Crazy day, Easy Dinner! And, this week's CSA bag is here!

Today was great, but insane.  Between updating (yes, long overdue I know) my real estate blog, finalizing two transactions that just went into contract, getting ready for listing appointments, and chauffeuring my kids around this afternoon, picking up the CSA bags......well I needed fast, so while making the mac n cheese, I prepped the salad....

Salad:

Romaine, chopped (last week's bag)

Cherries, pitted

red onion, sliced

Chevre, crumbled (last week's bag)

Then I just sprinkled with kosher salt and white pepper to taste, and added a few good glugs of champagne (white wine) vinegar, and one glug of extra virgin olive oil....toss and done...on the table. And, really, nothing is better than fresh cherries with goat cheese!

And, I am always looking for ways to get more vegetables into my kids....so I saw this mac n cheese on Healthy Appetite with Ellie Krieger, a show on Cooking Channel....wow, my kids loved it and gobbled it up..... no need to mention the hidden vegetable!

Macaroni and 4 Cheeses

1 pound elbow macaroni 

2 (10 to 12-ounce) packages frozen pureed winter (butternut) squash

1 1/2 cups non-fat milk

1/2 C of whole milk (my adaptation, original recipe calls for 2 C of 1% milk)

4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)

2 ounces Monterrey jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 teaspoon salt (kosher or sea salt)

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

2 tablespoons unseasoned bread crumbs

2 tablespoons grated Parmesan

1 teaspoon olive oil--use to great your baking dish

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with olive oil....just smear it around good.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

I'm very excited to experiment with this week's CSA bag. It's contents will be showing up in meals soon! If you have any recipes for any ingredients you see listed from my bags, please send them to me...I love to try new recipes-especially those my friends like!

Asparagus from Schacht Farm in Canal Winchester, OH

Spelt Berries from Stutzman Farm in Millersburg, OH (can't wait to try there)

Gretna Grilling Cheese from Blue Jack Dairy in Bellefontaine, OH

Mint from Four Seasons City Farm in Columbus, OH

Peaches from Georgia

Videlia Onions from Balnd Farm in Glenville, GA

Cantaloup from Florida