cheese day, a household holiday

today was a pretty cheesy day around here. but that's okay, that's how we like it. I just wanted to share a couple yummy recipes, because if you have zucchini growing out of your ears like we do this is a good way to use some of it up.

{photo + recipe via 101 cookbooks}

lasagna tart. it's like lasagna, but sans noodles. and it's completely delicious. I actually used a different crust recipe than what heidi calls for in her recipe. it worked out well. plus I sprinkled the top with parmesan cheese before baking. definitely a must. the changes I would make would only be a little less ricotta and a little more sauce. but as is, it was still totally good.

click on over for the dish: lasagna tart recipe

and now for the crust I used. it's from the enchanted broccoli forest by mollie katzen. she has really great vegetarian recipes, so check her out if you haven't already (she's of the moosewood cookbook fame) this was the first time making this crust and I was really happy with it. it's also a good way to use up some fresh spinach if you have some laying around.

spinach crust
15 minutes to prepare
15 minutes to prebake
butter a 9" pie pan
preheat oven to 375 degrees

3/4 lb spinach - chopped very fine
3 Tbs butter
3/4 cup unbleached white flour
3/4 cup wheat germ
1/4 tsp salt
a dash of nutmeg

melt the butter in a cast iron skillet, add the spinach, and cook it quickly over fairly high heat -- stirring -- until it is just limp

remove from heat; add remaining ingredients, and mix well

pat into a buttered 9" pie pan. use a fork first, and then your fingers to mold the crust.

prebake for 15 minutes at 375, then bake as directed by recipe

mercury overload

one thing I love about having a house is the fact that we have a backyard to grill in. at the old apartment our neighbor would often grill on his little hibatchi and the smell of briquettes and smoke would make their way into our apartment... not so fun. if we wanted to grill we would have to pack all of our stuff and head over to the local park. not a bad deal, but this is so much better.

now that the weather is getting warmer {I think it should at least wait until june to hit ninety degrees, but whatever} and it's not as fun to cook inside our own home, the grill is going to be our best friend. we've already used it a bunch.

today, in an effort to venture from the traditional chicken or beef, I made some killer salmon burgers. I'm sharing the recipe for your summer barbecue delight. next up, I'm going to tackle the homemade veggie burger!

* * *

salmon burgers, via real simple magazine

1 1/4lb skinless salmon fillet, cut into 1 inch pieces
4 scallions thinly sliced
kosher salt and black pepper

Heat grill to medium-high. Oil the grill grate. In a food processor, pulse the salmon 3 to 4 times, just until coarsely chopped (the mixture should still be somewhat chunky). Add the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse to combine. Form the mixture into 3/4-inch-thick patties

Grill, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side. Serve on rolls with the desired toppings.

* * *

as pictured, I topped the burgers with avocado, cilantro and a squeeze of lime and served them on a wheat ciabatta role. delish.

{this afternoon I had a tuna fish sandwhich for lunch. obviously I forgot what was on the menu for tonight. two fish in one day, I don't know if my pregnant self can handle that much mercury! oh well!}

spoon!

I won my very own cake for easter
brought to you by the lovely spoon!

it was layer upon layer of yummy
red velvety goodness
my favorite
peter's favorite
plus there was a nest on top
best easter cake
ever

produce the way god intended

a few weeks ago we discovered that if you keep your cilantro in the salad spinner, it stays fresh for so long without getting all wilty and pathetic looking. it was like problem solved for the cilantro crisis.

but I can't just keep my cilantro in the salad spinner all the time. what if I need to spin, you know, salad? and not to mention the fact that it takes up so much room in the fridge, all for a little bunch of herbs. I knew there had to be a better way. a smaller salad spinner perhaps?

well, when pete and I were on our target shopping spree last weekend, we came across this: the produce saver, from rubbermaid. the secret is the airflow.

so far it seems to be doing the trick. I'll keep y'all posted on the status of my produce.

biggest loser treats a la runner's world

a few weeks ago when the newest season of the biggest loser began, trainers jillian michaels and bob harper yelled at america.

you know, that we all needed to stop being so lazy, get off our butts, move, eat fruits and vegetables... you know, the stuff we all already know but for some reason most of america has a really hard time with...

and then bob yells: it's never going to happen if you're sitting on the couch eating ice cream!

pete and I looked at each other. we were both sitting on the couch eating ice cream. we just got the smack down from bob harper.

see, it sounds kinda ironic and all, but we love our treats when we sit down to watch this show.

so the next week I made these sinfully delicious red velvet cupcakes. but hey, I got the recipe from runner's world so they must be good for me, no?

no? oh, well at least I got rave reviews from peter's coworkers the next day. bake yourself up a batch for tonight's episode--you won't regret it! {but your thighs, might. unless you go for a nice long run. I'm just sayin'}

new find

{photos via the tin angel cafe}

lunched at the tin angel cafe. loved the food. local ingredients. go support.

the update: so far, so good.

day one of the plan? check!

day two? double check!

not only did I go running this morning, but I pulled through with the meal plan tonight too. in fact, I improved upon it to make it even better. peter couldn't stop raving about the rotkohl (aka red cabbage) and the potato slices (sans cheese; I decided to go in another direction). and I can't stop raving about fresh corn cut off the cob in salads. seriously, such a tasty flavor.

if you're following along at home, please try these two recipes.

red cabbage {I didn't have any allspice or cloves, so I just added nutmeg}

crispy garlic potatoes {the thinner you slice them the crispier they are}

planned eating

I feel like I've really let myself go. no, not in the I'm fat sort of way. {though I have let my running fall by the wayside} but my life has just gotten in the way of the things I used to be so good about. but I can't blame my life. I just need to step it up. basically I want to get two parts of me back on track. yes, one of those is my running life (which also happens to include swimming + spinning). and the other is my cooking life. more specifically meal planning.

it's always nice to have a plan. so below is what I've come up with for the week. of course, all meals are subject to change. especially since I'll be getting my very last csa goods for the season tomorrow. so here it is, enjoy!

m: delicata squash soup + crusty bread

t: fresh garden variety salads + cheesy potato slices

w: pasta w/ a zucchini and tomato sauce

h: spaghetti squash medley

f: spicy sweet potato wedges + chicken something? {that means I can't forget to defrost the chicken!}

s: dinner a la pete

so what's on your plate?
{for inspiration visit: this week for dinner.}

fall casserole

there is nothing better than a meal full of fresh goodness. abundance from the land. in this week's csa note, heather borski left a little recipe. how convenient that everything the recipe called for was in this week's selection. well, except for the chicken or seafood fillet. for that I just substituted zucchini.

I pulled together a garden variety salad to go on the side. one quick note about that: has anyone else discoverd the goodness that is raw corn cut from the cob in a salad? oh. my. love. I think if you put dressing on it, though, it would muddy up the sweet taste. this is best enjoyed with a squeeze of fresh lime.

needless to say, everything turned out quite deliscious.

onion | potato
zucchini | tomato

fall casserole recipe
layer:
sliced onions
1/4 inch sliced potatoes
chicken or seafood fillets (or zucchini slices)

top with:
sliced tomatoes

drizzle:
olive oil

salt + pepper to taste

sprinkle:
bread crumbs
parmesan cheese

bake:
325 degrees for one hour

cover:
if top is browning too fast

the csa

peaches
zucchini
potatoes
onions, red + yellow
tomatoes

twenty-nine

01. he loves cold + dark 02. his favorite season is obviously winter 03. he is a champion for the earth 04. and an advocate for all things efficient 05. he dances like no other 06. and is my guitar hero 07. his smile melts my heart 08. he tickles relentlessly 09. he is a creative genius 10. and a computer wizard 11. he gets a little carried away on the equality of food 12. he's a jeans + tshirt kinda guy 13. he is kind 14. compassionate 15. giving 16. he has an innate sense of direction 17. if I were stranded on a desert island I would want him by my side 18. if I were stranded anywhere I would want him by my side 19. he's creative in the kitchen 20. he has the wanderlust 21. he is spontaneous + crazy 22. in the game of scrabble, he is expert 23. he's on the swimteam 24. he gets high on elevation 25. he has an inner cowboy 26. he's cute when he's asleep 27. he hiccups randomly 28. he loves his jetta wagon tdi almost more than me 29. he knows the value of hard work, in any aspect of life

I live and breathe for this man.

special birthday surprises were had this weekend. unfortunately no surprise party, but a semi-surprise jaunt up to meet my bloggy friend, jen {she is a cute runner blogger and has a cute family blog as well!} and crash her peach days bbq and ride her horses. let me tell you one thing about pete. he loves horses. loves them. I had no idea until that fateful day in costa rica. his inner cowboy spilled out and he's been dying to get back on and ride ever since. they say he's a natural. it was a fun little adventure and I'm glad jen and her family were so willing to share it with us.

his birthday dinner was a special surprise as well. I cooked fish. yes, you heard me. I cooked fish. this is a first for me. remember? and it was surprisingly easy + delicious. I'm not so scared of cooking fish anymore. the meal was rounded out with some long grain and wild rice, roasted vegetables, and steamed cabbage. of course there was the traditional red velvet cake. what birthday is complete without that?

as always, click to enlarge | adapted from THIS recipe

csa: week nine

the goods:

01 cantaloupe
06 peaches
01 eggplant
02 garlic
07 assorted peppers

rode the bicycle to the csa pickup today. don't have to work and feeling free.

this boy

this boy
wanted some brownies
so badly
he even resorted
to sneaking a bite
straight from the pan
in the oven.

the brownies that were
for the funeral.

the brownies that had
to be cut up instead
of being given in the pan to
the neighbor
because of an unsightly
baked-in hole.


this boy just really likes
his treats.

taco tuesday

it's back. taco tuesday is back! {for a special appearance this week}

you just cannot go wrong with the taco bar. what with all the taco meats and the cheeses and the special fixin's and all. I like to avoid the hard taco shells entirely, so I suggest using the tortillas you get from costco. you know, the ones you cook yourself. and an addition of fresh cut corn off the cob is a summertime treat. and who doesn't love the taco suicide mix at the end of the night? all the leftovers go in the bowl for one super taco salad.

oh how I love and miss the taco tuesday tradition.*

maybe next time we'll even invite the old crew back.

*for all you single ladies out there, instituting your own taco tuesday tradition amongst friends is a great way of snagging the man you have your eye on. especially if you have a friend with a pool. friends + double decker tacos + swimming + cute boys is a recipe for sure eternal love. especially if he also brings a kayak.

{not my tacos}

csa update

okay, you will all be glad to know we did not get any green beans in the csa today. I am about done with those things. I mean, they're tasty and all, but a couple pounds every week? two people can not eat them fast enough! {good thing my mother + sister gave me the brilliant idea of blanching them and then freezing them for later. duh--why didn't I think of that weeks ago?!}

so without further ado, here are the goods:

zucchini
yellow squash
corn
peas!
yummy peaches!
. . . and that may or may not be all.
oh, and potatoes.

so I'm pretty stoked on this week's variety. really I'm just glad we didn't get any beans. and I'll probably make some zucchini bread again with one of the zucchini's, which is always a good thing. and can I tell you how good that peach was? delightful.

so much goodness

we had our co-op pickup for the month yesterday. this time around we did the harvest share, meaning more produce and no meat (all the meat from last month's pickup has remained untouched in the freezer). we have so much goodness packed into our fridge right now between the csa and the co-op it's unreal. now I'm just worried that we won't be able to eat it fast enough.

but in an effort to use up some of the goodness, we've made a special little peach dessert for the family get-together tomorrow. so get excited.

csa: week four

corn
green beans
apricots
zucchini
yellow squash
cucumber

(I never really posted about last week's csa goodies... sorry. now I don't remember what we got, except for the special cheese from a local cheese company and the mini beets that I had originally thought were radishes... otherwise it was a lot of the same stuff we got the week before: cherries, peas, garlic, et cetera...)

csa: week two

I should really post what we get the day we get it. tomorrow is yet again csa pickup day. {note to self: don't forget that it's csa pickup day} let me try and remember what we got last week...

salad greens
peas
cherries
herbs
garlic

to be honest, I haven't really been cooking much these days. {but who is in this heat?} so if I can eat it with minimal prep, then that's good enough for me. I was just telling pete today that I am so over salad dressings, because I'm raw. it's true. I'm raw. okay, so I'm not really raw, but I like to pretend. I've been eating a lot of salads and raw veggies. so yes, I've been loving the csa. and the food co-op.

csa: week one

the players: salad greens, cherries, peas + anasazi beans

last monday we picked up our first CSA share off of some random porch on sherman avenue and I am in love.

building communities one bite at a time

can't wait to pick up our share from the community food co-op this saturday. it's not necessarily local nor organic, but it does build community through food. good, cheap food.

here is a little sneak-peak as to what we will be getting this month:


and if that wasn't enough food excitement, our first CSA goods are coming next monday! I can't wait to pick up those local (and organic!) delights!

from the farm to my tummy, it can't get any better than that.