Monthly Archives: June 2013

A twist for a dessert

EmpanadDSC_3688You can make these little zapatitos, if you have some empanada dough left. They are a simple blend, and closed like dumplings, as the filling is a bit more wet. Great to use up some overripe, even frozen bananas. See recipe

Mighty green Midgets

EmpanadDSC_3699

Our CSA delivery has just started and we are loaded. This year we are sharing on a bi-montly schedule with a nice neighbor. Easier sharing, provided you have a big fridge. A good way to work leafy greens of all kind is steaming them and then fold them into empanadas with butternut squash as a sweet component. We like little ones and whole wheat dough, which I haven’t seen ready-made yet; so we made our own dough, which is a little more work, but you will be rewarded with easy to handle, handsome dough. Our newest tool is a tortilla press, which helps turning doughballs into small disks. Just some touchup and you can fill them. Better with two person handling… See recipe

Orzo rediscovered

OrizoDSC_3558Warmer days ask for lighter fare. With humid heat around 32˚C the cold and succulent salads are back as a great alternative to warm lunches. Prepared in advance, they are easy to take anywhere and are very filling. Short before our first CSA pickup, salads seem to be harder to come by at Whole Foods. Armed with some watercress and organic chickweed from the garden, we have an even more nutritious alternative here… a new twist on the good old orzo salad. See recipe