It’s a week later, and almost all of this produce is still in our fridge. We only had a few days to cook before we went out of town, so I’m definitely accepting any and all recipe suggestions.
Here’s how we used a little bit of this week’s CSA basket:
I made pizza! You’re surprised, right? I used my favorite pizza crust recipe, and topped it with marinara sauce, squash, swiss chard, bacon, mozzarella, and basil. You can never go wrong with pizza.
This was the week I determined I no longer like beets. Back when we first tried beets a few years ago, I loved them. But apparently beet love is fleeting, since I’ve hated them with each recipe in the past year. This time around, it was this recipe for Baby Lettuces with Beets that left me looking visibly angry as I chewed. The rest of the salad was delicious, but the beets were gross.
Apparently this week came with quite a bit of cooking failure (in such a short amount of time), since I made a crockpot green bean recipe using our beans, tomatoes, onion, garlic, and veggie broth that was so disgusting that we couldn’t even eat it. Massive fail.
We did have some success this week with a classic Skillet Bruschetta with Beans and Greens, a recipe I found in Bon Appetit a few years ago. It’s a super easy way to use up some kale and get a filling meal without much effort.
And we just ate the plums, since that’s really the only thing you can do with 3 plums.
So, what remains in our fridge? Carrots, tomatillos, peppers, mint, cucumber, and half of a giant squash. Any ideas?