No recipe this week.

One of the interesting things about being in a CSA (Community Supported Agriculture) or Farm Share program is you might receive produce you haven't tried out before.   This week of of the items was "Pea Shoots".  

Immediately I googled "Pea Shoot Recipes".  I found that they can be eaten raw - added to a salad or stir fried with sesame oil and garlic.  Voila!  Garlic was also in our share.

From Malandro Farms - 
Did you know pea shoots are great in a stir-fry??  
(like bean sprouts!)
Or that you can dice them up very fine and sprinkle them on fresh pasta?  (like parsley!)

If you are interested in learning more about our local Abiquiu CSA visit Malandro Farms online.

Serves 4
​Summer time is the season for salads.  This one is particularly refreshing.

​Ingredients
½ tsp grated lemon zest
1 ½ Tbsp fresh lemon juice
2 tsp extra virgin olive oil
¾ tsp sugar
¼ tsp mustard powder
2 Tbsp finely chopped shallot
1 (7 ox) bag mixed spring greens
4 radishes, thinly sliced
1 (1 oz) piece blue cheese, frozen
2 Tbsp walnut pieces, toasted

Combine the lemon zest, lemon juice, oil, sugar, and mustard powder in a salad bowl; mix well. Stir in the shallot. Add the spring greens and radishes; toss to coat.

Grate the frozen cheese onto to the salad. Sprinkle with the walnuts and serve at once.

Alkie Mugrage via Mary Helen Bondy

I've always put myself in the creamy potato salad group.  Don't spare the mayonnaise but last week when we were visiting Brian's Mom she made a German  Potato Salad - delicious served warm or cold. This recipe is her sister Alkie's recipe

​

Ingredients
2 Cups cold boiled potatoes (about four or five potatoes)
2 Tbsp bacon grease
1/4 Cup Cider Vinegar
3/4 Cup Water
1 Tbsp Flour
2 Tbsp Sugar
1 Onion chopped
salt to taste

Cook onion in grease until tender.  Add flour and stir well.  Add sugar, vinegar and water and cook until thick.  Stir in sliced potatoes and bake in moderate oven until cooked through.

​The recipe we had last week was similar but included bacon bits.  Four slices of bacon crumbled is a great addition.

Italy has given the world many gifts, not the least of which is its fabulous cuisine, and, of course, that brings pasta to mind.  The Italians freely admit they ‘discovered’ noodles in China and give thanks to Marco Polo for introducing this foodstuff to Italy.
 
Italy also has given the world two greats in the entertainment realm—opera singer Luciano Pavarotti and actress Sophia Loren.  Fortunately for us, both stars liked to cook, and here is a quick and simple recipe from each—Pasta Pavarotti and Spaghetti Sophia.
 
If you are gluten-intolerant, these recipes are delicious made with gluten-free pasta.
 
EnJOY

​PASTA PAVAROTTI
Luciano Pavarotti is my favorite opera singer.  I was fortunate to hear and see him perform in several productions at Lyric Opera in Chicago, and I often listen to his CDs.  His over-the-top tenor voice was matched by his flamboyant over-the top-lifestyle—lived out globally but most enjoyed at his home in Modena, Italy, where he often served this dish to friends.  As it is rich, serve it as a first course rather than as an entreé; crisp Italian bread will wipe the plate clean.  The measurements given here result in two small, but satisfying, portions.  Cooking for a crowd is easy as long as the amount of pasta is adjusted and the two-to-one ratio of butter and blue cheese is maintained.  High-quality blue cheese results in a truly tasty dish.