Archive for June, 2013

Week 3: I Dreamed of Spring Rolls

As most of my FB friends and my roommate will attest, I’ve been SUPER PUMPED about trying to do spring rolls.

First I started off with this recipe, got lazy and moved onto this one and then finally this one.

Those of you who have looked through those recipes will notice they get progressively easier… and less related to my CSA vegetables. The last one (which I attempted) doesn’t actually use any of the vegetables. Oops. But the roommate had a quick solve at the end! 🙂

Anyways, I woke up early on Sunday to prep my vegetables… as you can see.

Beautiful cutting lines

Beautiful cutting lines

Julienned veggies

Julienned veggies

Then I went off to do some stuff outside the house and brought back a helper, my friend Arjun!

Diligently working

Diligently working

As he chopped up the mint, I went to set up the wrappers.  FIRST MISTAKE. See, the directions say “one at a time, dip the rice sheets into warm water to soften before wrapping quickly”. I put the whole block of thawed spring roll wrappers (not the same thing apparently) into water. So instead of nice cooking, I ended up with…



At this point Arjun and I panicked and called upon the Master Chef in Residence (my roommate). She tried to salvage my mess, but ultimately suggested I just move ahead with the peanut sauce and dip in my veggies.

Then she asked an important question, “What CSA veggie are you using?”

“Erm, the- oh. None?”

“Quick! Cut up the left over aliens kohlrabi!”

War of the Worlds, anyone?

War of the Worlds, anyone?

So we did. Yay for roomies!

Finally we got to the peanut sauce. I think she realized Arjun was getting super nervous at this point so she took over the mixing of things while my job was to chop up ginger and unfreeze the hoisin sauce.

My fingers smelled of ginger for a good hour.

My fingers smelled of ginger for a good hour.

Dainty hands modelling the peanut sauce

Dainty hands modelling the peanut sauce

Finally finally, we called it a success, dipped in our vegetables and tore through a variety of vegetables between the three of us (it was almost 3pm and we were starving). The sauce lasted through one green pepper, one red pepper, one large cucumber and two kohlrabi. Not bad at all!

I will one day attempt this whole spring roll thing… but not in the near future. I’m too busy enjoying the peanut sauce.


Week 3: Creamy Potato Radish Salad

Today marks an important day: I made something with potato for the second time since I graduated from college.

Considering my mom makes a potato dish at least once a week, she is baffled by my sudden lack of starch – but no fear: I get it from a multitude of frozen products. Yay… Not.


Anyways… I found this deceivingly simple recipe  online and it was a great find! Took care of a lot of basket items: radishes, potatoes, scallions, and dill.

I made a few changes in my version:

Regular brown potatoes instead of red (see below picture)



Dijonnaise instead of just mustard (the recipe does call for mayonnaise though, so it wasn’t a total loss)

Heavy whipping cream instead of heavy cream (not sure if there is a difference)

I didn't buy Hellman's... oops.

I didn’t buy Hellman’s mayo… oops.

Red scallions instead of white

No celery or lemon zest… or salt or pepper now that I think about it.


So now that I butchered this recipe… it actually turned out great! I think I added a little too much dill but the dressing itself is amazing and the rest of the vegetables taste great even though only the potato was cooked. Definitely a repeat recipe for my table 🙂

Week 3: Peas + Mushrooms

At first I was going to call this a stir fry, because

(a) the original recipe said so and

(b) technically there was a lot of stirring and frying (in oil instead of water this time).


However, because my mother raised me to be truthful, I have to admit there are only 4 ingredients in this “recipe” that I am now devouring in delight for dinner:

Snow peas (both ends snapped off)

Mushrooms (thinly sort of sliced)

Olive Oil (to stir everything in)

Soy Sauce (the world’s miracle condiment, to add at the end)


You’ll notice a suspicious lack of anything else, but this side dish has been so good I haven’t stopped eating it so I can make other food. Oops. Here is a pretty pictures instead:

Great earthy tones here



Week 3: Pasta with Random Green Herb

Penne noodles + Ragu sauce is a pretty familiar dish at my table.  But this week, we had a mystery ingredient!

Seriously, what is it?

Seriously, what is it?


The roomie and I definitely looked at it for a while for the little green snake it resembles. Finally she dug her nail in and took a sniff (very brave considering I was ready to throw it out) and proclaimed “It’s garlic!”

Not sure what happened to the bulbs, or rest of the stalks, or you know – any of the identifying parts of the plant but it had a nice fresh garlic taste so I dropped it into an otherwise normal bowl of pasta and sauce and called it dinner and leftovers.

This has been a terribly slow week for cooking but I have a few awesome ideas for next week set up – stay tuned!