This week is full of tasty veggies that will need some preparation (no lettuce and very few “snacking” veggies in their plain-old-raw-form). Here’s what’s in the box and what I plan to do with it:
- Basil hummus and/or herby bread with basil (see recipes below). We have a ton of basil in the garden too, so I should be able to make both recipes.
- Sauteed and added to an egg bake
- Pickled cabbage (canned); depending how much I get, I may do half with the recipe linked here and another half with an Asian twist (sesame seed oil and soy sauce in place of mustard seed and celery seed).
- Slice for snacking with hummus
- Pickling Cucumbers
- Eat with yogurt
- Sugar Snap Peas
- Eat with hummus
- Sweet Corn
- Summer squash
- Thinly sliced, sautéed, and incorporated into the swiss chard tartlets below
- Tomatoes (slicers OR romas OR cherry tomatoes)
- It all depends on what we get!
I still have some Swiss chard left from last week. I want to make this Swiss Chard and Sweet Potato Gratin, but it seems to heavy for the summer. I think I’ll save that recipe for the fall and include sage. Instead, I might make this garlic chard and Parmesan bread for the family get together we have this weekend. I would probably make it longer and then slice it for pinwheel servings. Otherwise, these little rainbow chard tartlets with rosemary almond meal crust are super cute and seem easy to make.
We also got a few of the first zucchini from our garden! I am going to make Zucchini Oat Brownies.
So many vegetables but so little time! To make matters more complicated, I leave for my Psychiatry rotation on Sunday and will be living 2 hours away for the month of August. Talk about poor timing – J is going to have veggies coming out of places he didn’t know existed! Thankfully the produce is local (10 miles away for the CSA and our backyard) and fresh, so it should last until the weekend when I can come home and help make food for the week.