June 29, 2010
June 27, 2010
June 25, 2010
June 23, 2010
June 21, 2010
June 20, 2010
June 19, 2010
June 17, 2010
June 16, 2010
June 15, 2010
June 14, 2010
June 11, 2010
June 9, 2010
June 8, 2010
TURNIPS?! Those will be a fun challenge!
Last week's recipes:
Snow peas: Stir fried snow peas with soba
Scallion: added to stir fry
Broccoli: Sauteed Broccoli
Siberian kale: Green eggs and ham
Garlic scapes: diced up and added to cream cheese (bagels and cream cheese) and butter (garlic bread)
Cucumber: cucumber salad
Arugula: pesto pasta--a fun twist on the original basil pesto
ARUGULA PESTO SAUCE
2 cups packed arugula washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
2 tablespoons olive oil
1/4 cup hot water plus additional if desired
In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
And here's a video of Roscoe crunching CSA snow peas!
June 7, 2010
June 3, 2010
June 2, 2010
Last week's recipes:
Tatsoi: Brown butter pasta with tatsoi.
Scallion: Whole wheat couscous with scallion and parmesan
Snow Peas: Snow peas with garlic butter
Bok Choy: Crunchy bok choy salad
Chinese cabbage: Stir fried chicken with chinese cabbage
Lettuces: lots and lots of yummy salads!
Cilantro: added to the chinese cabbage stir fry
We felt so healthy (and creative!) working all those veggies into our meals. This produce is so fresh and flavorful--way, way, better than anything I buy at the grocery store. Everything was delicious--I ate lettuce straight from the bag, it was so crisp and tender. Even Roscoe was smitten, chomping on raw snow peas, sucking dressing off lettuce leaves, and eating couscous by the fistful. It was a great week, and we're looking forward to all the recipes I've picked out for this bunch!