- Betel Leaf Salad with shredded Carrot : Thumbs DOWN.
- Vegan Thai green curry with stir -fried tofu, eggplant, green peas, water chestnuts and Thai basil: Thumbs DOWN.
- Fish baked en papillote with garlic tomato sauce served over braised greens on quinoa: Thumbs DOWN.
- Chinese pepper “steak” using chicken breasts but did chicken fajitas instead: Thumbs UP!
- Vegetable soup: Thumbs UP!
By the end of the week, I still hadn’t used the green beans and as I needed the fridge space for my party last night, I knew a good veggie soup was in order. With a chicken broth base I used all the green beans, some crazy little purple potatoes I had, carrots, tomatoes and threw in some small French lentils. Simple goodness.
CSA Mystery half-share box for 12-19-09:
- Collard greens
- White turnips and tops
- Green bell pepper (that is huge!)
- One yellow squash and one zucchini
- One very large tomato
And here’s my ideas for the week!
- Avocado and grapefruit: Last season I paired the two with goat cheese and pomegranate dressing over yukina savoy for a lovely salad. I have some mixed greens and feta instead but will sprinkle over some fresh pomegranate seeds, yum!
- Parsley and tomato: The parsley will be made into a refreshing tabbouleh salad for my lunch during the week: parsley, bulgur, tomatoes, onion and lemon! I never use mint in my salad but if I had some, I’d toss it in as this recipe does.
- As a fairly “new” resident to the South (ok, I’m goin’ on my FIFTH year here in Miami!) I STILL have not made grits and only made collard greens for the first time last season. I thought this recipe looked tasty and all I have to get from the store is a nice ol’ hamhock for flavoring. This recipe is from Atlanta chef Hugh Acheson: Collard greens and grits.
- Oh dear, my nemesis THE TURNIP! I say that because I find turnips to be a bit bitter and prefer the sweetness of a parsnip over a turnip and really struggled finding ways to enjoy this veggie last season. But, I vowed this year to be more creative in utilizing this vegetable and found a recipe for turnip gratin! I better use the greens too, Bill over at Tinkering with Dinner is sooo good at using his greens, I’ll take a look at what he does with his!
- Green bell pepper: Not sure what to do with this but it’s sheer size makes me want to cut it in half and stuff it! We’ll see.
- Yellow squash and zucchini: I’m not sure if I’ll use these as sides, in a stir fry or in a family recipe called simply Squash Stew! (Ok, my dad calls it some crazy bastardized Sicilian version of Italian and NO, we won’t “go there!” “Zucca” means squash in Italian and his name for the stew is nothing like that, crazy Sicilian!) I use garlic, ground turkey (or beef) tomatoes, carrots, potatoes, kidney beans, squash, Italian seasonings and spinach and serve it all over a nice al dente rigatoni topped with freshly grated parmesan. Now that’s a hearty winter meal!
Originally posted 2009-12-19 12:06:00.