Tonight's dinner was excellent, except for the corn on the cob...we bought it at the farmer's market with great expectations, but I think it's a bit early because it really didn't have any flavor at all unfortunately.
Here are the recipes I used. The top of the plate is roasted CSA cauliflower (absolutely to die for delicious) Turkey cutlet--using the garlic scape pesto, CSA tomatoes, walla walla sweet onion from farmer's market, and goat cheese from farmer's market. Swiss chard gratin--CSA Swiss chard, farmer's market goat cheese.
Roasted Cauliflower (from http://www.elise.com/)
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Salt and Pepper
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Add garlic. Squeeze a lemon over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has. Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese.
Turkey Cutlet Parmigiano (From Rachael Ray 365: No Repeats)
2 tablespoons olive oil
1/2 Walla Walla Sweet onion, chopped
3 garlic cloves, chopped
Salt and pepper
3-4 tablespoons all-purpose flour
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
2 pounds turkey breast cutlets
1 pint grape tomatoes (I used four small regular tomatoes, sliced and halved)
1/2 cup dry white wine or chicken stock (I used wine)
1 cup good quality pesto sauce
Sliced mozzarella cheese (I used goat cheese)
For the tomato topping, preheat a medium size skillet over medium high heat with the 2 tablespoons of olive oil. Add the onions, garlic, salt and pepper. Cook until the onions are translucent.
While the onions are cooking (or if you are me and would burn the onions, after the onions are done and removed from the heat for awhile) set up the breading station for the turkey cutlets. Place the flour in a shallow dish, in another dish beat together the eggs with a splash of water. In a third dish, combine bread crumbs and parmesan. Heat a thin layer of olive oil in a large skillet, over medium to medium-high heat. Season the cutlets with salt and pepper on each side, dredge through flour, then eggs, then breading. Cook in a single layer for 3-4 minutes each side, until juices run clear and breading is evenly browned. Remove the cooked cutlets to a plate lined with a paper towel.
To the skillet with the onions, add the tomatoes and wine. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
Preheat the broiler.
Arrange the cooked cutlets on a cookie sheet. Top each with a little of the warm tomato topping, top that with a little pesto, and top that with slices of cheese. Place the cookie sheet under the broiler and broil until the cheese warms and melts, but has not browned. Serve immediately.
Bright Lights Chard Gratin (From Local Flavors by Deborah Madison)
2 pounds chard, including half of the stems
4 tablespoons unsalted butter
1 onion, finely chopped (I used part of a Walla Walla sweet onion)
sea salt and ground pepper
1 cup fresh bread crumbs
1 garlic clove, minced
3 tablespoons chopped dill or parsley
1 tablespoon flour
1 cup milk or cream or a mixture of cream and stock
1 cup crumbled fresh goat cheese
Separate leaves and chard stems. Wash lthe leaves in plenty of water, then coarsely chop them. Trim the ragged edges off the stems, wash them well, then dice them into small pieces.
Melt half the butter in a wide skillet over medium heat. Add the onion and chard stems and cook, stirring occasionally, until the onion has begun to brown a bit, about 20 minutes. Add the chard leaves, sprinkle with salt and cook until they are wilted and tender, about 10 more minutes.
Meanwhile, preheat the oven to 400 and lightly oil a 2 quart baking dish. Melt half the remaining butter in a small skillet and add bread crumbs, garlic, and dill. Cook, stirring for about a minute, then scrape the crumbs into a bowl and return the pan to the heat.
Melt the last tablespoon of butter, stir in the flour, then whisk in the milk. Simmer for 5 minutes, season with salt and add to the chard mixture. Add the cheese, then taste and correct for seasoning.
Pour the mixture into the prepared baking dish and cover with bread crumbs. Bake until heated through and golden on the surface, about 25 minutes.