heat (and neglect).
**The "from scratch" recipe on this page is amazing, and almost as easy as Bisquick biscuits (which are surprisingly disappointing after eating these!). I cut the recipe into thirds and bake two large biscuits, using soy milk and grating in frozen butter (my mom's trick!) instead of messing with a pastry cutter (which I don't have). I also don't bother sifting or mixing the milk and vanilla separately.