CSA: Week 5!

Week 5: Green onions, Chard, napa, lettuces, turnips, zucchini, patty pan and thyme.

Week 5 Recipes (so far)...

Peach compote

2 peaches, chopped

a little lemon juice

thyme leave, roughly chopped

few chopped stevia leaves

---Simmer peaches, juice and thyme until peaches a slightly soft (just a couple mins). Add stevia and remove from heat. Serve over greek yogurt (or if you're not primal... ice cream!).

Quick and messy zucchini "curry"?

3 zucchini, sliced

1 shallot, sliced

garlic, ginger, lemongrass, thyme... all diced.

coconut milk

--Sautee everything but coco milk in a little coco oil. After slightly cooked, add coconut milk, enough to cover. Simmer for 2 min. DONE!

And here is the full meal... wild salmon, cooked perfectly! YUMMY!!! Maybe I should also mention that I got this fish for ***$8.99/lb*** at an annual sidewalk sale here in yuppieville! Awesome!

Primal recipe: anchovy ceviche

I had a bag o frozen anchovies from a while ago in the freezer that I decided to use up. I made a delicious and healthy ceviche from them. SO TASTY. Read on:

Meet the little guys. They are about 5-6 in long. Beat up from freezing.

Clean fish by removing any scales and fins. Okay here is how to gut them: Grasp body right behind gills with left hand (or non-dominant hand). Grasp head by gills with right hand. Pull head down and out. The guts and spine should come right out. Sometimes you have to pick it apart though. Pic if youre interested:

General idea after gutting: fillets in left, guts and head on right.

After gutting, rinse fillets one last time.

Anchovy ceviche

Ingredients:

Anchovy fillets, cleaned and rinsed

lemon zest and lemon juice

Parsley

sun dried tomatoes in EVOO, chopped

EVOO

capers, smashed

Red chili flakes

Directions:

1. Combine all and stir.

2. Place in fridge overnight.

3. Consume. YUM.

Ingredients

Just needs to chill overnight.
I ate this for two days, and it was tasty! Hope you all enjoy!

Primal dinner.

So I am still doing the primal thing. Its easier as time goes. I DID cheat for my Bday, but... uh, that's my Bday! I have been pretty good about the diet so I am not too concerned. Surprisingly, it was easy to get back to it after cheating for 2 dinners and 2 desserts. Like, no cravings. Cool! Still need to get a workout plan going.

Anyway here is what I made for dinner the other night: Mexican grilled smelts, grilled leeks, grilled portabellas, roasted peppers and tomatoes and a little avocado and lime. All with chimichurri aka the best stuff on Earth!!!

Smelts are just small fish. That's all. I ate the bones and stuff b/c well... they aren't super bone-like. Just chew really well, or pick around them. I marinated them in a salt free Mexican spice blend I picked up at the health food store. then just grilled them.

Chimichurri is a sauce that originated from Argentina. I made a little change to mine and added a couple grilled tomatillos. Because I like them. And I can.

Chimichurri recipe by me
Large handful parsley
Large handful cilantro
2 grilled tomatillos
3 cloves garlic
1/4 c EVOO
Juice of 1 lime
3 T red wine vinegar (or enough to make it saucy... consistency AND appeal, haha)
Salt and pepper
Chili powder to taste

1. Put parsley, cilantro, tomatillos, garlic, oil and lime juice in food processor. Process.
2. Add vinegar until you get a thick sauce.
3. Add salt and pepper to taste, and however much chili powder you desire. For me, it was like... 1ug. I'm a wimp.
4. Store in an airtight container in the fridge for up to a week. If it lasts that long.

I put this on EVERYTHING. Even my eggs in the morning. Its so tasty.

Spread.

Close up of mushrooms, avo and lime.
Blurry pic of peppers and tomato.

Smelt.

Chimichurri... guarded by dinosaurs! Rawr!

Thai-inspired dinner.

Hey all out there in blogland! I thought I would share with you a nice meal I made a few weeks ago.

Fish: Chilean Sea Bass, marinated in ginger, a little garlic, sesame oil and soy sauce the broiled.

Rice: Long grain wild rice, cooked as usual and then I added a small (6 oz?) can of coconut milk and some chopped up pineapple at the very end.

Salad: Spinach, mango, bamboo shoots, peppers, cilantro, basil, lime juice, EVOO and at the end add crunchy rice noodles.

Dessert: Bananas foster, but without the flambé and Rum part (even though it isn’t very Thai…)!






<3 Tara