Week 8 marks the first week when I did not make use of all the previous weeks produce! After bringing home week 8 from the local pickup point, I had to make room and tossed out the wilted chard and kale from the previous week. After weeks of greens, we're finally starting to move into the heart of summer - and that means tomatoes. Red, plump, juicy and flavorful tomatoes came in this week's basket. I used them sliced over cumin, cilantro turkey burgers with cheddar cheese wrapped in a leaf of lettuce. I used wedges in a salad with radish and red leaf lettuce.
- Kohlrabi
- Curly Kale
- Red Leaf Lettuce
- Radishes
- Beets
- Zucchini
- Yellow Summer Squash
- Tomatoes
- Green Beans
- Artichokes
- Swiss Chard
- Cilantro
As for the other vegetables, I substituted thinly sliced zucchini and summer squash for nori in a smoked salmon roll. Salt and lightly oil the vegetables, then back for about 5 minutes in a 400 degree oven. Then arrange the slices on on plastic wrap, lightly pat out rice (in this case i used a purple sticky rice), then add ingredients and roll!
Another hit was a kohlrabi slaw dressed in a chipotle lime dressing. Peel the kohlrabi and shred using a box grater. Next, shred onion and apple. Salt the ingredients and let sit for several minutes. Prepare the dressing - in a blender combine the juice of one lime, honey, salt, mayonnaise, and a chipotle pepper. Blend to combine and add canola oil to achieve a thicker consistency. Squeeze the excess moisture from the vegetables then dress and enjoy!
Finally, take thinly sliced swiss chard and cook over high heat with lots of garlic and olive oil. Finish with a bit of lemon juice for a hint of freshness!
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