I’m ba-ack! Big apologies for the break in format last week. It was a crazy week. This week though I am back on schedule and have a couple of goodies to share with you!
First, a reminder of the rating system:
And here is what was in my share –
What I Made:
CSA Ingredient Used: Lemon Basil
I LOVE cornbread but this is my first time making it from scratch. I usually just get the boxes of Jiffy mix from the store. I had almost all ingredients on hand already (my mom gave me 3/4 of a cup of cornmeal, but I’m going to buy some cornmeal to keep on hand for the future). This was so easy!
I am sharing the recipe below but this came from the CSA e-mail so I am in no way taking credit for it. This is all Henry’s Farm!
1 bunch lemon basil, leaves removed and coarsely chopped 1 cup all purpose flour
3/4 cup cornmeal
2-4 tablespoons sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup butter
Preheat oven to 425 (Note: I did 400 degrees since I use a glass baking dish – remember a few posts back I explained that glass is a higher conductor and therefore you need to decrease your temp).
Grease 8 X 8 inch baking pan.
In medium bowl, with a fork, mix flour, cornmeal, sugar, and baking powder. Add the rest of the ingredients, except the lemon basil, and mix just until the flour is moistened. Stir in the chopped lemon basil.
Pour into the greased baking pan and spread evenly. Bake 25 minutes or until golden.
Nick said it best when he said that this cornbread tasted like fruity pebbles! It was so delicious and refreshing. I think I’m going to be growing my own lemon basil so I can make this more often.
Parmesan Grilled Zucchini
CSA Ingredient Used: Zucchini (from last week’s CSA)
This was pretty simple.
Dice up zucchini –
Arrange in tin foil –
Drizzle melted butter and sprinkle on parmesan cheese. (No measurements, just use your best judgment)
Then throw on the grill and voila! A perfect side to go with your burger. I don’t love cooked vegetables (it’s a texture thing, but I’m trying!) and even I thought these were tasty. This was a quick way to use up a zucchini that had been in my fridge since last week. I didn’t want it to go to waste. I have several other zucchini recipes to try though! Good think zucchini season is just starting.
It was super hot last week so I didn’t make as much in the kitchen but this week has cooled down a bit so I’ve been making up a few things that I’m excited to share with you! Tune back in next week!