Go-To Dinners

Do you find yourself coming home from work wondering what to make for dinner? Or trying to drum up a supper idea in between nap time and school pick up? One good thing about the CSA is that you know you've got veg in the fridge and you've probably got a few staples in the pantry. Often at the farm      we just raid the CSA cold room and improvise a stir-fry, fried rice or pasta. So here are a few of our go to dinner ideas when we're in a pinch for inspiration or short on time.  The recipes below will reflect this week's harvest but substitutions are really what these recipes are all about.

Go-To Stir Fry or Saute

This week we have onions, carrots, peppers, garlic, zucchini and kale - all great for a stir-fry or saute.
Chop the onions and garlic and put them in the pan first. We use coconut oil at our house, so we pop some of that in the pan. Next come the carrots - slice and throw them in. If you want kale in the mix cut it up in small ribbons and throw it in now. Now technically I'd say stir-frying would be quick on relatively high eat and the veg are still going to be pretty crisp. So I'll back up a little bit and say that's not really what I usually do here - although that is fine, if you like it that way.  I'd cover the veg at this point so the carrots and kale steam a bit. Then chop the peppers and add them in, covering again and finally the zucchini, but only when you know everything else is almost done to your liking and you've got about 5 minutes before you are ready to eat. Mushy zucchini is a little sad.

Now you can also throw in some grated ginger and season with tamari, sesame oil or your favorite Asian seasonings. Since I'm talking about quick dinners, I'm happy to admit that a short cut favorite of mine is roasted chile paste - Thai Kitchen, but any other commercial chile paste or stir-fry sauce will do.  

What is your favorite ready made sauce or seasoning that you go when you need a quick little helper? 

So then when the veg are all tender but not mushy, we'd serve with rice and salad.  For our salad we'd toss our greens with Kazu's Japanese Ginger Dressing.

Go-To Fried Rice

Perfect for left over rice. Essentially this is the same as the above recipe but I would cut the veg into smaller pieces. When the veg have just about cooked until tender, stir in the rice and a beaten egg. Stir and cook until the egg has cooked. Add seasonings. Great with sliced fresh chilies, cilantro and a squeeze of lime juice.

Easy Fresh Tomato Sauce for Pasta

In a saute pan pour a glug of olive oil, add chopped onions, red peppers, garlic. Then add chopped fresh tomatoes. Season with fresh basil, red chile flakes or fresh chilies if you are so inclined. This doesn't need a whole lot of cooking - not your slow cook all day tomato sauce. Serve with your favorite pasta. Top with grated parmesan and you're all set.

No-tomato Pasta

Tired of tomatoes yet? Say it isn't so. But really if you need a break try this really simple recipe for greens and pasta. There are several recipes in this genre, but here is one from Epicurious:
Bacon and Swiss Chard Pasta. If you don't want the bacon try this with toasted walnuts! Both versions are delicious.