We’re two households of two each, and we’ve been sharing the full Domino plan, full orchard and half eggs. Usually, we meet up at the share on Monday nights, divvy up the goods (or arm-wrestle for the things that can’t be easily divided), grab a drink and talk shop, then return to our respective abodes to cook like fiends. But recently our schedules have made it so we had to switch weeks, with each household taking turns with the entire share. Thus, both households are ponying up for this post, with some items from the previous week’s share. So this is more of an example of how many meals you can get out of 2 weeks of a share like ours. It’s a two-fer Monday, good times!
The Nov 1 share looked like this:
- 1 lb of red potatoes
- 1 lb of white potatoes
- 1 slice of kabocha squash
- 1 acorn squash
- 2 beets
- 1 bunch kale
- 1 bunch collard greens
- 1 bunch celery
- 1 bunch parsley
- Apples, 1 lb. each of Jonagold, Honey Crisp, and two other fantastic kinds I didn’t note…
1. Vegetarian Beet and Collard Green Borscht (used beets, collard greens)
I adapted this recipe from this Serious Eats Borscht recipe, substituting 4 gigantic fronds of collard greens for the cabbage. The collards take borscht to a whole new level of amazing. This is a very satisfying dish.
Topped with sour cream and gremolata (recipe follows)….
2. Gremolata (used parsley)
This is an exciting little garnish consisting of parsley, lemon peel and garlic that is practically limitless in its applications (on savory dishes, ha): Gremolata
3. Spicy Squash and Lentil Salad with Goat Cheese (used kabocha squash, parsley)
I adapted Smitten Kitchen’s adaptation of Bon Appetit’s recipe, and ended up with something that only vaguely resembles the original.
I also chopped up an inch-thick piece of pancetta, fried it up and cooked the lentils in that and 2 cups of chicken stock. I didn’t have mint, so I added parsley instead. Decided against the arugula, just because. Of course, this recipe, without my carnivore additions, is vegetarian.
4. Kale and Potato Gratin (used kale, potatoes)
This particular recipe prides itself on being a lighter gratin. I, on the other hand, couldn’t help myself. Instead of 1/3 cup of grated parmesan, I used more like a cup of grated grana padano, and about 2 ounces of gorgonzola. After I layered everything, I poured about a half cup of buttermilk over the top to make it even more exciting (and to help it bind together nicely). Made this way, it is an intense, flavorful dish. On its own (without the addition of sharp cheese and tangy buttermilk), the bitterness of the kale works very nicely with potatoes.
1. Vegetable Stock (used parsley & finished off turnips, leeks, celery, and carrots from week before)
- 2 carrots
- 4 stalks celery
- 3 small-ish onions (white or red), peeled
- 12 garlic cloves, peeled
- 1 large leek
- 2 turnips
- 2 small tomatoes
- 2 cups white wine
- 10 sprigs parsley
- 12 black peppercorns
- 2 bay leafs
Wash and roughly chop all vegetables. Heat 6 tablespoons olive oil in a pot and add vegetables. Cook for 15 minutes or so. Add wine, 14 cups of water, parsley, peppercorns, and bay leaves. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Strain, cool, and refrigerate if not using immediately. Makes approximately 16 cups!
2. Unsweetened Applesauce (used apples)
- 4lbs apples, peeled and cored
- 4 strips of lemon peel
- 1/4 tsp ground cinnamon or 1 cinnamon stick
- 1 cup water
Peel, core and chop your apples into large chunks, about 8 pcs per apple. Put all ingredients in a large pot and bring to a boil. Once boiling, reduce it to a simmer and cover the pot. Cook for 30 minutes or until apples are soft. Fish out lemon peels (and cinnamon stick if used) and let it cool.Puree in food processor, blender or food mill, and store!
3. Applesauce Cake (used apples & eggs)
Spiced Applesauce Cake by Smitten Kitchen Super delicious cake, and a great way to use the unsweetened applesauce. This cake literally did not last for more than 20 minutes with a dinner party of only 5 people… haha.
4. Squash Ravioli (used acorn squash and eggs)
Pumpkin Ravioli YUM!!! You can fry up more sage leaves to serve on top of ravioli. Such a reward (and difference in taste) to make your own pasta dough. Top with roasted squash seeds.
5. Spinach and Radish Salad w/ Roasted Squash Seeds (used parsley and squash seeds)
- Big handful of spinach
- 4 radishes, 1/8″ sliced
- squash seeds, separate all membrane
- 1 lemon
- parsley, roughly chopped
Toss squash seeds in a bowl with olive oil and salt. Roast in the oven until fragrant and golden. Toss spinach, parsley, and sliced radishes with some lemon juice, salt, & pepper. Serve with roasted squash seeds.
6. Roasted Stuffed Pollack (used parsley)
Roasted Trout recipe by Jamie Oliver AMAZING main dish… Great for any hearty white fish, best when you use fresh local fish and bacon.
One thought on “Member Diary #21 – M&C”
what wonderful pics of deliciousa foodies.
I am anxious to make these dishes.