- 1 head Romaine lettuce (DONE!)
- 3/4 Cantaloupe (1/2 eaten, 1/4 in a salad)
- 2 Peaches (1 eaten, 1 in a tart… DONE!)
- 2 Oranges (DONE!)
- 3 Heirloom tomatoes (DONE!)
- 1 pkg Blueberries (1/2 in a tart, 1/2 eaten… DONE!)
- Green Onions
- 2/3 Broccoli
- 1/3 potatoes
The challenge with “the challenge” is sometimes the things I experiment with are good, but not great. Those aren’t blog worthy, but in the interest of full diclosure on the CSA challenge here are my wins and losses:
- Zucchini & Cheddar Scone: I used some of the green onions, my veggie roll Zucchini, and Cheddar to make a tasty but dense scone. Honorable mention.
- Philly Stuffed Pepper: I used a bell pepper, and some roast beef and mozzarella to make a Philly cheesesteak stuffed green pepper. Big Loser.
- Fried Smashed Potatoes: To accompany the philly stuffed pepper, I made fried smashed potatoes, which were pretty tasty. #winning
- Honey Miso Salmon: One of my favorite ways to make salmon, I slather it in a miso glaze and bake it. Unfair advantage winner.
- Grilled Romaine Salad: This was good, but it was basically a grilled wedge of romain, topped with flash roasted tomatoes and heirloom tomatoes, and my miso dressing. Unfair assist.
What’s left? A bell pepper, a small head of broccoli, some potatoes, and some green onions. What shall I make? Here are the winners worth sharing.
Fried Smashed Potatoes
- Baby potatoes (as many as you would like to serve, 4-5 per person)
- Seasoned salt (I use Grizzly Joe’s Chipotle Salt)
- Rosemary, diced
Boil the potatoes for about 5-7 minutes to soften slightly, but do not cook through. You should be able to pierce them with a knife and apply some pressure. Cooking time will vary based on the size of the spud. Drain the potatoes into a colander, and then gently smash each one with the side of a knife.
Fry in hot oil for another 5-7 minutes, until crispy, or longer if you want them darker. Remove from oil and sprinkle with seasoning salt and rosemary immediately.
Serve with ketchup or BBQ sauce.
Honey Miso Salmon
- 2 salmon filets
- 1 Tbsp miso
- 1 tsp honey
- 1/2 lime or lemon, juiced
- Seasame seeds, optional
Put the salmon on a lined baking sheet and preheat the oven to 350 degrees. Combine miso, honey and citrus in a small bowl and mix until combined. Spread the miso glaze over the salmon, and sprinkle with sesame seeds, if desired. Bake salmon for 15-20 minutes until done.