It's summer! Do you know how I know this? Well besides the warmth and amazing flowers all around, I'm reminded every Monday when I pick up my CSA vegetables. Yes, I once again live somewhere with local farmers and I'm wasting no time taking advantage of this!
I pick up my vegetables between 4:30 - 6 PM on Mondays. Now I admit, sometime I leave here at 4:30 to drive across town at that hour and I'm tired and not so excited, but I come out with my bags of vegetables and a big smile on my face. It feels like my birthday every Monday! Really I get one of everything?!!?
This week my box consisted of:
- Mustard Greens
- A bunch of Beets w/ the greens
- A bunch of Carrots
- A bunch of radishes,
- A large head of Bok Choy
- 1 Zucchini
- A bunch of Green Onions
I've been enjoying the Bok Choy as it's not a vegetable that's been a regular for me in the past so last night I took the Bok Choy on and I won! Here are a couple ideas for you if you are overwhelmed with your greens.
- Don't forget you can use any green in a quiche. I made a crustless quiche the other night with a ton of kale and chard. We had it with a salad for dinner and then small slices went well the next few days for a breakfast or lunch for me on top of .... yes you guessed it, another pan full of sautéed greens. In this case it was usually beet greens.
- You can always take care of a few handfuls of greens with a green smoothie for breakfast or lunch. It's true, blenders aren't only for Margaritas! Don't let Smoothies be harder than they are, throw a bunch of spinach in that blender, top with a handful of blueberries, 1/2 a banana, celery, an apple, whatever feels good. Add your choice of liquid, almond milk, milk, whatever you want. Still feels like you need something else? Chia seeds are a great addition for energy. Blend for a long time and enjoy.
- Try Pesto - there is no rule that says this needs to be made with Basil. I'm going to make a Mizuna Pesto. I'll let you know how it works out.
- Or enjoy the below meal of lettuce wraps and slaw. Bok Choy makes a great slaw!
- 2 carrots
- 1 scallion
- the greens to the bok choy from the slaw
- Sauté the vegetables in a bit of Coconut or Sesame Oil until soft.
- Take out of pan and add 1 pound of ground pork (preferably from a very happy pig that your local farmer provided).
- Saute pork until all pink is gone and add vegetables back in.
- Mix in following dressing and serve with lettuce leaves.
- 1/4 cup of Anne's Lite Gingerly Vinaigrette,
- 1 Tablespoon Soy Sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon honey
Oh - I toasted some chopped almonds and sesame seeds and this topping made Joe very happy! Wrap and enjoy - these are fun for adults and kids alike!
Bok Choy Slaw
- Bok Choy stems thinly sliced
- 2 carrots sliced to same width
- 1 scallion sliced
- 1 handful of cilantro chopped
- Bok Choy leaves can also be chopped and added.
- 1/4 cup Rice Vinegar
- 1 Tablespoon Sesame Oil
- 2 teaspoons honey
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon salt
Do you have a fridge full of vegetables? Take that on as the best challenge ever. A challenge that won't do damage to your waistline and will improve your health!