This week’s farm box contains: Daikon, beets*, zucchini, kale, salad mix, mixed beans, basil
I swapped by beets for a beautiful head of leaf lettuce. Sorry Grandma. For a truely unique beet recipe see this post for beet cupcakes from Growing Chefs.
—
Sometimes a box will feed you from meal to meal all week. I look forward to every meal I am going to make. Then something happens, and you get turnips and beets and carrots and … well I like turnips and beets and carrots. In fact the Finnish side of me knew I could pull out my finnish cookbook and try a few traditional meals. But, I did not want turnip and carrot gratin-it was too wintery. The house was hot. I didnt want to turn on the oven. So the turnips and beets sat in the crisper.
This weeks box fed us a lot of salad:
1)Tuna & White bean salad (with mixed greens).
2)Green Bean salad with Parmesan, with Poached eggs.
3)Cold Noodle Salad with Grilled Squid
so I felt sufficiently saladed to be able to indulge in
4)Steak Pizzaiola with purple/yellow/green mixed beans– a recipe I’ve seen, never tried, was not to interested in but was curious.. and I don’t know WHAT took me so long to make this. It is incredible. I never eat a whole steak and I polished mine off. I ate all the green beans too.
The lovely thing about Steak Pizzaiola is that after you have seared the steaks for a minute on each side you cook them for 5 minutes in tomato sauce, leaving you with a nice cup of meaty flavoured tomato sauce for another meal.
Such as:
5) Pasta with my Pizzaiola tomato sauce, and a grilled zucchini salad.
Today’s weather is fall in August – good weather for
6) Sauteed Kale with White beans & Sausage.. Served over garlic bread.
back to the noodle salad.
I saw a recipe in Chatelaine at my mother in law’s for grilled squid and “asian” noodle salad. I wanted to make something like it. I have a problem with Chatelaine. I like the pictures and ideas but the recipes don’t work out but I suppose some thanks should be given for the inspiration.
Here is what I did:
*1 pound of squid, cleaned and cut. see Objectdart’s post on squid for help.
You can grill the squid, but we cooked it on our cast iron over high heat for 1 min a side.
*Once the squid is done, let it sit in a marinade/dressing while you make the rest of the salad. I used a Nuoc Cham recipe from this website: Sunday Nite Dinner.
*I served the squid over the farm lettuce, with rice noodles, with basil, cilantro and grated Daikon and added a bit more Nuoc Cham and some lime.
Let’s play a game, pick the daikon out of the picture below:
remember the turnip in the crisper? Funny how a turnip can look like a little daikon. You say Daikon, I say radish. and this turnip looked sufficiently radishy to me. so I actually used a turnip instead of Daikon, and did not realize it until I found the bag of Daikon the next day.
Hey, it tasted good.
Here is the photo of the end result. Enjoy.
the healthy project 