I live in San Francisco, and my husband and I get a Terra Firma Farm CSA veggie box once a week. It has forced me to be mindful about what I cook, and to explore new recipes -- what do you do with persimmons? However, I find that most weeks I have some piece of greenery left wilting in the crisper, some piece of fruit molding in the fruit bowl. This blog signals a new commitment to using up all of the veggies. I will share recipes and ideas, and hope that you will share yours as well.

Tuesday, October 11, 2011

Monday, October 10: Meat and Potatoes


Tonight's dinner was a joint effort. What is it about men and cooking meat?  For some reason, Harry just knows how to do it...
Pan-fried Chicken with Garlic, Lemon & Chili; Sautéed Kale with Fennel and Onions; Oven-Roasted Potatoes:
The Chicken: Harry crushed a clove of garlic and added it to some olive oil in our grill pan. He let it heat, and then added some lemon juice and a touch of Sriracha chili sauce. He then pan fried two chicken breasts, 7 minutes a side, in the sauce, occasionally brushing the meat with the juices.
The Kale: Thinly slice a fresh fennel bulb and a small onion. Sauté in olive oil until they've gotten translucent and a little soft. Then add kale, chopped into smallish pieces, and a splash of red wine, and stir. Dino kale is pretty tender, and so wilts and cooks quickly. For sturdier varieties, cover the pan and allow the kale to steam in the wine. Season with salt and pepper to taste.
The potatoes: I've made these since posting on this blog. Check out the recipe here. Time for me to explore new potato recipes...
What's left:
1 red sweet pepper
bunch green beans
2 onions
1 Granny Smith apples
1/2 cantaloupe
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