We’re on week 7 of our CSA adventure, and things are getting more colorful! Here’s how we used this week’s batch of veggies:
The lettuce and beets formed the Mixed Greens with Beet and Walnut Puree from the Bowl + Spoon cookbook. I didn’t particularly enjoy this meal (the textures were really weird), but Eric liked it a lot.
For the first time in this round of CSA goodies, the zucchini made it’s way into something other than zucchini bread: Double Pesto Zucchini Noodles from the Bowl + Spoon cookbook, which let me use the new julienne peeler I ordered a few weeks ago. I added some Italian chicken sausage to give this a bit more heft, and I imagine it would have been pretty lame without the meat. Our tiny bit of basil, which I don’t think even made it into the photograph above, became a very small addition to the pesto on the noodles.
Our beloved kale became an addition to smoothies, as well as a topping on a lunch sandwich of avocado, red onion, tomato, and monterey jack cheese.
The broccoli was chopped and the carrots were shredded and added to Scramble Tacos from the Thug Kitchen cookbook. As usual, I substituted chicken for tofu, and these tacos were excellent. We topped ours with chipotle salsa and guacamole (using some of our peppers).
The tomatoes made for some tasty bruschetta when stirred into some olive oil, basil, and garlic piled atop a sliced baguette.
The swiss chard and remaining kale went into this Grilled Quinoa Bowl with peaches, bacon, and quinoa. Yes, please. I’d like to think all the greens and quinoa balanced out the bacon…
I’ve never cared for eggplant, but I thought preparing it a different way might be just the ticket. It turns out, I just don’t like eggplant. I used Gwyneth’s recipe for Grilled Eggplant with Ginger, Chile, and Cilantro from the It’s All Good cookbook. The flavors were really tasty, but the texture of eggplant is just too gross for me.
We’re left with some peppers, beans, cucumber, and squash at the end of the week. Any ideas?
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