Today I made apple-walnut pancakes and used up about a third of our cooked apples.
I plan to make muffins with the rest of the apples, peaches, and probably some of the blackberries. I’ve gone off the fried peach pie idea. Muffins are good, too, and they don’t make as much mess.
Tonight we’re having some broiled chicken marinated in olive oil, garlic, and tarragon. I’ll serve it on some grits with tarragon-herbed chevre. I’m pretty excited – not only because it sounds good, but I’ll get to use all my leftover herbs!
A couple of nights ago, we ate the sage chopped up and added to pasta with pine nuts. Unfortunately, I could barely taste the sage, so I can’t really comment on how it worked in that dish. Fortunately, it still tasted like pasta with pine nuts so we were very happy.
For dessert, we had vanilla ice cream, cookies, and mixed frozen fruit.
More quick CSA meals
This one cracks me up because the only thing green on the plate is the cheese.
In addition to green cheese, there’s also cherry tomatoes, apples, carrots, and plain homemade pita crisps. These pita crisps are really good and easy to make:
- Cut the pita into quarters and then split open the quarters.
- Place them on a baking sheet, brush with olive oil, and top with salt and pepper. (You can go crazy with toppings, but salt and pepper are delicious and don’t interfere with the crisping.)
- Bake in a 350 degree oven until a little brown. I do little batches in the toaster oven with no problems.
And last night we had a late night snack of scrambled eggs and frozen fruit.
Delicious, satisfying, and not too heavy to eat at night.