If you’re just joining us, this is a little series detailing what we receive in our CSA share and how we go about eating it each week. You can read a little more about all things CSA (and catch some recipe ideas from last week) here. We really had to fly through this week’s share, since we only had about 3 days to eat everything before leaving for vacation/Ironman. Here’s how we knocked out this week’s basket of greens:
We used the lettuce and spinach in a salad with strawberries, avocado, and thinly sliced red onion, tossed in a balsamic-lime vinaigrette (1 tbsp balsamic vinegar, 1 tablespoon agave nectar or honey, juice of 1 lime, 3 tbsp extra virgin olive oil, salt, and pepper). We served that alongside a grilled cheese (when in doubt, add cheese, amiright?), filled with arugula, bacon, shredded gruyere and mozzarella, and dijon mustard. It was 93 degrees that day, so cooking anything real sounded kind of miserable, but I found standing over a pan of sizzling bacon to be acceptable.
The kale made it into a bowl of brown rice and smoky roasted sweet potato, topped with a fried egg and a drizzle of BBQ sauce.
I threw the peas, mustard greens, and bok choy in another Thai coconut curry with some red bell pepper and carrots. To make this super easy curry, I just saute some garlic, ginger, and veggies in olive oil with a few tablespoons of red curry paste (this brand is pretty readily available near us, and it works really well). Then I add some coconut milk and let it simmer for a while before serving over brown rice. Easy stuff.
I did a repeat of last week’s Roasted Radish and Asparagus Salad to use up our radishes, since we liked that so much. We ate that alongside Gwyneth Paltrow’s Perfect Herbed Grilled Chicken (from one of my favorite cookbooks, “It’s All Good,” but you can find the recipe all over the internet), which used up some of our sage. And I must say, as a non-chicken-lover, this was absolutely fantastic. Super simple, super herby, and delicious on the grill. Lucky for us, the sage survived our week away, so we have quite a bit left over. Any ideas on how to use it? For some reason, I think of sage as a winter herb, so I associate it with hearty, warm meals (the opposite of what we need this time of year).
As always, we’d love to know how you eat any of these veggies, since we will likely be repeating most of these ingredients over the coming weeks! Hooray for vegetables, and here’s wishing they tasted more like chocolate.