CSA – Delusions of Chefery

Creole Stir-fry

This recipe was one that I tried to use a variety of vegetables from my Spring CSA. It was simple and surprisingly healthy for a creole recipe. 2 tbsp butter 2 tbsp olive oil 4 stalks celery, chopped 2 onions, chopped 4 ears fresh corn, scraped 2 pounds fresh okra, cut into 1/2 inch slicesContinue reading “Creole Stir-fry”

Stuffed Eggplant

Since all local CSAs are overloading us with many, MANY varieties of squash, this is a great opportunity to share my stuffed eggplant. This is loosely adapted from Food Network’s Michael Chiarello. 1 eggplant (should be large to hold all the stuffing) 1/2 pound ground turkey (or beef) 1 onion, diced 1 red or greenContinue reading “Stuffed Eggplant”

Orange White and Dark Chocolate Bread Pudding

This is a variation of my chocolate-banana-bread-pudding, but instead using the fresh oranges from the local farmer’s market. Not only is the orange flavor great with the chocolate, but the overall consistency of the bread pudding is better! 1 loaf of french bread, or other firm bread such as challah Juice of one normal-sizeContinue reading “Orange White and Dark Chocolate Bread Pudding”

Turkey Sausage and Cabbage

Tonight’s dinner was another installment of what I did with my CSA.The turkey sausage was also from one of the sales at Farm Fresh which made this meal about $2.50 + cost of produce. 1 1/2 cups of sliced leeks (wash these very, very, very well) 1 small cabbage, sliced 1/2 cup of chicken orContinue reading “Turkey Sausage and Cabbage”

What I made with my CSA: Part Deux

Stir-fried Bok Choy Although I was perplex as to what to do with Bok Choy (Chinese Cabbage) at first, I ended up preparing it in a similar fashion to the Kale (What I made with my CSA Part 1). However, I ended the Bok Choy much more because it was much softer and lacked theContinue reading “What I made with my CSA: Part Deux”