This is what Justin came home with today from the farmer’s market: our first installment from our CSA subscription. That’s a lot of greens! We also got a dozen free-range eggs, and the farmer gave us her phone number in case we needed recipe ideas. They’re so incredibly nice.
So now I’m off to bury myself in cookbooks to find ideas for all this stuff. Salads are obvious, but aside from having cooked greens as a side dish (not Justin’s favorite thing), I’m going to have to really get creative. Even if I find a recipe for it, it seems like so much food for just the two of us! If anyone has any favorite recipes using these veggies, please share them! I’m going to need all the help I can get…
12 responses to “Yikes! Veggies!”
Re the broccoli, there’s this one dish I like where you saute some garlic in olive oil, then add chopped tomatoes, then add broccoli, oregano and water to the pan, cover the pan and steam the broccoli. Then you mix in cooked basmati rice and a cup of feta cheese.
I also have a recipe on my blog for penne with spinach and chickpeas.
Cauliflower is good in a coconut milk curry…
Re the beets, you can’t go wrong with a beet, goat cheese & walnut salad…you could even cut the goat cheese in rounds, roll them in olive oil and breadcrumbs, and bake them in the oven first…maybe use a little walnut oil on the salad….
Everything looks so good! Although I have never had Bok Chy, beets, swiss chard, turnips……..
Don’t know how helpful this will be—but a Polish girl I used to know would make these amazing cabbage rolls with a rice and cheese filling (she’d add meat for the carnivores). Golumpki, I think they are called.
Oh, such a lot. Some more perishable too. Locally we have the service too. They have a recipe for turnip soup http://www.brysonfarms.com/web/recepies.htm
My Favorite Cabbage Recipe (it only takes 30 minutes to make)
And I just happen to have it typed up!
Tunisian Vegetable Stew
1.5 C thinly sliced onions
2 TBSP olive oil
3C thinly sliced cabbage
Dash of salt
1 lg green bell pepper, cut into strips
2 tsp coriander
Â½ tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne
3 C undrained canned tomatoes, chopped (28-oz can)
1.5 C drained cooked chickpeas (16 oz can)
1/3 C currants or raisins
1 TBSP fresh lemon juice
Salt to taste
grated feta cheese
toasted slivered almonds (optional)
In a large skillet, sautÃ© the onions in the olive oil for 5 min, or until softened, Add the cabbage, sprinkle with salt, and continue to sautÃ© for at least 5 mins, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sautÃ© for another minute or so. Stir in the tomatoes, chickpeas, and optional currants or raisins, and simmer, covered, for about 15 mins, until the vegetables are just tender. Add the lemon juice and salt to taste.
Top with feta, and toasted almonds.
Moosewood Restaurant Cooks at Home
Those greens look great. How I’d love to have a subscription like this.
Good luck with cooking your veggies!
There’s this recipe search site too: http://www.mealsforyou.com/
At last count, there were 278 ideas for vegetables over at A Veggie Venture, covering everything in the picture (and then some!) except the bok choy, which for whatever reason, I still need to try! It’ll be great fun seeing what you come up with!! AK
Wow, that’s a lot of veggies for two people. I’ve considered signing up for this and you may have just talked me out of it.
Bok choy seems to be where people are drawing a blank. I use it as my primary vegetable in stirfries; it adds both the greens and the crunch. Good luck!
There’s also a recipe for winter vegetable soup on my blog…you take 6-8 cups of turnips, rutabaga, parsnips, sweet potatoes, and potatoes, plus 6-8 cloves of garlic and simmer them with water to cover…the veggies give off juices that create a lovely sweet broth.
You guys are awesome. Thank you so much for sharing!