CSA Cooking Sept. 4-8

A shortened week due to the Labor Day holiday:

Sept 4-8: corn on the cob, bell peppers, zucchini, yellow squash, tomatoes, beets, spinach, mustard greens?

Wednesday: Cucumber Salsa using cucumbers from last week, tomatoes, and a bell pepper.

Thursday: Crunchy Broiled Salmon and Beets using the beets.  Light, nice flavor.

Friday: Roasted Tomato, Kale, and Feta Pizza again using the tomatoes and mustard greens in lieu of kale.

Saturday: No cooking, went to a fundraiser

Sunday: Foccacia bread (recipe from Alton Brown’s cookbook) with roasted green bell peppers to go with the Grilled and Marinated Summer Squash again using the zucchini and yellow squash, sour cherry ice cream using the yolks of the eggs (hubby made it up, no recipe), “ice cream cone” bowls using the leftover egg whites

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