LIFE: Good eatin'

As I told you back in July, I've become somewhat of a local foodie, participating in a CSA (community supported agriculture) through Harmony Farm in Goshen, New York with my boyfriend. If you don't know about the movement, read more here and here. The organic vegetables we get are nothing short of amazing and they've inspired us to try all sorts of recipes I'd never be bothered with otherwise, curbing my costly restaurant habit. Here are our last two meals:

Italian meatballs and pasta with a vegetable and tomato sauce

The meatballs:
2 pounds organic ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Pecorino
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.
1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Yield: About 16 meatballs.

The sauce:
Halved fresh tomatoes
Eggplant
Kale
Zucchini
Squash
Onion
Garlic
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine
Preheat oven to 325 degrees F.
Place vegetables in a pan. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Sautee vegetables. Place tomato halves cut side up in a pan and bake for one hour. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and put in a small saucepan. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes. Add vegetables.
Pour sauce over cooked pasta.
Add meatballs.


















Steak and eggs with roasted vegetables
one shoulder steak
garlic
ground red pepper
4 eggs
onion
two baby zucchini
red pepper

The steak:
Broil the steak in a pan with butter, garlic, salt, pepper and ground red pepper. Place sliced onions on top.

The eggs:
Fry the eggs sunny side up in butter, salt and pepper.

The vegetables:
Sautee sliced vegetables in butter, salt, pepper and ground red pepper in pan for 15 minutes or just long enough for them to absorb flavor of seasonings while retaining crispness.