How the heck is it mid-August already?! Wasn't it just January!? The older I get, the faster time flies by. To slow time down a bit, I really like to spend my evenings cooking. I'm not the type to make "quick and easy" suppers, because I just enjoy it too much. One thing I'm kind of obsessive about is keeping my fridge clean. By clean I mean that I like to use all of my fresh ingredients in the fridge before I buy anything else. I hate wasting food, and I hate a cluttered fridge. Because of this, my style of cooking is what I like to call "MacGyver Style," where I take what I have and create something delicious from it. This is almost always seasonal, and sometimes it turns out better than others.
Are you sick of my summer recipes yet? I just can't get over my love for fresh summer produce that I can pick right outside my door. This year we have tomatoes, eggplant, peppers, strawberries (someone help), and herbs. After the BIT of rain we've had, haha, my eggplants all of a sudden exploded and I was able to grab the first few of the ripe tomatoes and peppers as well. With zucchini from my CSA share at Three Part Harmony farm, I figured it was the perfect time to make my quick stove-top ratatouille. You can find the baked version here, if you're trying to impress someone. I've discovered that I like eggplant more when it's peeled - it gets caramelized and roasty and it's just delicious in this recipe. Defrost a few salmon filets and use up the rest of that pesto reserve for the perfect weeknight dinner.
HEY FRANDS! If you live in the District and happen to source locally (cough, cough), you'll probably find yourself with an abundance of kohlrabi and cabbage. Especially now, after all of this gosh darn rain, these cruciferous edibles are growing like weeds. I'm a huge fan of the cruciferous fam, so wanted to create a recipe that really highlighted the flavors of these products, rather than hiding them. Behold my light and snappy kohlrabi and green apple slaw made completely out of my haul from the Three Part Harmony CSA share. It's bright, crisp and refreshing - using minimal ingredients that just get better the longer they marinate in the fridge.
Spring has sprung in DC! I think? Hopefully we're finally in the clear from random snow storms, freezing weather and the fear of our gardens dying overnight. So, in honor of my favorite season, I whipped up this quick and easy meatless quinoa bowl utilizing farm fresh eggs from Liberty Delight Farms, herbs from Three Part Harmony Farm, and micro greens from Little Wild Things City Farm. Enjoy!