Fresh Fork CSA Week Three And Tomato, Corn, Onion and Cilantro Salsa {Recipe}

Week Three of Fresh Fork was great! I’m so excited to be getting all of this fresh produce and meat each week and not have to plan meals. It’s so easy to just use what I have as opposed to making a trip to the grocery store to pick everything up. Yup, I’m drinking the Koolaid.

closeup of B's favorites - the cheese, corn chips ("crackers") and ground beef

closeup of B’s favorites – the cheese, corn chips (“crackers”) and ground beef

check it out! More strawberries, plus lettuce, RADISHES, cilantro and some more yum yums

check it out! More strawberries, plus lettuce, RADISHES, cilantro and some more yum yums

Can’t tell from the picture what we got? Week Three included:

  • 1 lb grassfed ground beef
  • 1 bag heirloom corn chips
  • 1 piece, 6 oz, aged sharp cheddar (called Hull’s Trace)
  • 1 bunch swiss chard
  • 1 head green leaf lettuce
  • 1 bunch radishes
  • 1 bunch cilantro
  • 2 ct zucchini
  • 1 quart strawberries

So what did we make this week?

  • Corn chips: Were eaten with the sharp cheddar (B liked, but I wasn’t a huge fan. I prefer less sharp -softer?-cheese) and we also ate with the corn, onion, tomato and cilantro salsa.
  • Grassfed beef: B made some burgers on our grill over the weekend. I had turkey burgers, but had a bite of the grassfed beef and was pleased – it seemed pretty good!
  • Lettuce and radishes: used for salads and snacks. I LOVE radishes just cut up as a snack so those were gone immediately.
  • Swiss chard: I cooked it up and we had it for dinner one night with some chicken I marinated. B liked it a lot!
  • Zucchini: I roasted some to serve with the chard and chicken.
Chicken, zucchini, swiss chard and lentils

Chicken, zucchini, swiss chard and lentils

  •  Cilantro: This was a tough one because B is not a huge cilantro fan. So I put it on a few salads and added it to a few dishes that I was eating on my own. I did make a salsa to serve with our burgers and chips with some cilantro that was pretty good. That sorta/not-really-a-recipe is below.

tomato corn onion cilantro salsa

Tomato, Corn, Onion and Cilantro Salsa

Here’s what you need:

  • 2 Tablespoons olive oil
  • 1 1/2 ish Tablespoons of red wine vinegar
  • 1-2 cloves garlic, minced
  • 2 tsp lemon or lime juice  (I bet lime would be great! I used lemon. Because that’s what I had on hand)
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 15 oz can of corn (or if you want you can grill up some corn on the cob and use about 2 cobs worth of corn!)
  •  As much cilantro as your heart desires (if you’re like B, the answer is none. If you’re like me, it’s more like 2 bunches…only sorta kidding)

Here’s  what you do:

  1. In a small bowl, whisk together oil, vinegar, lemon juice and minced garlic.
  2. Finely chop onion and tomatoes. Taste the onion – if it’s too spicy (B thinks that red onions can be too spicy at times) soak it in ice water for a little while.
  3. Combine chopped onion, tomatoes, and corn. Mix with dressing.
  4. Add cilantro to taste.
  5.  You’re done – enjoy! It’s a nice refreshing salad that we served with our grilled burgers and corn chips.

Optional: Chop up 1-2 avocados and add those as well.

tomato corn onion cilantro salsa

For other Fresh Fork Recaps:

Wordless Wednesday – Infographic: 10 Rad Jobs of the Future

About a year ago I saw an article called 10 Job Disappearing from America. It was kind of a sad article, and I felt a little bad as I read about all the positions – copper workers, leather workers, sewing machine operators, postal service employees (poor Cliff Clavin:() and so on. That’s why when I saw this infographic this week, I had to share. Much more upbeat – take a look at all the jobs of the future. SO exciting! (and slightly silly. Memory Manipulator? hehe)

Scenes from a Fabulous Weekend in the CLE

Another fabulous weekend in Cleveland has come and gone. We ate. We drank. We sat outside. We grilled. And it was awesome. I am so in love with summers in the CLE that it’s not funny. I hope you all enjoyed your weekends!

We had drinks and dinner on the patio on East Fourth (I love this street at night)

We had drinks and dinner on the patio on East Fourth (I love this street at night)

We went to the West Side Market Saturday morning for a little grocery shopping to supplement the week’s Fresh Fork Finds.

B cooked us dinner on the patio. I will be eating turkey burgers for a few more days this week. Thanks again to my friend Debbie for the patio-safe grill 🙂 (Please don’t judge me by the plants on my patio … this includes you, Debbie)

B cooked us dinner on the patio. I will be eating turkey burgers for a few more days this week.

We relaxed on our private patio. I love Bud Light Lime in the summer!

We relaxed on our private patio. I love Bud Light Lime in the summer!

We finally broke open the Mangria. I highly recommend you serve it on ice.

We finally broke open the mangria.

B and I went for a run. Yes he went for a run with me looking like this. Bless his soul – it was hot out and I was wearing waaay too much pink. I need to get some new sneakers (I’m at 400+miles anyway) if I want to continue wearing these amazing ProCompression socks that I won from this awesome blogger’s giveaway.

B and I went for a run. Yes he went for a run with me looking like this. Bless his soul - it was hot out and I was wearing waaay too much pink.

And we pulled out the slip and slide at B’s parents house. I did not use it … but the kids had fun!

How was your weekend? Some thoughts to ponder:

  • What’s your favorite summer weekend activity? I just love being outside!  Whether it’s at the beach, on my porch or on a patio somewhere, summer is all about soaking in the Vitamin D!
  • Does your drinking preference change during the summer? Sometimes. I love any lime flavored beer in the summer – Miller Chill, Bud Light Lime, Michelob Ultra Lime Cactus – you name it. In the winter I tend to stick to a glass of red wine.
  • Do you have any ridiculous running outfits? See above. You decide. Just be happy I was wearing my white hat as opposed to my pink headband! 

Fresh Fork CSA Week Two And Kohlrabi Slaw {Recipe}

B and I picked up our third week of our Fresh Fork Market CSA goodies last night and have already started to enjoy some of the new goodies. But you’ll have to wait to hear about that – because this post is to share with you what we did with week two.  (Week one, plus my roast chicken recipe is here)

fresh fork week 2

Stuff at the Fresh Fork pick up (Week 2)

So, what did we get last week? Week Two included:

  • 1 package pork chops
  • 1 bulb kohlrabi (yes, it’s a thing that you eat, not an alien like it sounds or looks like as I will prove to you below despite what B thinks)
  • 1 bunch collard greens
  • 1.5 lb. bag organic rolled oats
  • 1 bunch garlic scapes
  • 1 bunch spinach
  • 1 bunch mustard greens
  • 1 quart strawberries

Let me show you:

Fresh Fork Week 2

So what did we make this week?

  • Strawberries – we just ate those. B actually ate them exactly a week after we picked them up – he likes strawberries when they get a little overdone and start to taste like they have champagne or something in them. It’s gross. Don’t get me wrong – the idea of strawberries soaked in champagne is awesome (and I know it’s been done) but the idea of strawberries a little overripe? Ick. But that means I can eat them when they’re fresh, B can eat the ones I don’t finish when they’re ripe. We make a good team like that.
  • Spinach – I sauteed it as soon as I got it and ate it for breakfast the next morning with my usual eggs and lentils for breakfast.
  • Collard greens – I made B some oven “fried” chicken, with collard greens and mashed white beans for dinner one night. I sauteed them with some leftover chicken stock from last week’s chicken, plus some oil and garlic. Not too bad!

oven fried chicken white beans collard greens

fresh fork pork, mustard greens and garlic scapes

  • Kohlrabi – Kohlrabi slaw! Yup. Kohlrabi slaw. The newest best refreshing unique side dish to bring to your summer bbq. Or just to lunch. See below.
This is a picture of Kohlrabi from Wikipedia. The entry "alien" also directs there. (kidding)

This is a picture of Kohlrabi from Wikipedia. The entry “alien” also directs there. (kidding)

Kohlrabi – the alien vegetable. What do you do with it? How do you cook it? How do you know it’s not an alien? B doesn’t think it looks like an alien but take a look at the side by side comparison I’ve shared with you, below.

You tell me. Kohlrabi? Or alien?

You tell me. Kohlrabi? Or alien?

Apparently it is a vegetable (B is always right but don’t tell him I said that) and you can roast it (which I did … it was delish!) or make a slaw (which I also did, that B liked). The slaw was super easy and required practically no ingredients, so I’m sharing it with you!

So here’s a recipe for you to enjoy the next time you find yourself with this funny little alien vegetable.

easy kohlrabi slaw  {i crashed the web}

Easy Kohlrabi Slaw

Here’s what you need:

  • 3 Tablespoons of olive oil
  • 2 Tablespoons of red wine vinegar
  • 2 Tablespoons dijon mustard
  • 1 kohlrabi
  • 4 carrots
  • salt and pepper to taste

Here’s what you do:

  1. In a small bowl, whisk together oil, vinegar and mustard.
  2. Peel kohlrabi and carrots. I used a carrot peeler for the carrots but a knife for the kohlrabi to make sure I removed the entire outer hard shell.
  3. Grate the kohlrabi and the carrots into the salad bowl. Mix well until the carrot and kohlrabi are well coated with the dressing. Add salt and pepper to taste.
  4. You’re done – enjoy! It’s a nice refreshing slaw that goes well with burgers, chicken, or even on its own!
kohlrabi carrot slaw

kohlrabi carrot slaw

Baking with Sofia: Confetti m&m Sugar Cookies

As you may remember, B and I recently babysat our niece and nephew. They spent the night at our downtown apartment and were in awe of everything downtown – from the trolley to the lake – which made for a fun sleepover.

What else made for a fun sleepover? I had a baking buddy! That’s right, Sofia and I baked cookies together. She was an awesome helper – helping sort through m&ms  (to find the non-crushed ones for me), helping pour sugar, and also even helping to shape the dough! Oliver tried to help – but he ended up just eating lots of m&ms. Oh well, there’s still time for him to learn!

We ended up making some fun colored m&m sugar cookies. Sofia and I decided that with the crushed up AND full candies they looked like confetti  – and confetti m&m sugar cookies were born! Here you go. I highly recommend you bake them with your favorite niece/nephew or baking buddy!

confetti m&m sugar cookies | I Crashed The Web

Confetti m&m Sugar Cookies

Here’s what you need:

  • ½ c butter
  • ½ c shortening
  • ½ c  granulated sugar
  • ½ c powdered sugar
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 ½ c m&ms (1 c crushed, ½ c whole)
  • ½ c white chocolate chips
  • ½ c any of your other favorite candy (crushed, optional)

Here’s what you do:

  1. Preheat oven to 375 degrees F. Lightly grease baking sheets or spray with a nonstick spray like butter flavored Pam!
  2. Take about 1 c. of M&Ms and crush them. I tried using my blender but that didn’t work so I put them in a bag and smashed them with a meat mallet. Very good way to beat the stress! Set aside the ½ c remaining M&Ms and keep whole.
  3. Sift the flour, baking soda, salt and cream of tartar together in a large bowl and set aside.
  4. In the bowl of a standing mixer, cream together butter, shortening, white sugar and confectioners’ sugar together until light and fluffy.
  5. Beat in the egg and the vanilla.
  6.  Add the flour mixture to the sugar mixture and blend.
  7.  Add in crushed m&ms, whole m&ms, white chocolate chips and your other favorite candy. I know, it’s hard to choose just one. I crushed a few Butterfinger bars (this time in the blender) for my other candy.
  8. Shape dough into rounded tablespoon-sized balls and place on the prepared baking sheets.
  9.  Bake at 375 degrees F  for 10 to 12 minutes or until lightly browned. Cool, then enjoy!
Posing before pouring the sugar for the cookies

Posing before pouring the sugar for the cookies

Sofia pours the sugar

Sofia pours the sugar

carefully shaping the dough into balls

carefully shaping the dough into balls

"Aunt Melissa, is this right? Can you do the rest?"

“Aunt Melissa, is this right? Can you do the rest?”

confetti m&m sugar cookies | I Crashed The Web

All done! Ready to enjoy some cookies.

Celebrating Dad in the CLE

It was a beautiful weekend in Cleveland. Sunny skies (most of the time), warm but not too warm weather, AND my dad even came to visit – that’s right my dad (and mom) drove 16 hours to see me for Father’s Day weekend!

Some of the weekend’s highlights:

Me and my dad - check out his new shirt! (Father's Day gift)

Me and my dad – check out his new shirt! (Father’s Day gift)

We started with a sushi dinner.

sushi

Followed by some delicious dessert (my dad and I shared that ice cream) at The Chocolate Bar.

parents visit ice cream

Saturday we took a walk and checked out the new Cleveland Convention Center.

Dad getting an autograph from former pitcher Doug Jones

Dad getting an autograph from former pitcher Doug Jones

My dad got to try out the Indian’s pitching booth. He hasn’t lost his touch – he got three strikes! (Check out the video here:https://vine.co/v/hBm6Ql5OdBn)

3 strikes

Then we went to the Rolling Stones exhibit at the Rock and Roll Hall of Fame.

Yes, you can now take photos at the Rock Hall!

Yes, you can now take photos at the Rock Hall!

Allman brothers exhibit

Allman Brothers – appropriate Father’s Day post (I was named after my dad’s fave song – Sweet Melissa)

And after an early dinner of burgers and beer (my dad’s request), saw the Indians game.

Yes, i got these New Yorkers to wear Cleveland shirts!

Yes, I got these New Yorkers to wear Cleveland shirts!

mom and me at game

After the rain! (I believe after this was taken, my mom said “Are you going to put this picture on your blog?”)

They may have lost, but we caught “one of the best fireworks shows” according to my mom.

beautiful sky at indians game

fireworks

And then Sunday morning before they got back on the road, FaceTimed with my brother. Then I got in a great workout and enjoyed some Chipotle for lunch.

Barbacoa bol B and I shared

Barbacoa bol B and I shared

And then I cooked B (NOT a dad, just to clarify) some oven fried chicken, mashed white beans and collard greens (from our CSA).

Found a use for our CSA (Fresh Fork) collard greens!

Found a use for our CSA (Fresh Fork) collard greens!

Happy Father’s Day to all the dads out there!

obligatory dad/daughter wedding photo. Love it :)

obligatory dad/daughter wedding photo. Love it 🙂

A Recipe Remake – Crock Pot (Slow Cooker) Jambalaya!

It’s been a while since I last made my crock pot jambalaya, one of the most popular recipes on this blog for some reason. Last time it was good – but it wasn’t perfect. The shrimp wasn’t cooked right, and it was too soup-like for me. Well, this time, it was perfect! Seriously. I loved this recipe, as did B. So maybe it’s not real jambalaya like you’d get down south, but I’ve never been south so I’ll settle for this recipe. I served it over lentils for a quick, easy and healthy dinner (one heaping bowl is 300ish calories with nearly 40 g of protein!). Enjoy!

slow cooker - crock pot - jambalaya ~ I crashed the web

Healthyish Crock Pot Jambalaya

Serving: 3 heaping bowls – about 6 cups (but I didn’t really measure)

Here’s what you need:

  • 1 package of smoked chicken sausage, sliced (I used the whole package of Bilinski Cajun Andouille Sausage (5 links in the package)
  • 1 (28 ounce) can diced tomatoes, with juice
  • 1 (6 oz) can of tomato paste
  • 3 cloves garlic, finely chopped
  • ½ large onion, chopped
  • 1 large red pepper, chopped
  • 5 stalks celery, chopped
  • 1 c. chicken broth (I use a low-sodium version)
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp dried basil
  • 2 tsp cayenne powder
  • salt and pepper to taste
  • ½ lb. pre-cooked shrimp

Here’s what you do:

  1. In your crockpot, combine the chicken sausage, canned tomatoes, tomato paste, chopped garlic, chopped vegetables (pepper, celery and onion), and broth. Add seasonings – oregano, parsley, onion powder, thyme, garlic powder, paprika, basil and cayenne pepper. Do NOT add the shrimp yet!
  2. Cover, and cook in your slow cooker for 6 to 8 hours on Low, or 3 to 4 hours on High. Add the shrimp during the last 30 minutes of cooking.
  3. Enjoy! I served mine with some lentils  – but feel free to serve over rice if that’s your thing.
slow cooker - crock pot - jambalaya ~ I crashed the web

Put everything but the shrimp in the crock pot .. and wait!

serve over rice ... or lentils if you're like me!

serve over rice … or lentils if you’re like me!