Weekend meals

I find I’m really pleased with the balance of the CSA memberships I have. On Tuesdays, I get the traditional, farmer-dictated pickup from Bloomfield-Montclair, and on Fridays or Saturdays, I get my subscription box from Greengrocer Foodhub, the order for which has to be in by Wednesday night. Because of this timing, I can use my subscription box to fill in things that weren’t in my traditional share, and I can count on a weekend of good cooking.

This week, we had a great series of summertime dinners. One night, we grilled chicken burgers and had steamed zucchini (not original, I know, but I love it), as well as “Cauliflowers Patties” which turned out to basically be cauliflower latkes. The only thing I would change in the linked recipe is that I might drain the cauliflower shreds a bit – they gave off quite a bit of water, which made the patties a little less apt to stay together.

We also had a movie night this weekend. Anyone who knows us knows that means a “picnic in the living room.” I made crudites out of a bunch of veggies I had on hand, with hummus for dipping, and we had cheese and crackers. Plus, I made summer rolls. It took me a little while to get the hang of making them look decent – but they sure tasted good.

Sunday night was a delightful mashup. I made “Beet Tartare,” which I’ve mentioned in previous posts. It’s basically a shredded beet salad that you can eat on toasts or crackers. I got corn in my subscription box, so that made an appearance. I also set out to make Thug Kitchen’s lentil and red bean meatballs, but I had a kitchen issue…. namely, I wasn’t paying attention and put way too many lentils into the bowl. It wasn’t coming out the right consistency (well, duh), so I decided to wing it. I added more breadcrumbs and some spices, and I made them into mini “meatloaves” in a muffin tin. They got served with the marinara I’d made for the meatballs. Delicious. Last (but not least), I made a grilled sweet potato and scallion salad. YUM.

It’s Tuesday again, so I’ll be posting about my share later.

Sweet Potato Bean Bowls

Because of the heat, my share from Greengrocer Foodhub got delivered today, instead of yesterday. It feels a little silly to list off these shares, since I pick the items myself, but here goes anyway! Beets (and HOLY HELL, LOOK AT THOSE BEETS), white onions, red onions, cucumber, sweet potatoes, garlic, and raspberries.

Well, this was a blessing, because I was really itching for something with sweet potatoes for dinner. I started flipping through my recipe index, and came across 2 recipes that had potential, but I lacked some ingredients for each. “Smoky Sweet Potato Bowl” from Clean Eating, and “Sweet potatoes with Cilantro and Black Beans” from Simple & Delicious.

So,  I decided to make my own crossover. I started by scrubbing the sweet potatoes. I cubed them – skins on, that’s where the vitamins are – and tossed them in olive oil, chili powder, paprika, a little salt, and maple sugar.

Then, I roasted them low and slow – 325 degrees for about 45 minutes.

It was at about this point in the process that I lost my audience.

In a pan, I sauteed a red onion, finely chopped, until it started to soften. Then I added a generous helping (A cup? Cup and a half? I eyeballed it) of corn, and a can of red beans. I wanted black, but it turns out that I had none left in my pantry. I let that all cook for a bit before adding in the sweet potatoes and a couple of heaping tablespoonfuls of salsa. I heated the whole mixture through.

This got plated into bowls and topped (for the grown-ups) with a dollop of sour cream and a generous handful of chives. Little chef didn’t want sour cream.

It was SO GOOD. The pictures barely do it justice. And I’m thrilled, because this would be easy to stretch for company, and it was super easy. After a weekend filled with junk food, this was a refreshing reset.

Peanut Sweet Potato Curry

So, if a fraction of the meals that I make this season are even half as delicious as tonight’s dinner, I will feel like it’s been a success.

Tonight, we had Sweet Potato Curry, using a recipe from Vegan Richa.

OH MY GOD. It was peanut buttery, salty, sweet, just a touch of spicy… everything that is good in this world. I subbed in broccoli for the cauliflower, I doubled the peas, I added some garlic scapes, and I added more coconut milk than called for. (I threw in the whole can, because it was thicker than I anticipated at first.) Most of the recipe was CSA-sourced. The bell pepper, garlic, and ginger were store-bought. The basil came from my windowsill. Everything about this was fresh, satisfying, and delicious. Even Little Chef loved it; he declared, “this sauce is delicious! I want to lick it forever!”

A successful meal. Yum. Tomorrow is the first pickup for Montclair-Bloomfield. Onward into the most delicious time of the year!