Look, more veggies!
It’s week 6 of our CSA, and we are still plugging away. Although, apparently veggie identification is not my strong suit, since I didn’t notice I separated the swiss chard leaves into 2 different piles when taking this photo. My bad.
Here’s how we used the veggies this week:
The tomatoes went into a delicious panini with monterey jack cheese, bacon, swiss chard, and red onion. (When in doubt, add bacon.)
The mint and basil were a part of homemade spring rolls from the Date Night In cookbook. This was my first attempt at making these myself, and let’s just say rice paper is much trickier than I imagined. But they were delicious, despite their misshapen form.
The zucchini became zucchini bread, as all zucchini should (once again, I promise this recipe soon!).
I made the Slivered Veggie and Soba Salad again from the Bowl + Spoon cookbook. It’s so healthy, uses the carrots and cucumber, and is perfect for packing in lunches. Although I decided this week that the texture of tofu weirds me out a little too much, so if I make this again, I’m going to use chicken instead.
I roasted the broccoli and beans with some olive oil and curry powder, and served them alongside Gwyneth’s Thai Chicken Burgers from the It’s All Good cookbook. I’m not a huge fan of chicken, but this is, by far, the tastiest chicken burger I’ve ever eaten.
In a case of all these weeks of veggies running together (and me generally being behind on all things bloggy), I used this week’s lettuce in the recipe I shared in last week’s CSA post for chicken tacos.
The cabbage leaves are still sitting in our fridge. Any thoughts on using these? From what I can tell, they are generally used as wraps for ground meat with an Asian flavor, but the internet hasn’t given me many ideas. We still haven’t used all those peppers, and the yellow squash needs some creativity. Sometimes the texture of cooked squash makes me squirm (this post is a good lesson on my problems with texture), but I’m willing to try your ideas!
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