Vegetables galore!

Whitton Farms CSA is in full swing, which means we have lots and lots of fresh, local vegetables to eat! It's been quite awhile since I've blogged, so I'm looking back over my past weekly menus for highlights. Here are a few:

Sweet potato gnocchi: www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-gnocchi-with-maple-cinnamon-sage-brown-butter-recipe/index.html
Comes together quickly if the sweet potatoes are already cooked. I baked mine a day or so ahead of time.

Calzone of greens of the First of May: Cheesy name, but incredibly delicous. According to Rachael Ray, it's a traditional dish eaten on May 1. Couldn't find a link, so here's the basic recipe:
Heat olive oil in a medium skillet. Add 1-2 cloves pressed garlic, some red peppper flakes, a little anchovy paste (you could omit this); cook for 1 minute, then add the chopped mixed greens. Saute greens until wilted. Season with salt, pepper, a pinch of nutmeg. Stir in chopped green olives and capers. Remove from heat and stir in a squeeze of lemon juice. (Emeril Lagasse's "fork a lemon" trick works well here.) Spoon mixture into your favorite calzone/pizza crust and bake until golden brown.

Peppers & greens skillet hash(modified from Moosewood Restaurant New Classics):
4-6 c stemmed sliced Swiss chard or spinach
3 T olive oil
2 c chopped onion
1 garlic clove, pressed
10 c diced potatoes
2 c chopped red bell pepper
1 ts fresh thyme
1 c sliced mushrooms
2 T soy sauce
4 dashes Tabasco
Heat oil in large skillet. Add onion, garlic, and potatoes; stir well. Spread evenly in skillet, cover, and cook for about 5 minutes. Uncover; stir well. Cook for another 5-8 mins. until potatoes are tender and browned. Add bell pepper-mushrooms. Cover and cook 5-10 mins., stirring frequently, until greens are wilted and mushrooms have released their liquid. Add soy sauce and Tabasco. Serve immediately.

Quick cinnamon biscuits (also from Moosewood Restaurant New Classics):
www.moosewoodrestaurant.com/recipes_archive.html#59

Herbed fish in a packet www.moosewoodrestaurant.com/recipes_archive.html#8
Today is my 9th wedding anniversary. Our celebratory dinner was a variation on this recipe (I used flounder, orange slices, rosemary, thyme, and onion), served with roasted potatoes and sauteed spinach and fennel. The plate wasn't as pretty as I'd hoped-- hence, no photo-- but the meal was absolutely delicious. I'd never tried fennel, and absolutely love the orange/fennel combination. Yummy.

I'm sure there are many more noteworthy meals that I've forgotten or am too tired to type up for you... and I need to prepare our anniversary dessert-- peach napoleon (fancy name for sliced peaches and whipped cream on puff pastry shells).