12 April 2012

Various Veggies

Posted in CSA, food at 1:10 pm by Tricia

We’re in week 4 of the spring season at Capella Farm. I should be organized like my friend L and post my menu plans for what is in the box. Unfortunately, I tend to be spur of the moment when it comes to dinner. Here are some of the things I’ve prepared in the past three weeks:

Spring regulars – recipes I’ve posted before:

New this year (links go to recipes at other web sites):

  • grated parsnip apple salad with meyer lemon dressing
    • This appears in From Asparagus to Zucchini, p 113 – link above goes to an online version of it. I decided to make it since it was completely different from roasting or braising the parsnips. Bonus – I got to use another one of those meyer lemons left over from Pi(e) Day! The spousal unit really liked this – I thought the parsnip added an interesting taste, although it might be good to add a bit more dressing.
  • stir-fried carrots and ginger with mustard seeds
    • Another great dish from World Vegetarian.  This is quite spicy – you’ll want something bland to eat with it (rice, bread, or maybe top it with a few spoonfuls of plain yogurt). I put a few spoonfuls of it in my salad for the next day’s lunch. The rest of the leftovers went into a flour tortilla with sauteed greens on Taco Tuesday.
  • stir-fried bok choy with cashew sauce (From Asparagus to Zucchini, page 31)
    • After I made this recipe, I realized it’s not that different from cooking greens then dousing them with a peanut sauce – and I even had a jar of peanut sauce in the fridge. But actually, this does taste different. I had a large head of bok choy but the amount of sauce in the recipe was too much – I kept about half in the fridge and will use it on other cooked greens. Or maybe I’ll be inspired by this post at Arctic Garden Studio and do a stir-fry with tofu and more choi.
  • assorted sauteed greens recipes
    • We have a near-weekly dinner tradition of Taco Tuesday. I like to change mine up a bit (at least 3 of the other 4 in my family would be fine eating the same thing each week), so I sauteed rapini with garlic and cumin, then added some (Trader Joe’s tomatillo and roasted chile) salsa at the end of the cooking. I put this in a flour tortilla with leftover spicy carrots (see above) and yum! wonderful twist on Taco Tuesday!


  1. Tammy said,

    It’s odd how there are some vegetables that have me scrambling to figure out how to use – turnips, for one. Then, on the flip, there are those of which I will never tire – kale. Your sesame kale salad is the reason.

  2. Tricia said,

    Glad you like it, Tammy! That’s my go-to kale recipe (although my kids now like kale chips, so I’ll make those sometimes too).

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