Couscous

On Monday we grilled a huge Milgate farms london broil and served it with snow peas and couscous.   I sauteed the couscous in olive oil, onions, fresh garlic and zucchini and then added a tomato at the end.  It was a little boring at first, but some fresh oregano from the garden added just what it needed.    A great quick meal after the pool on a busy weekday.  The leftover steak can go right into the salad for the teenager!

Week One, In your family bag

Oh, the busy start of summer.   We have been deeply engrossed in helping a friend ready her house for her parents to move in, and cooking has become a lost art, with pizza boxes littering the floor where we are working.  A neighbor dubbed it "Extreme Home Makeover- DIY edition".  Hopefully, the end is in sight and the lure of our first week of the Covered Bridge CSA will lure us  back to the kitchen. 

This week, in our family bag:  snow peas, sugar snap peas, lettuce, zucchini, broccoli, cauliflower, summer squash, whole wheat flour, pecans, onions plus of course the beets and tomatoes I couldn't resist from other vendors.  I did manage to take the ends off all the peas before I put them away to make dinner prep easier during the week.  I got chicken from Plum Creek, lamb from Great American Lamb and london broil from Milgate Farms for the week.  I also bought Milgate's great sloppy joes and fed them to the little two on Lucy's whole wheat bread as they tended a lemonade stand outside yesterday.  

I'm trying to make some great salads for lunch at work this week.  My teenager loves Steak Salad, with lettuce, onions, McKinnsie Creamerie goat cheese, sliced sirloin and balsamic vinagrette.  That is certainly on the menu for this week, and perhaps a chicken salad as well.  

I'm off to paint!