We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.
The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb
Day 1 Breakfast:
Eggs and Zucchini [Shoots and Roots]
Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.
Baking Powder Biscuits [JBF]
James Beard's buttery biscuits are as good slathered with jam as they are topped with a forkful of a zucchini-studded omelet.
Day 1 Dinner:
The easiest (and best) way to cook a good steak: sprinkled with lots of salt and pepper and grilled to medium-rare.
If you cook the wheat berries in the morning this dish will come together very quickly. Throw the onions on the grill once you've got the steak going.
Spicy Carrot Salad [Washington Post]
The secret to a delicious carrot salad? Garlic, pounded to a pulp with kosher salt and the back of your knife. We make this dish from Chez Panisse Vegetables with carrots that have been boiled for 6 minutes, until just tender but not soft.
Day 2 Breakfast:
Fluffy and with a hint of lemon, these pancakes are above-average Sunday-morning fare.
Rhubarb Compote [NYT]
A dollop of this tart, rosy compote is delicious with pancakes, yogurt, or on its own.
Day 2 Dinner:
The weight of the brick helps the chicken cook evenly and crisps the skin. If you don't have one lying around you can use a large stone instead.
Kalamata Olive and Parsley Potato Salad [The Kitchn]
Who knew that olives go so well in potato salad? This mayo-free version is bright and flavorful.
Collard Greens Slaw [Epicurious]
Let the collards and cabbage sit in the dressing for a few hours or overnight before serving.