Summer Delight -- Fresh Corn Polenta with Sautéed Cherry Tomatoes

This recipe just popped in my inbox this week.  What perfect timing!  We got corn, cherry tomatoes and basil in this week's share.  I really enjoyed this meal.  First off, there is not enough polenta in my life.  What a great, easy and versatile dish!  This version is elevated with fresh corn kernels which adds a great texture.  Then, that is all topped off with blistered cherry tomatoes cooked in garlic, red pepper flakes and herbs.  I liked the hint of spice the pepper flakes added.  I will definitely be making this again -- and the leftovers heated up great the next day for lunch!

http://www.tastingtable.com/entry_detail/chefs_recipes/14024/Corn_Polenta_Recipe_With_Cherry_Tomatoes_Peter_Berley.htm

CSA Week 10: Great Start to Peak

Wow! This week's share is perfect! Wonderful variety.  Not too much of one thing.  As I unpacked the bag of goodies, I could easily invision what I could make with all of it.

Basil, cilantro, corn, onion, garlic, squash, cherry tomatoes, slicer tomatoes, peppers and carrots.

For the past couple weeks, I have been pretty boring with my cooking.  Not that I haven't been making delicious things, just nothing new.  Hence my lack of recipe posts.  As I have always said, this blog is for more than anything to help me keep track of recipes I have tried and liked.  So I haven been making Double Chocolate Zucchini Muffins, Oatmeal Rasin Zucchini Cookies and, one of my absolute favorites, No Bake Summer Lasagna (which I have pictures of below).  With that being said I did try a new recipe this week which I will post later.  Hope everyone is enjoying the start of tomato season!  I know I sure am. :-)

Tomatoes from my raised bed

No Bake Summer Lasagna -- tastes like summer!!

http://www.marthastewart.com/334102/no-bake-summer-lasagna

CSA Week #9

Beets, corn, dragon tongue beans, cucumbers, kale, basil, zucchini, broccoli, fennel, onion and garlic.

This week's CSA seems a little less overwhelming than past weeks.  It's not less food but it's more variety with less of each item.  I still have a few things leftover from last week that I need to use up, such as 10 cucumbers!  I think I will make some more pickles which turned out awesome!  Crunchy, vinegary and a little zesty from the peppercorns and pepper flakes.  I'm also hoping to do a little baking with the zucchini this weekend and post the recipes.  I'm really looking forward to getting heirloom tomatoes soon so I can make salsa, pasta sauce and soup!  For now, I am snacking on all of the sungolds from my own plant.  I recommend getting out to your farmers markets this weekend.  We are in prime season when everything tastes better fresh from the local soil!