So yes, I'm jumping on the bandwagon. But to be fair to myself, I've given it about a month before I have declared myself as such! We looked into a CSA and decided this year we would try to go to the Royal Oak Farmer's Market once a week. If we like it this year, next year will be a CSA year. This week we picked up eggs, baby zucchini, asparagus, mushrooms, white cheddar cheese, salsa and baba ganoush, and a yummy little corn bread pizza. Everything is grown or made here in Michigan and could not taste any fresher. Based on what we picked up at the market here is our meal plan for the week.
Monday: Veggie Soup with Beer Bread
Tuesday: White Pizza with Mushrooms and Goat Cheese
Wednesday: Salmon with Pasta and Asparagus
Thursday: Chicken Quesdillas
Friday: Mediterranean Platter
Tonight's soup was fantastic! I based it loosely off of Mark Bittman's How to Cook Everything. I made it have a bit of an Indian flavor. Here's how...
4 cups stock of choice (I used Chicken; we had it in the pantry.)
4 cups water
4 ears of fresh corn, removed from hull
2 T olive oil (Next time, I'm going to try peanut oil.)
1 medium red onion, chopped
2 garlic cloves, minced
1/2 T turmeric (I would recommend using your favorite curry for a little heat. We wanted this to be toddler friendly.)
4-6 plum tomatoes, seeded, ribbed and chopped
8 baby zucchini, chopped
1 bunch of basil, chopped
salt and pepper to taste
plain yogurt for accompaniment
Bring the stock and water to simmer in a pan. Add the corn hulls. In the meantime, heat the oil in a heavy-bottom dutch oven. Add the onion and garlic with turmeric. S&P to taste. Cook until translucent. Then add the tomatoes and zucchini. Cook for a few minutes until just tender. Remove the hulls from the stock mixture and add to the vegetables. Bring to a boil and add the corn. Cook only for a minute or two. Finish off with the Basil. Serve in bowls with a dollop of yogurt. Enjoy!
