Beer Can Chicken

We got another 5-lb chicken in our Fresh Fork delivery last week. ANOTHER chicken! Just when I thought I was done sticking my hand inside that cavity to find the giblets … nevermind, I digress.

I already made pretty much the best roast chicken ever (Thanks Mom!) … and I don’t have a deep fryer … so what was I to do with another 5-lb chicken? One of my coworkers, Gail, kept suggesting I make Beer Can Chicken. I have to admit – I was skeptical. Beer Can Chicken? Didn’t that involve sticking a beer up a chicken? That wasn’t something I was really ready to do.

The chicken and the beer can meet ... it gets more awkward. (Yes, I have red/white/blue Bud cans)

The chicken and the beer can meet … it gets more awkward. (Yes, I have red/white/blue Bud cans)

But when we picked up the chicken, I still didn’t really know what to do with it. And so when I asked B, and he also suggested Beer Can Chicken, I knew it was likely a done deal. So I found a few different highly-rated recipes and decided to give it a try. The result? Awkward? Yes. I may have had a few conversations with the chicken while I was making it. They kinda went like this:

Me: (As I’m pushing the chicken on top of the beer can) Oh boy, I’m so sorry…soo sorry..so sorry Mr. chicken!

B: Who are you talking to?

Me: Uhh, the chicken?

B: Why? What are you saying?

Me: I may be apologizing. I just feel so rude … I’m literally sticking a beer can up this chicken’s … umm …

B: You realize it’s dead, right?

Me: (starting to feel sheepish) Yes …

B: And you realize you already stuck your whole hand inside of it to clean it and take out the giblets, right?

Me: I still have no idea where these giblets are! I think I got another giblet-less chicken!

Okay, that’s probably not word-for-word what happened … but you get the idea. And then when the can had to come out of the chicken? That was even worse. Anyway, if you think you can bring yourself to stick a beer can inside a chicken, then this recipe is for you. Pretty simple, pretty delicious – and the leftovers are just as good!

beer can chicken | i crashed the web

Beer Can Chicken (based on this recipe)

Here’s what you need:

  • 1/2 c. garlic powder
  • 1 tbs salt
  • 2 tbs onion powder
  • 1 tbs oregano (I used dried)
  • 1 tbs basil (I used dried)
  • 1 tbs parsley (I used dried)
  • freshly ground black pepper
  • 2 (12 fluid ounce) cans light-flavored beer (I had Budweiser®)
  • 1 whole chicken (mine was 5-lb)
  • 1 yellow onion, chopped into one inch pieces
  • 5 large carrots, peeled and chopped into one inch pieces
  • 5 stalks celery, chopped into one inch pieces

Here’s what you do:

  1. Pre-heat oven to 375 degrees.
  2. Clean and rinse chicken. This where you’re supposed to discard the giblets, but I honestly didn’t find them. Again. Anyway, wash the inside of the chicken and dry it completely.
  3. Mix the seasonings together in a small bowl – garlic powder, salt, onion powder, dried oregano, basil, parsley, and ground black pepper.
  4. Pour 1/3 of one can of beer into the bottom of a 9×13-inch baking dish. Place the open beer can (2/3 full) in the center of the baking dish.
  5. Place the chicken, legs down over the open beer can. With the breast of the chicken facing you, use a knife to cut a small slit on each side of the front of the chicken and insert the tip of each wing into each slit. It will look like it’s crossing its arms.
  6. Rub the dry seasoning mixture over the entire chicken. Place chopped veggies in pan surrounding chicken. Open the remaining beer and pour 1/2 of it into the pan under the chicken and over the veggies. Save the remaining beer.
  7. Bake the chicken for about 45 minutes and then pour remaining beer into the pan around the chicken. Continue baking for about 45 more minutes or until the juices run clear. A meat thermometer should read 165-170 degrees when inserted at the thickest part of the chicken.
  8. Remove the chicken from the oven and remove the beer can. Be careful – it’s hot!
  9. Cover the chicken with aluminum foil, and allow to sit for 10 minutes before slicing. Enjoy with veggies!

raw beer can chicken

Before …

beer can roast chicken

After!

Happiness Is a Warm Loaf of Zucchini Bread

Dessert breads are THE BOMB. Dot Com. Don’t you agree? Pumpkin bread … banana bread … apple bread … and of course, zucchini bread. And because it’s “bread” it’s not dessert, right? And it’s a perfect pre or post-workout snack, right? Of course! (Disclaimer- I am NOT a certified dietitian or physician so please don’t take my medical advice)

So when I got some extra zucchini from our CSA a few weeks ago, right before we went on vacation, I put it in the blender, grated it, and froze it for later use. Later didn’t take long – one night last week I opened the freezer and the container I had frozen the zucchini in fell right out and cracked open. Which was a sign that I had to use it immediately! I called my mom and asked for her to share her favorite zucchini bread recipe. She makes it at Christmas, during other holidays and just for fun – so I of course had to ask her to share.

She texted me pictures of quite a few recipe cards – but told me that the “Betty’s” recipe was the one she uses most often. No, my mom’s name is not Betty. And no, I have no idea who Betty is. But since my mom said it was her favorite (and she had written “v. good” on the card) of course, that was the one I had to use. And I was not disappointed – the bread was delicious! Right out of the oven when it was warm, I couldn’t help but try it. And then again as a snack with peanut butter on it. Don’t judge until you try it!

easy zucchini bread {i crashed the web}

“Betty’s” Zucchini Bread – apparently from a really old (before I was born!)  Bon Appetit (according to my mom’s recipe card)

Here’s what you need:

  • 2 c flour
  • 3 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 eggs
  • 2 c sugar
  • 3/4 c vegetable oil
  • 2 c zucchini; grated and well drained (since mine was frozen, I defrosted it in the microwave and then removed as much liquid as I could)
  • Original recipe also calls for walnuts and raisins. I’m not a fan of bread with either in them (and I didn’t have either on hand) so I didn’t use them.

Here’s what you do:

  1. Preheat oven to 350 degrees.
  2. Sift first 5 ingredients in a bowl and set aside.
  3. Beat eggs in a large bowl until light. Gradually add sugar and beat until thick and a bright yellow color.
  4. Add oil gradually and beat well. Mix in zucchini.
  5. Add sifted dry ingredients and blend well.
  6. Add batter to a greased and floured 12-cup bundt pan or two 8×4 inch loaf pans. My mom typically makes a bundt – I used loaf pans.
  7. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Cool before removing from pan and slicing.
  8. Enjoy! Serve warm or cold. It tastes delicious by itself, or with peanut butter (trust me). Or with honey. Or with butter. Or with cream cheese frosting!
easy zucchini bread {i crashed the web}

YUM.

bon appetit recipe card for zucchini bread

Check out the recipe card and my mom’s notes – “1980” and “V. Good Bundt”

Some questions for you:

  • Zucchini bread – yay or nay?
  • Favorite dessert bread? This is one of my favorites. I also really liked the Bailey’s bread I made last St. Patrick’s Day!
  • What do you put on your zucchini bread or other dessert breads? As I mentioned, I tried it with peanut butter. It was delicious. I also put peanut butter on banana bread.
  • Do you keep old recipe cards? No! But I do have a big recipe binder that I take out from time to time. I also love looking through my mom’s recipe cards when I’m home.
  • Who do you call/ask for recipe suggestions (outside reading my blog of course…KIDDING)? If it isn’t obvious yet, my mom! 
  • Do you like nuts or raisins in your bread? No, no and no. I typically take raisins out of my baked goods if they’re in them. And I could do without nuts. But nut butter? YUM! 
  • Have you ever made a recipe from a recipe card that was older than you?
  • What else do you use zucchini for? Lately I have been using zucchini a lot. I searched old posts and found zucchini fries, zucchini and pasta, zucchini stuffed with quinoa and more!

My mom’s homemade granola {recipe}

Remember when a few weeks ago we got some organic oats from our CSA? I’ve been debating what to make with them – cookies? Energy bites? Oatmeal? These awesome oatmeal caramel cookie bars? But when our CSA this week gave us some organic yogurt, I knew exactly what I’d be making – homemade granola.

I looooove homemade granola. My mom makes a fresh batch of it nearly every week (probably more when my brother and I were home) and this is the recipe she used when I was growing up. I will warn you – it’s addicting. My brother and I could probably eat the whole recipe in one sitting! With or without yogurt.

easy homemade granola

The Best Homemade Granola (my mom’s recipe, with a few of my own twists)

Here’s what you need: 

  • 3 cups old fashioned rolled oats, or organic oats
  • 1/2 cup flaxseed (my mom doesn’t always add this but I did)
  • 1 cup your favorite dried fruit (you can use any combination of dried fruit – I used dried blueberries, dried cranberries and dried cherries)
  • 1 cup your favorite nut, loosely chopped (I used almonds this time – my mom has used pecans and slivered almonds as well and they are AWESOME)
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 3/4 – 1 cup maple syrup (I used about 1 c. of what we had on hand which was pure maple syrup from Canada!)

Here’s what you do:

  1. Preheat oven to 325 degrees
  2. Combine dry ingredients in a large bowl – oats, flaxseed, nuts, dried fruit, cinnamon and brown sugar.
  3. Add in vanilla and maple syrup. Mix well until everything is well combined and dry ingredients are coated.
  4. Pour out onto a baking sheet, lined with parchment paper.
  5. Bake for about 40 minutes, checking and stirring at about halfway through.  Your house will smell amazing. I LOVED waking up to the smell of homemade granola cooking in the oven!
  6. Let cool and enjoy!  Serve with yogurt, cottage cheese, mix with other cereals or just enjoy on its own!
best homemade granola recipe

all the ingredients before mixing

easy homemade granola

Summer Yellow Beans with Onions, Lentils and Toasted Almonds (And a mini Fresh Fork Week 7 Recap)

I’m slacking off this week. Thursday after our CSA pickup, I didn’t take a picture of everything we got. Shocker, I know … but I can assure you that nearly everything has been eaten AND enjoyed already. Here’s what we got:

  • 1 whole chicken, approx 5 lbs
  • 1 lb yellow wax beans or green beans
  • 1 shallot
  • 1 candy onion
  • 1 bunch swiss chard
  • 1 pint blueberries
  • 1 quarter peck cling peaches

We haven’t used the chicken yet (I hope to make something yummy this weekend …. and don’t worry, I hope NOT to have another giblet incident again) but have already enjoyed the blueberries, peaches, swiss chard, beans and onion!

Here are some photos instead of how we’ve enjoyed the food:

Perfect snack - blueberries and peaches!

Perfect snack – blueberries and peaches!

salmon yellow beans swiss chard

Dinner! Veggies are all Fresh Fork – sauteed swiss chard, balsamic marinated salmon, and yellow beans with lentils, onions & toasted almonds (recipe below!)

And now – what we did with all the yellow string beans. Besides eat them as snacks – because I definitely did that. Yes, I brought a baggie of them into work  – they were so sweet and perfect as a crunchy snack! But then I only had 1/2 pound left for dinner (shh don’t tell B that I ate the rest) – so I had to supplement them with some other stuff, like lentil and onions – which meant they actually came out awesome! Even B really liked them – he asked me multiple times how I had made them, and not in a weird, eew how did you make this type voice, so I take that as a good thing.

Summer Yellow Beans with Onions Lentils and Toasted Almonds ~ I Crashed The Web

Summer Yellow Beans with Onions, Lentils and Toasted Almonds

Here’s what you need:

  • 12-15 almonds
  • 2 garlic cloves, finely diced
  • 2 candy onions, diced
  • 2 tablespoons olive oil
  • 1/2 pound yellow string beans with the ends cut off
  • 1/4 cup low sodium chicken or vegetable broth if you are a vegetarian
  • 1 tsp Italian seasoning
  • 2 cups lentils, already cooked (or 1 15-oz can if you don’t have any prepared)
  • kosher salt and freshly ground black pepper

Here’s what you do:

  1. Preheat the oven to 350 degrees. Once preheated, toast the almonds on a baking sheet for about 5-10 minutes or until they start to take on a darker color and begin to smell. Watch them  – you do NOT want them to burn!
  2. While almonds are toasting, boil some water in a large pot. Add the beans and cook for about 3-5 minutes until they’ve begun to soften slightly. Drain beans.
  3. In a large nonstick pan, heat oil over medium heat. Add the garlic and diced onions and cook until onions are translucent. Add half of broth and cook until broth starts to disappear.
  4. Add beans and rest of broth and cook for about 3 to 5 minutes until beans start to get tender. Add the Italian seasoning and lentils. Cook for 1 to 2 minutes until entire dish is warmed through. Transfer beans to a serving bowl.
  5. Sprinkle with toasted almonds and season with salt and pepper to taste.
  6. Enjoy!
Finely chop the almonds and toast for 5-10 minutes at 350.

Finely chop the almonds and toast for 5-10 minutes at 350.

First get some awesome onions from your CSA. You may have to clean them off.

Get some awesome onions from your CSA. You may have to clean them off.

Dice the onions and sautee with garlic.

Dice the onions and sautee with garlic. Add part of broth and cook until broth cooks down.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Boil the trimmed beans for a few minutes.

Add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

When onions are soft, add green beans, rest of broth and cook for a few minutes. Then add seasoning and lentils and cook a little more.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Put in a fun plate and top with toasted almonds.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds {I Crashed The Web}

Enjoy!

For other Fresh Fork Recaps:

Fresh Fork Week 6 and B Cooks: Pasta with Zucchini and Garlic in a Red Sauce {Recipe}

We missed an entire week of our CSA thanks to our travels to Milwaukee (I’m not that sad because our trip was awesome and everyone needs a week of beer, brats, cheese and jelly beans away from their CSA right?), so no recap for last week’s supplies. We took the week off and instead have a credit to buy more goodies another week. Woohooo!

But wait until you see what we got this week. Oh what’s that? I forgot to take a picture of everything we got because I was out to dinner celebrating a coworker’s birthday and B had to pick up our CSA? Whoops. Well let me tell you instead:

  • 1 lb sweet pea linguine from Ohio City Pasta
  • 2 zucchinis
  • 1 large candy onion
  • 1 bunch beets
  • 1 head green leaf lettuce
  • 1 quart plain Velvet View  Yogurt
  • 2 cucumbers
  • Approx 1 lb slicing tomatoes
  • 1 pint sweet cherries
  • 1 pint blueberries

Okay, I lied, here are a few photos I took of SOME of the stuff… but no awesome picture of everything laid out on my counter.

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

Salad for lunch! With Fresh Fork cucumber, lettuce and tomato

fresh veggies

fresh veggies

So what did we do with everything this week?

  • Beets- TBD. After the last beet / dress incident, I’m going to be VERY careful with whatever I decide to do. Most likely roast them again. While wearing a garbage bag. That I will keep on while eating the beets.
  • Lettuce and cucumbers and some tomatoes- perfect for salads! Lunchtime here we come. YUM!
  • Blueberries and cherries- enjoyed as snacks. Both were eaten immediately and I have no regrets. That’s right – I have no regrets. Because B didn’t have any. Whoops! Side note – have you ever had cherries with cottage cheese? Delicious in my opinion – both are slightly tart so I really liked the combo.
  • Yogurt- still TBD. Likely eating it by itself with some fruit, perhaps some homemade granola (remember those oats I got a few weeks ago?), or with my fruit. Or added to make a cream sauce. Or as a topping on a southwestern salad (like sour cream). What do you think?
  • Zucchini and Ohio City Pasta- See the recipe, below. B made me dinner!

That’s right, B made me dinner. Okay, stop sounding so surprised. If you knew anything about us you would know that B is actually an amazing chef and way more creative in the kitchen. So when he proposed making me dinner, of course I said ,”YES PLEASE!!!” (well, I really said, “Are you sure? We can go out and get Vietnamese food if you prefer? Or I can help? Or we can get Chipotle? Or go to $1 dog night at the Indians Game? What do you want to do?” Yes, I am that indecisive.)

Thankfully B said that no, he would cook for me. And I asked if I could blog the recipe. He said no. He said – I’m not making a recipe. I’m just cooking some zucchini and putting it on pasta. That’s when I had to explain to him that I sometimes include non-recipes on my blog because well, everyone likes a non-recipe once in a while. So here we go – allow me to introduce to you, B’s Pasta.

Pasta with Zucchini and Red Sauce |I Crashed the Web.

B’s Pasta & Zucchini (Pasta with Zucchini and Garlic in a Red Sauce)

Makes about 4 large portions

Here’s what you need:

  • 1 lb. of your favorite pasta. We love making our own but having the sweet pea linguine from Ohio City Pasta was a treat!
  • 2 zucchinis, diced into about 1-inch pieces. Our pieces looked like little wedges.
  • 3-4 cloves garlic
  • 1-2 tbs olive oil
  • 1/4 red wine (approximately. B doesn’t measure anything)
  • 1-2 c of your favorite spaghetti sauce. We used our own homemade sauce. Because pasta sauce shouldn’t come in a can – sorry – otherwise it tastes like ketchup. Seriously.
  • Parmesan cheese for topping (optional)

Here’s what you do:

      1. In a skillet on medium-low, heat up the olive oil. Add diced zucchini and salt/pepper to taste.
      2. After 3-4 minutes or zucchini has started to soften, add garlic. Cook for another 4-5 minutes.
      3. Add red wine and let zucchini and garlic simmer. You may have to turn the heat down low if it starts to look like it’s almost going to boil. Cook for 10-15 minutes or until zucchini is a deep red (I thought it almost looked like eggplant) and cooked through.
      4. While zucchini and garlic are cooking, prepare pasta according to directions. Homemade and Ohio City Pasta only take a few minutes to cook, but if you buy a box it will likely take 10-12 minutes so you may want to put the on as you add the red wine.
      5. When pasta is cooked, add it, along with red sauce, to the zucchini / garlic / wine mixture. Cook for about another minute or so until all flavors are combined.
      6. Serve with some fresh Parmesan if you like. My dad would skip this step – he’s not a Parmesan cheese fan. (and yes, my mom is Italian. It works somehow)
      7. Enjoy!
sauteed zucchini for Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is sauteeing

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Zucchini is cooking with the garlic and wine

Pasta with Zucchini and Red Sauce |I Crashed the Web.

Add in tomato sauce and pasta. Serve with or without Parmesan!

For other Fresh Fork Recaps:

Fresh Fork CSA Week Four And An Asian-Inspired Bok Choy Stir Fry {Recipe}

Week Four of Fresh Fork was the first week that did not include any meat. I know, right – that meant tons of even more great greens and other veggies. And cheese! OH cheese. How do I love thee. Anyway, I digress. We picked up Week Four and were greeted with the following:

fresh fork week 4

everything from our bag (minus the camera-shy cherries)

Week 4:

  • 1 dz eggs
  • 1 head large stem bok choy
  • 1 head red leaf lettuce
  • 1 head baby bok choy
  • 1 6 oz piece Charloe cheese
  • 1 lb bag snow peas
  • 1 head broccoli
  • 1 lb sweet cherries
  • 1 bunch beets with tops
  • 1 bunch spinach
  • 2 ct zucchini
  • 1 quart strawberries

This week did the following:

  • Bok choy, baby bok choy, snow peas, broccoli: I made an awesome Asian-inspired stir fry. I had never cooked with bok choy before but was excited to stir fry it with some of the other veggies we had. I’m pretty pleased with the results and am sharing the recipe below.
  • Eggs: Breakfast and baking! I just made some awesome peanut butter cookies that are also blog-worthy.
  • Lettuce: Salads for lunch.
  • Cherries: SO delicious! B isn’t usually a cherry fan and they are not typically my fruit of choice but they were so delicious. I’m sad they are gone.
  • Strawberries: These were pretty ripe when we got them and I knew we wouldn’t be able to finish them AND the cherries right away so I froze them. Can’t wait to decide what to do with those!
  • Spinach: sauteed in a little olive oil and garlic and enjoyed for breakfast with my eggs.
  • Zucchini: TBD. I was going to roast them like last week but haven’t had time – I may just blend them up and save for future zucchini bread baking.

    fresh fork week 4 prepared

    fresh fork week 4 prepared

Yup. That’s it. Nothing else to report on. What’s that? You notice  I missed the beets and you’re you’re dying to know how I prepared them? Don’t worry, I’ll feature them on an upcoming meatless Monday post. And let you know what to do if you also spill them all over your white dress. Not like that has ever happened to me.

asian inspired bok choy stir fry with baby bok choy sugar snap peas and broccoli

Asian-Inspired Bok Choy Stir Fry

 Here’s what you need:

  • 1 Tablespoon olive oil (you may need a little more if you have a ton of bok choy like I did)
  • 2 cloves garlic, finely diced
  • 1 Tbs powdered ginger (you could use fresh ginger but I didn’t have any so the spice from my spice rack had to do)
  • 2 large bunches of chopped fresh bok choy – I used all the bok choy we had which was a LOT. One huge bunch bok choy plus a bunch of baby bok choy
  • 1 c chopped broccoli
  • 1 c snow peas
  • 2-3 Tablespoons reduced-sodium soy sauce
  • Sriracha to taste

Here’s what you do:

  1. Chop up bok choy. Not sure how to do this? This is a pretty good video to show you how.
  2. Heat oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 minute.
  4. Add broccoli and snow peas and cook 2-3 minutes.
  5. Add bok choy, soy sauce and ginger powder. Bok choy cooks up pretty fast, so keep an eye on it. Recipes I had said it could be done in as little as 5 minutes, but since I had SO much in the pan it took me more like 10 minutes. The bok choy is done when the green parts are dark green and wilted and the stalks are crispy but tender and flavorful.
  6. Add sriracha to taste. I like mine spicy so I added a good drizzle over the top.
this is only like 1/3 of the bok choy we had.

this is only like 1/3 of the bok choy we had.

bok choy stir fry with broccoli and snow peas

bok choy ginger stir fry with broccoli and snow peas .. and sriracha!

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:

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