cheese

Potato-Cheese Soup with Pumpernickel Croutons

October 25, 2013 by Erica

Potato-Cheese Soup with Pumpernickel Croutons

It’s time for another Foulser family soup recipe!

Like Mexican zucchini soup, I grew up slurping potato-cheese soup. And crunching these croutons along with it. Allllways with croutons.

To me, this is the most amazing soup in the world. It may not seem all that exciting, but trust me, these flavors are meant to be together. Potatoes, onions, carrots? Dill? Cheddar? Um, yes. Just add the pumpernickel croutons with their crunch and caraway, and you have my all-time favorite belly-warming fall soup. I guess I shouldn’t underestimate the sway that childhood memories hold over my taste buds, but I think you’ll be sold on this soup the moment you try it, too.

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Zucchini Almond Pesto

September 11, 2013 by Erica

Zucchini Almond Pesto // Coffee & Quinoa

Reason #66 that I love pesto: You can make it out of just about anything.

Start with garlic, olive oil, parmesan, and some sort of nut, and you’re basically guaranteed a delicious and pesto-y-tasting outcome, no matter where the rest of the ingredient list takes you. It’s magical!

Zucchini Almond Pesto // Coffee & Quinoa

In case you’re wondering, reasons #1-65 that I love pesto involve the taste of garlic, olive oil, parmesan, and nuts, the fact that it can be spread on just about anything, that it reminds me of my childhood, that it’s quick to prepare, etc. etc. etc. Don’t make me list them out one by one!

For this pesto, I was actually considering making some sort of zucchini noodles, but ended up thinking it would be too much trouble. Instead, I opted to roast the zucchini, throw it in the blender with all those other wonderful pesto ingredients, and toss it with regular pasta. Ta-da! A quick and satisfying seasonal pasta dish that doesn’t involve me purchasing some sort of spiralizing equipment.

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Fresh Corn Polenta with Tomatoes and Basil

September 4, 2013 by Erica

Fresh Corn Polenta with Tomatoes and Basil // Coffee & Quinoa

This polenta is my answer to the question, “What do I do with all this corn?”

We’ve been getting a ton of corn in our farm box recently. And by a ton, I mean three or four ears a week. I know, I know, that’s not that much. My dad, who hails from the Midwest, could (and regularly does) eat that in one sitting… but for two city kids who mostly just put corn in our salads (can we still be city kids now that we live in Utah?), that is a whole lotta corn. But something fortuitous happened last week: in the few minutes that I was driving home from picking up our farm box, NPR was playing a piece about heirloom corn and making delicious polenta with it. Ding ding ding! We have a winner. What an awesome coincidence.

Fresh Corn Polenta with Tomatoes and Basil // Coffee & Quinoa

To be honest, I didn’t even know you could make polenta from fresh corn – every recipe I’ve ever seen has involved cornmeal. Shows you how much I know! Turns out, you can make the most delicious polenta EVER when you start with fresh corn. And from the recipes I’ve seen, starting from scratch doesn’t add to the cooking time of “regular” polenta.

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Roasted Summer Squash Pasta with Feta and Thyme

August 5, 2013 by Erica

Roasted Summer Squash Pasta with Feta and Thyme

I am happy to report that I’m not yet sick of summer squash.

That might have something to do with being in a squash-free zone (a.k.a. beach vacation) all of last week. Or it might be because my CSA kindly rations the squash, giving me only 2 or 3 each week, which is quite manageable. All you people with green thumbs who harvest tons and tons of summer squash at once… I don’t know how you do it. It’s no wonder my grandma talks of leaving bags of zucchini on unsuspecting neighbors’ porches during the summer time. Hah!

Roasted Summer Squash Pasta with Feta and Thyme

But me, I’m still quite enthusiastic about summer squash, especially roasted up with some other tasty veggies and tossed with pasta, cheese and herbs. Mmmmmm. If I were a zucchini, this is how I’d want to go.

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Lemony Rainbow Chard Egg White Frittata

July 8, 2013 by Erica

Lemony Rainbow Chard Egg White Frittata

Since embarking on my ice cream journey, I’m become something of an egg white master. You see, every ice cream recipes involves egg yolks, and lots of ’em, but never the whites. So it’s no surprise that I have tupperwares full of egg whites in my fridge, just waiting to be whipped up into something tasty. Breakfast burritos are my go-to egg-white-user-upper-recipe. But they don’t contain nearly enough produce when you’ve also just received your very first heaping CSA box!

Lemony Rainbow Chard Egg White Frittata

This past week was my first CSA delivery of the summer. I’ve never tried out a CSA before, so I was super excited to receive all this gorgeous fresh produce straight from a local farmer. In addition to the above picture, I also signed up for a box of berries every week (blackberries this week, mmmmmm) and a dozen eggs every other week.

As excited as I was for all these goodies, I was also slightly intimidated. What do you do with turnips? What do spring onions taste like? (Answer: really strong green onions!) How long is this chard going to last in the fridge? Should I eat these beet greens or toss them? And how am I going to eat all this stuff on my own while Nate is in Peru for the next week?

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