As I mentioned in my last post I have joined a CSA for the summer/fall and I am just now realizing the veggie throw-down I will be involved in for the next 23 weeks! LOL.
This week I was able to find uses for the whole basket but I had to get creative and I thought I should share some of the ways I’ve incorporate more veggies in my life.
But first let’s talk about the veggies. So three of the five things I have never had before (bok choy, radishes and Red Russian kale). Bok Choy really has no flavor on its own raw (it’s crunchy and sort of like celery) but stir-fried it is DELICIOUS. Radishes are slightly peppery and remind me of a mushroom – I like them raw in salads or cooked in stir-fry and Red Russian kale is significantly sweeter than regular dino kale (which I do not enjoy!). I am an arugula addict and spinach lover so those were easy to find uses for!
First I made some simple salads and since I LOVE a fried egg I topped them with eggs from the egg share (holy yolk porn!) – they were AMAZING eggs. So creamy and delicious – the 6 were gone in 3 days. LOL!
When in doubt – salad is king. I’m a huge fan of mixing raw and cooked ingredients – next week I’ll include a bit about the “Samantha Kitchen Sink Salad” mentality. I couldn’t deal with the bok choy raw so I decided stir-fry was the perfect vehicle. I made it for my family one night and it was a huge hit:
Then last night I was standing at the fridge deciding what to make for lunch looking puzzled (like that commercial where the kid and his dad both look into the fridge waiting for food to appear) and I realized I still had a TON of veggies left (2 bok choys, that weird kale and some spinach). When in doubt: USE THE WOK! This is my fabulous creation (please note the action shot – THAT IS STEAM! Haha). I never, ever thought I would be someone who could feel full eating a plate of veggies – but this was my lunch two days in a row and it was delicious (and the folks around me were JEALOUS!).
I wasn’t so sure I’d like kale stir-fryed because I don’t care for it as chips or a salad (I always feel like it rivals lawn clippings) but I really love it stirfryed! It adds a nice bite to lunch.
This week I have a whole new basket of greens: Spinach, lettuce mix, head lettuce (red leaf and “Red Tide”), salad turnips, “French Breakfast” radishes, scallions, sorrel, arugula and “Red Rain” mustard greens. I asked Facebook friends what I should do with turnips and my pal Amy recommended this: Turnip Rosti given it sounds amazing AND I got scallions I will have to try it!
I’m loving the summer challenge of using more vegetables in my life – summer is synonymous with cocktails and ice cream so it’s verrrry easy to fall off the wagon and into a sundae. This year I will definitely balance my treats with greens. 🙂