Wednesday, June 25, 2014

Week 2

I'm playing a bit of catchup here since I didn't think to start the blog sooner. The Week 2 (6/18) bounty was:
  • Broccoli
  • Beets
  • Spinach 
  • Summer squash
  • Cucumber
  • Scallions
  • Arugula
  • Dandelion Greens
  • Salanova Baby Lettuce
  • Swiss Chard or Kale: I went with Swiss Chard
We took the easy route the first night and made pasta with Swiss chard, onions, and red bell pepper. During our previous summer with the CSA, we discovered that Swiss chard can basically sub for spinach in most anything.

So we used our basic pasta with veggies recipe, with olive oil and some Penzey's Italian Herb seasoning. Start by cooking onion and red pepper in a bit of oil. Parboil the chard for a few minutes in water to make it tender, then add it in with the peppers and onions. Cook the pasta separately, then toss it together. Add some fresh-squeezed lemon and parmesan at the end.

The next day, for lunch, I had leftovers and added some arugula on top. I just put raw, rinsed arugula on top of the leftovers, added a bit of olive oil, salt, and pepper, then heated it in the microwave.  The arugula wilted nicely!

We went easy on Thursday, too, making mac & cheese (Annie's) from a box and steaming some fresh broccoli to put on top.

The next day, for lunch, I cut the bottom off the Salanova baby lettuce, washed it, and drizzled it with some Drew's Rosemary Balsamic Viniagrette. (In retrospect, I should have added cucumbers!)

We ate out much of the weekend. Monday's experiment will go in a separate entry!

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