R & J - Chicken and Veggie Pancakes

Lemon-thyme chicken and carrot/pepper/zucchini pancakes:

So impressed that J roasted an entire chicken! Also, I have been told that these pancakes are great, I'll try and get the recipe for you...

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Sauteed Green Beans

These green beans from the farm share were amazing. I love eating raw green beans, so I had to sample a few before making this recipe, just to make sure they were safe to eat! (wink, wink)

Dan actually made me stop eating them raw because he said there wouldn't be enough for the recipe. Oops!

Here's how to make them -

1. Cut ends off green beans and set aside. Chop 1-2 cloves of fresh garlic (you can mince it, but chopped seems to work better in this recipe) and fresh basil.

2. Heat olive oil in a medium saucepan, and add green beans. While green beans are cooking, toast walnuts in a small dry saucepan (you can also use pine nuts, but I keep forgetting to buy them!). Make sure to watch the walnuts carefully so they don't burn, and stir occasionally.

3. Once green beans are almost ready, add garlic to the saucepan and continue cooking.

4. Combine green beans and garlic with walnuts and basil, and serve! YUM.

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Roasted Carrots

This was a great way to showcase our rainbow carrots from this week's share! It was also a very simple recipe -

1. Peel and chop carrots. (we had to supplement using baby carrots because there wasn't enough with just the rainbow carrots, but they weren't nearly as flavorful.)


2. In a medium bowl, combine carrots, olive oil, and salt and pepper to taste.

3. Coat a small baking dish with olive oil (I used our olive oil spritzer, but you can also just pour a little into the dish and spread it around). Make a single layer of carrots in the baking dish.

4. I used the broiler setting on the oven since we were making the tofu as well, but you can also roast them in a high oven (approximately 400 or 450 degrees) for about 20-30 minutes. Toss them once while cooking.

Voila!

PS - K, thanks for the idea for these carrots, and for the green beans! You rock.

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Broiled Tofu

We've made tofu this way before, and it comes out really good and very flavorful. I wasn't always the biggest fan of tofu, but after we learned how to cook it properly, it's opened up a whole new world for us. Our version of broiled tofu is based on this recipe from Martha Stewart.

One piece of advice - cut your tofu thinner than you think you should (even into more pieces than this recipe says to). We didn't cut it as thin this time as we have in the past, and it never really got crispy on the outside. The flavor was amazing though, so it didn't matter all that much.

PS - Our new house has an electric oven, but we're both used to cooking with gas. The broiler in electric ovens is on the top of the oven, just in case you were wondering! That's all I'm going to say about that. :)

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Broiled Tofu, Roasted Carrots, Sauteed Green Beans... YUM.

We made this meal for dinner the other night, and it was DELICIOUS! The flavors all melded together really well, although I do have to say that the carrots were my favorite part. I'll try to recreate the recipes as best as I can in a few separate posts, but here are some photos:

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