Recipe Sunday

With Talitha’s kids in LA until July 21st, we lost our nightly cooking crew.  Being at the farmer’s markets is great because we get the best produce.  Finding the energy to cook is another matter.  This afternoon we had a cooking frenzy to make sure there was enough food prepped for the very busy week ahead of us.

We have new potatoes and fresh spinach (that we will mix with our marinated feta) from Bialas Farms to go with a great grilled steak for tonight.  We have chicken marinating in a great lemon pepper marinade for Tuesday or Wednesday.   We made a venison onion and garlic red sauce to top the goat cheese (ours) ravioli from Fontanarosa’s we have stashed in our fridge.  Everyday there will be an amazing salad for lunch, again from Bialas Farms.  We made leftover potatoes into a killer potato salad and 4th of July leftover lobster into a lobster salad.

And for today’s lunch and for leftovers this week we made goat cheese empanadas with cilantro, black bean and corn salsa.  Here’s some pictures:

 

Very simple goat cheese empanadas

Use 2 refrigerated rolled pie crusts and cut about 3 inch round circles (I used a stainless steel measuring cup that was missing its handle).  Put a heaping teaspoon of goat cheese in the middle (we use our Canterbury of course). Lightly moisten edges with water, fold in half and seal.  Make a pretty edge with your fingers, like a pie crust.  Bake on a cookie sheet at 375 for 20 to 25 minutes until golden brown.  Serve with the salsa below.

Very simple cilantro, black bean and corn salsa

Drain a can of yellow corn, white corn and italian style diced tomatoes and put in bowl.  Drain and rinse 2 cans of black beans and add to bowl.  Chop up a bunch of cilantro, a bunch of green onions, a red onion, a red pepper and a few cloves of minced garlic.  Gently mix and add about 1/4 cup of lime juice.  Drizzle with olive oil.  Taste and adjust lime and olive oil as needed.  Add salt if desired.

By the way, the cilantro and garlic came from Bialas Farms as well.

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4 Responses to “Recipe Sunday”

  1. Kasha Says:

    Give us about 2 weeks and you’ll be using homegrown corn and tomatoes in those empanadas! They look so good and I’m wondering what to make for dinner myself!

  2. Edgwick Farm Says:

    I know I super cheated with supermarket pie crusts and canned goods but a girl’s gotta do what a girl’s gotta do. Looking forward to those fresh tomatoes and corn! Heading out to milk. Tonight is all the milk maids’ night off so it’s just Dan and me milking.

  3. Kathy Says:

    I have a recipe for “perfect pie crust” that I keep in freezer. You do have to roll it out though. I made lemon tagliatini (Trader Joes) with Edgewick farms ricotta roasted squash, red peppers & garlic, cherry tomatoes. Toss wth parmeasean. And a ladle full of pasa water. So good. I see a cookbook in your future.

  4. Edgwick Farm Says:

    Kathy, I’d love to see it! I don’t mind rolling out at all. Your meal sounds delicious!

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