I set the bar WAY TOO HIGH in my first post! I fell a little behind in finding/trying new recipes and have been falling back on my boring but delicious side salads. I did whip up one new recipe this week (included below) and I have quite a few on deck for next week’s post!
Life just gets a little out of control sometimes. My mom tells me I am just like the squirrels from her yard – something else that needs to be done catches my attention and I drop what I’m working on to go after it and then I end up with nothing accomplished!
As a reminder, here is my recipe rating system:
I also forgot to take my pretty aqua bin that I got specifically for my CSA veggies so this week’s picture is in an Aldi box that happened to be in my car. But here was what was in my share for the week of June 11:
What I Made:
Green & Orange Salad
CSA Ingredients Used: Lettuce, Carrots
…this was last minute needing to use things up before they went bad in my fridge. I just sprinkled some shredded cheddar on top and added some Ranch dressing. A little boring and very stereotypical Midwestern but still delicious. We all have our stand-bys. This is mine.
Rhubarb Dream Bars
CSA Ingredient Used: Rhubarb (from CSA#2)
I still had some rhubarb left from CSA#2 to use so I found a recipe on Pinterest which consisted entirely of ingredients I already have on hand (having my kitchen set up better is spectacular!)
I had a little trouble with the recipe as it was written so I had to think on my feet and adjust as I went. The result was some really tasty bars – they were like a sugar cookie with rhubarb! The edges did burn a bit though so I need to probably adjust what type of baking dish I used. This does have a LOT of sugar in it…probably not friendly for diabetics.
Rhubarb Dream Bars
1 Cup Flour
1/2 Cup Sugar
1/2 Cup butter (room temp)
2 Large eggs
1 Cup Sugar
1/4 Cup Flour
1/4 Tsp Salt
1-2 Cups Rhubarb (baker’s choice…I used 1 cup)
– Preheat the oven to 350 degrees
– Mix together the crust ingredients (original recipe said to use a food processor, I don’t have one of those so I got it started with my hand beater and then ended up kneading it together the rest of the way with my hands)
– Press crust into baking dish
– Cook crust about 15 minutes (it will still be pale)
– Mix together egg, sugar, flour and salt. Add rhubarb.
– Add filling to crust when it comes out of the oven. Cook bars for 40 minutes-ish (monitor this closer than I did so your edges don’t burn!)
CSA Ingredients Used: Spinach, Green Onion (from CSA#2)
It’s amazing the difference that having the right kitchen tools can make. I had a proper pie pan this time and a rolling pin to roll the pie crust out before putting it in the pan and it looks MUCH more like a quiche now. Next step is to figure out how to make my pie crusts pretty…any tips?
Instead of lamb’s quarters like last time I used spinach and I also added in some turkey sausage crumbles that we had on hand. Still delicious. Still the winner.
So that’s my week in a quick synopsis. Already working away on recipes for next week. I plan to have more in store for you…but also probably another salad. Maybe I will use a different dressing. But probably not.