Second CSA Share and Recipe!
This afternoon Grace and I took a quick ride over to Kensington in GP to pick up our second box of produce from Maple Creek Farm
Here’s what we got in our share this week:
Corn, cabbage, potatoes, red onion, zucchini, squash, green peppers, red pepper, cucumbers and green beans.
So for dinner tonight I was inspired to create a new take on a familiar dish. Generally I make Skillet Chicken Mozzarella, but I decided to forgo the chicken and add extra veggies, so I turned it into Skillet Veggie Mozzarella! (recipe below)
I really wish there was a way you could smell the onions, garlic and veggies sauteing on the stovetop!
Served over whole wheat pasta with a chunk of crusty bread and a glass of cabernet sauvignon…it was delish!
And just because I can’t resist…here’s a picture of my Graciebear in her makeshift bath. We’re trying to keep her up later to get an extra feeding so that she’ll sleep longer through the night. Bath time is her favorite, so it’s a good way to extend her night without having her fuss. Lugging out the bathtub is an ordeal, so we decided to give her a no-soap bath in the sink to accomplish our mission.
Skillet Veggie Mozzarella
Extra virgin olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
1 zucchini diced
1 summer squash diced
1 red bell pepper diced
1 can diced tomatoes
Coarse salt/freshly ground pepper to taste
8 oz ball of fresh mozzarella, sliced
1. In a large saute pan, heat a few tablespoons of olive oil over medium-high heat. Add diced onion and saute until translucent.
2. Add the zucchini, summer squash, red bell pepper and garlic. Saute until the veggies s become tender. Add the diced tomatoes and salt/pepper and bring mixture to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Cover the veggies with the sliced fresh mozzarella, cover and simmer until mozzarella is fully melted (approx 5 minutes). Serve immediately over whole wheat pasta (I generally use “egg noodle” or penne rigate shaped pasta)