CSA Dinner

Tonight we made dinner from our ongoing sampling of veggies etc. that comes in our CSA bag each week.   These recipes use the zucchini, scallions, portobello mushrooms and onions from this week.  


Zucchini Fritters



2 eggs

2/3 cups of flour

Bunch of scallions (about 7)


Take your zucchini and after washing it grate it (with the skin on).  Mix the grated zucchini with a little bit of salt and let it stand for 10 minutes.  After the water has drained from the zucchini roll it in paper towels to get a lot of the water out.  Put the zucchini in a bowl.  Add the two eggs, the cut up scallions (all the way to the green ends!) and flour together in a bowl and mix together.  Add salt and pepper to taste.  


Heat a little bit of oil in a saucepan and then drop some of the zucchini into the saucepan and lightly pan-fry.  Place on paper towels to drain.





2/3 yogurt to 1/3 mayo 

Italian and Dill seasonings

Whisk everything together and place in a bowl


Steak with Portobello Mushrooms


5 steaks

4 Portobello Mushrooms

2 small onions

4 cloves of garlic

1 can of capers

Red Wine (any kind you have around)

Red Wine Vinegar


In a large saucepan put a little bit of butter in the pan and place the onions and garlic cut up with a generous amount of freshly ground pepper and some salt.  Sauté.  Then place the cut up mushrooms into the pan and continue to stir.  Add in some of the wine and red wine vinegar (about a cup of wine and about 3 tablespoons of red wine vinegar, but to be honest, I do not measure).  After everything comes to a boil, turn the heat down to the lowest setting and add in the capers and then the steaks.  Stir everything together and cover the dish to simmer for about 50 minutes for the steak to get very tender and the juice incorporated.  Stir occasionally.   


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