Monday, August 9, 2010

CSA Week 7 & Vegetable Crepes!

CSA Week 7 was last Wednesday and here are my goods!
Peaches, Blueberries, Tomatoes, Corn, Lettuce, Kale, Broccoli, Spring Onions, Zucchini, Cucumber, Light Purple Eggplant and a purple pepper!

And with these delights, I made Summer Vegetable Crepes inspired by Eating Well! I got home at 8:30pm on Wednesday and wanted dinner fast so I cheated a bit and bought store bought crepes.  This is one of those meals where you can use whatever veggies you have on hand.  Here's the ingredients:
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 small eggplant
1 small pepper
1 small spring onions
1 cup fresh corn kernels, (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes
Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until mixed. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn, eggplant and pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. 
Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
This was a fast dinner and I love the ricotta mixed with the vegetables. Be careful rolling the crepes though because if you fill it too much, the crepe breaks easily!

I have a lot more to post in the next couple days- Week 6 of Marathon Training, my amazing Cape weekend and tomorrow nights Mystery Meet at Myers and Chang!


  1. what a colorful CSA Week! I can't wait to hear about Cape Weekend and of course can't wait for Mysers & Chang!

  2. ahh... I know someone else who's going to that tonight! You will get to meet my friend Jen! (Beantown Baker!)

  3. Some of us might call those blitzes. Hehe. They look delicious though! Oy ve!

  4. Hey Lizzy, it was great meeting you last night! I'm loving your blog already and looking forward to reading more!