This week, our boxes include:
- sugar snap peas
- carrots
- napa cabbage
- cabbage
- kale
- chard
- salad turnips with greens
- baby beets with greens
- arugula/salad mix
- radishes
- fennel
- broccoli
- lettuce
- garlic scapes
- scallions
Ideas for Food Prep:
- As I say every week, you might think about braising some or all of your greens (kale, chard, turnip greens, beet greens). I always combine beet greens with chard because they’re so similar.
- Wash the lettuce you want to use for salads, so it’s ready to go.
- Cut up carrots, broccoli, turnips, and radishes to use for snacks
- Roast the beets to have on hand
- Have salad dressings (homemade or bought) on hand
- Go ahead and prep the fennel. Cut up the bulb, use the stalks in soup, chop of the fronds for salads or garnishes
Here are some recipes to try!
SUGAR SNAP PEAS:
Sesame Sugar Snap Peas (veg gf)
Homemade Snap Pea Chips (veg gf v)
DIY Pot Noodles (veg gf v)
CARROTS:
Carrot Salad (veg gf v)
Spicy Carrot Purée (veg gf v)
Carrot Muffins (veg)
NAPA CABBAGE:
Sweet and Sour Roasted Napa Cabbage Wedges (veg gf v)
Asian Stuffed Napa Cabbage Rolls (gf)
Napa Cabbage Summer Rolls with Chicken & Spicy Peanut Sauce (gf)
CABBAGE:
Indian Fried Cabbage (veg gf v)
Unstuffed Cabbage Casserole (gf)
Spicy Roasted Cabbage Wedges (veg gf v)
KALE:
Grilled Kale, Salad Turnips & Scallions (veg gf v)
Chopped Kale Salad with Peanut-Chili Vinaigrette (veg gf)
Creamy Mushroom Pasta with Garlic Kale (veg gf)
CHARD:
Greek Mac and Cheese (veg)
Rainbow Chard and Mushroom Quiche (veg)
Swiss Chard Pesto (veg gf v)
SALAD TURNIPS WITH GREENS:
Farro Salad with Turnips and Green (veg v)
Roasted Hakurei Turnips with Israeli Couscous Salad (veg v)
Miso Glazed Hakurei Turnips (veg gf)
BABY BEETS WITH GREENS:
Quick Beets with Chile and Lemon (veg gf v)
Lemony Beet Hummus (veg gf v)
Oven Baked Beet Chips (veg gf v)
RADISHES:
Spring Rolls with Spicy Honey Mustard Dipping Sauce (veg gf)
Sweet Hot Pickled Radishes (veg gf v)
Creamy Cucumber-Radish Salad (veg gf)
FENNEL:
Arugula, Fennel, Apple, Mandarin Orange and Pomegranate Salad (veg gf v)
Pasta with Roasted Fennel and Lemon (veg)
Caramelized Fennel and Onion Pizza (veg)
BROCCOLI:
Paneer and Broccoli Masala (veg gf)
One-Pan Cheesy Chicken, Broccoli, and Rice (gf)
Roasted Broccoli with Chili and Lemon (veg gf v)
SALAD GREENS (INCLUDING LETTUCE):
Tropical Pineapple Salad (veg gf v)
Southwestern Chopped Salad with Buttermilk Ranch Dressing (gf)
Vegan Asian Lettuce Wraps (veg v)
OTHER GREENS:
Potatoes in garlicky chard broth (veg gf v) – sub in any green
Amazing Coconut Curried Greens (veg gf v)
Farfalle with Beets, Beet Greens and Pine Nuts (veg gf)
Have a wonderful week everyone!
veg: vegetarian
v: vegan
gf: gluten free
If a recipe can very easily be made vegetarian, vegan or gluten free using simple substitutes like non-dairy spread, vegetable stock, gluten free pasta, gluten free soy sauce or a small amount of gluten free flour, or by leaving out an ingredient, I’ve coded them with that in mind. If they include things like mayonnaise, eggs, milk,honey or large quantities of flour, I haven’t coded them as such. I don’t have experience using things like egg substitute, non-dairy cheese or subbing in gluten free flours. Please double check the ingredients for your own safety!
