Choirgirl21 Posted June 18, 2012 Share Posted June 18, 2012 I feel like you hear that catchphrase or something similar so often it's becoming meaningless, but every once in a while I make a dish that is so simple and yet incredibly delicious that it absolutely reinforces why I source my food locally. Tonight I had one of those dishes, which came from my newest cookbook, Cooking in the Moment: A Year of Seasonal Recipes from Andrea Reusing. The dish was simply green garlic (I used garlic scapes because that's what I had) sauteed in butter for a few minutes, then add fresh peas and saute until just tender, finish by adding butter lettuce (washed and torn into pieces; I used mixed greens again because that's what I had) and a little more butter and tossed until the greens wilted. The scapes, greens (a mix of leaf lettuces mostly), and the peas (freshly shelled tonight) were all from my CSA. I had meant to save half for tomorrow evening, but it was so good and I knew it wouldn't be nearly as good reheated that I ate it all. It was one of those moment's where you can't fathom how 4 simple ingredients can produce something so freaking good. Life's simple pleasures. Curious what dishes you all have made that have done the same for you? Link to comment Share on other sites More sharing options...
plarkins Posted June 18, 2012 Share Posted June 18, 2012 So far, my CSA veggies sauteed with cumin has been the winner. The first week I received lots of beets and turnips, so I sauteed them with cumin and coriander and added mint for a beet salad. The next week I made cumin-braised swiss chard but added squash, zucchini, and garlic scapes. I wouldn't have touched any of those veggies as a kid, but add cumin and I would have. I now know how I will get my kids to eat veggies one day! Link to comment Share on other sites More sharing options...
Tweaked Posted June 18, 2012 Share Posted June 18, 2012 When tomato season kicks in we do a lot of bread/tomato salad. Use couple day old bread and cut into small cubes (can grill or toast bread if you like) add sungold tomatoes (slice tomatoes in half) add some chopped/sliced red onion add a couple of glugs of good olive oil add a splash of red wine viengar and a spritz of lemon juice salt/pepper to taste top with basil. mix and enjoy Link to comment Share on other sites More sharing options...
zoramargolis Posted June 18, 2012 Share Posted June 18, 2012 When tomato season kicks in we do a lot of bread/tomato salad. Use couple day old bread and cut into small cubes (can grill or toast bread if you like) add sungold tomatoes (slice tomatoes in half) add some chopped/sliced red onion add a couple of glugs of good olive oil add a splash of red wine viengar and a spritz of lemon juice salt/pepper to taste top with basil. mix and enjoy Panzanella! I like to add cucumber chunks, so that onion is not the only crunchy element, once the bread has absorbed the tomato juices and oil and vinegar. Link to comment Share on other sites More sharing options...
deangold Posted June 18, 2012 Share Posted June 18, 2012 I like to use cous cous instead of bread... radish too. Link to comment Share on other sites More sharing options...
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