CSA Week 4 & Recipes

CSA WEEK #4

 It's already been a full month of my CSA!  This week I picked up at City Hall around 5:30pm during the torrential rain storm.  It was not fun.  But what was fun was getting all this amazing produce!!!  In the mix:
Kale, Arugula, Fennel, Zucchini, Summer Squash, Cucumbers, Beets, Lettuce and tons of herbs.  I also got these beauties...

 One of the first things I was eyeing to make was another recipe I pinned on Pinterest.  Grilled Zucchini Pizza Slices by Kalyn's Kitchen.  Great way to use up zucchini in a non traditional way!  And these were fun!

These were so easy!
Grilled Zucchini Pizzas
Ingredients
large zucchini slices, cut 3/4 inch thick 
olive oil spray
pizza sauce of your choice
grated cheese 

pizza toppings of your choice (I used low-fat turkey pepperoni, keep in mind you don't have a ton of room on these small slices!)

Instructions:

Preheat oven to 400 degrees. Preheat grill to medium-high.  Cut zucchini into thick slices about 3/4 inch thick.  Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. emove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen.  Add sauce, cheese, and other toppings as desired.  Put loaded zucchini slices on a cookie sheet and finish in the oven or if you used a grill, and not a grill pan, put them back on the grill until the cheese melts.Remove zucchini pizzas from grill and serve hot. 

 Another recipe I was itching to make with my fresh from the farm Arugula was Fig Proscuitto Pizza with Arugula from Pioneer Woman.  I've made another recipe similar to this last year when fresh figs were available at the market and I knew I loved the sweet and savory combination. Plus fresh arugula is so tasty- its more bitter and peppery then it is in a box, where I usually get it!

 I took a lot of help from the store to make this an easy meal.  I bought whole wheat pizza dough, prosciutto, fig jam, mozzarella balls, and pre-shaved parmesan cheese.  Look - only 6 ingredients!  Anyone can make this!

 Fig and Prosciutto Pizza Pizza with Fresh Arugula
Ingredients:
Store Bought Whole Wheat Pizza Dough (or make your own)
4 tablespoons of Fig Jam
10 balls of mozzarela or 12 ounces, sliced thin
6 ounces of prosciutto
1 bunch of washed and rinsed arugula
1/2 cup of shaved parmesan
Instructions:
Preheat oven to 450 degrees.  Roll out the pizza dough as thinly as you can and place on a large baking sheet.  Spread fig jam over surface of dough.  Lay mozzarela all over the dough and bake for 12-15 minutes or until crust is golden and cheese is bubbly.  Remove from oven and lay prosciutto over hot pizza. Then  add arugula on top with parmesan shavings.

Then slice up and enjoy!  This pizza rocked my world!  I love the sweet and savory combination.  I know it isn't for everyone but it is one my favorites : ) And super simple!

 And lastly, I used a bunch of CSA Veggies to make a Rustic Squash Tart from Woman's Day.  Random recipe I found while pinning.  I think Rustic is a nice way of saying it doesn't have to look pretty! Which mine definitely didn't.  I used pie crust that I've had in the freezer but it wasn't that easy to roll out into the perfect circle like the recipe suggests.  So I made my tart a rectangle : )

 But it was another simple recipe that you could use with a variety of different vegetables- whatever you have on hand : )
Rustic Summer Vegetable Tart
Ingredients:
Olive Oil
Mixed Summer Vegetables- I used 2 small zucchinis and 2 small summer squash
1/2 red onion, sliced
fresh thyme and sage
1 refrigerated pie crust
4 oz of goat cheese (they used blue)
1 roasted yellow pepper (I used from a jar)
1 large tomato, sliced

Instructions:
Heat oil in skillet over medium heat.  Add squash and zucchini and red onion to skillet until crisp or tender.  Remove from heat and in thyme and sage or whatever herbs you have on hand. Heat oven to 400 degrees.  Line a baking sheet with parchment paper or use your silicon mat and unroll pie crust.  With a rolling pin, roll crust to a 13 in round.  Mine was more of a rectangle.  Crumble cheese on crust within 2 inches of the edge.  Arrange vegetables on cheese in a pretty row then fold edge over crust.  Bake for 35-40 minutes.  Then slice it up and serve!

 This was a great summer dish!  And if you notice, there are three other components on the plate.  I also made zucchini "rollatini's", a side salad with lettuce and cucumbers from my CSA and I used the leftover squash and zucchini from the tart to make a gratin.

Now that's a vegetarian dinner!


On a random note, while in line for the bathroom at the race on Saturday, Lauren, Corey and I were discussing our fun plans to go to the beach after the race.  The woman in front of us warned us of the green head bugs that were taking over Cranes Beach.  We politely ignored her because nothing was going to stop us from going to the beach.  Well, I have three insane bug bites in the most ridiculous places.  One is on the bottom of my big toe!  It's not fun- AT ALL!


Secondly, I've been doing my grocery shopping during the week after I pick up my CSA.  That way I can plan meals AFTER I already know what I'm getting for produce.  Its freeing up a lot more time on the weekend. I usually spend hours meal-planning and grocery shopping.  My husband and I again took advantage of our towns State Park and hiked around for four miles yesterday.  It was another gorgeous day : )

Random Questions of the Day:  When do you shop for groceries?  And what is your favorite farmers market vegetable?