This week, Megan has blessed us with:
- bok choy
- overwintered carrots
- spinach crowns
- sweet potatoes
Here are some recipes that caught my eye:
Ideas for Food Prep:
- Braise the kale all at one to use during the week. That makes it easy to add to scrambled eggs, serve on thick slices of garlic toast (maybe top with cheese or spicy chickpeas) or just to serve as a side. To do this, in a nice wide pot, saute (medium heat) some minced garlic in a couple of tablespoons of olive oil. When it’s nice and fragrant, add the chopped greens and saute just until wilted. You may need to keep adding the greens in batches. Then add a little stock or water, cover and cook over low for 10 minutes or so. Just keep tasting to see how tender you’d like it to be.
- The spinach is going to be so fresh and new, that I’d strongly suggest not cooking it. Use it in a salad. Later on, when salads are getting a little old, we can start mixing it up. To turn a salad into a heartier meal, add sliced chicken or tofu and serve with a slice of crusty bread.
- Make sure to have a couple of salad dressings on hand, homemade or from the store. That makes it easy to throw together a salad.
Bok Choy Salad Recipe with Asian Ginger Salad Dressing – (veg v gf) make extra salad dressing to use on the spinach later.
Spicy Ginger Pork Noodles With Bok Choy – regular bok choy works just as well. Just cut up the leaves as well
Bok Choy Salad with Sesame-Almond Crunch – (veg v)
Bok Choy with Shiitakes and Oyster Sauce – Leave out the dried mushrooms if you don’t have them. Or leave out all the mushrooms, saute carrots first, follow the recipe as written and add seared tofu cubes and serve over rice
Spinach Crowns with Sesame Dressing – Yes, you can eat the whole thing! (veg v gf)
Quinoa Spinach Power Salad with Lemon Vinaigrette (veg v gf)
Cranberry Almond Spinach Salad (veg v gf) – just a personal preference, but I’d sub in honey
Poppyseed Dressing (veg gf) – see below
Any of these dressings would be good in a salad with spinach that features fruit: strawberries and feta, apples and walnuts, etc.
Southwestern Sweet Potato Gratin (veg)
Slow Cooker Chicken and Sweet Potato Chowder (gf)
Herbed Sweet Potato Biscuits with Honey Butter (veg)
Sweet Potato Cinnamon Rolls – (veg)
Spicy sweet potato wedges – this is one of my favorite ways to eat sweet potatoes. While I roast these, I make sure to roast other plain wedges for my daughter to eat during the week. The recipe is below.
Thai Carrot Noodle Salad – (gf)
Moroccan Carrot Soup – (veg v gf)
Sweet and Sour Chicken Thighs with Carrots – (gf)
Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots – (gf) This is one of my favorite recipes of all time
Carrot Sticks with Quick and Easy Homemade Low Fat Buttermilk Ranch Dressing and Dip – make extra to have on a spinach salad later on.-
Chili Garlic Tofu Bowls – (veg v) would be very easy to sub in bok choy
Farro Risotto with Greens and Feta – (veg) any greens will do
Kale Salad with Pecorino and Walnuts – (veg)
Eggs in Hell – (veg gf) add chopped kale after the onion has sauteed for a couple of minutes
Kale Chicken and Gnocchi Soup
TWO FOR ONE:
Grilled Halibut with Tatsoi and Spicy Thai Chiles – (gf) carrots and spinach/bok choy
Sweet Potato, Kale and Chickpea Saute – (veg gf)
Spanish Frittata with Herby Yogurt and Greens – (veg gf)
Let me know if you try any of them, and have a great, vegetable-filled week!
Spicy Sweet Potato Wedges
2 large sweet potatoes, cut into wedges
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Smoked paprika
1/4 teaspoon cayenne
Preheat your oven to 425ºF. Toss the sweet potato wedges with the olive oil and all the spices, making sure that they’re coated well. Place on a baking sheet (lining it with parchment paper makes it easier to clean up). Roast for 25-35 minutes, flipping them over at 15 minutes.
1/4 cup olive oil
2 tbsp. honey
3 tbsp. red wine vinegar
2 tsp. poppy seeds
Mix in a small mason jar and shake until blended.
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 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 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!