Filed under: Uncategorized | Tags: csa, dinner, flatbread, fresh veggies, mark bittman, recipe
After coming home last Thursday with our CSA veggie bounty, I tried to use as much as possible for a truly farm-fresh dinner. We had a fresh salad with some balsamic and olive oil. I also made a ragout with summer squash, zucchini, tomatoes, and chickpeas. Rounding out the meal was a homemade flatbread (from Bittman, natch) and some parmesan cheese.
I used the mandoline to slice up the zucchini and squash and tossed it in a pan that already have some garlic and onion sauteeing in olive oil. The veggies cooked down for a few minutes, then I added tomatoes, salt and pepper. Once everything really looked and smelled delish (maybe five minutes), I turned it down to simmer and added the chickpeas.
But oh, the piece de resistance was the flatbread. And because it was a Bittman it was very very simple.
MMM… I love you, flatbread. Here’s Bittman’s recipe. I used 1/2c whole wheat flour and 1/2c regular ole white flour. Also, my little pan was smaller than the one called for so my flatbread was a little less flat, I suppose. Sooo delicious. Please try it – very soon. I have since done many variations including a cornmeal, sugar, and cinnamon for a sweet bread. YUM.
Filed under: People/Person, Produce | Tags: cucumber, health, mark bittman, no-cook meals, nutrition, recipe, vegan, vegetarian
I got a few cucumbers from last week’s CSA pick-up. I turned to How to cook Everything Vegetarian (Mark Bittman) for some suggestions. I settled on this one because I thought it seemed fresh and summery, and (more importantly) I already had all of the ingredients.
Cucumber Salad with Soy and Ginger (vegan)
from How to Cook Everything Vegetarian by Mark Bittman
- 1-1.5 cucumbers (about 3)
- Salt and freshly ground black pepper
- 2 tbsp rice vinegar
- 1-inch piece of ginger, minced or grated
- 1 tsp sugar
- 2 tbsp soy sauce
The instructions are pretty basic. Chop up the cucumbers (you may need to seed/salt them). Mix everything together and serve.
I made this dish on Friday, and let it hang out in the fridge. I sent it to work with husby on Monday. He reported back on Monday night that it had become quite pickled over those few days (I should have expected this). Despite that, he likes pickled things and thought it was very tasty. I, however, do not like pickled thing so I would eat this immediately.
I may make this dish again, but I think I’ll try other Bittman recipes with cucumbers first. I’ll also remember to take a picture next time!
