CSA talley:

• 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.

Fried Smashed Potatoes

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.