Great recipes (lazy version): part 2
More ways to use those CSA veggies:
Beet and Goat Cheese Salad: delicious. I subbed mixed greens for the arugula, and sometimes feta for goat cheese. Or almonds for walnuts. The kids happily eat the nuts and cranberries and cheese; we get yummy salad and a pleasant meal. Win.
One-Pan Farro with Tomatoes: Raved-about recipes usually make me skeptical, even by such a chef as Deb Perelman. But her raves for this one are well-deserved. A satisfying and healthy way to introduce a new whole grain (farro), in a super-easy format (one pot!). Didn’t even try this for the kids, but maybe next time.
Roasted Shallot and Squash Pasta Bake: Welcome, Fall. Squash, shallots, sage blended to creamy sauce for pasta casserole. I made this a vegan one for my visiting dairy-free friend: no creme fraiche, cheese as a topping after baking. Still fantastic and healthy.
Sugar-free Zucchini Bread: a slightly misleading title because it uses 1 cup of honey instead of refined sugar, but still yummy and not at all dried out. I used 3/4 cup of honey (all that was left in the cabinet) and 1/4 cup maple syrup, and think it would taste just fine with maybe 2/3 or 3/4 cup of maple syrup. The two loaves feed the five of us for maybe three breakfasts (if I can slice the bread thin enough). Jamie almost always has a meltdown when the zucchini bread is “all gone.”