Savory Sauerkraut Sausage Stuffing Skillet Supper

I've been experimenting with adding day-old bread to all sorts of dishes lately.  I used to think all day-old bread, in the wintertime, would be destined just for bread crumbs.  In the summertime, day-old bread is destined for panzanella.

Not any more!  Now that I've found the winter comfort foods of panade and this dish, I look forward to transforming day-old bread into all sorts of savory dishes.  These bread dishes aren't exactly gorgeous, it's true, but they are warm and comforting.

While browsing the internet I stumbled across this recipe and got inspired to use the day-old brat & sausage rolls in the fridge for stuffing.  My family doesn't love stuffing like they love mashed potatoes, so I knew I needed to change it up a bit to make it into a meal.  Coincidentally, I had half a package of smoked sausage in the freezer, and coupons for sauerkraut.  And thus, the magic is born!

Or, at least, there's a plan for dinner.  Always good to have a plan. Or twelve.

This dish is cooked in one skillet (ok, and a baking sheet, and a bowl to toss the bread cubes in, but it was pretty easy to clean up anyway).  It's very savory, and was right up my alley for a Sunday supper on a winter night.

Broccoli and Cheese on a Boboli® (Pizza Night!) Plus Bonus: How to Grow Celery

UPDATE:  It's a pet peeve, but I don't like reading a blog post about how someone starts a new venture.  I want to hear how it turned out, as well.  So scroll down and see the rest of the celery story.

This is clearly not a pizza.  I felt kind of bad posting something so simple to make, like the pizza below, so since I've had some questions about it on my FB page, I've included a bonus How to Start Celery on your Kitchen Windowsill below the recipe. Though it's also incredibly simple to do. Pizza now:

There are times when my best intentions (of making dough Monday before heading out of town, knowing that we're rolling home Friday afternoon hours before Friday Night Pizza Night happens) are OBE. (Is this common knowledge or one of those military acronyms?)

OBE:  Overcome By Events.

This was one of those times.  No pizza dough in the house, though I had plenty of sauce, cheese, veggie, and meat topping choices in the pantry and freezer.  Had I hit Trader Joes, I would have picked up some of their bags of pizza dough.  But our beer/milk/eggs run took me to the rare grocery store that had no pizza dough. Not in the deli.  Not in the freezer section.  Ok, pre-baked crust it is.

I got a Boboli® instead.  I was surprised at the high cost of a Boboli® crust--a bag of uncooked dough is less than half  the cost of a Boboli and isn't that much harder to work with! [I bought the Boboli® myself and this post is completely unknown to the Boboli® corporation, but I feel I should clarify in case you were wondering.]

If you have a pathological fear of uncooked pizza dough and will only use a prebaked crust such as Boboli®, rock on.  You too can make amazing pizzas using ingredients from your CSA farm share.

Because we love pizza here on Friday nights, I bought 2 Boboli® and made 2 pizzas. (And will write 2 blog posts from 1 meal).  This one is the kiddie pizza--because during the grocery store run, while not finding dough, I found a marked down bag of precut broccoli florets.

Acorn Squash, Chick Pea and Chicken Faux-roccan Stew

Do you get new posts from this blog via email?**

I subscribe to a variety of food blogs and recipe aggregation sites which flood my inbox multiple times a day with ideas.

As if I wasn't constantly thinking about food anyway.  Even in the shower!

This stew was inspired by one such email, from either DailyRecipe or Better Homes & Gardens I think.  The photo in my inbox looked good enough for me to click on the link and investigate further.  I pulled the seasoning combo (cumin, cinnamon, chili powder) but turned to the Strategic Winter Squash Reserve in a cold corner of my breakfast nook for the bulk of the stew.  I'm also trying to use less meat overall--meat as a condiment not as the Main Event--so I added a can of chick peas to stretch the protein even further.  That worked well, and I've used that technique in other dishes.

The seasoning combo (cinnamon, chili powder, and cumin) is billed as Moroccan.  I've eaten tasty food prepared by a Moroccan friend, but I cannot say I've really studied Moroccan food, so in good conscience I cannot call this a Moroccan stew.  Instead, I'll call it Faux-roccan.  Sorry about the cute name.  Regardless of the name, however, I found it a tasty change of pace from my standard winter stew.  Try it!

**If you don't get updates via email, please consider subscribing via the button to your right!

Orange Cherry Oatmeal Muffins (Monday or President's Day Muffins)

I cannot tell a lie.  Yesterday morning we were walking the dog to the grocery store to pick up cream for my tea when we saw some guys cutting down a tree.  I admire their gumption--it was cold as heck out, and to be hanging from a rope way up high, with a chainsaw?  Yipes.  Then I got to the store and saw cherry pies on sale.  It wasn't until after I bought the pie that I realized it was for President's Day.  So here's a President's day muffin recipe for you, using cherries and oranges.  These muffins are perky, if a muffin can be called that.  The flavor is bright and brightens my morning.  My kids eat them for breakfast and after school snacks, so perhaps they brighten the whole day!  Sunny citrus in action.

I adapted this recipe from the most excellent Muffins: A Cookbook by Joan Bidinosti and Marilyn Wearing.  I made these before the Band Fruit Fundraiser oranges arrived.  Had I been swamped with fresh oranges, I'd substitute a blended navel orange for the juice.  The original recipe called for raisins, but I've got a lot of dried cherries so I snipped them in small pieces and used those instead.

Five Cheese Pizza with Indigo Rose Tomato and Almond Pesto on a Butternut Squash Crust (Pizza Night!)

Did you get roses for Valentine's Day?  After reading about this pizza sauce, I bet you wish you'd gotten Indigo Rose tomatoes from your local Community Supported Agriculture farm share instead.  

One of the reasons I love my CSA is the variety of colorful produce that shows up in the box each week.  It's like my own personal Iron Chef challenge to figure out what to make with each week's box full of secret ingredients.  And the taste--fresh produce just tastes so much better.

If you've never heard of a CSA farm share, check out Local Harvest. There you can use your zip code (in the US) to search for CSA farms that deliver to locations near you.  Late winter is the time to join a CSA.  By paying in advance you enable your farmer to purchase seeds and repair equipment at the beginning of the growing season.  In return, you get a share of the farm fresh produce all season long.  You're supporting a local business and you get to taste delicious veggies like these Indigo Rose tomatoes!

And now for something completely different.

Not really.  When I made the spinach dough I knew that I was going to continue to explore adding veggies from my CSA farm share into my family's pizza crust--not just on top of it.

But where to start?  To not quote a Monty Python film involving a lecture in a British boys' school, I can't go leaping into, for example, mustard green pizza crust.  Though the idea is intriguing . . . I wonder what I'd top it with?  More greens?  Bacon?

Ahem.  Move your coat to the lower peg and let's move on.

Instead of going to the freezer stash for slow-roasted tomatoes, or pesto, or pumpkin to try in a crust, I turned right and looked at the Strategic Winter Squash Reserve.  Specifically, because they stand head and shoulders above the rest (get it? above?) the Larch the butternut squash.  I'd had my epiphany-while-showering about shredding a butternut squash, so I had some shredded butternut squash on hand to play around with.

And play I did!  If you're on my Farm Fresh Feasts Facebook page, you've seen the golden and pillowy eggnog and butternut squash crust.  The recipe will be up here during eggnog season, because I'm all about eating seasonally with my CSA vegetables (and good deals on eggnog after the holidays).

To start us off here though, I also made a plain cheese pizza with a shredded butternut--nog free--crust. If you are going meatless on Fridays, keep in mind this pizza!  Using one of the packages of Fresh Tomato Pesto I'd put up in the fall, from Heather at In Her Chucks' wonderful Cherry Tomato Pesto recipe, this pizza is another not-so-simple cheese pizza.  Sure, it was simple enough for me to truthfully tell my daughter:

It's a cheese pizza.

But in reality it is a Five Cheese Pizza with Funky Orange Purple Indigo Rose Tomato and Almond Pesto on a Butternut Squash Crust.

And with that lofty name, let's get to it--shall we?

Chicken Spinach Artichoke Pesto Pasta (Quick Take)

A simple & fast skillet supper with sautéed chicken breast, fresh spinach, prepared pesto and marinated artichoke hearts. Six ingredients, about 20 minutes, and you've got a tasty meal.

Updated in 2015 with new photos!

If you want to prepare a special meal that appears as if you've given a lot of thought to it but in fact you just realized that tonight was The Night and need to pull something out of your ear, read on.

I had a chicken breast, a bunch of spinach from the farm share, and a lot of cans of cream of chicken soup because they were a good price so I stocked up.  Yes, I use canned soup.  I tried making my own but it didn't come out as well as this stuff.  Everything in moderation.  While looking for inspiration for dinner, I decided to read the recipe on the can. In the surprise of the century, the recipe called for mixing the can of soup with pesto to make a sauce.  Hey, you know I've got pesto in the freezer!  I could make that recipe!

Not content to merely follow the recipe, I decided to boost the veggie content with my farm share spinach and some marinated artichokes.  I think I was in a race to see how fast I could empty a giant Costco-sized jar.  I did it in about a week, between pizzas, dips, and this.  New record.

This was fast and very delicious, if you are older than 14 and love the taste of artichokes.  The kids ate everything but the artichokes.  If you were going meatless I'd sub mushrooms for the chicken and use the soup of your choice.

Horseradish-Beet Muffins (Monday Muffins!)

I don't normally make savory muffins.  It's not that I have anything against a savory muffin.  Some of my favorite muffins are savory!  I like nothing better than a cheddar bacon cornmeal muffin with my green tomato chili.  I just don't think of savory first when I am preparing to make muffins.

But my mom did.

I'd mixed a cup of shredded beets into my soaked oatmeal muffin base, but was dithering over which direction to go from there.  Mom was visiting and suggested horseradish.  Conveniently, I had a jar of horseradish powder.

This savory muffin was delicious served warm with a touch of buttery spread.  I'm thinking of using this in a pink-themed Valentine meal--but I'm stumped on the entree.

Roasted Beet, Caramelized Onion, and Goat Cheese Pizza (Pizza Night!)

Last Friday I had a whole lot to say before I got to the pizza recipe.  Today I'm keeping it short and sweet.  Which do you prefer?

It wasn't enough to do one (or three) beet pizzas.  No, I have more beet tricks up my <hopelessly stained> sleeve.  I suspected, from this appetizer, that I'd like the combination of roasted beets and goat cheese on a pizza.  I hoped that the addition of caramelized onions would punch it up a bit.

I was not disappointed.  Neither was my spouse.  The kids . . . didn't volunteer to try this one.

This is a pretty pizza, all neon-pink beet juice bleeding onto the white goat cheese.  Could be cute for a Valentine's day pink-themed meal, if you don't want to go all beet-crusty on your loved ones.  I'll try it again when my arugula (rocket) is ready just to see how that looks/tastes.  Meantime, the garlic oil was still a nice base for the beets.

Skillet Mushroom Dip for Two (Quick Take)

Wine-soaked mushrooms sautéed with farm share vegetables and herbs, finished with creamy goat cheese. Makes enough for two--to share with your honey.

There are nights when I just want appetizers for dinner.  There are nights when I plan a romantic meal with my spouse.  And there are nights when the whole family feels like grazing.  Do you ever have those nights?

I had a hankering for something hot and shroom-y, but not all of the ingredients necessary for stuffed mushrooms.  So I decided to Dip It.  (Dip it good).

This comes together fast, fits great in my small skillet, and is the perfect appetizer for two mushroom lovers.  Using some of my freezer stash of put up veggies makes this a fast-to-assemble dish.  Just chop everything up finely, sauté it, add the wine, simmer, stir in the cheese and you're done.

Chicken Saltimbocca Stuffed With Butternut Squash and Goat Cheese

I am not the type of person who needs a shower upon waking in order to get my day started.  In fact, it would have been tough when I worked on a dairy farm and rolled out of bed, pulled on my boots, and was in the barn before achieving full consciousness.  This means that I shower at weird times.  (Why am I talking about my shower habits on a food blog?)  Lemme 'splain.

I think pretty well in the shower.  The idea for this recipe came during a late weekend afternoon shower.  I'd already cooked the sweet potatoes for the hash and decided to shower while they were cooling.  I was pondering the rest of the Strategic Winter Squash Reserve.  It came to me--in between the first and second time I washed my face--why not shred a butternut squash?  Why not stick that shredded squash onto a thin piece of chicken, roll it up, and cover it with a sauce?  (I think I ended up washing my face twice because I was distracted debating between grapes and band fundraiser oranges for the sauce).

Then I got out of the shower, dried off etc, and got on my computer.  First, I found this, followed by this.  Then I found this.  Then this.  And finally this.

After mulling all of those over for a while, this is what I ended up making:

Thanks to a comment from Annemarie of Real Food Real Deals, I decided to try rice noodles with this dish.  Depending on the type of chicken broth you use, this recipe could be gluten free.  Despite my utter inability to make it look as easy as in the videos, it was pretty quick to assemble, cooked fast, and tasted great.  I think it would work well for both an impressive Valentine's day meal or a tasty family supper.

And then stay tuned, because I've been busy stuffing shredded butternut squash into muffins and pizza!
I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

A Valentine's Pizza to Show Your Love (Vegan, Vegetarian, or Omnivores: Pizza Night!)

Love.  In what I hope is the middle of my life, my thoughts on Love are broader than they used to be.  I've always told my kids there is no single person that is the one for each of them.  I mean, if you happen to take a different path one day and not meet that person, well, what then?  I think respect, courtesy, and communication are very important building blocks of love.  (Yes, desire and other things are important too.  On to food.)

Vegetarian option on the left, omnivore option on the right.

One of the ways I show my love for my family is by cooking for them.  I'm not alone in this!  I consider myself fortunate that I also like to cook and am curious about new foods/new recipes, but even if I were just making the same seven staple dinners each week I'd be putting love into each meal.  In fact, when we moved into our home <and I had a Groupon to use> I had the Penzey's Spices slogan made into a wall decal over my kitchen window.

My kids think the font I chose is a bit wonky, and run around saying "Book them tasty food!" Little darlings.

I meet more and more folks who live with, and love, people with different dietary habits.  My friend Lorin at the VeganAsana, wrote an excellent post on this topic.  If you are a vegetarian cooking meat for a carnivore--that action shows your love and respect. If you are a carnivore choosing the vegan buttery spread while doing the family grocery shopping--that action shows your love and respect.  Sitting down to a meal together, a meal that contains a variety of dishes that can work with everyone's dietary choices, sounds simple but really is an expression of love and acceptance of those you love.

Even though I feed a house of omnivores, this pizza is an expression of my love for anyone reading who lives with and cooks for those with different dietary habits.  Like with the bus stop method of home schooling, this is the bus stop method of cooking.  You can stop the pizza where it suits you or your family's dietary habits.  This pizza works for vegans, vegetarians, or beet-curious carnivores.

A mere 1/2 cup of finely shredded beets turns the dough shockingly pink.  I like it.

I freely admit that I made the beet crust purely so I could blog about it. [Having shredded beets put up in the freezer played no small part either.]  I was was thinking it would be something neat for Valentine's day.  Then I remembered the taste of the Beet and Horseradish muffins that will appear on this blog on a future Muffin Monday.  Having had those muffins, I know that my mom was right and beets pair well with horseradish.  Horseradish, in turn, pairs well with roast beef.  So it wasn't a big jump to get a Roast Beef on a Beet Crust Pizza drizzled with Horseradish Cream.  The trickier bit was the flavors in the middle, and I am grateful to the males in my household for that.

My spouse and son kept asking for another pizza with fresh mozzarella, and on the drive home from sled hockey practice one night my son and I created the layers of this pizza.  In our heads, at least.  Now that I know to keep an eye out for the upcoming sell-by dates and snap up balls of fresh mozzarella as they are marked down in the fancy cheese area of the grocery store, I am happy to oblige their desire for fresh cheese.

Thus far we have a shockingly pink beet crust with bright white discs of cheese, and I thought roasted garlic oil would be an excellent sauce in between those layers.  Conveniently, in my fruit and veg freezer, I had a lone packet of caramelized onions next to the roasted garlic so I grabbed that, too.
Here's how this shakes out.

A Valentine's day dish for the vegans you love:

Caramelized Onions and Roasted Garlic Oil on a Beet Crust Flatbread

A Valentine's day dish for the vegetarians you love:

Caramelized Onions, Fresh Mozzarella, and Roasted Garlic on a Beet Crust Pizza

A Valentine's day dish for the omnivore or beet-curious carnivore you love:

Roast Beast Pizza with Fresh Mozzarella and Roasted Garlic on a Beet Crust, Drizzled with Horseradish Cream

Yikes.  That sounds ambitious.  Let's start with the basis of it all--the beet crust.  I prefer making my crust a day or three before use--it stretches so nicely when it's not brand spanking new.

Back Bacon, Chinese Cabbage, and Potato (Eggless) Brunch Skillets (Quick Take)

I love weekend breakfasts, especially weekends that don't involve sled hockey or wheelchair basketball tournaments.  That's not to say that I don't like eating breakfast away from home at the tournaments, don't get me wrong, but I do enjoy my spouse and I waking up before the kids, walking the dog, and then fixing a big breakfast for the whole family.  I love it when that breakfast comes together quickly!

Here's one breakfast that happened not to contain any eggs.  I saw Back Bacon marked down, decided to try it (why not?) and looked around to see what else I could pair with it.  I have Chinese cabbage from the farm share, and I know my family likes that sautéed for dinner, why not try it for breakfast?

 But there needs to be more to round out the meal.  Conveniently, I've also got new potatoes from the farm share, and I know my family likes to eat fried potatoes.  Throw all this together, jumping from skillet to skillet, and we've got ourselves a hearty winter breakfast.  Plenty of good food to fuel us up for a day in the cold!

If you were serving more folks, eggs would be a lovely addition to this spread.  But if you're serving folks with egg allergies, consider this combination.  It satisfies the appetite of egg eaters and non-egg eaters alike.

Acorn Squash, Beet, and Sweet Potato Chili: One Beginning, Two Endings (Bean-Free Chili for Vegans or with Beef for Carnivores)

Could be vegan chili on the left, chili for carnivores on the right.

One of the pots of chili you see here was what I set out to make.  The other one was the surprise mid-way through.

You see, it all started when I had a bite of my spouse's chili at Tom+Chee in Newport, KY.  It was smooth, meaty, and topped with a bit of blue cheese.  Yum!  I love that restaurant.

I like my Green Tomato Garlic Chili, and I like all the chunky and bean-y chili I have had.  In fact, I don't think I've met a chili I didn't like.  But I wanted to try my hand at making a smooth, meaty chili.

No chunks (the kids tolerate smooth better than chunky anyway) and no beans (thanks to New Year's day and a vat of Ham and Bean soup I'd had beans 8 out of 9 days of 2013 and frankly I needed a break).  What does that leave?  The Strategic Winter Squash Reserve, of course.

I started by roasting a small 1 pound acorn squash and a small sweet potato.  I was making a small batch, because after the giant vat of soup I really didn't want gallons of chili leftovers.  Then I set those aside and browned a pound of ground beef in my 3 quart saucepan.  I knew I wanted a smooth chili, but I didn't want to attack my beef with the immersion blender, so at this point I drained and set the beef aside.

If I were cooking for vegans as well as carnivores, I would wash the saucepan at this point.
I was just cooking for the family, so I added onions and some of my freezer stash carrots/celery/parsley to the pan (using the remnants of grease instead of oil) and sautéed.  I was thinking about how, when making Indian food, you sauté the spices until they are fragrant before adding the simmering liquids, so I decided to add the spices next.  Annemarie of RealFoodRealDeals made a squash chili and her recipe appeared in my inbox just as I was debating for which spices to use, so I went with her spicing suggestions.  I remembered my cousin Cindy (the cousin Cindy I've friended on FB but never met) telling me she adds beets to her tomato sauce so when I was grabbing a pack of slow-roasted tomatoes from the freezer I picked up a bag of shredded beets, too.  I tossed those in to simmer with the veggies, then I added some stock.  If I were cooking for vegans, I'd use vegetable stock or Penzey's vegetable soup base.  I used chicken stock instead, added a bay leaf, and it simmered away happily for an hour.  Since (did I mention) I wanted a smooth chili, I removed the bay leaf, grabbed my immersion blender and smoothed it all up.

Then I tasted the chili.  Dang, it's pretty good right now!

If you are serving vegans, move some of the chili to a slow cooker or saucepan over low heat to simmer quietly until serving time.  Because it was just us, I added back in most of the beef and simmered the whole lot on low another hour.  Then another hour because my spouse worked late.
The result was a smooth, thick, tomato-ey meaty chili.

Broccoli Rabe (or Any Leftover Cooked Mild Greens) with Ricotta and Sausage Pizza (Pizza Night!)

You ever make food that has similar components as another dish, but tastes completely different and you like them both equally well?  It's funny how that works out.  Kinda like kids--the same set of parental genetic material can result in totally different shapes/sizes/personalities/attitudes/cleanliness styles (pardon me, I have 2 kids in the throes of puberty--and braces--and it totally colors my view on children at the moment).

When I made this pizza, I had enough broccoli rabe and mushroom mixture left over that I wanted to try a little something different with it.  I also had some Italian sausage leftover from this dish, and I figured the strong flavors could use a mild sauce with a non-competition clause.  I have not yet tried Annemarie at Real Food. Real Deals homemade ricotta recipe, but I picked up 2 gallons of milk for a song today so I have plans.  I also snagged some recently marked down fresh mozzarella.  My family is loving fresh mozzarella on pizza these days, so I'm happy to indulge them.  Especially since everything else on this crust is a leftover!  Perhaps I should name this the Transmogrified Leftover Pizza?

Spinach Sausage Alfredo Tortellini (Quick Take)

As much as I love fresh spinach in an apple spinach green smoothie, there are times when I need to share the spinach goodness with the rest of my family.  They think I'm weird for loving green smoothies.
This was a quick way to incorporate a bag of fresh spinach from the farm share into a hearty, filling meal on a busy night.

Chocolate Cherry Cider Muffins (Monday Muffins)

I mentioned in my very first muffin post that I love to make muffins and my kids love to eat muffins.  I make a lot of muffins out of the ingredients that I have in my kitchen, especially from my CSA farm share.  Since I've been so eager to share other recipes, however, I've got quite a backlog of muffin recipes to share.

So to work on this mass of muffin-ness, I'm starting an occasional (read, not weekly like Friday Night Pizza Night) series of Monday Muffin recipes.  I've got sweet muffin recipes, savory muffin recipes, and strange but good muffin recipes (Beet and Horseradish, anyone?).  I can pretty well say that they will involve less sugar and fat, and more whole grains than your standard bakery muffins.  And they will taste terrific.

Let's get started with a tasty winter treat!

These muffins sound like they are decadent, but really they're not that out there.  They are a morph of my Apple Cider Oatmeal Forgot-the-Sugar Muffins, so they can't be too unhealthy for ya, but with the chocolate and cherry additions they are a step above.

Note:  I let the cherry-cider-oat mixture hang out on my counter for about 4 hours until the cherries were pretty hydrated and the oats were fully . . . soaked.  I recommend at least 1 hour and up to overnight.  These muffins are easy to throw together and forget about for a while, perfect for any busy time.

Rolling in the Pizza: Basic Farm Fresh Feasts-a-boli (Pizza Night!)

You knew sooner or later I'd roll the pizza over, right?

I realize that there are endless variations on how to top a pizza, and I've barely scratched the surface of crust variations, but my spouse wanted a Nic-o-boli from Nicola Pizza in Rehoboth, Delaware for his birthday.

And we now live in Ohio.

And yes, I could order a frozen partially baked dozen shipped if I had to, but heck, I make pizza every week, so I should try this, right?

I did.

Then I tried a few other variations on the theme for good measure.  But those pizzas will be up later--for now, it's time to walk you through a basic rolled-over pizza, Farm Fresh Feasts style.  You gotta crawl before you can walk, right?  God bless physical therapists!  They taught my son to walk--right after his baby sister was born. Oy!  Bad timing!

I consulted the awesome The Best Pizza is Made at Home by Donna Rathnell German for specifics on baking time/temperature, and tried to recall the flavors of the basic Nic-o-boli.

Quadruple Roasted Vegetable Mock Florentine Mock Lasagna

I've been tweaking the blog a bit.  If you look over that way ----> you'll see a clickable Recipe Index.  Thanks to Jacqueline of Tinned Tomatoes for the code to make that work.  Moving the recipe index off the top bar gave me room for some essays (recipe-free ramblings, really) I wrote way back in the fall :) when I started this blog in case you just feel like reading a bit.
Let me know (comments or on my FB page) what you think!  On to the food.

This, probably more than anything else, illustrates how I feed my family from our CSA farm share all year 'round.

This dish contains 4 roasted veggies:  garlic, roasted after I harvested it and frozen in early summer, eggplant and bell peppers, marinated in a vinaigrette and roasted and frozen when I was overwhelmed with veggies in late summer, and sweet potato, roasted for another use and left over in the fridge.

The mock florentine refers to the liberal use of Swiss chard in lieu of spinach.  I used a bunch of fresh chard (stems in the sauce, leaves with the noodles) in addition to incorporating leftover Creamed Swiss Chard.  (If you're keeping track, the Leftover Score is now at 2).

The mock lasagna refers to the fact that, although I have a well-stocked pantry, I didn't have any lasagna noodles.  Yes,  I could go out and buy some, I'd rather use up what I already got.

Hence the crazy convoluted name.

I walked in the door after an afternoon wheelchair basketball exhibition game with the idea that I wanted "something good" for dinner but having no clue what that would be.  Seventy-five minutes later I was putting this dish in the oven.  It's not a 'quick take', but to go from cluelessly scratching my head in the middle of the kitchen to completed, ready-to-bake Quadruple Roasted Mock Palooza impresses me.  Then again, I'm easily impressed.

Having the roasted veggies and the prepared pesto put up, and a freezer full of potential pizza toppings, means that making this truly does illustrate my goal of feeding my family from our farm share--all year long.

Creamed Swiss Chard with Back Bacon--A Lovely Leftover to Have

When my first child was around 6 weeks old, my in-laws came to visit and meet their first grandkid.  They took us out to a steak place.  A Very Fancy steak place.  The kind of clubby, dark wood, tuxedo-shirted server place where you can't see much less hear other people in the restaurant.  The kind of place where the steak has its own price, and the side dishes each have their own price and the prices are . . . well let's just say my in-laws took us out for dinner. And the food was delicious and the company was convivial.

I will not tell you how, because he was our first, we were unbuckling the giant rear-facing carseat and lugging that giant monstrosity into the fancy steak place. (No, not the kind that snaps into/out from a base with a handle so that you can sling the sleeping baby, still buckled, over your arm like a basket.  The other kind of rear-facing car seat that can eventually be turned around and used as a front-facing car seat. We were dumb.  First kid.)   Let's just say that I felt exceedingly out of my element.  And the food was delicious and the company was convivial.

I had creamed spinach as my side because, even though I was ravenous all the time, I couldn't see paying that much money for a baked potato.  Baked potatoes I can do at home.  But creamed spinach . . . that was something I hadn't made before.  I always like to order things I don't try at home.

I love creamed spinach.  My mom used to make a cheater version with a box of frozen spinach and a can of cream of mushroom soup that was da bomb.  If creamed spinach could be da bomb to a kid.  Well, the taste memory of it is da bomb to me--it wasn't too rich like most creamed spinach I eat these days.

It surprises me that, as much as I grow Swiss chard and get Swiss chard from my farm share, therefore I've got piles of Swiss chard waiting to be used at any given time, I never thought about making creamed Swiss chard.

But for some reason--um, I'm blogging about how I feed the family from the farm share, that's the reason ;) --I decided to try my hand at creamed Swiss chard.  I got inspired by this recipe but veered off course a tiny bit to use what I had on hand.  As usual.

The recipe is pretty easy to make-I worked it so that I cooked everything in one saucepan, which kept the dishes down.  We ate it alongside a flank steak and rice because I remembered that fancy steak dinner.  We don't normally eat steak.  The interesting thing to me was what I did with the leftovers.  I'll blog about that in another post, but let me just say 'mock lasagna' and leave it at that. Well, I'll tease you at the end.

Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary (Pizza Night!)

Today's pizza happened because I baked bacon.  It's my favorite meat, and I tend to not to cook it often because I cannot help myself around it.  Know your triggers.
I always bake bacon--it works best for me.  If I cook it in the skillet, I have too much spatter to clean up.  But baking my bacon means I can easily freeze the cooked strips, drain the baking pan into my Bacon Grease Storage Device, and be on my way to making delicious pork-flavored goodness.  Or something like that.

It wasn't enough for me to use two vegetables from the farm share (roasted garlic and new potatoes) like I'd planned for this pizza.  When I saw the pretty greens on this week's kohlrabi (I knew I needed the kohlrabi themselves for sushi) I figured they'd add a nice pop of color to the pizza.  I didn't figure on the unintended Kale Chip Side Effect.  After I sliced this pizza, I couldn't help but grab the little tufts of greens that were stuck to the slicer--they tasted just like kale chips!  My daughter did not complain about the relative dearth of green on her slices, so I think it worked out well for both of us.

This pizza uses Manchego cheese, a sheep's milk cheese from the (Man of La) Mancha region of Spain.  I got mine at Costco.  Why?  The French Green Lentil Effect.  I'm all about the Effects today.  I was looking for gruyere, but found Manchego instead.  Rachael Ray mentions Manchego now and again, so I should buy it, right?  Apparently she thinks Manchego cheese plays nicely with potatoes.  And now I do, too!  I have a lot of Manchego now, shredded and stashed in my freezer for future use.