Chicken and Vegetable Kabobs
Sarah takes us through a grilled kabob dinner. Vegetables and meats are flexible with this one, salad dressing or a homemade herb concoction make for yummy flavors!
Ingredient: Tomatoes
There is a by of a controversy about whether or joy to store your tomatoes in the fridge. We here at CSA365 lean heavily towards not storing them in the fridge, leaving them on a countertop (not too close together) works well.
These beauties were from Springdell plants grown in Jess’ Community Garden plot.
If you find yourself with a surplus of cherry tomatoes in the summer (hard to believe, I know), cook them up with a little garlic and olive oil, and you’ll be amazed at how many you’ll devour. Sarah roasts hers with a bit of honey, also quite delicious!
400 degrees in the oven with olive oil, coarse salt and pepper to taste, and 20 minutes later you have a way to devour those extra cherry tomatoes before they get squishy! (How’s that for a delectable run-on sentence?) These sticky sweet beauties are filled with flavor, and you can literally sit and eat a ton. Okay, maybe not a literal ton, but pretty close. Don’t forget to scrape the syrup off the baking dish, that’s the best part!
Another option is to leave them on your counter, visible to those walking by. As a quick and healthy snack, you’d be surprised by how many slowly disappear through the week.
Recipes Using Tomatoes
Grilled Mushroom, Onion, and Tomato Pouch
A simple method of grilling your veggies in foil. Whether they be mushroom onion and tomato, or something entirely different, have fun with this no fuss idea. Aromatic such as fresh herbs take it over the top.
Steak Salad with Warm Spinach and Goat Cheese
This is more of an idea than a recipe, an excerpt from June 11th’s “Tell”. Start with fresh local grass fed beef, a little marinade, place it on the grill until perfect, and lay it on a bed of the best fresh farm veggies you can find. Local goat cheese is a nice addition, too!
