Some days, I spend an inordinate amount of time thinking about what to make for dinner. I may start first thing in the morning or while I am making a salad or sandwich to take to work. I assess what’s in the refrigerator and imagine turning my on-hand ingredients into a meal everyone will love. By 3 pm, I’m planning in earnest, deciding if I need to stop on the way home to pick something up. From Trader Joe’s it might be cheese (a great selection and reasonably priced) or from Whole Foods – a whole-wheat lavash or, around the corner from us, Stew Leonard’s for a good piece of meat or chicken.
From June through October, the menu is determined by what what I pick up on Wednesday in my CSA share. If ther
e’s corn in the box, I’ll boil water so we can eat it right away since the sooner corn is eaten after picking, the more delicious it is. A bounty of torpedo onions over the past couple of weeks became French Onion soup on one of last week’s rainy, cool days by caramelizing thinly sliced onions for close to an hour with a dash of some dry booze and some beef stock. I threw a chunk of baguette into each bowl (SoNo Bakery – gorgeous small-batch bread) grated and melted jarlsberg on top. Yum.
Last week, our meals were particularly tomato and egg-centric. Our CSA box has been heavy with luscious tomatoes and we took care of our neighbors’ 7 chickens. Every afternoon, we walked down to their yard and pulled open the coop door to release the clucking mass of feathers so they could peck the grass while we raked their pen, gave them more food and were rewarded with an average of 5 exquisite little eggs a day. (much more fun than taking care of a cat!)
An omelette filled with sauteed shallots and swiss chard one night, scrambled eggs with black beans, jalapeno and corn folded into a lavash, both got smothered with fresh salsa. With my handy little chopping gadget, it takes only moments to turn a tomato, a jalapeno from my own garden, cilantro, half an onion and a squeeze of lime juice, into a tangy sauce.
Today: green beans, very bitter arugala, handful of potatoes, peppers, tomatoes, basil and those beautiful little eggs… fritata? My favorite food sites are always full of inspiration: http://www.101cookbooks.com/, http://markbittman.com/, http://www.thewednesdaychef.com/the_wednesday_chef/ and http://www.breakawaycook.com/blog/