Welcome to week two's market basket from Stoneybrook Farm's CSA bounty. I've uploaded a new picture and you can see the shining star, in my humble opinion, is the bunch of baby carrots. Other items included: cucumbers, summer squash, zuchini, a bunch of basil, swiss chard, a head of purple cabbage, beets, and red lettuce.
The dog days have hit a bit early this summer season so even grilling is a sweaty chore. Tonight we decided to stay in the cool air conditioning and focus on these fresh vegetables for our dinner. For us a meal of roasted mixed vegetables, simply seasoned, dressed with a bit of olive oil and kosher salt - is a treat. Instead of meat as a main part of the plate the vegetables took over that star role quite well. We did make a side of spicy grits with a little cheddar cheese and sour cream.
If you think you have to use heavy cream and a ton of cheese to make grits palatable...think again!
2-4 servings
Ingredients:
1/2 cup Quaker quick grits
2 cups Chicken Stock (canned broth that is low sodium/low fat is fine)
1/4 cup sour cream (low/no fat or regular - your choice)
1/4 cup shredded cheddar cheese
a pinch of cayenne
a pinch of nutmeg
Kosher salt to taste
How to:
Bring broth to boil on med-high heat
slowly add grits while stirring constantly
lower heat to med to med-low and cover
cook for 5 minutes - stirring occasionally
When done stir in spices, cheese, sour cream till smooth (or make adjustments to suit your mood) and enjoy the creamy Grits goodness.
(thinner grits, add a little extra broth - thicker grits, add a little less broth)
Options:
depending on dietary needs you can always substitute yogurt or pureed cottage cheese for the sour cream.
Add seeded chopped tomatoes and a jalapeno with some cilantro to spice it up
Switch up to use your favorite cheese
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