Some yummy recipes!

I've been having lots of fun cooking and incorporating CSA ingredients into my creations. Here are some things I came up with last week. 

PIZZA! Of course. I was going for four mini pizzas on the grill, but I chickened out and just put them in the oven (because they were floppy and I was afraid they would fall apart). 

I made two with homemade tomato sauce and two with homemade basil pesto. I have detailed these (rough) recipes in past posts, but will be creating a permanent recipes page soon that will include these ideas, homemade pizza dough and many more. Or you can always just wing it! It's a great way to get to know ingredients and experience is the best teacher anyway, right? 

So one pizza had black trumpet mushrooms and another had chanterelle mushrooms (purchased from Greenhill Collective Farm).

I made one with straight cheese, and finally this winner, which consists of pesto, tomato, arugula and gorgonzola cheese. Quite tasty.

For breakfast one morning I aimed to use lots of greens, so this breakfast burrito was created as a vehicle for beet greens. It also included chopped onion, tomato and avocado, and very cheesy eggs with a drizzle of sriracha.

Finally, this morning I was down to the wire on available ingredients, since this afternoon I was picking up my week 5 CSA share. So I was forced to get very creative with brunch. As it turned out, there was plenty to work with. I find that happens a lot - it looks like there is no food in the house until you start trying to make something and then you realize what great meals you are able to craft. That is why I think it is so important to let the kitchen dry up, so to speak, before shopping for more food. It really helps to cut back on food waste, too. Anyway...

I ended up with pancakes, incredible home fries with CSA potatoes, and local over easy eggs. 

The pancakes were from scratch, and I really like this recipe. The home fries began with boiling the cut potatoes (to speed up the sauteing/crisping process in the pan) while their pan was warmed with olive oil, onion, green pepper and garlic. I chopped a good amount of fresh basil from my deck to add in right at the end.

Upon tossing the boiled potatoes in the pan with the onion and pepper, I added spices: marjoram, paprika, cayenne pepper, garlic powder, black pepper and Not just salt (a mixture I got from Greenhill Collective Farm last week).

Once they were sufficiently crispy, I added the basil and some cheddar and gorgonzola cheese to melt on top (I didn't say that this was a particularly healthy meal...just very yummy).

Meanwhile, the pancakes were cooking away.

And when everything was done. it was all topped with a delicious local egg, some sriracha and, of course, KGF maple syrup.

Pretty great! And now for another week of CSA goodies...