Week Eight Shares

Week Eight Shares, July 13th

The weather has been wild and unpredictable lately! We had INCHES of rain come down in a matter of minutes on Sunday. Not great for the crops in the field when it's a surge of water - plenty of flooding and erosion in the fields. Here's our driveway, impassable until the waters recede... Hey, at least the corn is still standing! That's a plus!  

Week Eight Contents Include:
Sweet Basil
Sweet Onions
Green Beans
Green Cabbage
Mild & Hot Peppers
Cherry Tomatoes
Beefsteak Tomatoes


Garlic Lemon and Parmesan Oven Roasted Zucchini

1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)
2 Tbsp olive oil
Zest of 1 small lemon (1 tsp)
2 cloves garlic, crushed through a garlic crusher or finely minced
3/4 cup finely shredded parmesan cheese
Salt and freshly ground black pepper


  1. Preheat oven to 350 degrees.
  2. Line a rimmed cookie sheet with aluminum foil.
  3. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini.
  4. In a small bowl, stir together olive oil, lemon zest and garlic.
  5. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
  6. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
  7. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

via Cooking Classy


Caprese Salad

2 cups Balsamic Vinegar
3 whole Ripe Tomatoes, Sliced Thick
12 ounces, weight Mozzarella Cheese, Sliced Thick
 Fresh Basil Leaves
 Olive Oil, For Drizzling
 Kosher Salt And Freshly Ground Black Pepper


  1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
  2. When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want.
  3. Store extra balsamic reduction in fridge for a later use.
  4. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

via The Pioneer Woman

Sriracha Beef Cabbage Bowl

Cabbage Bowl Ingredients
1 cabbage head thinly sliced 
1 1/2 cup thinly sliced sugar snap peas
1/2 red bell pepper, cut into short thin strips

Dressing Ingredients
5 T mayo (can also use light mayo, but I used regular)
3 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
1 tsp. Green Tabasco Sauce
small amount of salt & pepper

Sriracha Beef Ingredients
1 lb. ground beef (use lean beef with less than 10% fat for South Beach Diet)
2 tsp. grapeseed oil (or use any neutral-flavored, high-heat oil)
1 T fish sauce (I always use Three Crabs Fish Sauce)
2 T Sriracha Sauce (replace some of this with more water if you want to cut down the spiciness)
1 T water
grated zest (grated lime skin) from 1 lime
1 1/2 T fresh squeezed lime juice (Zest the lime first, then squeeze the juice.)
1/2 cup thinly sliced green onion
1 cup chopped cilantro (or less if you're not a big cilantro fan)


  1. Use a mandoline or sharp knife to make 14 ounces thinly sliced green and red cabbage. (I would skip the carrots if you don't use coleslaw mix.) Thinly slice sugar snap peas on the diagonal. Cut the red bell pepper in half, remove seeds from the half you're using, cut that half lengthwise into two pieces, and then thinly slice crosswise to make short, thin strips. (You can use all the red pepper if you prefer.) Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing. Put the cabbage mixture into a bowl so it's ready to toss with the dressing as soon as the beef is ready, saving a little bit of the sugar snap peas and peppers for garnish.

  2. Heat the oil in a large frying pan, add the beef, and cook over medium-high heat until all the meat is nicely browned, breaking apart with a turner as it cooks. While the beef is cooking, zest the lime skin and then squeeze the lime juice. (You might need to squeeze another lime or use some fresh-frozen lime juice to get enough juice if your lime is small.) Mix together the fish sauce, Sriracha Sauce, and water, replacing some of the Sriracha with an equal amount of water if you're making it less spicy.) 

  3. When the beef is nicely browned, add the Sriracha mixture and cook while stirring until the liquid has mostly evaporated. Turn off the stove and stir in the lime zest, lime juice, sliced green onion, and chopped cilantro. Toss the cabbage mixture with the dressing.
    To assemble the cabbage bowls, put 1/4 of the cabbage mixture into each bowl, top with 1/4 of the beef mixture, and garnish with some sliced sugar snap peas and red pepper strips. Enjoy!

  4. The beef mixture will keep in the fridge for a day or so, although it's best freshly made. If you are going to be having leftovers, I would only add dressing to the amount of cabbage you'll use at that meal and refrigerate the leftover meat, leftover cabbage, and dressing separately. Then re-heat the meat and combine the cabbage and dressing when you eat the leftovers.

via Kalyns Kitchen