Wednesday, August 18, 2010

CSA Week 8

 Over the weekend I got to meet this little guy:
Our friends Jonathan and Kerry had their baby two weeks ago and he is perfect! So happy and so peaceful.  So cute!

Last week I made one dish that was sooo delicious I had to share it.  It didn't use any of my fresh produce but it was what I was craving.  Have you ever tried the Burrito Bowls at Chipotle?  This was my take on that Burrito Bowl.  You start with:
Burrito Bowls
1 Can Black Beans
1 Can Diced Tomatoes with Chili
1 Package of Microwaveable Brown Rice
1 Large Onion, diced
2 Tomatoes, Diced
3 Chicken Breasts cut into 1 inch pieces
Chili Powder, Salt, Pepper
1/2 Cup Cheddar Cheese
Handful of Tortilla Chips, crumbled
All you do is this: Microwave the rice, saute onions, black beans and the Ro*tel Crushed Tomatoes together.  Then cut chicken in inch size pieces and brown up with salt, pepper and chili powder.  Cook two ears of corn (in a pinch, I microwave them in the husks using the fresh vegetable setting on my microwave). Then cut the corn off the cob. Then start the layering process.  Put a 1/2 cup of rice in a bowl, followed by the onion, bean, tomato mixture, corn mixture and followed by the chicken.  Crunch up some tortilla chips and some cheddar cheese and mix it together. And dinner is served.
Quick easy and painless. And much fresher than Chipotle! This is so easy, anyone can make this!
Last Wednesday (yes I realize I am a week behind) I got my CSA:
Green Beans
Romaine Lettuce
Pea Shoots
One of my favorite meals I made this week with my farm fresh produce was a Vegetable Torte.  This recipe was originally inspired by Barefoot Contessa but then I got more inspired by Mark Bittman.  Basically the point of this torte is to roast a bunch of summer vegetables and then layer them together in a cake pan with cheese, salt and pepper, basil and olive oil.
Vegetable Torte
1large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices 
1 large onion, red or white, sliced 
2 large tomatoes
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2  cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Cheddar Cheese
1/2 cup panko bread crumbs

Heat oven to 400 degrees. You can either grill or roast the veggie, I roasted. {Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini lightly with half the oil and sprinkle with salt and pepper;} If roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with cheese and bread crumbs, and drizzle with about 1 tablespoon oil. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
 This was a beautiful dish, but I'm not going to lie to you.  It completely fell apart when I served it.
With this dish, I made a Cobb Salad using my romaine lettuce, tomatoes, onions and cucumber from my CSA with Grilled Chicken, Avocado, Bacon and Cheddar Cheese bought from my local grocery store.

Last night I took the tart that I had already cooked on Monday and put the layers in a small casserole dish and added more cheese and baked it for 15 minutes until it was hot and the cheese had melted.
Then I took the leftovers from that and made wraps for todays lunch.  Yep, one dish. Three uses. 
And that's enough for one day.  Happy Hump Day!


  1. That torte looks amazing! I already have dinner, but I'm getting hungry again just looking at it! ;) I love when I can make a dish and use it in different ways. I'd get bored eating the same exact thing over and over, but I get excited when I can find a new, delicious use for the same dish.

  2. That torte looks delicious! I can't get enough fresh summer veggies :)

  3. What a cute babyyy. Can't believe it's CSA week 8!! Where does the time go? That veggie torte is a work of art.

  4. Love the burrito bowl. I do similar quite often. But Chipotle rocks. They only use hormone-free and natural ingredients - love that about them!

  5. wow, three BEAUTIFUL dishes. have to add that part in. its so fun to recreate restaurant dishes at home!! and wow, what a cute lil' baby! what is his name?

  6. Yay! I saw Mark Bittman's vegetable torte this week too and having been dying to make it. Yours looks amazing!! All of these dishes do!


  7. Yum! That buritto bowl sounds way better than Chipotles ~ which I had for dinner last night! And, I love when I can spread a meal out into two or three, thanks for sharing the recipe!

  8. Wow- I need to make that Vegetable torte!

  9. Wow... I don't even like eggplant and that looks incredible! Maybe it's time I give that veggie another try!