As described in my last post, I got a couple's share from Horse & Buggy CSA last week with all kinds of goodies inside. I'm happy to say that I've been able to use every one of those goodies, save one: the peas. I'll admit, I'm not a big pea fan, but that wasn't why I didn't use them. I think it mainly came down to the fact that I have no idea how to cook them. Do you boil them? Blanch them? Split, roast, and mash them?
Granted, I could have done some research, but due to various other goings-on in my life, I've been kinda busy. Hopefully they'll keep until next week.
The rest of the ingredients got put to good use, however. I didn't remember to take pictures of everything (hunger trumps memory, apparently), but I did get a couple: my potatoes au gratin with fresh salad (thanks to my wife for telling me to stop eating and take a picture) and stuffed squash.
The stuffed squash turned out to be one of my favorite meals of the week, which makes me even more proud to say that I made it up on the spot. I stuffed the squash with parmesan cous cous that I cooked with preserved meyer lemons, chopped toasted pecans, sauteed scallions, and a little olive oil. I topped the stuffed squash with panko, fresh cracked pepper, and a little more olive oil, then roasted them at 400 degrees for about 30 minutes. They were served with a spicy tomato sauce and some homemade bread (not pictured).
I was also pretty happy with the cole slaw I made with the head of cabbage I received. My wife isn't a cole slaw fan, so I decided to jazz it up a bit with some cilantro, scallions, and sriracha sauce. I overheard her telling her best friend she really liked it, so I guess that's one more pat for my back.
Despite my good experience, I didn't order another couple's share this week, opting instead to choose my ingredients separately. Hopefully this way I can find a good way to incorporate those peas.