For the first day of Tupptober, we had a nice semi-spicy stir fry. The inspiration for this was CSA baby bok choy. Also included are green peppers & green beans (both CSA as well) and a hearty dose of shrimp. For the sauce I used soy sauce, fish sauce, siracha and some hot pepper jelly. -KW
With the return of our missing members, we were able to start another week with four full tupps. I was feeling a bit uninspired to come up with a menu for today, but luckily that changed when I went by the farmers market and found the biggest eggplant I’d ever seen. I sauteed this monstrosity with some chive flowers, roasted a red pepper from my CSA and then threw all that in a pasta bake with fresh basil, parmesan and even more CSA tomatoes (as I mentioned last week, I’ve had a bit of a tomato overload) topped with goat cheese.
KW
The title might be misleading. Today’s lunch was aloo gobi with coconut rice and onion bhaji (turns out bhaji has multiple meanings) and some (leftover) broccoli (for General Health). I used a recipe based on Aarti Sequeria’s Aloo Gobi but I added some chickpeas for the protein and some onions just for the sake of onions. I liked how it came out though I ended up adding a little more spice to the wet masala (since i added extra ingredients) and definitely cooked it for longer than recommended (it needed it), i also added more potatoes than the recipe called for since I had them (from the csa). The recipe can be found here and is super easy to follow. The bhaji i couldn’t resist making just to have something extra and ‘cause once I looked it up it just seemed so easy. Its just 3 sliced onions, 1/2 cup of flour, 2 eggs, cumin seeds and some coriander (I ran out and ended up using some ginger, curry powder and ras el hanout). The recipe was from the bbc website and can be found here! Send over any recipe suggestions/feedback via the twitter @the4tupps or by email at the4tupps[at]gmail.com. -cmx
Back to a regular week with lunch on Monday! So in my CSA last week I got fresh edamame and red cabbage, so basically forcing my hand to make some Asian slaw. Besides the edamame and cabbage I added carrots, cilantro and sesame seeds to the slaw. The sauce was a mixture of fresh ginger, sesame seed oil, soy sauce and rice wine vinegar. I also marinated some chicken in ginger, garlic, soy sauce, fish sauce and sriracha for a few hours and cooked it in a wok. I served it (chicken warm, slaw cold) on a warm pita.
the csa made me do it. i knew this corn had to be used so i thought of a corn salsa which brought me to the fajita idea. now i’ve never made corn salad but this was easy and light and fresh. i got some chicken breast to go a long with it (bought from my renewed favorite supermarket la rosa in the heights) and some grilled peppers and onions. the chicken was marinated in a little mojo criollo a very handy sauce to keep around and then cooked in some beer just to keep things juicy. the star of the show, the corn salsa, was made with 3 ears of corns, 1 heirloom tomato, 1 regular tomato, 1 handful (?) of cilantro, 1/2 red onion, 1/2 jalapeno (also if anyone has any tips on how to not make my hands burn from handling the jalapeno-id love to hear ‘em), lime juice from 2 limes, salt and thats it! all of that served on some toasty flour tortillas with cheese, and sour cream (for some) to taste and some tortilla chips on the side for all that extra salsa. let us know if you try it at home or have suggestions for making it even better next time. adios. - cmx
And we’re back from our excursion to Baltimore! We skipped Monday’s lunch, so I wouldn’t have to neglect my post road trip laziness. As you can see, we had lentils and CSA veggies for lunch. Here’s what I used-
1 cauliflower
1 ancho pepper
3 tomatoes
1/2 onion
fresh ginger
fresh basil
I cooked the onion and pepper with some fresh ginger and cumin in oil till the onions were translucent. Then I added the cauliflower as well as turmeric, cilantro, salt and pepper. When the cauliflower started to brown I added tomatoes, basil and lentils turned to low covered the pot and let simmer for 30 min.
Tart, quiche, tart, quiche. I’m going to go with tart. Today’s lunch was a cabbage and roasted red pepper tart with some eggplant bites. I have basically come to consider our CSA box my own personal Chopped basket (for those of you unfamiliar with the show, see here). I am determined each week to use at least two items from our share and try my best to use up any leftover specialty ingredients that my teammate (blog and live-in) didn’t use in his lunch from the day before (see here). That said, I was quite satisfied to make use of csa cabbage and eggplant and meatball tuesday’s extra bread crumbs and cheese blend. This all came together with the help of this ny times recipe (I swapped out fresh red peppers from some roasted ones, used a store-bought pie crust and a mix of cheeses instead of gruyere) and made some oven baked eggplant slices on the side.
I made an old standard for lunch yesterday (hence the pic’s vintage filter): Meatballs, penne pasta and marinara sauce (with some blanched CSA green beans as a side). I loosely followed this Food 52 recipe for the meatballs, leaving out the crushed anchovy and failing to go all-in on the breadcrumbs — I bought plain pre-made ones at Whole Paycheck.
The sauce was simple: A 28 oz can of crushed tomatoes, about half an onion (chopped), three cloves of garlic (crushed), six or so fresh basil leaves, and salt, pepper and a bit of cayenne to taste. The whole thing was finished off with a grated parmesan/romano/asiago cheese blend.
(Meatballs; Bill Murray; 1979)
So today’s lunch was a remix on a lunch I did a while back and is basically a love child of this Nigella Lawson recipe and this Martha Stewart recipe but with some changes (inspired by personal preference and our csa share). It was csa kale and csa corn, with mixed greens, avocado, cilantro, chicken and a lime dressing. It came out wildly refreshing and relatively easy to put together.
Here’s how it went: (keep in mind this was lunch for 3 as we’ve got our adawg on vacay in Beirut)
1 cup cilantro, chopped
2 chicken breasts off a rotisserie chicken, lightly chopped
3 cups kale
4 cups of mixed greens
2 avocados
3 limes, juiced, 1 zested
2 tablespoons olive oil
2 shucked ears of corn
1/2 cup red onion
Everything just goes all in, only thing to note is for the dressing I used the zest of 1 lime and the juice of 3 and 2 tbsp of olive oil and some salt and pepper. If i did it again i would have a little more dressing and add one more corn. Let us know if you try it or have any suggestions of things we should try! Email us here or tweet us here!
