Spicy Chicken & Broccoli via Tash's Noshes

Not only are our Crop Share members generally awesome, many of them also have their own food blogs.  Yes, so much talent in one group and so many budding chefs using Crop Share as a way to hone their skills and stretch themselves.  It's enough to make me a little farklempt.  Excuse me.  Talk among yourselves.  I'll give you a topic...the Thigh Master is neither a thigh nor a master...discuss.  Okay, I'm better now.  (For those of you not cool enough *cough cough* old enough to get the Saturday Nigh Live reference, my apologies)

One such bloggy member, Natasha, recently started up Tash's Noshes, giving her healthy spin on dishes.  We all love Chinese take-away, but it doesn't always love us back, at least not in the best ways.  Hello MSG!  But Natasha's take on a spicy version of chicken & broccoli will leave you and your body feeling very happy.  Plus, for those of us having to avoid gluten, this is one stir-fry we can enjoy without having to make ANY alterations!  Hooray!  So enjoy a little home cooked take-away style nosh from Tash...

Spicy Chicken & Broccoli

Ingredients:

1 lb boneless, skinless chicken breast, sliced into 1-inch cubes

2 Tbsp lime juice

2 tsp sesame oil

1 Tbsp honey

3 Tbsp sriracha sauce (more or less, according to your own spiciness preferences)  (um, more please!!)

1 medium head broccoli, chopped

2 cloves garlic

1 tsp sesame seeds

Click through to view the rest of the recipe on Tash's Noshes...

Grilled Vegetable Skewers via Proud Italian Cook

Pardon my lack of original content this week, I'm out of town for a wedding and my lonely share is waiting for me back at Nalls.  :(  So for all you Crop Share newbies, don't worry, cooking does actually happen in Nalls' Kitchen!

In the meantime we can all drool together with some gems I discovered thanks to Pinterest, like this Grilled Vegetable Skewers from Proud Italian Cook.  A great way to use up the corn, bell peppers, broccoli and even slice up the tomatoes into wedges to skewer.  I hear grilled cantaloupe is fantastic!  Though probably hold off on grilling the spinach, something tells me that's a bad idea.

So follow the link below to view this recipe that has me ready to fire up the grill at 9am!

Grilled Vegetable Skewers

Feeling Loupy!

'Tis the season for melon, and by far my favorite has to be cantaloupe.  So Tasting Table had to have had received some Crop Share vibes about the cantaloupe in this week's boxes, because they've posted not one but TWO amazing, and creative cantaloupe recipes this week.  Normally I can't get past just slicing it up and devouring it, but I think I might just have to exercise some self control and try my hand at these two.  Especially the popsicles with coconut milk and almond milk substituted in for a refreshing dairy-free alternative!  So follow the links below to view the recipes on Tasting Table and get louped!

Creamy Roasted Cantaloupe Pops

Chilled Roasted Cantaloupe Soup with Ginger, Yogurt and Pomegranate Swirl 

Spaghetti with Broccoli, Sausage & Hot Peppers

Since we recently started stocking McCauley's Roasted Pepper Relish in the store, I've basically been looking for reasons to put it on everything.  Oh look a random chip...pepper relish.  That last piece of goat cheddar...pepper relish.  Tofutti cream cheese...pepper relish.  Pancakes...okay, well maybe not.  So after one late night at work I decided to just concoct some random pasta dish and of course...toss in the hot pepper relish.  What started out as throwing stuff into a pan to try and use up some Crop Share broccoli turned into one of my all-time favorite pasta dishes.  Good thing I actually measured things out, so I could share the goodness with you all!

Spaghetti with Broccoli, Sausage & Hot Peppers

Ingredients:
3 Tbsp olive oil
1 Tbsp garlic, minced
5 turkey sausage links, casings removed and crumbled
1 head of broccoli, chopped
1/4 dry white wine
3 Tbsp McCauley's Roasted Pepper Relish (in store!)
12 oz spaghetti, cooked to package directions

Cook pasta per package directions and meanwhile...

In a medium sized skillet, heat olive oil over medium-high heat.  Add garlic and saute for 1 minute.  Add in turkey sausage, casing removed and crumble as much as possible.  You'll need to break the bits up with your saute spoon as it cooks.  Cook until meat is browned and cooked through.  Stir in chopped broccoli.  Deglaze pan with white wine and stir to scrape any browned bit off of the bottom of the pan.  Stir in pepper relish (can use less to reduce the heat), and cook to heat through, about 1 to 2 minutes.  Remove from heat, add in pasta and toss to evenly coat.  Serve with the rest of that bottle of white wine!