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Fideos a la Catalana, and GO OBAMA!
In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work. Chris says: Well I’m going to complain about […]
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Caribbean Vegetable Stew
Another great way to use our CSA veggies tonight: a very colorful, unusual stew with strong flavors of lime and cilantro along side sweet potatoes, tomatoes, and okra. This recipe comes from the vegetarian recipe book The Moosewood Restaurant Cooks at Home. Lisa says: Wow, that’s really limey…Â Chris says: See? And we get criticism […]
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Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
This is a perfect recipe to adapt to the vegetables you happen to have on hand. Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day. As the book suggests, one of the great things […]
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Basque Fish and Potato Stew
Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results. Lisa says: Yay soup! Chris says: This cold weather certainly gets me in the mood for […]
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Tuna Steaks on Cilantro Noodles
Lisa has running group on Tuesdays, so I try to find recipes that can be prepared relatively quickly and don’t depend on exact timing — and so we can eat as soon as she walks in the door! This pasta dish from Fitness Food fit the bill: tuna steaks are grilled and placed upon a […]