Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

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Market Haul: June 20

 

The growing season has begun, which means that CSA members throughout the country are getting shares packed with early crops, like lettuce, radishes, and baby spinach. If you're like many of us, you might feel somewhat ambivalent about the bounty of Boston, romaine, and red-leaf heads making their way into your box this month. On the one hand, it's such a treat to have fresh-from-the-farm salad greens on hand to toss with olive oil and lemon juice at a moment's notice. On the other hand...lettuce is so annoying to wash. The only way to make sure none of it goes to waste? Surrender to the lettuce: make peace with the fact that you'll need to dedicate half an hour each week to your salad spinner. With leaves washed, dried, and bagged in the fridge, salads become the effortless summer meals they were meant to be.

 

The Haul: Baby spinach, Toscano kale, garlic scapes, red leaf lettuce, cilantro, red beets, Japanese salad turnips, strawberries.

 

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