There was bounty in my box this week. Check it out:
Here’s what we got:
– 7 summer squash/zucchini
– 1 huge bunch of cilantro
– 1 bunch of kale
– 1 small bunch of beets with tops (chard)
– 1 large bunch of garlic scapes
– 1 bunch of spring onions
– 1 bunch of quinoa leaves/quioletes/wild spinach
– 1 large bag of sprouts
So the summer squash so early is quite a surprise, although there are places in the state that already feel a lot like summer. We’re going to make squash pasta- basically pasta with roasted/sautéed squash, some garlic and onions and some goat cheese- all made into a sauce with a little white wine. I’ll try to take pictures and post the recipe.
Our current favorite way to eat kale is inside of a frittata so I think we’re going to do that again with some various veggies added in to it. I’ve been basing it loosely on this sweet potato kale frittata.
Favorite ingredient of the week is garlic scapes. They are very strong so a few goes a long way. We added them to the top of our cabbage casserole on Thursday, and put some in our enchiladas last night. I think they will be in everything this week. However the specific plans we have for them is a scape and beet top pizza with Brie- combining this and this recipe.
My bread of the week will also contain the garlic scapes (and peppers and cheese). The bread will then be used for grilled cheese sandwiches for lunches and French onion soup sandwiches for dinner one night.
These sandwiches are one of our fall back staples but we haven’t made them in a long time. I’m really looking forward to them. We’re also making another staple in our house- quinoa burrito bowls which will use some of the cilantro and the quinoa leaves/wild spinach.
The beets themselves…ok. Here’s where I get nervous this week. We’ve tried them a few ways before and neither the hubby nor I have found them to be very tasty. More like they taste like clean dirt. Anyways were going to try roasting them along with some sweet potato as a side dish and see how they go. I’ve got about 6 different methods pinned on Pinterest so we’ll see!
Aside from that I am overrun with sprouts. I can’t seem to use them enough and I think I have about 3 weeks worth in my refrigerator right now! Eek! If you live close to me and want some to share please let me know! Also if you have any good ideas for using them, chime in! We usually put some on salads, stir fry, in egg wraps ect. but we still don’t seem to make a dent before the next box comes!
Have a yummy week!