Cantaloupe Ice Cream---ahhh, Summer!

The gifts of summer always make me smile. From fresh berries, ripe tomatoes, to the plethora of melons that mark the onset of summer! For me, summer was always about floating the river, skiing at the lake, having far too much fun life guarding at the pools, and eating anything my mom grew in her garden. I miss it! One of my all time seasonal favorites is Blue Bell's Cantaloupe Ice Cream! Ahhhh, so creamy and refreshing. Just this week my CSA (Community Supported Agriculture) box blessed me with three beautiful cantaloupes. I couldn't resist whipping up some ice cream to enjoy with my fresh berries! I hope you enjoy the sweet treat, too! Of course, mine is on the lighter side, but I will give you options on ways to make this dessert a little richer!
Cantaloupe Ice Cream
Ingredients:
1 ripe cantaloupe
1/4 cup lemon juice
1/4 cup sugar
2 eggs or 1/2 cup egg subsitute
3/4 cup sugar
1 cup reduced-fat milk
2 cups heavy cream or whole milk
1 tsp vanilla extract
Directions:
Puree cantaloupe for 3 minutes in a food processor or blender. Add lemon juice and sugar and store in an airtight container for 1 hour.

Beat eggs until they are light and fluffy (1-2 min). Slowly add sugar to the eggs and beat for 1 more minute.
In a saucepan, heat milk until it just begins to boil.
Pour hot milk over beaten eggs, stirring to combine well.
Pour mixture back into the saucepan and heat, stirring constantly (Do not let mixture boil).
Remove from heat when mixture thickens and begins to stick to your spoon.
Chill at least 2-3 hours.
Drain cantaloupe puree and add juice to milk mixture, setting cantaloupe puree aside.
Stir in cream and vanilla.
Pour into ice cream maker.
Mix about 20-25 minutes.
Drain cantaloupe puree again, discarding juice or saving for another use.
Add cantaloupe puree (not juice) to ice cream mixture.
Mix 5 more minutes in your ice cream maker.

Spring is in the Air & in my Garden!

For the past two weeks I have been traveling, and haven't had a chance to sit down and post a blog. My apologies! But, after some requests I feel it's time to share some spring ideas to help your mouth ready for the succulent treats of spring!

Spring Salad--Inspired by a Cooking Light recipe in April 2009
Ingredients:
5 radishes, thinly sliced
2 celery stalks, thinly sliced
3 carrots, use a vegetable peel to make long slices
4 cups lettuce--your choice! Arugula & Mizuna worked fabulously in this recipe
4 green onions, thinly sliced
2 Tb. mint, chopped*
2 Tb. parsley, chopped*
1 lemon, zested and juiced
2 Tb. olive oil
1/2 ts. kosher or sea salt
5-6 grinds on a pepper mill
4 oz goat cheese, crumbled

Directions:
In a large bowl toss all vegetables together. Top with herbs, then lemon zest and juice, and finish with olive oil. Toss again. Sprinkle with S&P and crumble goat cheese over top. Serve!
*Note, any fresh herbs can work--this is just some of what I grow; thus, it's what I used! Cilantro, basil, thyme, or dill could all work in this!

Along side of this fabulous salad I served Grilled Chicken with Mango Salsa! YUM!
Ingredients:
4 chicken breasts, skinless & boneless
3 limes, juiced
2 garlic cloves, crushed
1/2 ts. salt
3 Tb. olive oil
Directions:
Marinate chicken breasts in above mixture for at least 30 minutes, and no more than 4 hours. Grill on medium-high heat for 8-10 minutes on each side. Cook until internal temperature reaches 165*F on a meat thermometer.

Mango Salsa
Ingredients:
1 mango, cut into small cubes
1/4 red onion, minced
1 tomato, seeded and diced
1 avocado, cubed
1/2 jalapeno (or more who like heat), minced
1/4 cup cilantro, chopped
1/2 lime, juiced
Salt to taste
Directions:
Mix & immediately serve over chicken breasts!

My whole meal was Spring Salad, Chicken breasts with Mango Salsa, Black Beans, & Brown Rice. The above serves 4 and took about an hour to pull together! Enjoy!
Oh, and my camera broke; thus, I will post pics when I can!

Step by Step to a Fabulous Frittata (Quick Dinner Alert!)

After another long day I came home and began my rummage through my fridge...hmmmm.....eggs, veggies, prosciutto, goat cheese, milk...ooo la la--time for a frittata! My first experience with a frittata was at my dear friend Kathie's home. I walk in and on the counter is a beautiful circle egg dish loaded with thinly sliced zucchini. It looked a little like an omelet, but it was at room temperature. It was fabulous! Kathie's family is from Italy, and her mother, Maria is a culinary goddess! That day we enjoyed zucchini frittata and apricots for lunch. The simple things in life! For me, I am forever thankful for my CSA (Community Supported Agriculture) goodies which constantly add variety to my life! Frittatas-- a great way to curve your hunger in under 15 minutes!
Wendy's Wednesday Night Frittata
Serves 2 or 1 with leftovers
Ingredients:
1 small potato
2 Tb canola oil
2 broccoli crowns
2 oz prosciutto or ham
4 eggs
1/3 cp crumbled goat, feta, or favorite cheese

Step 1: Preheat oven to 350*F
Step 2: In a heavy skillet or cast iron pan heat oil over medium high heat. Add cubed potatoes and allow to brown on each side (about 10 minutes)
Step 3: While waiting for your potatoes to cook steam your broccoli in the microwave for 3 minutes with 1/2 cup water or in a pot. Drain and chop the florets.
Step 4: Cut up your prosciutto and add prosciutto and broccoli to potatoes
Step 5: Whisk eggs and pour over potato mixture
Step 6: Crumble cheese over top and bake for 5 minutes or until set.
Step 7: Allow to rest for 3-5 minutes before cutting into wedges. Serve!

Serve with fresh fruit and a glass of milk! Well, I did and it was FABULOUS!!! Let me know if you decide to fix it! Be creative and avoid limiting yourself to only certain vegetables! Spinach, peppers, onions, garlic, or squashes all work! Add a splash of fresh herbs, too--darn, I wish I would have thought of that earlier! I was too hungry to think at the time. Enjoy!

CSA Goodies--What's Cookin' this Week?

For me, meal ideas abound when I pick up my CSA "goodie box" from Be Wise Ranch (http://www.bewiseranch.com/). This week's box was filled with 3 different varieties of lettuce, bags of oranges and apples, green onions, strawberries, cilantro, parsley, potatoes, cabbage, baby bok choy, and colorful bell peppers! My involvement with a CSA ensures that I eat my fruits & vegetables. As a bonus, I feel good that I am supporting local agriculture! So, here some meal ideas that come to my mind:

• Veggie Pasta: cook onions and garlic in a bit of olive oil, add sliced bell peppers and zucchini. Sauté for 5-8 minutes, add white wine (the kind you would drink) and simmer for 4-5 more minutes. (Optional: You could add shrimp at this point.) Serve over angel hair pasta and top with fresh Parmesan and chopped parsley.
• Grilled salmon & bok choy: slice bok choy in half. Drizzle with sesame or canola oil and season with salt, pepper, and crushed red pepper-just enough to add heat. Grill cut side down for 3-5 minutes, flip and grill until sear marks appear. Squeeze a lime over it to finish the flavor!
• Strawberry Salad, of course--see previous post for recipe, but I may add orange wedges in it for a little color and a complimentary flavor.
• Fish Tacos: In California, fish tacos are very popular, and absolutely delicious! You serve these scrumptious tacos in soft corn tortillas and piled high with a cabbage slaw! Check out Tyler Florence's recipe, http://www.foodnetwork.com/recipes/tyler-florence/crispy-fish-tacos-recipe/index.html You can even bake these or just opt for a grilled white fish.
• Baked French fries: Cut potatoes into steak fries. Toss with a vegetable oil (not olive oil, because olive oil has a lower smoking point), and salt & pepper. You can add any variety of herbs or seasonings (rosemary, garlic powder, thyme, sage, etc.) Bake at 450*F for 15-20 minutes, flip at 10 minutes. Be sure your oven is preheated for at least 10 minutes to get the crispy texture!
• Chopped apple salad: You have to check out Bobby Flay's recipe http://www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-and-pomegranate-vinaigrette-recipe/index.html This would taste fabulous on it's own or with grilled chicken.

What are your creative ideas for this week?

A List of CSA's for My Favorite Friends in Texas, California, & Virginia!

Calling all of my friends in Texas, Virginia, and California—here is a list for you!

Do you have a desire to eat more fruits and vegetables this year? Perhaps it was a New Year’s Resolution. Here is your chance! Support your local economy by supporting local agriculture! Community Supported Agriculture (CSA) is a program set up by local farmers to provided boxes of produce to the community. The boxes can be picked up, delivered to a drop-off site, or delivered to your home depending on the ability of the farm. These boxes are full of nature’s local bounty! Look back at post of mine in November to get an idea of what the boxes can look like. Some CSA’s are set up where you pay a weekly price, and others have you pay for a season. Either way, it is worth the investment. Choosing to participate in CSA’s will give you the opportunity to eat, feel, and live better!

Just for my friends & family, here is a list for you. Click the links and familiarize yourself with what is available, and perhaps you’ll find it is time for you and your family to join a CSA, too!
California
San Diego Area:
Be Wise Ranch http://www.bewiseranch.com/
J.R. Organics http://www.jrorganicsfarm.com/
Tierra Miguel Farm http://www.tierramiguelfarm.org/
Garden of Eden Organics http://www.gardenofedenorganics.com/
Seabreeze Farms http://www.seabreezed.com/
Morning Song Farm http://www.morningsongfarm.com/

Texas
Austin Area:
Johnson’s Backyard Garden http://www.johnsonsbackyardgarden.com/
Green Gate Farms http://www.greengatefarms.net/
Hairston Creek Farm http://www.hairstoncreekfarm.com/
Wild Type Ranch http://www.wildtyperanch.com/
Montesino Ranch http://www.montesinoranch.com/
Walnut Creek Organic Farms http://www.walnutcreekorganicfarms.com/
*More farms available at http://www.localharvest.org/ {click CSA and type in your zip code}

San Antonio Area:
Scott Arbor Farm http://www.scottarbor.com/
Native Texan Farm Contact Miranda Hitchings @ (210) 846-0047
My Father’s Farm http://www.mfhfoundation.org/
Braune Farm Contact Julie Braune @ (830) 303-4507
Smiley Dog Farm http://www.smileydogfarm.com/
Lost Truffle Farm (waiting for contact information)
Millberg Farm Contact Tim Miller @ 512-268-1433

Dallas Area:
Eden’s Garden www.edensorganicfarm.com/CSA.htm
Barking Cat Farm http://www.barkingcatfarm.com/
Artisan Baking Company http://www.artisan-baking-company.com/
Windy Acres Farm Contact Charles Richardson @ acpa4u@peoplepc.com
Summer Gold Farms http://www.summergoldfarms.com/
*More farms available at http://www.localharvest.org/ {click CSA and type in your zip code}

Midland/Odessa Area:
Wholistic Gardens Contact Matthew Hanson @ 432-695-4114

Virginia
Virginia Beach/Norfolk Area:
New Earth Farm http://www.newearthfarm.org/
Mattawoman Creek Farms http://www.mattawomancreekfarms.com/
Full Quiver Farm http://www.fullquiverfarm.com/

Did I miss one? Is there an area you would like me to list? Let me know, and I will be happy to help! Also, if you get a vegetable or fruit you are totally baffled on how to prepare ask me! This is what this blog is all about! Enjoy y’all!

Taste the Sunshine

With cold breezes blowing outside there is no reason your food has to be reflective of the weather. Bring the warmth of the sun inside with a fresh salad. Here in Southern California it is the season for lettuce, avocados, carrots, and many more fabulous vegetables. Inspired by my fresh box of goodies from Community Supported Agriculture member Be Wise Ranch, I felt inclined to whip up a quick, California-inspired salad. Turn this side dish into a main dish by adding salmon, boiled eggs, or grilled chicken--yum!

Edible Box of Organic Goodies

My senses overwhelm me every time I pick up my CSA (Community Supported Agriculture) box of goodies. My mind quickly wanders through my internal cookbook and begins calculating delicious treats for the week ahead. This week might have some unusual vegetables for some; thus, I thought I'd give you some ideas on ways to make these delectable greens work for you.

Click the picture for greater detail

Mizuna has almost a citrus flavor; so, I generally roughly chop it and toss it with either lemon or lime juice (whatever I have handy), olive oil, French Feta (different from Greek) or Goat Cheese, and cracked pepper. My taste buds are already craving this!

Dandelion Greens is similar to spinach; thus, you can do a flash saute or add it to a soup or in place of spinach or tradition greens.

Broccoli Greens, yes, the entire plant is edible and delicious. Broccoli greens taste similar to cabbage. They make a great addition to a lasagna, spaghetti sauce, or braised in chicken broth.

Beets are also completely edible. To keep them fresh avoid cutting off the leaves. Beets are fabulous roasted or boiled and then tossed in a salad with fennel and fresh herbs for a fabulous salad. Beet greens are also similar to greens or spinach and pair well with a citrus sauce or orange segments, fresh garlic, and crumbled goat cheese. Try it~you may surprise yourself and your family!

Although the remaining vegetables are familiar I will share what I plan to create with them:
Zucchini Muffins with orange zest and cranberries
Grilled potatoes with lemon zest
Caprese salad (tomatoes, basil, and fresh mozzarella)
Fall salad (apples, peppers, lettuce, orange segments, cheddar cheese, and a drizzle of olive oil)
Carrots are my dog's, Jake & Hilly, favorite treats; so, the bulk of those gorgeous carrots are for them. It's a great dose of fiber and carotenes for them, too!

Feel free to post me a comment or email me if you would enjoy a specific recipe for any of the above treats or if you need more inspiration in your kitchen. For more great ideas check out some of my favorite web-based recipe boxes:
http://www.epicurious.com/
http://www.foodnetwork.com/
http://www.allrecipes.com/

Living La Vida Loca-vore!

Locavore: a person who eats locally! The "local" standards can be within a 100 mile radius or include your whole state, depending on where you live. The best way to start is to find out if your area has a CSA (Community Supported Agriculture) program, a farmer's market, or a local dairy. Check out http://www.localharvest.org/ to find out what comes up in your zip code.
So, why support local agriculture?
1. Puts money back into your local economy
2. Food travels less of a distance; thus, saves money (gas), fresher, and it's what is in season!
3. Variety is the spice of life, and the CSA boxes provide your palate a taste of something different
4. Organic
5. It's green, and that is in!

Bi-monthly I drive 1.5 miles to pick up my $25 CSA box at the drop site. Last night happened to be my night for my goodie box! Here is a little taste of what my box contained this week, and some edible preparations:
Green Beans, potatoes,
tomatoes, & baby lettuce greens: Tuna Nicoise Salad
Carrots: Sauteed with olive oil and fresh dill
Apples: Homemade applesauce-better than Motts!
Swiss Chard: Stir-fried with fresh chorizo
Oranges & Fennel: Tossed w/Red Onions & Champagne Vinaigrette
Cherry Tomatoes: Tossed with grapes, parsley, feta, & EVOO


Edible ideas to chew on...