On Saturday we picked up our fresh produce from our CSA and began looking for recipes to use some of the bounty. For lunch we selected cucumber sandwiches from the Intercourses Cookbook. The recipe was really for the seasoned mayonnaise because we actually do know enough about food to figure out how to slice up a cucumber and put it between two slices of bread without further instruction. To 1/4 cup of mayonnaise I added a dash of red wine vinegar; a bit of chopped fresh basil, parsley, and rosemary; and a dash each of garlic salt, chili powder, and cumin. I used a blender to mix and to ensure optimal creaminess. We turned an otherwise bland lunch into something rather special. We had a side of seasonal fruit salad (blueberries, peaches, and bananas - Pam's favorite mix)!
For dinner we selected a recipe from BootyFood - Five-Spice Jerk Chicken Breast
We started the sauce by sautéeing diced onion and garlic, than added diced jalapeño pepper. In a separate bowl we mixed a bit cayenne pepper, curry powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt and pepper, then added 1/8 c. each of orange juice and mango juice, and a dash of red wine vinegar. This mix was added to the onion, garlic and pepper mixture and simmered for 20 minutes. The sauce was then cooled and most was then poured over two chicken breasts (a bit was saved out for basting). We let it marinate for about four hours, then baked in the oven. We served this over some leftover rice, and had a side salad, also made with ingredients from our farm box.
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