This week our CSA was filled with many of the same items that we have received the past two weeks. The new items we did receive were tomatoes and napa cabbage, however the cabbage was in rough condition. The cabbage has been eaten to pieces by bugs and was actually thorny to the touch- has anyone else experienced this before? Needless to say we weren’t too impressed and contacted our CSA farmer regarding this.
I don’t have any huge plans for the veggies this week, except to use them up as quickly as I can since (fingers crossed) we will be at the birth center for a few days (hopefully). This morning I am planning on making TLT bagel sandwiches and green juices for Neil and I, which will use lettuce, tomatoes, collards or swiss chard and the cucumbers from last weeks share. Neil is also working from home today so I will make a veggie packed lunch- maybe a curry noodle? Then for dinner who knows- something with more veggies!
What are your favorite recipes using the ingredients below?
I have actually been doing a lot of cooking lately however I have failed at making much that I deem “blog worthy”. Last week was a lot of quinoa and veggie bowls with salad, Saturday morning we had tofu scramble with homefries and yesterday for lunch I made a mac and cheese with gluten free pasta that turned out too dry. I did find last nights dinner to be successful and I took the time to actually grab a photo of what I made.
Since we get our CSA on Wednesday’s Sunday until Tuesday usually ends up being unplanned meals because we never know how much of things we are going to receive. Last night I decided to use up the remaining potatoes, bright lights chard, dill and a cayenne pepper. I also found one carrot, one beet and half an onion that all needed to be used, and so they were.
Garlicky Chard, Creamy White Beans and a Dilly Root Veg Mash
Makes 2-4 servings
1 bunch bright lights chard (or any kind of swiss chard you like)
1/2 tablespoon olive oil
2 garlic cloves, minced
salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for one minute. Add the chard and cook until wilted. Season with salt and pepper. Serve!
Creamy White Beans
Two 15oz cans of cannelini beans, drained and rinsed
1 Tablespoon olive oil
1/2 medium onion, minced
1 garlic clove, minced
2 tablespoons white wine, vegetable broth or water
1 cayenne chili, minced (optional)
1 tablespoon fresh dill, minced
3 tablespoons vegan cream cheese
salt and pepper
In a medium pot heat the olive oil over medium high heat. Add the onion and cook for 4-5 minutes until soft and translucent. Stir in the garlic and cook for one minute. Stir in the beans and white wine, cook until liquid is gone. Add in the chili, dill, cream cheese and salt and pepper, stir until combined. Serve!
Dilly Root Veg Mash
3-4 medium sized new potatoes, washed and quartered
1 large red beet, peeled, washed and quartered
1 large carrot, peeled and diced
2 tablespoons vegan margarine
2 heaping tablespoons chopped dill
salt and pepper to taste
Place the potatoes, beet and carrot in a pot and fill with water to cover. Bring to a boil over high heat and cook until fork tender. Drain and return to the pot; add the remaining ingredients mash together to combine. Serve!
Yesterday I picked up our CSA share filled with a bunch of fun veggies to use. I usually plan our meals for the week but this week has been crazy for me so I had to whip up dinner on the spot. Our dinner was from our share with the exception of the whole wheat couscous, salad dressing (homemade), and tofu.
To help me cook I enjoyed an end of the day, post ab workout beer:
Green Tomato & Herb Couscous with Roasted Tofu and Zucchini
Green Tomato & Herb Couscous
4 servings of cooked couscous (cook according to the package)
1 medium green tomato, diced
1 bunch of curly parsley, chopped
1 bunch of green onions, thinly sliced
Juice of 1 lemon
1 tablespoon tahini
3-4 tablespoons olive oil
1/2 teaspoon cayenne (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl toss together the couscous, green tomato, parsley and green tomato. In a small bowl whisk together the dressing ingredients; start with 3 tablespoons of olive oil and add more to taste or thin if necessary. Add the dressing to the couscous mixture and toss to coat. Season with salt and pepper to taste.
After dinner I got sucked into reading The Hunger Games. I started the book yesterday morning and couldn’t take my hands off it! Instead of organizing like I had originally planned to do I spent the night reading ….and I finished the book. SO GOOD! While reading I took a short break to make a lemon soygurt and berry parfait for dessert.
Q: Are there any books that you have read that you just couldn’t take your hands off of?
Check out Ricki’s Summer Wellness Weekends Event happening over at her blog! You’ll find one of my recipes and a number of other great healthy ones.
I’ve been waiting all day for the email to come to tell me what will be in our share tomorrow. Once it comes I can finally start planning my menu for the week (which starts on Wednesdays now). Before I reveal what is in our CSA this week lets recap last weeks share.
Neil and I decided (very) last minute that we would partake in the Pete’s Greens CSA again this summer since we love their produce. Last week was the first pick up because we were away we ended up giving away most of it except the potatoes and garlic scapes that we had for our camping breakfast. This week we received:
Bag of Mesclun Greens
Sweet Salad Turnips
Easter Egg Radishes
Tonight is the first of many meals using these amazing organic and local ingredients. Enjoy- I know we did!
Garlic Scape Pesto Pasta with Zucchini
Yields 4 servings
Takes about 30 minutes total to make
Garlic Scape Pesto
1 cup raw walnut pieces
1 bunch of garlic scapes (about 1 to 3/4 cup), chopped
4 cups basil leaves
2/3 cup olive oil
1T sesame seeds
2T nutritional yeast
Place the walnuts and garlic scapes in the bowl of a food processor and process until small crumble. Add in the basil leaves, turn the processor on low and slowly stream in the olive oil through the feed tube. Add in the salt, sesame seeds and nutritional yeast; process to combine.
2 medium zucchini, sliced into half moons
1/4t black pepper
1/2t garlic powder
1t nutritional yeast
Heat a large saute pan over medium-high heat. Spray with cooking spray and toss in the zucchini and saute for 3-4 minutes just until they start to lightly brown. Stir in the salt, pepper, garlic powder and nutritional yeast; cook for 2 more minutes.
4 servings of pasta of your choice
In a large bowl toss the pasta, zucchini and 1/4 to 1/3 of the pesto together. Serve warm, room temp or cold!
The pesto makes a lot more than you need for this dish so place any extra in a jar top with a layer of olive oil and seal tightly. Store in the freezer until you need it again. To defrost move from the freezer to the fridge 8 hours before using.
For dessert we shared one of these wonderful vegan, raw, gluten free tarts from Hail Merry.
It was one of the best desserts I have ever tried and I am looking forward to picking up the other 3 flavors over the next month. It was so rich and the perfect balance of creamy chocolate, cookie crust and almond butter center- to die for.
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