Make This Now: Creamy Things are the Best Things

Before we begin, I need to tell you some important things.

  1. My energy level is VERY low today.  I know it’s Friday and I should have weekend energy but I’m just TIRED.
  2. Joey surprised me with coffee from Little Owl this morning and I love that man so much.
  3. I saw baby radish sprouts in our garden this morning and I should have just skipped my workout because those teensy green leaves got me more amped than any running endorphins did.
  4. It’s my little sister’s birthday today!  Though I refuse to believe EITHER of us are over 24 🙂

Okay, back to the subject at hand.

I was making quick mental note of which recipes I wanted to share next in this “Make This Now” series and they all happened to have the word “creamy” in the title.  Is that a coincidence or do my tastebuds just gravitate towards that word and I’ve never noticed until now?  I’ll ponder that on my own later, but you should make and eat these creamy things (maybe even this weekend!) and be the happiest version of yourself.

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Dijon-Herb Crusted Salmon with Creamy Dill Sauce + Warm Buttered Radish and Edamame Salad

Spring is all about fresh herbs, spicy radishes and bright flavors so this meal IS spring.  If you’ve never sautéed radishes before, they get almost potato-like in flavor and texture and you’ll probably want to drizzle that dill sauce over everything from now on.  So good!

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Creamy Thai Sweet Potato Curry

Joey and I have three well-loved curry recipes in our arsenal but if this was a Goldilocks story, Creamy Thai Sweet Potato Curry is “just right!”  More of a challenge than our 5-Ingredient Coconut Curry but easier than our Ginger Cashew Chicken Curry and most importantly, it’s crazy flavorful.  I keep a jar of this homemade Easy Thai Yellow Curry Paste in the freezer just for this meal.  It’s very worth making!

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Creamy Carrot and Herb Linguine

I thought I’d sworn against zoodles for life but then I saw this recipe which was only PART-zoodle and still had actual pasta and now that I’ve tasted zoodles, I’ll admit they’re good.  Still not going to forego pasta entirely for spiralized vegetables, but recipes like this seem like a good compromise.  And the sauce on this one is drinkably good.  Shoutout to my fellow tarragon lovers who will love that licorice-y garnish on top.

P.S. Yes, I know the recipe calls for carrot noodles (carroodles? coodles?) but I can’t ever find those, so zoodles it is!

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Cashew Ice Cream

I kind of want to try every recipe in this post Cassie wrote about cashew cream, but I started with the cashew ice cream recipe and was majorly impressed.  I don’t have an actual reason to not just eat real deal ice cream (THANK GOD!), but I volunteered to bring Easter dessert for my half-GF/DF family because I like a challenge?  Have a thing for vegan recipes?  Just want everyone to be able to eat/enjoy dessert together, even if it means the gluten/dairy lovers have to conform?  Who knows!  I just know this ice cream was just slightly icy but otherwise SO CREAMY, SO RICH AND SO DELICIOUS.  I’d totally make it again!

P.S. Totally wanted to tell you to make these Creamy Mushroom and Kale Quesadillas, but I apparently already told you that.

CSA Things: Familiar Things

Okay, if I had a dog I would totally name it “Zucchini.”  Wouldn’t that be cute?!  Ahem, I swear there’s a tie-in somewhere here.  Oh right, this week we got zucchini from the farm and they were so cute.  In addition, we got a bunch of other things that I’m pretty familiar with.  Half the fun of a CSA is working with never-before-seen/heard of/eaten/used/all-of-the-above produce but some weeks it’s nice to just get a bunch of stuff you already know how to work with.

CSA Pick-Up #4 Included:

  • Carrots (orange AND purple!)
  • Zucchini
  • Beets
  • Lettuce
  • Onions
  • Cabbage
  • Fresh Oregano

What We Cooked:

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We like to have something super quick and easy on our menu for the night that we actually do our pick-up since it takes a good 45 minutes to get there and another 45 minutes to get back home.  This week’s no-brainer dinner was pesto pasta (we already had the pesto made from garlic scape week) and decided to sauté up one of the zucchs to mix in with the pasta and cherry tomatoes.  This meal was so simple but also really flavorful.  The pesto makes it!

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So funny story.  When I fired up the grill to make this Grilled Asian Flank Steak with Mango Salsa (and Sesame Wonton Crisps, of course), a huge flame exploded out of the grill and literally singed my arm hair off.  I sprinted to the bathroom to make sure my eyebrows were still there — they were — then wandered around my apartment like a stupefied zombie, trying to calm down and not throw up.  I coped by eating mass amounts of this Asian slaw, made with our CSA cabbage.  It was so fresh and crisp!  Also, I ended up adding a tablespoon of soy sauce to the slaw because, well, I heart soy sauce.

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We used up the beets in these Berkeley Veggie Burgers and let’s just say our version didn’t look exactly like Cooking Light’s.  But since when do homemade veggie burgers hold together like they’re supposed to?  Instead of looking at messy burgers, let’s look at the inside of this amazing beet, shall we?  Too cool.  Also too cool?  The grater attachment on my food processor.  I love a good opportunity to use that thing.  I half expected these “burgers” to turn out horribly but we were both surprised by how good they were.  A definite re-make meal.

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How cute are these onions?!  That red bell pepper is supposed to help you gauge their size.  I’m pretty sure all 4 amount to one normal grocery store-sized onion.  I love them.  And I used them for something else I love; Stacked Roasted Vegetable Enchiladas.  Nothing beats making a casserole for an easy reheat and eat lunch option, right?  Right!  Plus what’s not to love about 3 layers of cheese?  Also, I made my own enchilada sauce.  Hey look, I’m a domestic!

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I was pretty hesitant when Joey suggested we choose oregano — we had our choice between the oregano, parsley, mint, thyme and garlic — but I ended up using all of it pretty easily.  It went in a fajita marinade, in my enchilada sauce and someplace else that I can’t exactly remember.  I just know I used it all.  I wish I could say I really tasted the fresh oregano but I’m not really sure it could compete will all the other Mexican flavors in both dishes.

As for the fun-colored carrots and the lettuce, simple hummus snacking and side salad eating.  Hardly blog worthy, but convenient and quick.  Oh and one last cute thing for this post…little llamas on the farm! 🙂

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Have you ever eaten a purple carrot?

What herb do you prefer to eat fresh?  Basil all the way!

What’s your go-to no-brainer dinner?