Monday, June 18, 2012

Earthy Crunchy Sunday Funday

After being on the road for several weeks there is nothing more relaxing for me then heading to the grocery store and making my snacks/lunches for the week back at the apartment.  I like to think I love the "zenning out" effect that chopping and preparing the food has on me.  Plus the OCD control I get by knowing exactly what I am eating and having it ready to go when I head out in the morning is priceless!

I know I am a bit crazy, but that is one of the reasons you read this correct?  So when I returned from a lovely day/evening on Cape Cod after a good friend's Grad School Graduation ceremony from my Alma Mater on Sunday I knew I would be spending the rest of the afternoon in the kitchen.

Friday was also the my first CSA Farm Share pick up!  Our fridge was overflowing with Kale, Swiss Chard and Broccoli Rabe just screaming to be eaten so who was I to disobey them???

The sun didn't really want to make an appearance on Saturday but that didn't stop the graduates from celebrating! (Nor did it stop us from celebrating outdoors!)

Congrats to the grads of MMA this past weekend! 
View from The Chart Room in Cataumet, MA (my new favorite place!)

The happy Graduate!  18 month Masters degree deserves a cold beer!

Homemade Corn Hole set in Falmouth (FYI, I DOMINATED  this game!)
On Sunday, I started by chopping veggies and getting my "snacks" ready for the week.  After I moved on to Kale Chips and Wilted Greens with Caramelized Onions (for dinner).

With several (read 4 ) cookie sheets in rotation I was making Kale Chips like I was going into business!  Sadly those 3 giant bunches of gorgeous kale will most likely never see Friday... they are too tasty to last that long!  For the recipe I used this super easy recipe.  Pretty sure the coating would be tasty over pasta, chicken or even fish....  I fully admit that there was plenty of "taste testing" going on during the process.  Kale chips are AMAZING when crispy but just as tasty raw and straight from the bowl!

While those baked away I patiently caramelized onions to add to my wilted greens later.  Caramelized Onions could not be easier but you HAVE to be patient!  Low and slow is the key (and a generous tab of butter).

After slicing your onions, add them to a pan with a Tablespoon of Olive Oil and tab of butter.  I have a gas stove but keep the flame at a medium/low temp.  Stirring occasionally, let these beauties go from bright white to a warm yellowish hue (15-20 minutes).  BE PATIENT!  It is worth it!!!

Not ready yet...  Walk away!
While you try to resist turning up the heat on your onions, make yourself useful and rinse your farm fresh greens!  You will be amazed at the dirt/sand that comes home with your fresh greens.

So Pretty!!!!

Almost...  go check your kale chips and leave these onions alone!

Now you can remove from the heat and enjoy however you wish!
One onion cooks up pretty small so if you are cooking for a group or for several recipes that week I would suggest making a few onions at once. They stay fresh for several days in the fridge and are perfect topping to sandwiches, omelets, soups etc...

These sweet veggies are perfect for breakfast, lunch and dinner!   I added mine to the wilted greens (olive oil, garlic, red pepper flakes + greens, covered for 5-10 minutes till wilted).  Yummy!!

So that is my Sunday Funday!  A day full of fresh veggies practicing my best Iron Chef skills (what you don't pretend to be on the Food Network?  Pssshh..  I don't believe you!)

Are you are cook who likes to prep one day a week or do you go for the spur of the moment inspiration?