Boy is everyone going to LOVE tonights dinner!
But, first things first!
Today is thursday and do you know what that means?
Talley Farms Fresh Harvest Box Pickup!!!
Drumroll...
In this weeks box:
2lbs Blood Oranges
2 Avocados
2 Green Bell Peppers
Carrots
5 Ears of Corn
Romaine Lettuce
Red Leaf Lettuce
2lbs Pluots
Cauliflower
Blackberries
...and some sort of tomato that was added as an extra, can anyone identify it?
(bottom left under the bell peppers)
If you guys have any ideas for this box, please please please share! I love to try new things and get input from everyone!
This will be a fun box! Are you ready for it?
This week they added a paper explaining what was in the box, how to store all the item and even included recipes! How awesome!
As soon as I got home with this box my mouth was watering and I was starving! So I munched on a Pluot while trying to fit everything in my fridge and counter. If you have not had Pluots, you must! Plum Apricot Cross! UH-MAZING!
Now...
Shall we make dinner?
(Items here are from last weeks box, I'm trying to make room for this weeks box)
Let's start with the Tilapia,
and also bring a pot of salted water to a boil to start cooking those noodles for later on:)
(Meal for one)
You will need:
1 Clove of Garlic, Minced
1/2 tsp Olive Oil
1/3 cup Parsley, Chopped
1/3 cup Tomato, Chopped
1/4 cup Feta Cheese
1/2 lb Tilapia Filet
Salt and Pepper
Preheat your oven too 400 degrees and line a baking sheet with foil.
Mix garlic, olive oil, parsley, tomatoes and feta in a small bowl.
Drizzle tilapia with olive oil on both sides and season with salt and pepper on both sides.
Cover with vegetable and feta mixture and bake 15-18 mins.
Now that that is in the oven lets start our pasta.
You will need:
Pesto:
4 cloves of Garlic
1/4 cup fresh Mint
1/4 cup Basil
1/4 cup Arugula
1/4 cup Spinach (Talley Farms Week 1 Box)
1/8 tsp Salt
1/4 cup Toasted Almonds
(you can use pine nuts but I can't fathom spending that much, even though I love them oh so much)
1/2 Parmesan Cheese
1/4 Olive Oil
Pasta:
1/2 lb Spaghetti Pasta (or Angel Hair)
1 ripe Avocado
3 tablespoons Pesto (made above)
1/2 cup Milk
2 tsp Lemon Juice
Salt and Pepper to taste
(Save 1/2 cup of pasta water)
Cook Pasta according to box.
Toast Almonds on medium low heat in a small skillet, until golden brown, 3-5 mins.
To make pesto combine garlic, mint, basil, arugula, spinach, parmesan, almonds and salt in a food processor or blender and pulse until chopped. Add Olive oil and combine.
Add avocado, milk, lemon juice, salt and pepper.
Puree until it reaches desired consistency.
If it is too thick add pasta water until it is thin enough for your liking.
Toss pasta with sauce.
Serve and enjoy!
You guys! I am far from an avocado fan and I am SOOOOO in love with this pasta! Its refreshing and clean tasting and I thought paired so well with this tilapia. So don't be turned off by seeing that it has avocado! Go for it! You won't regret it! I promise!
That's all for today my food lovers.
(DONT FORGET, if you live in SLO, try Talley Farms Fresh Harvest Box!)
Roasted Greek Tilapia
1 Clove of Garlic, Minced
1/2 tsp Olive Oil
1/3 cup Parsley, Chopped
1/3 cup Tomato, Chopped
1/4 cup Feta Cheese
1/2 lb Tilapia Filet
Salt and Pepper
-Preheat your oven too 400 degrees and line a baking sheet with foil.
-Mix garlic, olive oil, parsley, tomatoes and feta in a small bowl.
-Drizzle tilapia with olive oil on both sides and season with salt and pepper on both sides.
-Cover with vegetable and feta mixture and bake 15-18 mins.
Pesto Avocado Pasta
Pesto:
4 cloves of Garlic
1/4 cup fresh Mint
1/4 cup Basil
1/4 cup Arugula
1/4 cup Spinach (Talley Farms Week 1 Box)
1/8 tsp Salt
1/4 cup Toasted Almonds
(you can use pine nuts but I can't fathom spending that much,
even though I love them oh so much)
1/2 Parmesan Cheese
1/4 Olive Oil
Pasta:
1/2 lb Spaghetti Pasta (or Angel Hair)
1 ripe Avocado
3 tablespoons Pesto (made above)
1/2 cup Milk
2 tsp Lemon Juice
Salt and Pepper to taste
(Save 1/2 cup of pasta water)
-Cook Pasta according to box.
-Toast Almonds on medium low heat in a small skillet, until golden brown, 3-5 mins.
-To make pesto combine garlic, mint, basil, arugula, spinach, parmesan, almonds and salt in a food processor or blender and pulse until chopped. Add Olive oil and combine.
-Add avocado, milk, lemon juice, salt and pepper. Puree until it reaches desired consistency. If it is too thick add pasta water until it is thin enough for your liking.
-Toss pasta with sauce.
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