- grilled spicy pork tenderloin
- skillet squash with bacon & onions
- green salad bar
First the pork tenderloin, which did NOT come from the CSA. I made this recipe, which we all love (except the kids are refusing to eat it all of a sudden -- WHAT IS WRONG WITH THEM?!).
The squash dish was 100% local! And I LOVE this dish, y'all. My dad always grew squash and zucchini in his garden and the smell of it frying up with bacon and onions takes me right back to my childhood.
What I did was cut up a couple of thick slices of bacon (this was local, and my new favorite, bacon -- Pederson's Apple Smoked, from Hamilton, TX -- you could use whatever, even turkey or soy bacon, though you might have to add some olive oil with those) and brown it in a skillet until it was not QUITE crisp. Then I added a small chopped red onion (from the CSA), a small thinly sliced zucchini (ditto), and a yellow crookneck squash (tritto) that had the neck sliced thinly and the body sliced into thin half-moons. I stirred that all around in the skillet, covering it for a few minutes at a time to let the veggies steam through. After several minutes when the veggies were nice and tender, I stirred in some sliced onion tops (from the CSA red onion above -- I'm talking about the green bits here), salt, freshly ground pepper, and assorted minced herbs from my herb garden (flat-leaf parsley, "pesto" basil, thyme, dill and fennel tops).
Oh, it was soooo good. This is seriously one of my favorite things in the world to eat. Even DH tried some and pronounced it "not bad", which is high praise from him where veggies (especially squash) are concerned.
Tonight's salad bar was supermarket mixed lettuce, chopped supermarket baby carrots (we got some carrots in our CSA share but I couldn't be bothered to peel and chop them tonight), sliced cucumber from the CSA, sliced sweet banana peppers from the CSA, and some little pear and cherry tomatoes from my veggie garden. Yum!
Hot damn, I love summer!
Speaking of summer, tomorrow is the Badger children's last day of school! I hope to have much more time/energy to post our dinners over the summer. Also, Operation Make Your Own Damn Dinner is officially two years old! Wow! I hope to bring y0u a few updates on the original "mission" and what the kids are eating these days, as well.